How Do All ,
Today`s cerevesian delight is drawn from the notebook of William Binnie ;
Part of the small Mark Binnie & Co collection , cared for by the helpfull and friendly team
Up in Glasgow at The University of Glasgow Special Collections & Archives on Thurso St .
I hope that you all enjoy today`s receipt for a ` Golden Mild ` ;
If any readers are able to assist my research , I`m looking to trace other Scottish Brewing Records
In Private collections , from breweries in Scotland and , from Scottish Brewers who emigrated to
Whichever far flung outpost of the Empire where their skills and knowledge were in demand ;
Eg : Robert Whitson`s career after he left Leith for New Zealand * ;
Where Robert Whitson continued his career in the brewing industry after a brief spell as a farmer , eventually founding the Albert Brewery in Auckland where he was an active member of the community until his death on the 26 Th of November 1889 .
* The Beers of Robert Whitson & Co , Blog Article Published 30 Th July 2023
If readers are , able to assist,
Please get in touch through the contact box on the main web page .
This Receipt etc C Edd Mather 2025
Watkins & Son
The Imperial Brewery
Bewell Street
Hereford
 |
| Photo of the Brewery Yard : From the Brewery History Society Page on , Hereford & Tredegar Breweries Ltd |
` GOLDEN MILD `
Wednesday 23 Rd November 1898
Gyle No : 8
Original Gravity : 1.056 Racking Gravity : 1.013 Final Gravity : 1.010
I B U : 42 A B V : 6.0 %
MALTS
Warminster Malt : 51.5 % Plumage Archer = 1.765 Kg
Crisp Malt : 48.5 % Chevalier = 1.665 Kg
MASHING
Use a Pale Ale Type Liquor
Thoroughly pre warm the mash tun with Liquor @ 95 c - 10 Mins BEFORE mashing in ,
ENSURE the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 66 c @ 0 - + 90 Minutes = 8.310 Litres
2 Nd Mash Heat : 68 c @ + 90 - + 150 Minutes = 3.690 Litres
At 150 Minutes , Slowly open the mash tun valve and ,
RETURN any Cloudy Wort OVER the Mash until CONSISTENTLY Bright & Clear ,
Then send to the Copper and begin Wort Collection
SPARGING
At Clear Wort to the Copper + 5 Minutes ;
13.720 Liquor Litres ALLOWANCE @ 79 - 73 c
At 1.003.25 , STOP TAPS and Collect Wort IN Copper as Below
WORT COLLECTION
Collect 26.500 Wort Litres @ 1.033.25 IN COPPER @ Let Off - x Minutes ,
Then CONDENSE TO 1.034
ON 25.900 Wort Litres IN COPPER @ Let Off -105 Mins .
SUGARS
1.012.25 Invert Glucose = + 0.920 Kg
COPPER & HOPS
A 1 3/4 Hour Boil ON HOPS ,
1 St Hop Charge @ Let Off - 105 Minutes
25.900 Wort Litres IN Copper @ 1.034
6 IBU French Fuggles @ 4.2 % a/a = + 12 g
10 IBU Brewer`s Gold @ 6.5 % a/a = + 14 g
2 Nd Hop Charge @ Let Off - 75 Minutes
23.615 Wort Litres IN Copper @ 1.037
17 IBU Susses @ 5 % a/a = + 26 g
AT LET OFF - 45 Minutes @ 1.040 ON 21.700 Wort Litres IN Copper ,
ADD 1.295 Litres of LIQUOR =
22.995 Wort Litres @ 1.037.75 IN COPPER ,
ADD GLUCOSE = 1.050 On 22.995 Wort Litres IN Copper
3 Rd Hop Charge @ Let Off - 30 Minutes
21.845 Wort Litres IN Copper @ 1.052.5
9 IBU East Kent Goldings @ 6.5 % = + 12 g
AT Let Off - 12 Minutes , ADD the Copper Finings ;
STAND 1/4 Hour at Let Off ,
RECIRCULATE WORT IN COPPER 15 - 20 Minutes ;
STAND 3/4 - 1/2 Hour ,
COOL A S A P to Pitching Heat .
20.385 Wort Litres @ Let Off = 60 Mins AT 1.056
YEAST
Pitch with 110 ml of a LIVE YEAST @ 14.5 c
20.100 Wort Litres IN F V 1 @ 1.056 ( Est`d )
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1
|
P
|
14.5
|
1.056
|
|
2
|
M
|
15.5
|
1.054
*
|
|
|
E
|
16.75
|
1.048
|
|
3
|
M
|
19.5
|
1.040
|
|
|
E
|
20
|
1.032
|
|
4
|
M
|
20
|
1.025
|
|
|
E
|
18
|
1.019
|
|
5
|
M
|
16.5
|
1.016
|
|
|
E
|
15
|
1.014.25
|
|
6
|
M
|
14.75
|
1.013.5
|
|
|
E
|
13.5
|
1.013
|
|
7
|
M/N
|
13.5
|
1.013 R/dn
|
* = Drop to a 2 Nd F V = 19.80 Wort Litres IN F V 2
RACK & FINE : To Draught @ 1.013 @ 13.5 c ,
STAND : 1 Week @ 13.5 c ; ALT : 2/.3 DAYS @ 16 - 19 c .
CELLAR : 3 Weeks @ 10 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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