BeerHistoryBloke

Tuesday, 17 January 2023

MARK BINNIE & CO : H B 1904

How Do All ,

Here`s a simple and tasty historic Scottish recipe for you all to try from the Edinburgh brewery of Mark Binnie & Co . Mark Binnie learned his trade at the Edinburgh brewery of Morison & Thomson ,

before moving to County Durham where he was employed by C F & M Forster ; returning to Edinburgh in 1881 when he began building the Nungate Brewery ( Brewing by 1882 ).

The brewery continued under the ownership of Mark Binnie until his decease in 1924 , when the business was inherited by William Binnie , continuing until 1937 when it was bought by it`s larger local rivals , William Younger & Co .

This beer is taken from the Brewing Notebook of John Binnie 1903 - 1906 @ BH 6/1/1/1 ; Part of the Scottish Brewing Archive at Glasgow University Archives & Special Collections Website @ https://www.gla.ac.uk/myglasgow/archivespecialcollections

If you`re interested in Scottish Brewing History;

And the preservation of Scotland`s Noble brewing heritage both past , present and future , Please consider joining the Scottish Brewing Archive Assosiation ,

They`re a friendly bunch of people , who`re passionate about Scotl;and`s brewing industry.

Website : Home - Scottish Brewing Archive Association

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS OWNER

This recipe C Edd Mather 2022 ,

Recipe For 26.000 Wort Litres to Copper @ 1.036 ; 75 % Mash Efficiency

Mark Binnie & Co

Nungate Brewery

Haddington

Haddingtonshire

Scotland

Barrel Label Photo from the https//scotishbrewingheritage.org website

" H . B "

Tuesday 9 Th August 1904

Brew No : 81

Original Gravity : 1.044 Racking Gravity : 1.011 Final Gravity : 1.008

I B U : 10 A B V : 5 %

MALT

Warminster Malt :

Plumage - Archer @ 60 % = 1.400 Kg

Mild Ale @ 20 % = 1.405 Kg

Crafty Maltsters :

Pop`s Pale Ale Malt @ 20 % = 1.400 Kg

MASHING

Use an Edinburgh Liqor profile , Pre Warm Mash Tun to 90 c - 10 Mins ABOVE Plates , 1.5 "

MASH HEAT : 66 c AT 0 - + 120 Minutes = 12.100 Litres

At + 120 Minutes , Clear Wort by RETURN OVER MASH

Then ONCE CLEAR & BRIGHT, Send to the Copper .

SPARGING & COLLECTION

Sparge at Clear Wort to Copper + 10 Minutes @ 80 - 74 c = 23.150 Litres ,

THEN @ 1.004 , Stop Taps and Collect Wort in Copper ; ADD Liquor to the Copper ,

REDUCING the Gravity to 1.035.75 ON 26.185 Wort Litres IN COPPER

THEN CONDENSE TO 1.036 ON 26.000 WORT LITRES IN COPPER .

SUGARS

1.008 No 2 Invert Sugar @ 18.19 % = 0.745 Kg

TO 29.615 Wort Litres in Copper @ 1.031

COPPER

A 1 1/2 Hour Boil ON HOPS ; 1 St Hop Charge @ Let Off - 90 Minutes ,

Then @ Let Off - 45 Minutes ON 22.390 Wort Litres in Copper @ 1.041 , ADD 7.225 L

of LIQUOR , Reducing the Gravity to 1.031 ON 29.615 Wort Litres in Copper .

