How Do All ,
Here`s a ` Lost Edinburgh / Leith brewery`s 60 /- Export Beer .
It`s a nice and simple brew as brewed by Robert Whitson & Co and ;
Is taken from the brewings included at the rear of , The West Brewery , Elgin ,
Brewing Book 1847 Cat Ref : EWB .
This is one of the few commercial brewing production records in the internationally important
Scottish Brewing Archive that are from outside the pale of major population centres ,
such as Edinburgh & Glasgow & other areas heavily associatedwith the Brewing trade,
Such as Alloa in Clackmannanshire .
As with other records in the Scottish Brewing Archive , this source is looked after by the nice
And helpfull team at The University of Glasgow : Special Collections & Archives on Thurso St .
As to the recipe , the grist and mash are relatively simple , as to the Hops ,
I`ve formulated the Hop Grist and I B U distributuion to reflect what , I believe would,
Have been an even bitterness provided by the seperate charges of Hops in the original brewing
@ x Gravity at X Point during the boil .
I hope that you all enjoy the recipe ; A small favour to ask any readers who may be able to assist ;
If you know of any records from Scottish breweries in private collections and are able to assist my research , I`m keen to trace and examine records from other Scottish breweries ;
From the earliest commercial brewing records up to the period around the early 1920`s ;
If you`re able to help by arranging access or sending photos ;
Please get in touch through the blog or e mail me @ beerhistorybloke@gmail.com ,
Cheers All and Happy Brewing ,
Edd
This recipe C Edd Mather 2025
This recipie for 30.700 Wort Litres Ex Mash Tun @ 1.037.25 , 85 % Mash Efficiency
19.300 - 19.20 BEER Litres Racked Down @ 1.009 ( Est`d )
Robert Whitson & Co
The Brewery
Yard Heads
Leith
Scotland
 |
| Boroughloch Brewery Photo , From the Brewery History Society Webage on Alexander Melvin & Co |
60 /- EXPORT BEER
Original Gravity : 1,052 Racking Gravity : 1.009.5 Final Gravity : 1.004
I B U : 70 A B V : 6.5 %
MALTS
UNIVERSAL GRIST ;
Chevalier = 4.450 Kg
MASHING
Use an Edinburgh type Liquor Profile
Thoroughly pre warm the Mash Tun with Liquor @ 95 c - 10 Minutes BEFORE Mashing In
ENSURE the Liquor is 1.5 " ABOVE the [paltes / Filter Bed
MASH FOR 2 Hours AT 66.5 c = 12.000 Litres
AT Taps ( 120 Minutes ) , Slowly open the mash tun valve and ,
RETURN any Cloudy / Turbid Wort OVER THE MASH ;
UNTIL CONSISTENTLY CLEAR & BRIGHT , ONLY THEN ALLOW TO THE COPPER .
SPARGING
At Clear Wort to the Copper + 8 - 10 Minutes @ 86 - 81 c
= 23.700 Litres Liquor Allowance
AT 1.003.75 , Close Off the mash tun valve and COLLECT Wort in the Copper as below .
WORT COLLECTION
ADD LIQUOR to the Copper
AND BALANCE THE VOLUME & GRAVITY AS BELOW
= 30.700 WORT LITRES IN COPPER @ 1.037.25
THEN CONDENSE TO 1.038
ON 30.080 Wort Litres IN COPPER @ Let Off - 150 Minutes
COPPER & HOPS
A 2 1/2 Hour boil ON HOPS
1 St Hop Charge @ Let Off - 150 Minutes
To 30.080 Wort Litres IN COPPER @ 1.038
19 IBU Goldings @ 6 % a/a = 23 g
19 IBU French Fuggles @ 4.2 % a/a = 42 g
20 IBU East Kent Goldings @ 6.5 % a/a = 30 g
2 Nd Hop Charge @ Let Off - 30 Minutes
22.165 Wort Litres IN COPPER @ 1.048
12 IBU Goldings @ 6 % a/a = 16 g
At Let Off - 12 Minutes , ADD Copper Finings then at Let Off , STAND 15 Mins ;
RECIRCULATE IN COPPER 15 - 20 Minutes
THEN STAND 1/2 Hour before COOLING A S A P to Pitching Heat
20.315 Wort Litres IN COPPER @ Let Off = 60 Minutes @ 1.052
YEAST
Pitch with 86 ml of an Edinburgh Type Yeast Strain @ 14 c
To 20.000 Wort Litres IN F V 1 @ 1.052
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.052
2 M 16 1.050
E 18.5 1.045
3 M 19.5 1.040
E 20 1.033.5
4 M 20 1.026
E 19.5 1.020.5
5 E 16.5 1.016.75
E 11 16.5 1.014 CLEAR TO 2 Nd F V = 19.600 Wort Litres
6 E 11 13.5 1.011.5
8 E 11 13.5 1.010.25
10 M 13.5 1.009.75
E 11.5 1.009.5
11 M / N 11.5 1.009.5 RACK TO DRAUGHT
= 19.300 - 19.200 BEER Litres Racked Down ( Estimated Yield )
STAND : 1 Week @ 10 - 12 c then cellar .
CELLAR : 8 Months at 6 - 8 c then allow to 8 - 10 c + 1 WEEK @ 8 - 10 c ;
ADD FININGS and Roll Well , STAND @ 12 C ONE WEEK
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 6 - 12 Hours before Q . C
Cheers All and Happy Brewing ,
Edd
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