How Do All ,
In the second of today`s beer recipies ,
I`m happy to be able to bring you a tasty IPA recipie from Victorian Haddingtonshire .
The Brewing Book of Wm J Clark @ B 6 / 1 / 1 ; Part of the Bellhaven collection ,
It`s self part of the internationally important Scottish Brewing Archive ;
Cared for by the good folks at The University of Glasgow Special Collections & Archives Dep`t
On Thurso St .
The original brewing of this beer used both home grown barley , and foreign imports ;
In the shape of Chevalier and " Danzic " Malts ; Using Tasmanian , Kents , East Kents ,
And a Squiggled collection of letters which I believe to be a shortened abbreviation of ,
One of the ` Classy ` hops to use in a Victorian Pale Ale / Bitter Beer : Tardif De Bourgogne ;
Another factor to mention is the `Clearing Gravity ` listed ,
Which as it ap[pears in the book , Should not be read as the Racking or , Final Gravity .
Though not specifically stated in the brewing book of Mr Clark , I believe that this beer would ,
Have had a Racking Hop Charge rate of between 6 and 8 Ounces Per OAK Barrel ( Std @ 36 Galls) ;
I`ve altered this rate in line with the Container Type available to most Home Brewers .
This recipie C Edd Mather 2025
Dudgeon & Co
Bellhaven Brewery
Brewery Lane
Dunbar
Haddingtonshire
 |
| Photo of Belhaven Brewery From, The Home of Scottish Brewing | Belhaven |
60 / - I P A
Tuesday 9 Th October 1883
No Of Brewing : 72
Original Gravity : 1.057 Racking Gravity : 1.011.5 Final Gravity : 1.008
I B U : 36 A B V : 6.4 %
MALTS
U K / Universal Grist :
Crisp Malt : 63.75 % Chevalier = 2.995 Kg
36.25 % Hana = 1.710 Kg
MASHING
Use a Pale Ale Liquor
Thoroughly Pre Warm the mash tun with Liquor @ 95 c
- 10 Minutes BEFORE Mashing In
ENSURE the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 65.5 c @ 0 - + 120 Minutes = 12.640 Litres
2 Nd Mash Heat : 66.5 - 67 c + 120 - + 160 Minutes = 5.10 Litres
AT 160 Minutes ,
Slowly open the mash tun valve , return any Cloudy Wort
OVER THE MASH
UNTIL CONSISTENTLY CLEAR & BRIGHT for 5 Minutes
SPARGING
At Clear Wort TO COPPER + 8 - 10 Minutes
@ 80 - 76 c = 21.150 Litres LIQUOR Allowance
AT 1.004.75 , STOP TAPS and Collect Wort AS BELOW
WORT COLLECTION
Collect 26.000 WORT LITRES IN COPPER @ 1.046.5 ,
ADD Liquor to that Valve and Descard Ecxess Wort Volume ;
CONDENSE TO
1.047.25 ON 25.580 Wort Litres IN COPPER
@ Let Off - 95 Mins
COPPER & HOPS
A 90 Minute Boil ON HOPS
BOIL SHARPLY FOR THE 1 St 70 Minutes
1 St Hop Charge @ Let Off - 95 Minutes
25.580 Wort Litres @ 1.047.25 IN Copper
20 IBU East Kent Goldings @ 6.5 % a/a = 28 g
2 Nd Hop Charge @ Let Off - 60 Minutes
23.820 Wort Litres @ 1.050.5 IN Copper
6 IBU Brewer`s Gold @ 6.5 % a/a = 10 g
4 IBU East Kent Goldings @ 6.5 % a/a = 6 g
3 Rd Hop Charge @ Let Off - 25 Minutes
22.170 Wort Litres @ 1.053.5 IN Copper
6 IBU French Fuggles @ 4.2 % a/a = 12 g
At Let Off - 12 Minutes , ADD Copper Finings ;
@ Let Off STAND 15 Minutes ,
Recirculate Wort IN Copper 15 - 20 Minutes
STAND 3/4 - 1/2 Hour ;
COOL A S A P to Pitching Heat .
20.935 Wort Litres @ 1.057 + 60 Minutes
( Volume In Copper )
YEAST
Pitch with 140 ml of an EDINBURGH Type Yeast Strain @ 15 c
20.500 Wort Litres IN F V 1 @ 1.057 ( E )
The original Yeast for pitching this brew came from a lesser known Edinburgh brewery,
That of : Cooper & McLeod of The Castle Brewery On The Grassmarket ( Ceased Prod Ca 1911 )
NB : There`ll be a healthy Crop ( Excess ) of pitching yeast from this brew on Day 2 - 3
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.057
2 M 18 1.055 CLEAR TO 2 Nd F V : 20.200 Wort Litres
N 17.5 1.052
E 18.5 1.050
3 M 20.5 1.046
E 20 1.038
E 11 20.5 1.032
4 M 20.5 1.028
21.5 1.025
E 8 19 1.022
5 M 16.5 1.019 CLEAR TO SETTLER = 20.000 Beer Litres
SETTLER : @ 13 c ON ENTRY until @ 1.012.25 ALLOW to 14 - 15 c ;
Fully Vent C V @ 1.011.75 then rack to Draught as below .
DRAUGHT : Rack ON Hops @ 1.011.5 - 1.011
= + 10 g Tardif De Bourgogne TO 19.70 - 19.60 Beer Litres ;
STAND 1 WEEK @ 13 c , VENT EXCESS C O2 and Re Seal ;
COOL TO 10 c - 8 c OVER 1 Week .
CELLAR : 3 Months at 10 - 8 c then ADD FININGS and Roll Well ;
STAND 1 Month @ 10 - 12 c , Re Roll and Stillage
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 8 - 12 Hours before Q . C
Cheers All and Happy Brewing ,
Edd
.jpg)
