How Do All ,
Here`s a tasty 54 /- X X recipe for you all to try out ,
From the brewery of Dudgeon & Co , Bellhaven ,Still brewing today as Bellhaven Brewery .
As with previous Dudgeon & Co 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 26.540 Wort Litres to Copper @ 1.037.25 , 85 % Mash Efficiency
19.650 Wort Litres TO F V 1 AT 1.049
19.000 Beer Litres Racked Down ( Est )
Dudgeon & Co
The Brewery
Brewery Lane
Belhaven
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| Photo of Belhaven Brewery From, The Home of Scottish Brewing | Belhaven |
X X 54 /-
Wednesday 3 Rd October 1883
Gyle No : 70
Original Gravity : 1.049 Racking Gravity : 1.011 Final Gravity : 1.008
I B U : 34 A B V : 5.3 %
MALTS
U K / Universal Grist ;
Crisp Malt : 55 % Chevalier = 2.115 Kg
45 % Hana = 1.730 Kg
MASHING
Use a Pale Ale Liquor ;
Thoroughly Pre Warm the mash tun with Liquor @ 90 c - 10 Mins BEFORE mashing in
ENSURE the Liquor is 1.5 " ABOVE the Paltes / Filter Bed
1 St Mash Heat : 66.25 c = 9.650 Litres @ 0 - + 120 Minutes
2 Nd Mash Heat : 67.5 c = 3.160 Litres @ + 120 - + 150 Minutes
At 150 Minutes , slowly open the mash tun valve and ,
RETURN ANY Cloudy Wort OVER THE MASH Until BRIGHT & CLEAR ,
THEN send to the Copper and begin Wort Collection .
SPARGING
At Clear Wort to the Copper + 5 - 10 Minutes
1 St Sparge @ 82 - 80 c = 7.700 Litres Allowance
2 Nd Sparge : 76 c = 10.350 Litres Allowance
AT 1.003.75 , STOP TAPS / CLOSE OFF MASH TUN VALVE ;
Then Collect Wort in Copper as Below .
WORT COLLECTION
Collect 26.540 Wort Litres IN COPPER @ 1.037.25
( ADD LIQUOR TO THIS VALUE , DISCARD EXCESS WORT )
THEN , Condense to Let Off - 105 Minutes ;
26.000 Wort Litres IN COPPER @ 1.038
COPPER & HOPS
A 1 3/4 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 105 Mins TO 26.000 Wort Litres @ 1.038
9 IBU Fuggles @ 5.5 % a/a = 15 g
2 Nd Hop Charge @ Let Off - 90 Mins TO 24.970 Wort Litres @ 1.039.5
5 IBU East Kent Goldings @ 6.5 % a/a = 8 g
3 Rd Hop Charge @ Let Off - 55 Mins TO 22.755 Wort Litres @ 1.043
8 IBU Tardif De Bourgogne @ 4.7 % a/a = 15 g
4 Th Hop Charge @ Let Off - 20 Mins TO 21.165 Wort Litres @ 1.046
12 IBU Saazer @ 3.5 % a/a = 26 g
At Let Off -12 Minutes , ADD Copper Finings
AT Let Off , STAND 15 Minutes ;
RECIRCULATE IN COPPER 15 - 20 Minutes
THEN STAND 3/4 - 1/2 Hour
THEN COOL TO PITCHING HEAT A S A P
YEAST
Pitch with 140 ml of an EDINBURGH Type Yeast Strain @ 15 c
19.650 Wort Litres IN F V 1 @ 1.049 ( E )
The original Yeast for pitching this brew came from a lesser known Edinburgh brewery,
That of : Cooper & McLeod of The Castle Brewery On The Grassmarket ( Ceased Prod Ca 1911 )
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.049
2 M 16.5 1.046
E 17 1.041.5
3 M 18.25 1.036
E 18.5 1.030
4 M 18.5 1.026
E 19 1.022
5 M 19.5 1.018 Send to 2 Nd F V = 19.300 Wort Litres IN F V 2
E 16.5 1.014
E 11 16 1.011
6 M 15 1.009.75
E 11 13.5 1.009
7 M / N 13.5 1.009 Rack to DRAUGHT VESSEL = 19.000 Beer Litres ( Est`d)
STAND : 1 Week at 13 c / 2 - 3 Days @ 16 - 19 c
CELLAR : 3 - 4 WEEKS AT 8 - 6 c ; ALLOW TO 10 - 12c OVER 1 WEEK and ,
ADD FININGS AND ROLL WELL + 1 WEEK @ 12 c .
STILLAGE : 1 WEEK @ 10 c then FULLY VENT and allow 6 - 8 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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