At Let Off - 30 Minutes , ADD the 2 Nd Hop Charge then at Let Off - 12 Minutes ,

@ LET OFF , STAND 1/2 Hour then COOL A S A P

HOPS

1 St Hop Charge : TO 26.000 Wort Litres @ 1.036

6 IBU Saazer @ 3.5 %a/a = 14 g

2 Nd Hop Charge : TO 28.095 Wort Litres @ 1.041

4 IBU Goldings @ 6 % a/a = 6 g

YEAST

Pitch with 78 g Weight of a LIVE YEAST @ 16 c

ALE TYPE , To 26.035 Wort Litres @ 1.044

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 16 1.044

2 M 17.5 1.042

E 18.5 1.037

3 M 19 1.030

E 20 1.026

4 M 21 1.020 CLEAR to 2 Nd F . V & COOL

E 17 1.014

5 M 15.5 1.012.5

E 14 1.012.25

6 M 13.5 1.011.25

E 13.5 1.011

7 M 13.5 1.011

E 13.5 1.011 RACK & FINE

STAND : 2 Days @ 13.5 - 19 c

CELLAR & STILLAGE : 2 Weeks @ 10 c

AFTER 2 Weeks , FULLY VENT and ALLOW + 12 Hours BEFORE Q . C

Cheers All and Happy Brewing

Edd

Monday, 16 January 2023

PETER WALKER & SONS : PALE ALE 1916

How Do All ,

Here`s a counter to the last Pale Ale recipe from the ` Other` side of the hills ;

This time from one of my personal favourite breweries , Peter Walker & Sons .

This recipe is my interpretation of the information contained in the 1916 Brewing Books deposited with the good folks at Liverpool Central Library and Archives on William Brown St ;

Surely one of the most pleasing vistas to greet an enthusiastic researcher after walking over from

Lime Street Station and past the sheer magnificencence of St Georges Hall .

Anyroad , enough waffling from me , Here`s today`s cerevesian offering .

This recipe C Edd Mather 2026

Peter Walker & Sons Ltd

The Brewery

Dallam Lane

Warrington

Lancashire

Label photo courtesy of Peter Dickinson

" D "

Pale Ale

Friday 20 Th October 1916

Brew No : 1635

Original Gravity : 1.055.5 Racking Gravity : 1.011 Final Gravity : 1.008

I B U : 30 A B V : 6.25 %

MALTS

Warminster Malt :

Plumage Archer 60 . 5 % = 3.070 Kg

Low Colour Maris Otter 39 . 5 % = 1.995 Kg

MASHING

Use a Pale Ale brewing liquor , THOROUGHLY Pre Warm the Mash Tun to 90 c - 10 M Before ,

Mashing In as below , ENSURING that the Liquor is 1.5 " ABOVE the Plates .

1 St Mash Heat : 67 c @ 0 - + 120 Minutes = 11.960 Litres

2 Nd Mash Heat : 68.5 c @ + 120 - + 220 Minutes = 17.370 Litres

AT Taps ( 220 Minutes ) Slowly open the mash tun valve and RETURN OVER THE MASH ,

Any Cloudy or Turbid 1 St Runnings UNTIL CONSISTENTLY BRIGHT & CLEAR ,

ONLY THEN ALLOW TO THE COPPER

SPARGING & COLLECTION

Sparge at Clear Wort to the Copper + 15 Minutes @ 72 c = 13.600 Litres .

AT 1.004 , STOP TAPS AND COLLECT WORT IN COPPER

COLLECTION : At Collection , ADD LIQUOR to the Copper = 29.670 Wort Litres @ 1.038.75 ,

THEN CONDENSE TO 29.500 WORT LITRES IN COPPER @ 1.039

SUGARS

1.005.25 No 3 Invert @ 9.46 % = 0.342 Kg

To 20.775 Wort Litres @ 1.045.75

COPPER

A 2 1/2 Hour Boil ON HOPS , 1 St Hop Charge @ Let Off - 150 Minutes , Then after a further 1 Hour`s SHARP / HARD BOIL , ADD the 2 Nd Hop Charge @ 1.048 .

At Let Off - 38 Minutes ON 18.920 Wort Litres in Copper @ 1.052.5 , ADD 2.930 Lof LIQUOR ;

Reducing the Gravity to 1.045.75 ON 20.775 Wort Litres , THEN ADD No 3 Invert Sugar .

At Let Off - 30 @ 1.052 , ADD the 3 Rd Hop Charge , Then at Let Off - 12 Mins , + Copper Finings .

AT LET OFF ( 150 Minutes ) STAND COPPER 1/2 Hour THEN COOL A S A P To Pitching Heat .

