How Do All ,
Here`s a beautifull receipt from the Highlands for you all to try out
The 1847 brewing book contains the production records for Geddes, Sutherland & Co from 1847 , together with scattered brewings from the 1830`s as well as notes on non brewing related subjects .
However, sandwiched between the Elgin Brewery records towards the rear of the volume are,
a few pages simply headed " Brewings copied from Whitson , Leith " ,
Sadly the 1847 Brewing Book from the West Brewery , Elgin is the only known survivor ,
From a brewery in Elgin ; The other being that of A & J Young on the banks of the River Lossie,
Roughly in a line from the position of the Dam / Weir to the apse of the Cathedral;
( The brewery was demolished in 1912 to improve the views of the Cathedral & grounds ) .
As with my other posts ; about the beers of Robert Whiston & Co , the Brewing Book is held
As part of the internationally important Scottish Brewing Archive by the good folks in Glasgow
At The University of Glasgow Special Collections & Archives on Thurso St , Cat Ref : EWB
If any readers have records from Scottish breweries in their own collections and ,
Are able to allow access / send photos , Please get in touch , I`d love to hear from you.
This recipie C Edd Mather 2026
THIS RECIPIE FOR 35.00 Wort Litres @ 1.048.5 Ex Mash ,
85 % Mash Efficiency Assumed
20.400 Beer Litres Racked Down ( Approx Y`d )
Geddes, Sutherland & Co
The West Brewery
Elgin
Morayshire
Scotland
 |
| A & J Young`s Elgin Brewery ; Post 1894, Photo from : https://scottishbrewingheritage.org |
63 / - ALE
Wednesday 13 Th January 1847
Gyle No : 8
Original Gravity : 1.072 Racking Gravity : 1.029.5 Final Gravity : 1.026
I B U : 20 A B V : 6.1 %
MALT
55 % Chevalier = 3.635 Kg
45 % Hana Vienna = 2.970 Kg
MASHING
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 : 65 c = 14.730 Litres @ 0 - + 20 Minutes
2 Nd Mash Heat : 68 c = 14.730 Litres @ + 20 - + 120 Minutes
At 120 Minutes , Slowly open the mash tun valve and return Cloudy Wort
OVER THE MASH , Until Consistently Clear & Bright , Then send to the Copper .
SPARGING & WORT COLLECTION
Sparge @ Clear Wort to the Copper + 8 - 10 Minutes ;
86 c = 24.0 Litres Allowance .
At 1.005 , STOP TAPS and Collect 35.0 Wort Litres IN COPPER @ 1.048.5 ;
CONDENSE TO 1.050
On 33.915 Wort Litres IN Copper @ Let Off - 210 Minutes
COPPER & HOPS
A 3 1/2 Hour Boil
ON Hops
1 St Hop Charge @ Let Off - 210 Minutes
33.915 Wort Litres @ 1.050
2 IBU Brewer`s Gold @ 6.5 % a/a = + 5 g
2 IBU Goldings @ 6.0 % a/a = + 6 g
4 IBU Hallertau Tradition @ 3.5 % a/a = + 15 g
2 Nd Hop Charge @ Let Off - 90 Minutes
25.775 Wort Litres @ 1.062
2 IBU Brewer`s Gold @ 6.5 % a/a = + 5 g
2 IBU Goldings @ 6.0 % a/a = + 6 g
4 IBU Hallertau Tradition @ 3.5 % a/a = + 13 g
3 Rd Hop Charge @ Let Off - 30 Minutes
23.280 Wort Litres @ 1.068
1 IBU Brewer`s Gold @ 6.5 % a/a = + 3 g
1 IBU Goldings @ 6.0 % a/a = + 4 g
2 IBU Hallertau Tradition @ 3.5 % a/a = + 7 g
At Let Off - 12 Minutes , ADD the Copper Finings ;
At Let Off , STAND 1/4 Hour
RECIRCULATE WORT IN COPPER 15 - 20 Minutes
THEN STAND 3/4 Hour BEFORE COOLING A S A P
21.910 Wort Litres IN Copper @ Let Off + 60 Minutes AT 1.072
YEAST
Pitch with 110 ml of a LIVE YEAST @ 15 c
21.50 Wort Litres IN F V 1 @ 1.072
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
16.5 |
1.072 |
|
2 |
M |
15.5 |
1.067.5 |
|
|
E |
15.5 |
1.063 |
|
3 |
M |
16 |
1.060 |
|
|
E |
15.5 |
1.056 |
|
4 |
M |
15.5 |
1.052.5 |
|
|
E |
15.5 |
1.048 |
|
5 |
M |
17.5 |
1.048 |
|
|
E |
17.5 |
1.043 |
|
6 |
E |
17 |
1.039.25
* |
|
7 |
E |
16.5 |
1.035 |
|
8 |
E |
16.25 |
1.031.25 |
|
9 |
E |
15.25 |
1.030 |
|
10 |
E |
14.25 |
1.029.5 |
|
11 |
E |
13.5 |
1.029.75 |
|
12 |
E |
13 |
1.029.5 |
|
13 |
E |
13 |
1.029.5 ** |
* = CLEAR TO 2 Nd F V @ 1.039.25 = 21.0 Wort Litres IN F V 2
** = Rack & Fine TO DRAUGHT Vessels : 20.400 BEER Litres Racked Down
STAND : 5 DAYS @ 13 c
CELLAR : 3 - 5 Months ( Min @ 3 Mths )
@ 8 c; ADD FININGS, STAND 2 WEEKS @ 10 - 12 c ;
then ROLL & STILLAGE .
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 8 Hours until Q . C
Cheers All 🍻and Happy Brewing ,
Edd
AS WITH ALL OTHER BLOGPOSTS ;
NO PART OF THIS BLOG OR IT`S CONTENT
MAY BE USED TO TRAIN ARTIFICIAL INTELEGENCE MODELS OR ,
DEVELOP AND TRAIN A I SOFTWARE ;
OR ANY OTHER COMPUTER SOFTWARE & PROGRAMMES
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