How Do All ,
Today`s beery delight comes from the Edinburgh United Breweries, from the
Bell`s Brewery, Brewing Journal 1923 - 1933 .
This sole surviving tome of beery lore from a once mighty cerevesian empire is cared for,
By the helpfull & friendly team at National Records Scotland , Register House , Edinburgh :
Bell`s Brewery , Brewing Journal 1923 - 1933 ; Catalogue No : CE 57 / 4 / 215.
If any readers are able to further my research by allowing access to,
Old Scottish brewing records In private collections & corporate archives ,
Please get in touch with me through the blog .
I`m gratefull to fellow members of The Scottish Brewing Archive Association for their assistance
With my Scottish beery history research .
This recipe C Edd Mather 2025
This recipie for 26.500 Wort Litres IN COPPER @ 1.032.25 ; 85 % Mash Efficiency Assumed
MAX Wort Volume : 30.255 Wort Litres IN COPPER @ 1.039
Beer Litres IN CONDITIONING Vessel
19.100 Beer Litres ( APPROX ) @ 1.022
APPROX : 18.800 Beer Litres Bottled Down
Edinburgh United Breweries Ltd
Bell`s Brewery
The Pleasance
Edinburgh
Scotland
Original Gravity : 1.064 Bottling Gravity : 1.015 Final Gravity : 1.012
I B U : 28 A B V : 6.8 %
MALTS & ADJUNCTS
Crisp Malt : 37.75 % Chevalier = 1.255 Kg
37.5 % Scottish Ale = 1.245 Kg
Warminster Malt : 12.5 % Mild Ale = 0.420 Kg
2.5 % FLAKED RICE = 0.085 Kg
9.75 % FLAKED MAIZE = 0.320 Kg
MASHING
Use an Edinburgh Type Liquor ;
Thoroughly Pre Warm the mash tun with Liquor @ 95 c ;
Ensure the Liquor is 1.5 " ABOVE the plates / filter bed
1 St Mash Heat : 64 c @ 0 - + 30 Minutes = 8.950 Litres
2 Nd Mash Heat : 67 c @ + 30 - + 90 Minutes = 2.0 Litres
3 Rd Mash Heat : 68 c @ + 90 - + 150 Minutes = 3.580 Litres
At 150 Minutes ,
Slowly open the mash tun valve and return any Cl;oudy / Turbid 1 St Runnings
OVER the Mash until Clear & Bright , Then send to the Copper ;
& begin Mash Wort Collection
SPARGING & MASH WORT COLLECTION
Sparge at Clear Wort to Copper + 8 - 10 Minutes
AT : 76 - 70 c = 14.700 Litres Liquor Allowance
At 1.003.25 , STOP TAPS and Collect Mash Wort IN COPPER
26.500 WORT LITRES In Copper @ 1.032.25
WORT COLLECTION
After Collecting 26.500 Wort Litres Ex Mash AT 1.032.25 ;
ADD 3.755 L itres of LIQUOR = 30.255 Wort Litres ,
ADD 1.010.75 No 2 Invert = 1.020 Kg
30.255 Wort Litres IN Copper @ 1.039 At Let Off - 150 Minutes
COPPER , HOPS & SUGARS
A 2 1/2 Hour Boil ON HOPS ;
1 St Hop Charge @ Let Off - 150 Minutes
29.500 Wort Litres @ 1.040
8 IBU Brewer`s Gold @ 6.5 % = 13 g
3 IBU French Fuggles @ 4.2 % a/a = 8 g
2 Nd Hop Charge @ Let Off - 90 Minutes
24.335 Wort Litres @ 1.047
7 IBU Bramling Cross @ 6.5 % a/a = 10 g
AT LET OFF - 70 Minutes ON 23.300 Wort Litres IN Copper @ 1.049
ADD
1.005 Malt Extract = 0.390 Kg
1.002.5 Invert Glucose = 0.190 Kg
23.300 Wort Litres @ 1.056.5 AT Let Off - 70 Mins
3 Rd Hop Charge @ Let Off - 60 Minutes
22.885 Wort Litres @ 1.057.5
7 IBU Bramling Cross @ 6.5 % a/a = 10 g g
4 Th Hop Charge @ Let Off - 30 Minutes
21.690 Wort Litres @ 1.060.5
3 IBU Goldings @ 6.0 % a/a = 6 g
AT Let Off - 12 Minutes , ADD Copper Finings ;
STAND 1/4 Hour at Let Off ,
RECIRCULATE WORT IN COPPER 15 - 20 Minutes
STAND 1/2 Hour ,
20.435 Wort Litres IN Copper @ Let Off + 60 Minutes at 1.064
COOL A S A P to PITCHING HEAT
YEAST
Pitch With 75 ml of a LIVE YEAST @ 14 c
EDINBURGH type yeast strain .
20.100 Wort Litres ( Est`d ) IN F V 1 @ 1.064
ATTENUATION
DAY | Hour | Heat | GRAVITY |
1 | P | 14 | 1.064 |
2 | M | 15.5 | 1.062 |
E | 16.5 | 1.058 | |
3 | M | 19.5 | 1.052 |
E | 19.5 | 1.048 | |
E 11 | 22 | 1.044 | |
4 | M | 21 | 1.037.5 |
E | 22 | 1.032 * | |
E 11 | 18 | 1.027.5 | |
5 | M | 16 | 1.026 |
E | 15.5 | 1.023.25 | |
6 | M | 13.5 | 1.022.5 |
E | 13.5 | 1.022 | |
7 | M / N | 13.5 | 1.022 ** |
* = Clear To 2 Nd F V = 19.800 Wort Litres IN F V 2
** = Clear To Settling Vessel = 19.500 Wort Litres IN Settler
Mature @ 13.5 c 1 WEEK , Cool to 8 - 10 c OVER 1 WEEK ;
CELLAR : 8 - 10 c UNTIL @ 1.016.75 ,
Then send to the Bottling Vessel ON FININGS = 19.200 BEER LITRES
ALLOW to 12 c ON ENTRY Until @ 1.015.25 , FULL VENT & Re Seal ,
Allow to 14 - 16 c , FULLY VENT Bott V - 6 Hours BEFORE Bottling Down .
BOTTLING : BRIGHT & CLEAR @ 1.015 then STAND 1 WEEK @ 13 - 15 c ;
CELLAR : 2 - 3 Months @ 10 c THEN 1 WEEK @ 12 c BEFORE Q . C
Cheers All and Happy Brewing 🍻 ,
Edd
No comments:
Post a Comment