How Do All ,
Today`s cerevesian treat is a minor correction of my post from the 31 St of January this year .
For some reason I`d had it fixed in my mind that the last recorded brewing of 60 /- at
Bell`s Brewery on The Pleasance occurred on the 22 Nd of December 1933 ;
After recently looking at the Brewing Journal anew , I discovered that the last recorded brewing
Of 60 Shilling was , on the 27 Th of December 1933 .
If any readers would like to know more about the E U B Duty Fraud ;
There`s an excellent blog about Edinburgh`s history ;
The Blogpost : Boiling the Wort and Cooking the Books ,
The thread about the great Edinburgh Beer Duty Fraud ( 24 / 1 / 2026 )
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 21.500 Wort Litres Ex Mash @ 1.033
85 % Mash Efficiency Assumed
Maximum Wort Volume : 24.170 Wort Litres @ 1.030.25
Approx 20.40 Beer Litres Racked ON HOPS @ 1.011
Edinburgh United Breweries Ltd
Bell`s Brewery
The Pleasance
Edinburgh
Scotland
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60 / -
Wednesday 27 Th December 1933
Gyle No : 27
Original Gravity : 1.040.75 Racking Gravity : 1.011 Final Gravity : 1.008
I B U : 34 A B V : 4.25 %
MALTS & ADJUNCTS
Crisp Malt : 37 % Chevalier = 1.070 Kg
14.75 % Scottish Ale = 0.430 Kg
Warminster Malt 37 % Plumage Archer = 1.065 Kg
11.25 % FLAKED MAIZE = 0.320 Kg
+++ 0.250 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 = 8.460 Litres @ 0 - + 30 Minutes
2 Nd Mash Heat : 67 c = 3.380 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 ;
80 - 72 - 68 c = 14.20 Wort Litres Liquor Allowance
At 1.003.5 STOP TAPS ;
Collect Mash Wort IN COPPER @ 1.033 ON 22.500 Wort Litres ;
CONDENSE to 1.034
ON 21.815 Wort Litres In Copper @ Let Off - 120 Minutes
COPPER & HOPS
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Minutes
21.815 Wort Litres @ 1.034
4 IBU Bramling Cross @ 6.5 % a/a = 6 g
3 IBU Fuggles @ 5.5 % a/a = 5 g
3 IBU Goldings @ 6.0 % a/a = 5 g
2 Nd Hop Charge @ Let Off - 90 Minutes
19.890 Wort Litres @ 1.037
4 IBU Bramling Cross @ 6.5 % a/a = 6 g
3 IBU Fuggles @ 5.5 % a/a = 5 g
3 IBU Goldings @ 6.0 % a/a = 5 g
AT LET OFF - 60 Minutes @ 1.040
ON 18.275 Wort Litres IN COPPER ;
ADD 5.895 Litres of Liquor = 24.170 Wort Litres @ 1.030.25
ADD 1 St Sugars Charge ;
No 2 Invert @ 1.006 = + 0.455 Kg
Invert Glucose @ 1.001.25 = + 0.100 Kg
3 Rd Hop Charge @ Let Off - 20 Minutes
21.750 Wort Litres @ 1.041.25
8 IBU Bramling Cross @ 6.5 % a/a = 10 g
3 IBU Fuggles @ 5.5 % a/a = 5 g
3 IBU Goldings @ 6.0 % a/a = 6 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
22.760 Wort Litres IN Copper @ Let Off + 60 Minutes @ 1.040.75
YEAST
Pitch with 85 ml of a LIVE YEAST ,
Edinburgh Type Yeast Strain
Pitching Yeast Heat : 13.5 c
TO 21.760 Wort Litres @ 1.040.75 IN F V 1
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
14 |
1.040.75 |
|
2 |
M |
16.5 |
1.036 |
|
|
E |
18.5 |
1.030 |
|
3 |
M |
19.5 |
1.023 |
|
|
N |
19.5 |
1.018.75
* |
|
|
E 11 |
16.5 |
1.014 |
|
4 |
M |
16 |
1.012.5 |
|
|
E 11 |
14.5 |
1.011.5 |
|
5 |
E 11 |
13.5 |
1.011 |
|
6 |
M
/ N |
13.5 |
1.011
** |
* Clear To 2 Nd F V @ = 21.0 Wort Litres IN F V 2
** RACK TO DRAUGHT Container ON 6 g East Kent Goldings @ 6.5 % a/a
20.40 BEER Litres Racked Down ( Est`d )
STAND : 1 Week @ 13 c / 2 - 3 Days @ 16 - 20 c
CELLAR : 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
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 / COMPUTER SOFTWARE & PROGRAMMES
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