HOPS

1 St Hop Charge : TO 29.500 Wort Litres @ 1.039

7 IBU Fuggles @ 5.5 % a/a = 12 g

2 Nd Hop Charge : TO 22.690 Wort Litres @ 1.048

10 IBU Brewer`s Gold @ 6.5 % a/a = 12 g

7 IBU Goldings @ 6 % a/a = 8 g

3 Rd Hop Charge : TO 20.365 Wort Litres @ 1.052

6 IBU Goldings @ 6 % a/a = 8 g

RACKING HOPS : TO 18.300 Beer Litres IN Container = 6 g Cluster @ 6.5 % a/a

YEAST

Pitch with 96 g Weight of a LIVE YEAST

Reccomended Strain : Brewlab : Burton on Trent

ATTENUATION

DAY Hour Heat Gravity

1 P 14 1.055.5

2 M 14.5 1.054.5

E 15.5 1.053.5

3 M 16.5 1.048.5 CLEAR TO 2 nd F V @ 1.037

E 19.5 1.032 18.600 Wort Litres in 2 Nd F V

4 M 18.5 1.024

E 17.5 1.016

5 M 15.5 1.013.5

E 14 1.012.25

6 M 13.5 1.012

E 13.5 1.011.25

7 E 13 1.011

8 M 13 1.011 Rack ON HOPS = 18.300 Beer Litres to Vessel from 2 Nd F V .

STAND : 1 WEEK @ 12 - 13 c

CELLAR : 2 Months @ 8 c THEN ADD FININGS AND ROLL WELL .

Stand 1 WEEK @ 10 12 c AFTER FINING , BEFORE STILLAGING .

STILLAGE : 1 Week @ 10 - 12 c THEN FULLY VENT and ALLOW + 12 - 18 Hrs

BEFORE Quality Control .

Cheers All and Happy Brewing ,

Edd

Friday, 13 January 2023

Wm DARLEY & CO : STOUT PORTER 1881

How Do All ,

Thanks to the assistance of the very helpfull team at Doncaster Archives , I`m happy to be able to bring you my version of the earliest known Darley`s of Thorne beer ; One simply labelled as S.P in the 1881 - 1890 Brewing Book @ DY / DAR / 2 ; An appelation I`ve interpreted as being either a Stock or ,

a Stout Porter ; with ( IMO ) only the relatively low Original Gravity precluding the former Type of Beer .

Wm Darley & Co , A Brief History

The brewery has it`s origins in the small brewery estabished by the Whitfield family on the

King St Site , which was also probably the site of Charles Darley`s ( father of Wm Marsdin Darley ) brewery which was certainly in operation by 1837 1 ) .

The brewery to which this Brewing Book`s origins lie was , founded by William Marsdin Darley in the mid 19 Th Century ; certainly by 1850 when a Mr Acaster was recorded as buying 9 Gallons of beer from Mr Darley ( 1 ) , and by the early 1860`s the plant &c were worth

£ 1,000 and 4/- ( Approx £ 99 , 637.53 in 2022-23 Values ) ( 2 )

The brewery continued to prosper under the stewardship of the founder when by 1879 he was joined by C . W Darley who took over the running of the firm in 1892 when the founder died at the age of 65 . His son who had no doubt been thoroughly educated in the Brewing Trade, saw the virtues of limited expansion as, by 1903 the noted Brewery Architect Wm Bradford`s design for the ` New ` brewery was completed and the vista of that part of King Street changed to the view on offer today .

C W Darley died in 1926 , with the brewery being then run by Mr C F Darley

( Who was also a Maltster at Milnthorp`s of Barnby Dun ) & Mr Thomas Bladworth Darley ,

who continued to manage the affairs of the brewery after his brother`s death in late 1933 .

The company continued to independently brew it`s renowned ales throughout the intervening 75 Years since the New brewery`s commision in 1903, Until 1978 when the brewery was bought by it`s North Eastern neighbours ; Vaux of Sunderland who continued brewing at Thorne until September 1986 when the brewery sadly closed .

