How Do All ,
The 1909 - 1911 Brewing Book which forms but a part of the Maclay`s collection ;
It`s Self part of the internationally important Scottish Brewing Archive ;
Ably cared for by the ever helpfull and friendly team up in Glasgow
At The University of Glasgow Special Collections & Archives on Thurso St .
The 1909 - 1911 Brewing Book lists many ingredients used in the brewings; and in a brewing of ,
60 / - Export Pale Ale ; Saturday 25 Th November 1911 Brew No : 43 used various malts,
Such as 3 1/2 Quarters of Smyrna , 7 1/2 Q " Calif Own " and ,
3 1/2 Quarters each of Maclay`s own " Home No 1 & Home No 4 " , In addition to the Grits cook ;
The total cereals Quarter weight used was 21.5 ( Grits @ 4 Quarters ) ,
With the Sugar weight 2.5 Quarters = 560 Lbs Gross Wt bringing the total to 24 Quarters .
This yielded 142.5 Wort Barrels to BOTH Coppers with a combined gravity of 1.040 ,
with a boil of 2 Hours On Hops @ 192 Lbs used ; with a / a % corrections for the period .
( This Yields an IBU of 36 on the 60 /- Export Pale Ale )
This recipe C Edd Mather 2025
This recipe for 22.500 Wort Litres to Copper @ 1.035.25 , 85 % Mash Efficiency Assumed
Approx : 19.400 Beer Litres Racked Down to Vessel @ 1.010
Maclay & Co Ltd
The Thistle Brewery
East Vennel
Alloa
Clackmannanshire
Scotland
 |
| Label Photo courtesy of Peter Dickinson |
54 /- Pale Ale
Monday 5 Th June 1911
Brew No : 181 & 182
Original Gravity : 1.042 Racking Gravity : 1.010 Final Gravity : 1.007
I B U : 24 A B V : 4.7 %
MALTS
Crafty Maltsters : 7.6 % Scottish Annat = 0.235 Kg
15.25 % Pop`s Pale Ale = 0.470 Kg
Crisp Malt : 34.3 % Chevalier = 1.060 Kg
15.25 % Hana = 0.470 Kg
15.25 % Scottish Ale Malt = 0.470 Kg
ADJUNCTS
27.6 % Flaked Maize = 0.835 Kg
++ OAT HULLS @ + 0.315 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 PLATES / FILTER BED
1 St Mash Heat : 63.5 c = 8.80 Litres @ 0 - + 40 Minutes
2 Nd Mash Heat : 66.5 c = 5.870 Litres @ + 40 - + 120 Minutes
At 120 Minutes , Slowly open the mash tun valve ;
Return any Cloudy /Turbid Wort
OVER THE MASH until Consistently Clear & Bright ,
Only then send to the Copper and begin Wort Collection
SPARGING
&
TUN WORT COLLECTION
Sparge at Clear Wort to Copper + 8 - 10 Minutes
@ 74 - 71 c = 9.50 Litres Allowance
AT 1.003.5 , Close Off the Mash Tun Valve and Collect Wort as below
COLLECT : 22.500 Wort Litres IN Copper @ 1.035.25 ,
THEN CONDENSE TO 1.036
ON 22.020 Wort Litres IN Copper at Let Off - 120 Minutes
COPPER SUGARS
No 1 Invert TO 24.910 Wort Litres @ 1.031.25
1.003.75 = ADD 0.295 Kg
PRIMINGS
To 19.700 Wort Litres IN F V 2 = 0.110 Kg No 2 Invert @ + 1.001.75
COPPER & HOPS
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Minutes
TO 22.020 Wort Litres @ 1.036 IN Copper
8 IBU Cluster @ 7.5 % a/a = 9 g
2 Nd Hop Charge @ Let Off - 90 Minutes
TO 19.570 Wort Litres @ 1.040 IN Copper
4 IBU Stiesselspalt @ 3.8 % a/a = 8 g
6 IBU Bramling Cross @ 6.5 % a/a = 7 g
AT LET OFF - 65 Minutes
@ 1.043 ON 18.100 Wort Litres IN COPPER
ADD 6.810 Litres of LIQUOR =
24.910 Wort Litres IN Copper @ 1.031.25
ADD THE No 1 Invert Sugar ;
3 Rd Hop Charge @ Let Off - 20 Minutes
TO 22.065 Wort Litres IN Copper @ 1.039
2 IBU Hallertau Tradition @ 3.5 % a/a = 6 g
4 IBU Saazer @ 3.5 % a/a = 9 g
AT LET OFF - 12 Minutes , ADD the Copper Finings ,
Then @ Let Off ; STAND 1/4 Hour ,
RECIRCULATE Wort IN COPPER 15 - 20 Minutes
ADD 6 g Saazer then STAND as below
STAND 3/4 - 1/2 Hour ;
COOL A S A P To Pitching Heat
YEAST
Pitch with 126 ml of a LIVE YEAST @ 15.5 c
To 20.000 Wort Litres IN F V 1 @ 1.042
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.042
2 M 6 17 1.038
N 18 1.035
E 5 18.75 1.031
9 19.25 1.029
3 M 6 20 1.023
N 20 1.019
E 5 20.5 1.016 COOL
4 M 16.5 1.013 Clear TO 2 Nd F V = 19.700 Wort Litres + Primings
E 13.5 1.013.25
5 M 13.5 1.012.25
E 13.5 1.011
6 E 11 12.5 1.010
7 M / N 12.5 1.010 Rack & FINE To DRAUGHT = 19.300 Beer Litres ( Est`d )
STAND : 1 Week @ 12 - 13 c / 2 - 3 DAYS @ 16 - 19 c
CELLAR : 10 c FOR 3 Weeks then Roll and Stillage .
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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