How Do All ,
Here`s a tasty 4 /- Porter recipe for you all to try out ,
It`s from the brewery of Dudgeon & Co , Belhaven ,Still brewing today as Belhaven Brewery .
As with previous Belhaven Brewery recipies , this one is from
" The Private Brewing Book of William J Clark 1871 - 1883 Cat No B 6 / 1 / 1 / 1 "
Part of the Internationally important Scottish Brewing Archive ,
Cared for by the helpfull team at Glasgow University Special Collections & Archives on Thurso St .
If any readers know of other historic Scottish brewing records in private collections ;
From the earliest commercial brewers to around 1930 and are able to allow or facilitate access ,
I`d be delighted to discuss access conditions etc .
If you`re able to assist , please leave a comment below or get in touch with me through the
` Contact Box ` on the main blog page .
This recipe C Edd Mather 2025
THIS RECIPE FOR 23.000 Wort Litres to Copper @ 1.047.25 , 85 % Mash Efficiency
Maximum Wort Volume IN Copper = 25.235 Wort Litres @ 1.042.75
21.640 Wort Litres IN F V 1 @ 1.062
20.500 - 20.300 Beer Litres IN C V @ 1.018.25
Dudgeon & Co
The Brewery
Brewery Lane
Belhaven
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| Photo of Belhaven Brewery From, The Home of Scottish Brewing | Belhaven |
64 /- PORTER
Wednesday 10 Th October 1883
Gyle No : 75
Original Gravity : 1.062 Bottling Gravity : 1.015 Final Gravity : 1.012
I B U : 16 A B V : 6.8 %
MALTS
Universal Grist
Crisp Malt : 54 % Chevalier = 2.285 Kg
36.2 % Pale Ale @ 6 - 9 IBC = 1.525 Kg
9.8 % Black Malt = 0.465 Kg
TO COPPER : 8.5 g Crystal Malt
MASHING
Use a Porter / Stout Liquor ;
Thoroughly pre warm the mash tun with Liquor @ 90 c ,
Ensure the Liquor is 1.5 " ABOVE the Plates before mashing in
1 St Mash Heat : 63 c @ 0 + 30 Mins = 9.950 Litres
2 Nd Mash Heat : 64.5 c @ + 30 - + 90 Mins = 3.530 Litres
3 Rd Mash Heat : 66.5 c @ + 90 - + 120 Mins = 4.60 Litres
At 120 Minutes , slowly open the mash tun valve and return any cloudy runnings ,
OVER the mash until Consistently CLEAR & BRIGHT ,
Only then send to the Copper & Begin Wort Collection .
SPARGING
Sparge at Clear Wort to Copper + 8 - 10 Mins
@ 77 - 74 c = 10.500 Litres Liquor Allowance
At 1.004.75 , STOP TAPS and Collect Tun Wort in Copper .
WORT COLLECTION
COLLECT 23.000 Wort Litres IN COPPER Ex Mash Tun @ 1.047.25
Then Condense to 1.048 @ Let Off - 105 Minutes .
SUGARS
1.012 White Cane Sugar = 0.790 Kg
( To 25.235 Wort Litres @ 1.042.75 )
COPPER
A 1 3/4 Hour Boil ON HOPS
1 Hop Charge @ Let Off - 105 Minutes
To 22.635 Wort Litres IN Copper @ 1.048
9 IBU Goldings @ 6 % a/a = 14 g
AT LET OFF - 70 Minutes
@ 1.052 ON 20.745 Wort Litres
ADD 4.490 Litres of LIQUOR = 25.235 Wort Litres @ 1.042.75
ADD Sugars @ 1.042.75 = 1.054.75
2 Nd Hop Charge @ Let Off - 60 Minutes
To 24.885 Wort Litres IN Copper @ 1.055.5
7 IBU Tardif De Bourgogne @ 4.7 % a/a = 16 g
AT Let Off - 12 Minutes , ADD Copper Finings ,
Let Off - 8 - 5 Minutes , ADD Crystal Malt
STAND 1/4 Hour at Let Off ,
Then RECIRCULATE IN COPPER 15 - 20 Minutes
STAND 1/2 Hour then COOL A S A P to Pitching Heat .
YEAST
Pitch with 148 ml of a LIVE YEAST @ 16 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.062
2 M 16.5
E 16.75 1.057
3 M 17.5
E 18 1.049
4 M 19.5 1.042
M 11 23 1.038 COOL
E 11 20 1.032
5 M 19 1.028
E 16.5 1.026 CLEAR To 2 Nd F V = 21.300 Wort Litres in FV 2
6 M 16.5 1.023
E 16 1.020
7 E 16 1.016
8 E 13.5 1.016 To SETTLING VESSEL + PRIMINGS
SETTLING VESSEL : 21.000 BEER Litres IN Settler @ 1.017.25
( + 1.001.75 White Cane Sugar = 0.115 Kg )
STAND @ 12 - 13 c ONE WEEK .
CELLAR : 10 c UNTIL @ 1.015.5 THEN allow vessel to 13.5 c @ 1.015.25 ;
STILLAGE : 12 c 1 - 2 WEEKS from 1.015.25 @ 12 c
BOTTLING : CLEAR & BRIGHT @ 1.015 - 1.014.75 @ 14 - 15 c
STAND : 1 Week @ 13 - 15 c / 2 - 3 Days @ 16 - 19 c
CELLAR : 3 Months MINIMUM @ 10 - 12 c then Q . C
Cheers All and Happy Brewing ,
Edd
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