How Do All ,
Today`s beery delight is a request from a friend of the blog for the last recorded brew
At Bell`s Brewery on The Pleasance .
As with my other posts on this famous Scottish Brewery , the source information is drawn from
the Bell`s Brewery ; Brewing Journal 1923 - 1933 @ CE 57 / 4 / 215
Cared for by the helpfull and friendly team at National Records Scotland @ Register House ,
Edinburgh .
This Recipie C Edd Mather 2026
This Recipie for 18.000 Wort Litres Ex Mash @ 1.031
85 % Mash Efficiency Assumed
Maximum Wort Volume : 28.325 Wort Litres @ 1.030.25
Approx 20.455 Beer Litres Racked ON HOPS @ 1.011
Edinburgh United Breweries Ltd
Bell`s Brewery
The Pleasance
Edinburgh
Scotland
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60 / -
Friday 22 Nd December 1933
Gyle No : 27
Original Gravity : 1.041 Racking Gravity : 1.011 Final Gravity : 1.008
I B U : 24 A B V : 4.3 %
MALTS & ADJUNCTS
Crisp Malt : 45.4 % Scottish Ale = 1.010 Kg
40.8 % Chevalier = 0.910 Kg
13.8 % FLAKED MAIZE = 0.310 Kg
+++ 0.350 Kg OAT HULLS +++
MASHING
Use an Edinburgh type Liquor ,
Thoroughly Pre Warm the Mash Tun with Liquor @ 95 c ;
ENSURE the Liquor is 1 3/4 - 2 " ABOVE the plates / filter bed
1 St Mash Heat : 65.5 c = 7.00 Litres @ 0 - + 30 Minutes
2 Nd Mash Heat : 67 c = 3.40 Litres @ + 30 - + 150 Minutes
At 150 Minutes , slowly open the mash tun valve ;
Return CLOUDY Wort OVER the Mash until CONSISTENTLY CLEAR & BRIGHT ,
only then allow to the Copper and start Wort Collection Ex Mash .
SPARGING & MASH WORT COLLECTION
SPARGE At Clear Wort to the Copper + 8 - 12 Minutes ;
88 - 86 c = 12.0 Wort Litres Liquor Allowance
At 1.003 STOP TAPS ;
Collect Mash Wort IN COPPER @ 1.030.25 ON 18.50 Wort Litres
WORT COLLECTION
After Collecting 18.500 Wort Litres IN Copper @ 1.030.25 ;
ADD 9.825 Litres of LIQUOR ;
Reducing the Gravity to 1.020.25 ON 28.325 Wort Litres IN COPPER
ADD
1.008 No 1 Invert = + 0.710 Kg
1.002 Invert Glucose = + 0.185 Kg
28.325 Wort Litres IN COPPER @ 1.030.25
CONDENSE TO 27.620 Wort Litres IN COPPER @ 1.031
COPPER & HOPS
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Minutes
27.620 Wort Litres @ 1.031
14 IBU Bramling Cross @ 6.5 % a/a = 19 g
2 Nd Hop Charge @ Let Off - 90 Minutes
24.945 Wort Litres @ 1.034
Fuggles @ 5.5 % a/a = 12 g
AT LET OFF - 65 Minutes @ 1.037 ON 22.740 Wort Litres IN COPPER ;
ADD 4.405 Litres of Liquor = 27.145 Wort Litres @ 1.031.5
ADD 1.001.75 Malt Extract = + 0.160 Kg
3 Rd Hop Charge @ Let Off - 30 Minutes
23.675 Wort Litres @ 1.037.5
East Kent Goldings @ 6.5 % a/a = 11 g
AT Let Off - 12 Minutes , ADD Copper Finings
At Let Off , STAND 1/4 Hour ;
Recirculate Wort IN COPPER 15 - 20 Minutes
STAND 1/2 Hour then COOL A S A P to Pitching Heat
YEAST
Pitch with 70 ml of a LIVE YEAST ,
Edinburgh Type Yeast Strain
Pitching Yeast Heat : 13.5 c
TO 21.300 Wort Litres @ 1.041 IN F V 1
ATTENUATION
|
DAY
|
HOUR
|
HEAT
|
GRAVITY
|
|
1
|
P
|
14
|
1.041
*
|
|
2
|
M
|
16.5
|
1.034
|
|
|
E
|
17.5
|
1.029
|
|
3
|
M
|
18.5
|
1.023
|
|
|
E
|
19.5
|
1.017
**
|
|
4
|
M
|
16
|
1.013
|
|
|
E
|
13.5
|
1.011.75
|
|
5
|
E
|
13.5
|
1.011
|
|
6
|
M
/ N
|
13.5
|
1.011
***
|
* Clear To 2 Nd F V @ 1.039° = 21.0 Wort Litres IN F V 2
** Clear to 3 Rd F V = 20.7O Wort Litres IN F V 3
*** RACK TO DRAUGHT Container ON 6 g East Kent Goldings @ 6.5 % a/a
20.450 BEER Litres Racked Down ( Est`d )
STAND : 1 Week @ 13 c / 2 - 3 Days @ 16 - 20 c
CELLAR : 2 - 3 WEEKS @ 10 c ; ADD FININGS and Roll ,
Stand @ 10 - 12 c ONE WEEK .
STILLAGE : 1 WEEK @ 10 c Then FULLY VENT and allow 6 - 8 Hours BEFORE Q . C
Cheers All and Happy Brewing 🍻 ,
Edd
