How Do All ,
I recently started to tidy up some brewing records photos in ` Collection ` files And ,
Re discovered the photos kindly sent to me some time ago by Brian Ronson of a couple
Of pages from an Eagle Brewery Brewing Book .
If any blog readers in New Zealand are able to assist with my research ;
I`m especially keen to trace any 19 Th Century brewing records from the brewery founded by
Robert Whitson ( See Blogpost 30 / 07 / 2023 ; The Beers of Robert Whitson , Leith ( 1850`s )) ;
Please get in touch with me through the Blog`s contact box .
One minor side note ; The Brewing Book in which the Whitson Brewings are recorded are ,
From the Other Elgin Brewery * ; that of Geddes , Sutherland & Co ;
Still in business today as Glen Moray Distillery .
This Recipie for 24.0 Wort Litres Ex Tun @ 1.038 IN COPPER
Maximum Wort Volume @ 26.435 Wort Litres IN Copper @ 1.034.5
19.000 Beer Litres Racked Down
This recipie C Edd Mather 2025
William Burridge & Sons
Eagle Brewery
Queen Street
Masterton
New Zealand
 |
| Photo of The Eagle Brewery from a Photo ; Ex Masterton District Library Collections |
PALE ALE
Friday 1 St January 1904
Original Gravity : 1.059.75 Racking Gravity : 1.010 Final Gravity : 1.007
I B U : 60 A B V : 7.0 %
MALT
Crisp Malt : CHEVALIER = 3.550 Kg
MASHING
Use a Pale Ale Liquor
Thoroughly Pre Warm the Mash Tun with Liquor @ 95 c
- 10 Minutes BEFORE mashing in
MASH @ 67 c 2 Hours = 11.430 Litres
At 120 Minutes , Slowly open the mash tun valve ;
Return any Cloudy Wort OVER the Mash Until Clear & Bright ,
Then send to the Copper and begin TUN WORT collection
SPARGING & TUN WORT COLLECTION
Sparge at Clear Wort to the Copper + 8 - 10 Mins
@ 82 c = 19.50 Litres LIQUOR ( Allowance )
At 1.004 , STOP TAPS ;
Collect Wort EX TUN @ 1.038 In Copper ON 24.000 Wort Litres
WORT COLLECTION
After Collecting 24.000 Wt Litres @ 1.038 IN COPPER ;
ADD 2.435 Litres of LIQUOR = 26.435 Wt Litres @ 1.034.5
ADD White Cane Sugar ( 1.012 ) = 0.830 Kg
26.435 Wt Litres IN COPPER @ 1.046.5 ;
CONDENSE to 1.047.5 ON 26.005 Wort Litres IN COPPER
COPPER & HOPS
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Minutes
1.047.5 ON 26.005 Wort Litres
26 IBU East Kent Goldings @ 6.5 % a/a = 36 g
2 Nd Hop Charge @ Let Off - 60 Minutes
1.053 ON 22.835 Wort Litres
18 IBU East Kent Goldings @ 6.5 % a/a = 24 g
3 Rd Hop Charge @ Let Off - 25 Minutes
1.056 ON 21.540 Wort Litres
16 IBU East Kent Goldings @ 6.5 % a/a = 21 g
AT Let Off - 12 Minutes , ADD Copper Finings
At Let Off ; STAND COPPER 15 Minutes ,
Recirculate Wort IN COPPER 15 - 20 Minutes ;
stand 3/4 - 1/2 Hour then ,
COOL A S A P To Pitching Heat
20.100 Wort Litres @ + 60 Mins AT 1.059.75
YEAST
Pitch with 74 ml of a LIVE YEAST @ 15 c
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1
|
P
|
15.5
|
1.059.75
|
|
2
|
M 6
|
16.75
|
1.056
|
|
|
M 11
|
18.5
|
1.052
|
|
|
E
11
|
19.5
|
1.046
|
|
3
|
M
8
|
21.5
|
1.037.75
|
|
|
E
11
|
22.5
|
1.031
|
|
4
|
M 8
|
23.75
|
1.025 *
|
|
|
E 11
|
19.5
|
1.017
|
|
5
|
M
|
16.5
|
1.014
|
|
|
E 11
|
15.75
|
1.011.5
|
|
6
|
M
|
14.75
|
1.011.25
|
|
|
E
|
14.5
|
1.010.75
|
|
7
|
M
|
14.5
|
1.0105
|
|
|
E 1
|
13.5
|
1.010.25
|
|
|
11
|
13
|
1.010
|
|
8
|
M / N
|
13
|
1.010 **
|
* = Clear To 2 Nd F V = 19.500 Wort Litres IN F V 2
** = Rack & Fine to DRAUGHT vessels .
STAND : 1 Week @ 13 - 16 c / 2/3 Days @ 16 - 20 c
CELLAR : 2 Months at 10 c then Roll & Stillage .
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 8 Hours before Q . C
Cheers All and Happy Brewing 🍻
Edd
