How Do All ,
Following from the post on Whitbread & Co`s Export Pale Ale from 1961 ;
Today`s beery delight comes from the Edinburgh United Breweries, from the Bell`s Brewery;
Brewing Journal 1923 - 1933 . This sole surviving tome of beery lore from a once mighty
Cerevesian Empire is cared for by the helpfull & friendly team in Edinburgh,
At National Records Scotland , Register House , Edinburgh :
Bell`s Brewery , Brewing Journal 1923 - 1933 ; Catalogue No : CE 57 / 4 / 215.
Other recipies from Edinburgh United Breweries will be appearing over the next few months ,
Including 80 / - and a 210 /- That could well be the 1920`s itteration of " Disher`s Ten Guinea Ale " ;
Also included in the 1923 - 1933 Brewing Journal are a high gravity Brown Ale , an oddball brew ;
" Ale Basis " and a one off brewing of a beer with a jaw dropping gravity of .......................
1.149 !!! ( " Special Ale " )
This recipe C Edd Mather 2025
This recipe for 39.655 Wort Litres Ex Mash Tun @ 1.034.5 , 85 % Mash Efficiency
28.100 Beer Litres RACKED ON HOPS @ 1.011 ( Est`d )
Edinburgh United Breweries Ltd
Bell`s Brewery
The Pleasance
Edinburgh
Scotland
 |
EXPORT PALE ALE
Friday 16 Th November 1923
Original Gravity : 1.049.5 Racking Gravity : 1.010 Final Gravity : 1.007
I B U : 42 A B V : 5.6 %
MALTS & ADJUNCTS
Simpaon`s Malt : 22.75 % Best Pale Ale @ 4.5 IBC = 1.155 Kg
Warminster Malt : 27.25 % Plumage Archer = 1.400 Kg
Crisp Malt : 18.2 % Hana = 0.930 Kg
9 % Chevalier = 0.460 Kg
FLAKED MAIZE @ 22.8 % = 1.145 Kg
++ 12 % Oat Hulls = 0.610 Kg ++
MASHING
USE AN EDINBURGH TYPE LIQUOR
Thoroughly pre warm the mash tun with Liquor @ 90 c
- 10 Mins BEFORE mashing in .
1 St Mash Heat : 65 c 0 + 60 Mins = 15.305 Litres
2 Nd Mash Heat : 66.5 c + 60 - + 120 Mins = 4.60 Litres
3 Rd Mash Heat : 68 c + 120 - + 150 Mins = 4.60 Litres
At 150 Minutes , slowly open the mash tun valve
And return any cloudy worts OVER the mash until Clear & Bright ;
ONLY THEN SEND TO THE COPPER & BEGIN WORT COLLECTION
SPARGING
Sparge @ Clear Wort to the Copper + 10 mins
@ 77 - 71 - 68 c = 28.500 Litres Allowance .
At a gravity of 1.003.5 , Stop Taps and Collect Wort in Copper as below .
WORT COLLECTION
After collecting Wort IN COPPER ;
CONDENSE TO
1.034.5 ON 39.655 Wort Litres IN COPPER @ Let Off - X Mins
( Remove any Wort Volume in Excess of 39.655 W/Litres )
FURTHER CONDENSE TO ALL UP GRAVITY
@ 1.035.5 ON 38.505 Wort Litres ( Let Off - 165 Mins )
COPPER SUGARS
1.004.25 Malt Extract TO 30.830 Wort Litres = 0.485 Kg
COPPER & HOPS
A 2 1/2 Hour boil ON HOPS
1 St Hop Charge @ Let Off - 165 Mins
TO 38.505 Wort Litres @ 1.035.5
20 IBU Cluster @ 7.5 % a/a = 33 g
2 Nd Hop Charge @ Let Off - 120 Mins
To 32.540 Wort Litres @ 1.041
6 IBU French Fuggles @ 4.2 % a/a = 16 g
3 Rd Hop Charge @ Let Off - 60 Mins
To 28.175 Wort Litres @ 1.046.5
7 IBU East Kent Goldings @ 6.5 % a/a = 11 g
3 IBU Bramling Cross @ 6.5 % a/a = 6 g
4 Th Hop Charge @ Let Off - 25 Mins
6 IBU Goldings @ 6 % a/a = 11 g
At Let Off - 15 Minutes @ 1.051.5 ON 25.290 Wort Litres ;
ADD 5.540 Litres of LIQUOR = 30.830 Wort Litres @ 1.042.25
THEN ADD THE Malt Extract = 1.046.5 @ Let Off - 15 Minutes
At Let Off - 12 Mins + Copper Finings
At Let Off , STAND 15 Mins ;
RECIRCULATE WORT IN COPPER 15 - 25 Mins
Then STAND 1/2 Hour before COOLING A S A P to Pitching Heat
28.840 Wort Litres @ 1.049.5 At Let Off + 60 Mins
YEAST
Pitch with 300 ml of a LIVE YEAST @ 13 c
To 28.700 Wort Litres ( Estimated ) @ 1.049.5 IN F V 1
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 13.5 1.049.5
2 E 6 15.5 1.047.75
E 11:30 17.5 1.046
3 M 17.5 1.041.75
E 18.5 1.036.25
E 11 19.5 1.033 Clear To 2 Nd F V = 28.450 Wort Litres ( Approx )
4 M 19 1.028
E 19.5 1.022.75
5 M 19.5 1.016.75
E 18.5 1.013
6 E 16.75 1.011.25
7 E 13.5 1.011
8 M 13.5 1.011 Rack ON HOPS @ 28.100 Beer Litres R/Down ( Approx)
12 g Goldings @ 6 % a/a ; 24 g Saazer Type @ 3.5 % a/a
STAND : After racking down @ 1.011 , stand for 1 week @ 13 c ; Release Excess C O 2 ,
Then RE SEAL and CELLAR .
CELLAR : At 8 c for 3 Months , ADD FININGS and roll well ;
THEN AT 10 - 12 c for 1 MONTH then roll and stillage
STILLAGE : 1 Week @ 10 - 12 c then ,
FULLY VENT and allow 8 - 12 Hours before Q . C
Cheers All ,
Edd
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