I hope that you all enjoy the recipe, though it`s the last of the current regular Stout / Porter series

This recipe C Edd Mather 2023

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

William Darley & Co Ltd and their successors in title

This recipe for 28.500 Wort Litres @ 1.052 , 75 % Mash Efficiency

William Darley & Co

The Brewery

King St

Thorne

Nr Doncaster

West Riding

Yorkshire

Photo of the brewery from the Brewery History Society Page on Darley`s

STOUT PORTER

Brew No : 66

Saturday 22 Nd October 1881

Original Garvity : 1.058 Bottling Gravity : 1.018.75 Final Gravity : 1.016

I B U : 35 A B V : 5.5 %

MALTS

Crisp Malt :

Chevalier @ 30.75 % = 2.015 Kg

Hana Vienna @ 30.75 % = 2.010 Kg

Warminster Malt :

Plumage Archer @ 30.75 % = 2.005 Kg

French & Jupps :

Black Malt @ 4.5 % = 0.330 Kg

Brown Malt @ 3.25 % = 0.240 Kg

MASHING

Use a Stout / Porter Liquor , and Thoroughly Pre Warm the Mash Tun to 90 c - 10 BEFORE M/ In

ENSURING that the Liquor is AT LEAST 1.5 " ABOVE the Plates

1 St Mash Heat : 65 c AT 0 - + 60 Mins = 15.320 Litres

2 Nd Mash Haet : 68 c AT + 60 - + 135 Mins = 15.310 Litres

At + 135 Minutes , Slowly open the Mash Tun valve and return OVER THE MASH any Cloudy 1 St

Runnings ; UNTIL CONSISTENTLY CLEAR & BRIGHT , then send to the Copper .

SPARGING

Sparge @ Clear Wort to the Copper + 15 Minutes @ 72 c = 20.700 Litres , AT 1.005.5 , STOP TAPS

And COLLECT WORT in the Copper .

COLLECTION : At Collection , ADD LIQUOR to reduce the Gravity to 1.051.75 ;

THEN CONDENSE TO 28.500 Wort Litres in the Copper @ 1.052 .

COPPER

A 2 1/2 Hour Boil ON HOPS ; 1 St Hop Charge @ Let Off - 150 then @ Let Off - 90 Mins ,

ADD the 2 Nd Hop Charge . At Let Off - 60 Minutes , ON 23.905 Wort Litres in Copper @ 1.061 ,

ADD 4.690 Litres of Liquor , REDUCING the Copper Gravity to 1.051 ON 28.595 Wort Litres .

At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge then at Let Off -12 Minutes . ADD the Copper Finings then at Let Off ( 150 Minutes ) , STAND the Copper 1/2 Hour then COOL A S A P .

HOPS

1 St Hop Charge : To 28.500 Wort Litres @ 1.052

15 IBU Saazer @ 3.5 % a/a = 42 g

2 Nd Hop Charge : To 25.210 Wort Litres @ 1.058

13 IBU Sussex @ 5.5 % a/a = 31 g

3 Rd Hop Charge : To 26.630 Wort Litres @ 1.054.5

7 IBU Goldings @ 6 % a/a = 11 g

YEAST

Pitch with 240 g Weight of a LIVE YEAST @ 15 c TO 24.920 Wort Litres @ 1.058

Strain Reccomendation : Yorkshire Square type strain

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 15 1.058

2 M 16.5 1.054

E 18 1.050 DROP TO 2 Nd F V

3 M 19.5 1.043 24.400 Wort Litres to 2 Nd F V

E 21 1.037 COOL TO 14 c + 48 Hours

4 M 20 1.031

E 16 1.028

5 M 14.5 1.027

E 14 1.026.25

6 M 13.5 1.026

E 13.5 1.026

7 M 13.5 1.026 SEND TO Conditioning Vessel = 24.000 BEER LITRES

STAND : 1 Week at 12 - 13 c

CELLAR & STILLAGE : At 6 - 8 c UNTIL @ 1.019.5 THEN FULLY VENT

After VENTING , allow to 13 - 14 c

BOTTLING : CLEAR & BRIGHT @ 13 - 15 c @ 1.018.75

STAND : 1 Month @ 10 - 12 c

CELLAR : 3 Months @ 10 c then 1 WEEK @ 12 c

Stand 1 Week after completion of Cellaring period @ 12 c BEFORE Q . C

Cheers All and Happy Brewing ,

Edd

PS : I know the Plumeage Archer wasn`t introduced until the 20 Th century however ,

Ive designed this Malt Grist to better replicate the flavours and mouthfeel of those used in the period where a direct substitute isn`t possible E G : Goldthorpe etc .

