How Do All ,
Today`s recipie is drawn from the Brewing Book of Lorimer & Clark 1939 - 1945 @ LC 6 / 14 / 1 ;
Part of the L & C / Caledonian Brewery collection ; It`self part of The Scottish Brewing Archive,
cared for by the the ever helpfull & friendly team up in Glasgow ; Their assistance with my
Scottish beer history research is greatly appreciated .
As a few blog readers will know,
I`m looking for access to old brewing records that may survive in private collections & archives .
If you`re able to assist with my research , Please leave a comment below or ,
get in touch with me @ beerhistorybloke@gmail.com .
This Recipe C Edd Mather 2026
This recipie for 32.000 Wort Litres To Copper @ 1.042.5 ;
85 % Mash Efficiency Assumed
Lorimer & Clark
Caledonian Brewery
Slateford Rd
Edinburgh
.jpg) |
| Caledonian Brewery Photo ; From The Brewery History Society Webpage on Lorimer & Clark |
Friday 1 St September 1939
Original Gravity : 1.038 Racking Gravity : 1.008 Final Gravity : 1.005
I B U : 28 A B V : 4.2 %
MALTS & ADJUNCTS
Warminster Malt : 45 % Plumage Archer = 2.380 Kg
Simpson`s Malt : 45 % Best Pale Ale = 2.380 Kg
10 % FLAKED MAIZE = 0.520 Kg
MASHING
Use an Edinburgh type Liquor
Thoroughly Pre Warm the Mash Tun ;
With Liquor @ 90 c - 10 Mins BEFORE Mashing In ,
Liquor 1.5 " ABOVE the Plates .
ADD 0.350 Kg Malt Extract to the Mash
1 St Mash Heat : 65 c @ 0 - + 30 Mins = 13.70 Litres
2 Nd Mash Heat : 67.5 c @ + 30 - + 135 Mins = 5.50 Litres
At 135 Minutes , slowly open the mash tun valve and ,
RETURN any cloudy / turbid 1 St runnings
Over the mash until BRIGHT & CLEAR + 5 Mins ,
Only Then send to the Copper and begin Wort Collection .
SPARGING
At Clear Wort to Copper +8 Mins @ 80- 77 - 70 c
= 22.50 Litres Allowance
At a gravity of 1.004.25 ; STOP TAPS and Collect Wort IN COPPER
WORT COLLECTION
COLLECTION Ex Mash Tun = 1.042.5 ON 32.0 Wort Litres
THEN ADD 1 St Sugar Charge = 32.000 Wort Litres @ 1.045
CONDENSE TO 1.046 IN COPPER
ON 31.285 Wort Litres @ Let Off - 105 Minutes .
SUGARS
1.002.5 No 1 Invert = 0.250 Kg TO 32.0 Wort Litres @ 1.042.5
1.004.75 No 1 Invert = 0.410 Kg
TO 27.405 Wort Litres @ 1.025.75 ( IN EACH COPPER )
COPPER & HOPS
A 1 3/4 Hour Boil ON HOPS ;
1 St Hop Charge @ Let Off - 105 Minutes
31.285 Wt / Litres @ 1.046
10 IBU Goldings @ 6 % a/a = 19 g
AT Let Off - 70 Minutes @ 1.049
ON 29.245 Wort Litres IN COPPER ;
SPLIT COPPER WORT LENGTH AS BELOW ;
14.400 Wort Litres IN EACH COPPER @ 1.049
ADD 13.005 Litres of LIQUOR
= 27.405 Wort Litres IN EACH Copper @ 1.025.75
ADD 1.004.75 No 1 INVERT TO EACH COPPER
= 1.030.5 IN EACH COPPER .
2 Nd Hop Charge @ Let Off - 60 Minutes
COPPER 1 & COPPER 2
26.995 Wort Litres AT 1.031 IN EACH
7 IBU Goldings @ 6 % a/a = 11 g
Total 2 Nd Hop Charge Weight = 22 g
3 Rd Hop Charge @ LET OFF - 20 Minutes :
1.034.5 ON 23.950 Wort Litres IN EACH
7 IBU Goldings @ 6 % a/a = 11 g
AT Let Off - 12 Minutes , ADD the Copper Finings ;
Then AT LET OFF ; STAND 15 Mins ,
RECIRCULATE IN COPPER 15 - 20 Minutes
THEN STAND 1/2 Hour
BEFORE COOLING A S A P to Pitching Heat
21.520 WORT LITRES @ + 60 Minutes IN EACH COPPER @ 1.038
RACKING HOPS
( TO 2 x 20.40 Beer Litres ( Approx ) Racked Down @ 1.009.25
7 g Savijnski Goldings TO EACH VESSEL
YEAST
Pitch with 78 ml of a LIVE YEAST @ 15 c
Edinburgh Type Strain
21.200 Wort Litrees IN EACH F V @ 1.038
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
15.5 |
1.038 |
|
2 |
M |
17 |
1.034.5
* |
|
|
E |
19.5 |
1.026.5 |
|
3 |
M |
20 |
1.020 |
|
|
E 1 |
18.5 |
1.016 |
|
|
6 |
16.5 |
1.012.75 |
|
4 |
M 11 |
16.5 |
1.011 |
|
|
E 11 |
16.5 |
1.010.25 |
|
5 |
M 11 |
15.5 |
1.009.25 |
|
|
E 11 |
14.5 |
1.008.25 |
|
6 |
E 11 |
13.5 |
1.008 |
|
7 |
M
/ N |
13.5 |
1.008
** |
* = DROP to 2 Nd F V = 20.800 Wort Litres IN EACH F V
** = RACK & FINE ON HOPS = 40.800 TOTAL Beer Litres Racked Down ( Estimated )
STAND : 7 Days @ 13 - 15 c / 2 - 3 Days @ 16 - 20 c
CELLAR : 4 Weeks @ 10 c
STILLAGE : 1 Week @ 10 c THEN FULLY VENT and allow 6 - 12 Hour to Q . C
Cheers All and Happy Brewing 🍻,
Edd
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