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 21.50 Wort Litres Ex Tun @ 1.050 IN COPPER
Maximum Wort Volume @ 29.255 Wort Litres IN Copper @ 1.036.75
19.400 Beer Litres Bottled Down
This recipie C Edd Mather 2026
William Burridge & Sons
Eagle Brewery
Queen Street
Masterton
New Zealand
 |
| Photo of The Eagle Brewery from a Photo ; Masterton District Library Collections |
STOUT
Tuesday 12 Th January 1904
Original Gravity : 1.064 Bottling Gravity : 1.015 Final Gravity : 1.012
I B U : 58 A B V : 7.0 %
MALTS
Crisp Malt : 85.5 % Chevalier = 3.575 Kg
14.5 % Black Malt = 0.680 Kg
MASHING
Use a Stout Type Liquor
Thoroughly pre warm the mash tun , Liquor @ 95 c
- 10 Minutes BEFORE Mashing In ; LIQUOR 1.5 " Above the Plates / Filter Bed
MASH : 2 Hours @ 67.5 c = 11.425 Litres
At Taps ( 120 Mins ) , Slowly open the mash tun valve ,
Return any Cloudy / Turbid Wort OVER the mash until Clear & Bright ;
Then Send to the Copper and begin MASH Wort Collection .
SPARGING & TUN WORT COLLECTION
Sparge @ Clear Wort to Copper + 8 - 10 Minutes ;
AT 82 c = 23.250 Litres ALLOWANCE ,
At 1.005 , STOP TAPS and Collect MASH WORT @ 1.050 IN COPPER
ON 21.500 Wort Litres AT 1.050
WORT COLLECTION & SUGARS
After Collecting 21.500 Wort Litres IN Copper @ 1.050 ;
ADD 7.755 Litres of LIQUOR = 29.255 Wt Litres @ 1.036.75 ,
ADD 1.012.5 White CANE Sugar = 0.955 Kg ,
CONDENSE TO 1.050 On 28.805 Wort Litres @ All Up
COPPER & HOPS
A 2 1/2 Hour Boil ON HOPS
Let Off - 150 Minutes : 28.805 Wort Litres @ 1.050
58 I B U East Kent Goldings @ 6.5 % = 88 g
At Let Off - 12 Minutes , ADD Copper Finings ,
Stand 1/4 Hour @ Let Off ;
Recirculate Wort IN Copper 15 - 20 Minutes ,.
STAND 1/2 Hour then COOL A S A P to Pitching Heat
YEAST
Pitch with 95 ml of a LIVE YEAST @ 16.5 c
ATTENUATION
|
DAY
|
Hour
|
Heat
|
Gravity
|
|
1
|
P
|
16.5
|
1.064
|
|
2
|
M
|
18
|
1.061
|
|
3
|
E 3
|
19
|
1.056.5
|
|
|
E 11
|
19
|
1.051
|
|
4
|
M 6
|
21
|
1.045
|
|
|
11
|
28
|
1.039
|
|
|
E 11
|
26
|
1.032
|
|
5
|
M 8
|
24.25
|
1.026.25
*
|
|
|
E 11
|
20
|
1.023
|
|
6
|
M 6
|
16.75
|
1.020 **
|
* = Clear To 2 Nd F V = 20.000 Wort Litres
** = Clear To Conditioning Vessel : 19.700 BEER Litres IN C V ( Est`d )
STAND : 1 WEEK @ 13 - 16 c / 2-3 DAYS @ 17 - 20 c
CELLAR : At 10 c UNTIL @ 1.014 ; Then send to BOTTLING VESSEL
+ Primings @ + 1.001.75 Invert Candy Cane = + 0.110 Kg AND , Finings ;
Allow @ 12 c UNTIL @ 1.015.25 , ALLOW TO 15 - 16 c
BOTTLING : Clear & Bright @ 1.015 15 - 16 c
STAND : 1 Week @ 13 c / 3 Days @ 13 - 16 C
CELLAR : 2 Months @ 10 c .
Q . C : After 72 Hours STAND ( 48 Hrs Min ) @ 10 - 12 c
Cheers All and Happy Brewing 🍻 ,
Edd
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