SOURCES :

( 1 ) historyofthorne.com

( 2 ) From Trade Directory Entries & the Brewery History Society Website

( 3 ) Bank of England Pre Decimal Online Calculator & MoneySorter.co.uk

Wednesday, 11 January 2023

SANS PAREIL PALE ALE , 2023

How Do All ,

Here`s today`s recipe ; It`s a Simple One Mash Heat recipe that I`ve designed to celebrate the release of a Historic Malt variety by the folks at Warminster Malt , Plumage - Archer ; A variety originally developed by Edwin Sloper Beaven in 1905 .

This version of the recipe is for 29.500 Wort Litres to the Copper @ 1.036 , 75 % Mash Efficiency

SANS PAREIL

Pale Ale

Original Gravity : 1.052 Racking Gravity : 1.013 - 1.012.75 Final Gravity : 1.010

I B U : 42 A B V : 5.75 %

MALTS

Warminster Malt :

Plumage - Archer @ 85 % = 3.980 Kg

Maris Otter @ 15 % = 0.700 Kg

MASHING , SPARGING & COLLECTION

Use a Pale Ale type brewing liquor , and thoroughly Pre Warm the Mash Tun to 90 c ,

- 10 Minutes BEFORE Mashing In , ENSURING that the Liquor is 1.5 " ABOVE the Plates

MASH : At 66 c FOR 2 HOURS = 11.310 Litres

At TAPS ( 120 Mins ) , SLOWLY Open the Mash Tun valve and return OVER THE MASH ,

Any Cloudy / Turbid 1 St Runnings UNTIL CONSISTENTLY BRIGHT & CLEAR ,

THEN SEND TO THE COPPER

SPARGING : @ Clear Wort to the Copper + 10 Minutes , SPARGE @ 74 c = 26.140 Litres

At a RUNNINGS GRAVITY of 1.004 , STOP TAPS and Collect the Wort in Copper .

COLLECTION : At Collection , ADD LIQUOR to the Wort in Copper , REDUCING the Gravity to ,

1.035.75 ON 29.705 Wort Litres IN COPPER , THEN CONDENSE To 1.036 on 29.500 W/Litres .

SUGARS

1 St Sugar Charge : To 27.090 Wort Litres @ 1.039

1.006 No 1 Invert Sugar @ 11.54 % = 0.510 Kg

2 Nd Sugar Charge : To 27.585 Wort Litres @ 1.044

1.003.5 Invert Candy Cane @ 6.74 % = 0.305 Kg

3 Rd Sugar Charge : To 26.130 Wort Litres @ 1.050

1.001 No 2 Invert Sugar @ 1.93 % = 0.085 Kg

COPPER

A 1 3/4 Hour boil ON HOPS ; 1 St Hop Charge @ Let Off - 105 Minutes , then @ Let Off - 80 Mins ,

ADD the 2 Nd Hop Charge . At Let Off - 70 ON 27.090 Wort Litres @ 1.039 , ADD the 1 St Sugars .

At Let Off - 35 Minutes ON 25.285 Wort Litres @ 1.048 , ADD 2.300 Litres OF LIQUOR to the Copper , REDUCING the Gravity to 1.044 , then ADD the 2 Nd Sugar Charge .

At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge .

@ Let Off - 12 Mins , ADD the Copper Finings and at Let Off - 5 Minutes , ADD the 3 Rd Sugars .

At Let Off ( 105 Minutes BOIL ) , STAND the Copper 1/2 Hour .

THEN COOL A S A P TO PITCHING HEAT

HOPS

1 St Hop Charge : TO 29.500 Wort Litres @ 1.036

6 IBU Saazer @ 3.5 % a/a = 15 g

6 IBU Hallertau Heresbrucker @ 3.5 % a/a = 15 g

2 Nd Hop Charge : TO 27.450 Wort Litres @ 1.038.5

6 IBU Brewer`s Gold @ 6.5 % a/a = 8 g

6 IBU East Kent Goldings @ 6.5 % a/a = 7 g

3 Rd Hop Charge : TO 27.585 Wort Litres @ 1.047.5

6 IBU Hallertau Heresbrucker @ 3.5 % a/a = 16 g

6 IBU Goldings @ 6 % a/a = 9 g

RACKING HOPS : Saazer @ 3.5 % a/a = 6 g TO 24.900 BEER LITRES .

