How Do All ,
Following on from Wednesday`s teaser post , here`s the recipie for Disher`s Ten Guinea Ale ;
Entered in the brewing book as " 210 /- " ( 1 Guinea = £ 1 . 1 . 0 ) x 10 = 210 /- ) .
As with my other posts on the E U B , this post is drawn from the sole surviving record of
Brewing Production in a publicly accessible archive ; Deposited with the good folks at ,
National Records Scotland @ Register House , Edinburgh ;
E U B : Bell`s Brewery , Brewing Journal 1923 - 1933 @ CE 57 / 4 / 215 .
A small favour to ask from those who could help ;
If you`re able to assist my research by allowing access to brewing records in private collections,
Particularly those from breweries in Scotland and Scottish brewers operating in other places ;
Please get in touch with me through the blog Or, via email @ beerhistorybloke@gmail.com
This recipie C Edd Mather 2025
This recipie for 30.000 Wort Litres Ex Mash @ 1.080 , 85 % Mash Efficiency Assumed
Max Wort Volume : 36 . 365 Wort Litres IN Copper @ 1.066
24.000 Beer Litres Racked ON HOPS @ 1.042
Edinburgh United Breweries Ltd
Bell`s Brewery
The Pleasance
Edinburgh
Scotland
2.jpg) |
| Label Image : Courtesy of Dr A W Wallace |
DISHER`S
TEN GUINEA ALE
Thursday 1 St November 1923
Gyle No : 1
Original Gravity : 1.120 Racking Gravity : 1.042 Final Gravity : 1.034
I B U : 120 A B V : 11.9 %
MALTS & ADJUNCTS
Warminster Malt : 26.5 % Plumage - Archer = 2.455 Kg
Crisp Malt : 32 % Chevalier = 2.990 Kg
16 % Hana = 1.500 Kg
25.5 % FLAKED MAIZE = 2.345 Kg
++ 12 % OAT HULLS ++ = 1.115 Kg
MASHING
Use an Edinburgh Type Liquor
Thoroughly Pre Warm the mash tun
Liquor @ 90 c - 10 Mins BEFORE mashing in ;
LIQUOR @ 1.5 " ABOVE the plates / filter bed
1 St Mash Heat : 64 c 0 - + 60 Minutes = 29.855 Litres
2 Nd Mash Heat : 67 c + 60 - + 150 Minutes = 13.705 Litres
At 150 Minutes ,
Slowly open the mash tun valve then clear wort by return over the mash .
SPARGING
Sparge @ Clear Wort to Copper + 5 - 10 Minutes
@ 77 - 74 - 69 c = 28.0 Litres Allowance
At a Gravity of 1.008 , STOP TAPS
Collect TUN WORT in Copper @ 1.080
ON 30.000 WORT LITRES IN COPPER
WORT COLLECTION
After collecting 30.000 Wort Litres IN COPPER @ 1.080
ADD 6.365 Litres of Liquor
= 36.365 Wort Litres @ 1.066 IN COPPER
Then ADD the Collection Sugars Charge
= 36.365 Wt / L @ 1.079.25 IN COPPER
Then CONDENSE to 1.080 @ Let Off - 315 Minutes
COPPER SUGARS
1 St Sugars Charge : To 36.365 Wort Litres @ 1.066
1.008 Malt Extract = 0.970 Kg
1.005.25 No 1 Invert = 0.600 Kg
2 Nd Sugars Charge : To 26.010 Wort Litres @ 1.108
1..005.5 No 2 Invert = 0.450 Kg
COPPER
A 5 1/4 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 315 Mins TO 36.015 Wort Litres @ 1.080
35 IBU Cluster @ 7.5 % a/a = 76 g
2 Nd Hop Charge @ Let Off - 245 Min TO 32.415 Wort Litres @ 1.088
36 IBU Cluster @ 7.5 % a/a = 78 g
3 Rd Hop Charge @ Let Off - 185 Min TO 29.835 Wort Litres @ 1.095
15 IBU Hallertau Heresbrucker @ 3.5 % = 70 g
4 Th Hop Charge @ Let Off - 130 Min TO 27.950 Wort Litres @ 1.101
18 IBU French Fuggles @ 4.2 % = 70 g
5 Th Hop Charge @ Let Off - 60 Min TO 25.845 Wort Litres @ 1.114
16 IBU Goldings @ 6 % = 52 g
RACKING HOPS
East Kent Golding @ 6.5 % a/a = 62 g
YEAST
Pitch with 250 ml of an EDINBURGH Type Yeast @ 14.5 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.120
2 M 18.5 1.106
E 11 19.5 1.098
3 M 21.5 1.090
E 22.5 1.081.5
4 M 23 1.073
E 20.5 1.065
E 11 19.5 1.062 CLEAR TO 2 Nd F V = 24.0 Wort Litres
5 M 19.5 1.056.5
E 19.5 1.050
E 11 19 1.048.75
6 M 18.5 1.046.5
E 4 18.5 1.042.25
E 11 16 1.042
7 M / N 15 1.042 RACK ON HOPS =
Approx : 24.000 Beer Litres Racked Down .
STAND : 1 Month at 12 c
CELLAR : 2 Years MINIMUM @ 6 c then add finings and roll well .
STAND : 2 Months @ 10 - 12 c THEN ROLL & STILLAGE
STILLAGE : 1 Week @ 12 c then VENT & allow up to 36 - 48 Hours before Q . C
Cheers All and Happy Brewing ,
Edd
2.jpg)
No comments:
Post a Comment