How Do All ,
Following from the Stogumber Medicinal Springs Brewery Porter ,
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 at National Records Scotland , Register House , Edinburgh :
Bell`s Brewery , Brewing Journal 1923 - 1933 ; Catalogue No : CE 57 / 4 / 215.
If any readers are able to further my research by allowing access to,
Old Scottish brewing records In private collections & corporate archives ,
Please get in touch with me through the blog .
I`m gratefull to fellow members of The Scottish Brewing Archive Association for their assistance
With my Scottish beery history research .
This recipe C Edd Mather 2025
This recipie for 19.500 Wort Litres IN COPPER @ 1.037 ; 85 % Mash Efficiency Assumed
MAX Wort Volume : 32.795 Wort Litres IN COPPER @ 1.022
Beer Litres IN CONDITIONING Vessel : 19.400 Beer Litres ( APPROX ) @ 1.019
APPROX : 19.100 - 19.000 Beer Litres Bottled Down
Edinburgh United Breweries Ltd
Bell`s Brewery
The Pleasance
Edinburgh
Scotland
.jpg) |
| Photo of the remaining Bell`s Brewery buildings From the Brewery History Society webpage on E U B |
STOUT
Thursday 29 Th November 1923
Gyle No : 21
Original Gravity : 1.056 C V Gravity : 1.019.25 Final Gravity : 1.010
I B U : 34 A B V : 6.0 %
MALTS
U K & Ireland Grist :
Warminster Malt : 49.4 % Plumage Archer = 1.385 Kg
Crisp Malt : 19.8 % Chevalier = 0.560 Kg
16.1 % Hana = 0.450 Kg
8.7 % Hana Vienna = 0.245 Kg
French & Jupps : 6.0 % Black Malt = 0.190 Kg
Australian Grist
Voyager Craft Malt : 49.4 % Veloria Schooner = 1.380 Kg
8.7 % Veloria Vienna = 0.240 Kg
Crisp Malt : 19.8 % Chevalier = 0.560 Kg
16.1 % Hana = 0.450 Kg
6.0 % Black Malt = 0.190 Kg
U S & Universal Grist ;
Crisp Malt : 19.8 % Chevalier = 0.560 Kg
16.1 % Hana = 0.450 Kg
FLOOR MALTED : 49.4 % Pale Ale Malt @ 4 - 7 IBC = 1.380 Kg
8.7 % Vienna Malt = 0.240 Kg
6.0 % Black Malt = 0.190 Kg
MASHING
Use an Edinburgh type Liquor ,
ENSURE the Liquor is 1.5 " ABOVE the Plates / Filter Bed
@ 90 c - 10 Minutes BEFORE mashing in
ADD 0.195 Kg MALT EXTRACT TO THE MASH
1 St Mash Heat : 65 c @ 0 - + 25 Minutes = 6.850 Litres
2 Nd Mash Heat : 67.25 c @ + 25 - + 120 Minutes = 3.050 Litres
At 120 Minutes , slowly open the mash tun valve and return any cloudy Wort OVER the mash
UNTIL Consistently clear & bright ;
ONLY THEN SEND TO THE COPPER
SPARGING
At Clear Wort to the Copper + 5 Minutes @ 82 - 79 c
= 14.000 Litres allowance
AT 1.003.75 , STOP TAPS and Collect Wort in Copper
WORT COLLECTION & SUGARS
At Wort Collection OF 19.500 WORT LITRES IN COPPER Ex Tun @ 1.037
ADD 13.295 Litres of LIQUOR = 32.795 Wort Litres @ 1.022
ADD No 1 Invert @ 1.014.25 = 1.415 Kg
THEN CONDENSE TO 1.037
ON 32.115 Wort Litres IN COPPER @ Let Off - 180 Minutes
COPPER & HOPS
A 3 Hour Boil ON HOPS
1 St Hop Charge : TO 32.115 Wort Litres IN COPPER @ 1.037
16 IBU Cluster @ 7.25 % a/a = 24 g
2 Nd Hop Charge : TO 26.905 Wort Litres IN COPPER @ 1.043
5 IBU Brewer`s Gold @ 6.5 % a/a = 8 g
3 Rd Hop Charge : TO 23.150 Wort Litres IN COPPER @ 1.049
5 IBU Fuggles @ 5.5 % a/a = 9 g
4 Th Hop Charge : TO 21.615 Wort Litres IN COPPER @ 1.052.25
8 IBU Goldings @ 6 % a/a = 7 g
YEAST
Pitch 92 ml of a LIVE YEAST @ 15 c
RECCOMENDED STRAIN TYPE : Edinburgh
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.056
2 M 16.5 1.053.5
E 18.5 1.050
3 M 19 1.044
E 22 1.036
4 M 18.5 1.030
E 19 1.024
5 M 16.5 1.020.5
E 16 1.019.75
E 11 13.5 1.019.25
6 M / N 12.5 1.019.25 SEND TO CONDITIONING VESSEL
MATURATION IN C . V : @ 13 - 12 c ON ENTRY FOR 1 WEEK ;
COOL TO 6 - 8 c OVER 1 WEEK - 5 DAYS ,
THEN CELLAR UNTIL @ 1.014 - 1.013.75
BOTTLING : To Bottling Unit Tank @ 10 - 12 c ON FININGS then allow to 12 c
VENT excess C O2 then at 1.013 FULLY VENT C V
ALLOW 6 - 8 Hours then BOTTLE CLEAR & BRIGHT @ 1.013 - 1.012.75 @ 13 - 15 c .
STAND : After Blttling as above ; stand for 1 week @ 12 - 14 c .
CELLAR : 2 Months @ 10 c then at 12 c 1 WEEK then Q . C
Cheers All and Happy Brewing ,
Edd
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