YEAST

Pitch with 54 g Weight of a LIVE YEAST @ 14 c

TO 25.615 Wort Litres @ 1.052

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 14 1.052

2 M 15 1.050.5 DROP TO 2 Nd F . V

E 16.5 1.044 25.200 Wort Litres IN 2 Nd F V

3 M 18 1.038

E 19 1.032

4 M 19.5 1.026

E 19 1.021

5 M 19 1.016 COOL

E 16.5 1.014.5

E 11 14.5 1.014

6 M 14 1.013.25

7 M 13.5 1.013

8 M 13.5 1.012.5

E 13.5 1.012.5 RACK & FINE TO DRAUGHT VESSEL = 24.900 BEER Litres

STAND : 1 WEEK @ 12 - 13 c

CELLAR : 1 Month @ 8 c THEN 2 Weeks at 10 - 12 c

STILLAGE : 1 Week at 10 - 12 c THEN FULLY VENT .

ALLOW 12 - 16 Hours for the beer to clear & condition BEFORE Q . C

Cheers All and Happy Brewing ,

Edd

Saturday, 7 January 2023

PETER WALKER & SONS : BROWN STOUT " 7 d " ,1919

How Do All ,

Here`s another tasty addition to the current series of recipies ,

A Brown Stout from the noted Warrington brewery of Peter Walker & Sons on Dallam Lane ; Sadly the Dallam Lane Brewing Books 1891 - 1965 are the only known survivors from ANY of the Walker`s breweries , so if any readers know of other surviving records from a Walker`s of Warrington brewery , Please get in touch , I`d love to hear from you .

This recipe is taken from the 1919 Brewing Books; deposited with the helful team at Liverpool Central Library & Archives, adjacent to the World renowned Walker Art Gallery ,

The building of which was funded by Sir Andrew Barclay Walker who was twice

Lord Mayor of Liverpool in the 19 Th Century .

Anyroad , Enough waffling from me , Here`s the recipe ;

This recipe C Edd Mather 2026

Peter Walker & Sons

The Brewery

Dallam Lane

Warrington

Lancashire

Label photo Courtesy of Keith Osbourne

" 7 d "

BROWN STOUT

Friday 16 Th May 1919

Brew No : 708

Original Gravity : 1.044.5 Bottling Gravity : 1.010.75 Final Gravity : 1.008

I B U : 28 A B V : 5.5 %

MALTS

Warminster Malt :

Maris Otter @ 43.75 % = 1.620 Kg

Mild Ale @ 39.25 % = 1.455 Kg

Crisp Malt :

Chevalier @ 10.5 % = 0.390 Kg

French & Jupps :

Amber Malt @ 5.0 % = 0.210 Kg

Black Malt @ 1.5 % = 0.065 Kg

MASHING

Use a Soft Liquor / Stout / Porter type Liquor and THOROUGHLY pre warm the Mash Tun to 90 c

- 10 Minutes, ENSURING the Liquor is 1.5 " above the plates.

1 St Mash Heat : 66 c At 0 - + 105 Mins = 8.230 Litres

2 Nd Mash Heat : 69 c At + 105 - + 210 Mins = 11.630 Litres

3 Rd Mash Heat : 72 c At + 210 - + 240 Mins = 5.800 Litres

At 240 Minutes , Slowly Open the Mash Tun valve and CLEAR WORTS by return OVER the Mash ,

Then ONCE CONSISTENTLY Clear & Bright , SEND TO THE COPPER .

SPARGING & COLLECTION

Sparge at Clear Wort to the Copper + 15 Minutes @ 74 - 72 c = 7.480 Litres , THEN @ 1.003 ,

STOP TAPS and COLLECT WORT in the Copper ; ADD Liquor to 1.028.25 AT Mash Wort Collection IN COPPER = 29.760 Wort Litres IN COPPER ; Then ADD 1 St SUGAR CHEARGE and ,

Then CONDENSE to 1.034 ON 29.500 Wort Litres IN COPPER @ Let Off - 150 .

n b : Remove any Scum / Detritus floating on the Wort Surface BEFORE 1 St Hop Charge .

