How Do All ,
Today`s recipie is drawn from the Brewing Book of Lorimer & Clark 1939 - 1945 @ LC 6 / 14 / 1 ;
Part of the L & C / Caledonian Brewery collection ; It`self part of The Scottish Brewing Archive,
cared for by the the ever helpfull & friendly team up in Glasgow ; Their assistance with my
Scottish beer history research is greatly appreciated .
As a few blog readers will know,
I`m looking for access to old brewing records that may survive in private collections & archives .
If you`re able to assist with my research , Please leave a comment below or ,
get in touch with me @ beerhistorybloke@gmail.com .
This recipe & formula C Edd Mather 2025
This recipie for 26.000 Wort Litres To Copper @ 1.046 ; 85 % Mash Efficiency Assumed
Lorimer & Clark
Caledonian Brewery
Slateford Rd
Edinburgh
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| I P A Label Photo from ; https://www.albabeerlabels.com |
India Pale Ale
Friday 1 St September 1939
Original Gravity : 1.047 Racking Gravity : 1.009.25 Final Gravity : 1.006.5
I B U : 34 A B V : 5.3 %
MALTS & ADJUNCTS
Warminster Malt : 45 % Plumage Archer = 2.110 Kg
Simpson`s Malt : 45 % Best Pale Ale = 2.100 Kg
10 % FLAKED MAIZE = 0.430 Kg
MASHING
Use an Edinburgh type Liquor
Thoroughly Pre Warm the Mash Tun ;
With Liquor @ 90 c - 10 Mins BEFORE Mashing In ,
Liquor 1.5 " ABOVE the Plates .
ADD 0.195 Kg Malt Extract to the Mash
1 St Mash Heat : 65 c @ 0 - + 30 Mins = 12.460 Litres
2 Nd Mash Heat : 67.5 c @ + 30 - + 120 Mins = 6.220 Litres
At 120 Minutes , slowly open the mash tun valve and ,
RETURN any cloudy / turbid 1 St runnings
Over the mash until BRIGHT & CLEAR + 5 Mins ,
Only Then send to the Copper and begin Wort Collection .
SPARGING
At Clear Wort to Copper +8 Mins @ 80- 74 - 68 C
= 26.0 Litres Allowance
At a gravity of 1.004.75 ; STOP TAPS and Collect Wort IN COPPER
WORT COLLECTION
COLLECTION Ex Mash Tun = 1.046 ON 26.000 Wort Litres
ADD 1.980 Litres OF LIQUOR = 27.980 Wort Litres @ 1.042.75,
THEN ADD 1 St Sugar Charge = 27.980 Wt L @ 1.045
CONDENSE TO 1,045.75 IN COPPER
ON 27.515 Wort Litres @ Let Off - 120 Minutes .
SUGARS
1.002.25 No 1 Invert = 0.200 Kg TO 27.980 Wort Litres @ 1.042.75
1.006.25 No 1 Invert = 0.675 Kg TO 34.495 Wort Litres @ 1.036
COPPER & HOPS
A 2 Hour Boil ON HOPS ;
1 St Hop Charge : To 27.515 Wt / Litres @ 1.045.75 AT Let Off - 120 Mins
14 IBU Goldings @ 6 % a/a = 22 g
2 Nd Hop Charge : To 25.560 Wt / Litres @ 1.049 AT Let Off - 90 Mins
11 IBU Goldings @ 6 % a/a = 18 g
AT LET OFF - 4O Minutes : AT 1.053.5 ON 23.210 Wt / Litres =
ADD 11.285 Litres OF LIQUOR = 34.495 Wort Litres @ 1.036
ADD THE 2 Nd Sugars Charge =
1.042.25 IN Copper @ Let Off - 38 Mins
3 Rd Hop Charge : LET OFF - 25 Minutes : AT 1.043.5 ON 33.475 Wt / Litres
9 IBU Goldings @ 6 % a/a = 18 g AT Let Off - 12 Minutes , ADD the Copper Finings ;
Then AT LET OFF ; STAND 15 Mins ,
RECIRCULATE IN COPPER 15 - 20 Minutes
THEN STAND 1/2 Hour
BEFORE COOLING A S A P to Pitching Heat
RACKING HOPS
( TO 2 x 15.10 Beer Litres ( Approx ) Racked Down @ 1.009.25
3.5 g Savijnski Goldings TO EACH VESSEL
YEAST
Pitch with 180 ml of a LIVE YEAST @ 14 c
Edinburgh Type Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14.5 1.047
2 E 17.5 1.042 DROP to 2 Nd F V @ 1.040 = 30.400 Wt Litres IN 2 Nd FV
3 M 19.5 1.034
E 19.5 1.027
4 M 19 1.022
E 18.5 1.017
E 11 16.5 1.016
5 M 16.5 1.013.75
E 11 16 1.011
6 E 14.5 1.09.75
E 11 14 1.009.25
7 M / N 13.5 1.009.25
RACK & FINE ON HOPS = 30.100 Beer Litres Racked Down ( Estimated )
STAND : 5 Days @ 13 - 15 c
CELLAR : 4 Weeks @ 10 c
STILLAGE : 1 Week @ 12 c THEN FULLY VENT and allow 6 - 12 Hour to Q . C
Cheers All ,
Edd
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