SUGARS

1 St Sugar Charge : TO 29.500 Wort Litres @ 1.028.5

1.002.75 No 2 Invert @ 6.18 % = 0.255 Kg

1.002.75 Golden Cane @ 6.18 % = 0.210 Kg

2 Nd Sugar Charge : TO 26.655 Wort Litres @ 1.034

1.002.75 Invert Candy @ 6.18 % = 0.255 Kg

1.001.5 Invert Glucose @ 3.38 % = 0.130 Kg

1.001.5 Malt Extract @ 3.38 % = 0.135 Kg

CARAMEL : To Copper @ Let Off - 10 Minutes = 10 ml TO 23.750 Wort Litres

COPPER

A 2 1/2 Hour boil ON HOPS ; 1 St Hop Charge @ Let Off - 150 , then @ Let Off - 60

ADD the 2 Nd Hop Charge . At Let Off - 38 Minutes ON 18.170 Wort Litres @ 1.048 ,

ADD 7.485 Litres OF LIQUOR to the Copper , REDUCING the Gravity to 1.034 , THEN ADD

the 2 Nd Sugar Charge . At Let Off - 30 , ADD the 3 Rd Hop Charge to the Copper .

At Let Off - 12 Minutes , ADD the Copper Finings ; THEN @ LET OFF - 10 Minutes ,

ADD the Caramel . At Let Off , STAND the Copper 1/2 Hour THEN COOL A S A P to Pitching Heat .

HOPS

1 St Hop Charge : 29.500 Wort Litres @ 1.034

10 IBU Cluster @ 6.5 % a/a = 13.5 g

2 Nd Hop Charge : 19.000 Wort Litres @ 1.046

12 IBU Sussex @ 5.5 % a/a = 13.5 g

3 Rd Hop Charge : 25.330 Wort Litres @ 1.040

3 IBU French Fuggles @ 3.8 % = 7 g

2.5 g EACH of East Kent Goldings & Bramling Cross @ 6.5 % a/a to 3 IBU

YEAST

Pitch with 95 g WEIGHT of a LIVE YEAST @ 15 c

Reccomendation : Brewlab , Burton on Trent type Strain

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 15 1.044.5

2 M 17 1.041

E 18 1.036

3 M 19 1.032

E 20 1.027

4 M 20 1.023

E 19 1.020

5 M 16.5 1.018

E 15 1.017.5

6 M 14 1.017

7 M 14 1.017 SEND TO Conditioning Vessel

STAND : 1 Week @ 12 - 13 c , THEN COOL TO 6 - 8 c

MATURATION : X Time @ 6 - 8 c UNTIL @ 1.012 , THEN STILLAGE VESSEL

STILLAGE : 1 WEEK @ 6 - 8 c THEN VENT FULLY and Re Seal , ALLOW to 12 c - 14 c

BOTTLING : Clear AND Bright @ 1.010.75 , STAND : 1 Week @ 13 - 15 c

CELLAR : 2 Months @ 8 - 10 c then STAND 1 week @ 12 c BEFORE Q . C

Cheers All and Happy Brewing ,

Edd

Friday, 6 January 2023

MARK BINNIE & Co : DOUBLE BROWN STOUT 1904

How Do All ,

Here`s a Scottish Double Brown Stout recipe for you all to try from Mark Binnie & Co .

This beer is my interpretation of records in the Brewing Notebook of John Binnie 1904 - 1905

@ BH 6/1/1/1 , Part of the Scottish Brewing Archive , cared for by the team up at

Glasgow University Archives & Special Collections ;

Website @ https://www.gla.ac.uk/myglasgow/archivespecialcollections

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS OWNER

This recipe C Edd Mather 2023 ,

Recipe For 26.500 Wort Litres to Copper @ 1.063 ; 75 % Mash Efficiency

Mark Binnie & Co

N30ungate Brewery

Haddington

Haddingtonshire

Scotland

DOUBLE BROWN STOUT

Wednesday 27 Th January 1904

Brew No : 28

Original Gravity : 1.071 Bottling Gravity : 1.018.5 Final Gravity : 1.016

I B U : 28 A B V : 7.0 %

MALTS

Crisp Malt :

Chevalier 19 % = 1.900 Kg

Malting Company of Ireland :

Irish Ale Malt @ 6.5 ebc 41 % = 3.010 Kg

Simpson`s Malt :

Best Pale Ale Malt @ 4.5 ebc 30 % = 2.205 Kg

French & Jupps :

Black Malt 10 % = 0.825 Kg

MASHING

Use an Edinburgh area Liquor Profile ; Pre Warm the Mash Tun to 90 c ;

- 10 Minutes BEFORE Mashing In as below

1 St Mash Heat : 66 c AT 0 - + 60 Minutes = 17.970 Litres

2 Nd Mash Heat : 70 c AT + 60 - + 120 Minutes = 19.230 Litres

At Taps ( 120 Mins ) , Clear Wort BY SLOWLY RETURNING OVER THE MASH ,

Then once Consistently CLEAR & BRIGHT , SEND TO THE COPPER .

SPARGING & COLLECTION

Sparge AT CLEAR WORT TO COPPER + 10 - 15 Minutes : At 74 C = 22.320 Litres ;

UNTIL the runnings reach 1.006.5 Gravity then STOP TAPS & COLLECT WORT .

COLLECTION : At Collection , ADD Liquor to the Copper , REDUCING the Gravity to 1.062.75 ;

THEN CONDENSE TO 26.500 Wort Litres IN COPPER @ 1.063 .

N B : As the Wort is condensing to 1.063 , REMOVE any scum floating on the Wort Surface .

SUGARS

1.007.5 White Cane Sugar @ 10.14 % = 0.545 Kg

COPPER

A 2 Hour BOIL ON HOPS ; 1 St Hop Charge @ Let Off - 120 , THEN @ Let Off - 65 Minutes ,

ON 23.975 Wort Litres @ 1.069 , ADD 4.795 Wort Litres of LIQUOR to the Copper ,

REDUCING the Gravity to 1.057.5 , THEN ADD THE White Cane SUGAR , INCREASING the Gravity to 1.065 ON 28.950 Litres ( ALSO Sugars Calculation Volume ) , Then AT Let Off - 30 Mins,

ADD the 2 Nd Hop Charge . AT Let Off - 12 Minutes , ADD the Copper Finings then at Let Off ;

STAND COPPER 1/2 Hour THEN COOL A S A P To Pitching Heat

HOPS

1 St Hop Charge : To 26.500 Wort Litres @ 1.063

9 IBU SAAZER @ 3.5 % a/a = 26 g

2 Nd Hop Charge : To 28.060 Wort Litres @ 1.067

19 IBU Hallertau Heresbrucker @ 3.5 % = 60 g

YEAST

Pitch with 100 g WEIGHT of a LIVE YEAST @ 14 c

Use an Edinburgh / Scottish Yeast Strain Type

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 14 1.071

2 M 15 1.069.5

E 16.5 1.065

3 M 19.5 1.059

E 20 1.053

4 M 22 1.044

E 21 1.038

5 M 18 1.035

E 16 1.033 CLEAR & COOL

6 M 14 1.028

E 13.5 1.026 SEND TO CONDITIONING VESSEL .

STAND : 1 WEEK @ 12 c THEN COOL

CELLAR : 2 Months @ 6 c / to 1.020.5 , then STILLAGE C . V and ALLOW to 12 c over 1 week ,

AFTER Stillaging the C . V ALLOW 48 Hours before releasing EXCESS C O2

THEN RE SEAL and allow 1 WEEK @ 12 c BEFORE VENTING & ,

TARGET @ 1.019.25 @ VENT POINT , ALLOW + 12 Hours Before Checking

CLARITY & GRAVITY.

BOTTLING : Once CLARITY is achieved , Bottle CLEAR & BRIGHT @ 1.018.5 AT 12 c .

STAND : 1 WEEK @ 12 - 15 c

CELLAR : 3 Months @ 10 c

STAND : 1 Week @ 10 - 12 c BEFORE Quality Control

Cheers All and Happy Brewing ,

Edd