BeerHistoryBloke

Thursday, 5 September 2024

EDINBURGH UNITED BREWERIES : 60 /- 1923

How Do All ,

Today`s recipie o` beery delight comes from the Edinburgh United Breweries ;

Bell`s Brewery Brewing Journal 1923 - 1933 .

This sole surviving tome * of beery lore from a once mighty cerevesian Empire;

Is cared for by the helpfull & friendly team at National Records Scotland ,

I hope that you all enjoy today`s recipe ;

It`s the ` Partner in Gyle ` of the 54 /- recipie I posted last month .

If you`d like to know more about this particular record ,

I`ve recently penned a short article for the most recent edition of the newsletter of ,

The Scottish Brewing Archive Association

Website Link : Home - Scottish Brewing Archive Association

An organisation for all those interested in the history of Scottish brewing & beer ;

Why not join and find out !

If any readers know of other production records from brewers in Scotland that are in private or,

Corporate archives and are able to facilitate access ; Please get in touch through the blog ,

I`d love to hear from you .

* In a public archive

This recipe C Edd Mather 2026

This recipe for 30.000 Wort Litres Ex Mash Tun Wort @ 1.023 , 80 % Mash Efficiency

Edinburgh United Breweries Ltd

Bell`s Brewery

The Pleasance

Edinburgh

Scotland

Image of the Bell`s Buildings from ,
The BNrewery History Society Website Page on E U B

60 / -

Gyle No : 4

Wednesday 7 Th November 1923

Original Gravity : 1.036.25 Racking Gravity : 1.009 Final Gravity : 1.006

I B U : 30 A B V : 4.25 %

MALTS & ADJUNCTS

Crisp Malt : 39.5 % Chevalier = 1.125 Kg

35.5 % Scottish Ale Malt = 1.015 Kg

Warminster Malt : 15.75 % Maris Otter = 0.450 Kg

25 % FLAKED MAIZE = 0.700 Kg

++ Oat Hulls ++ = 0.400 Kg

MASHING

Use an Edinburgh / Lightly Burtonised Liquor

Thoroughly pre warm the mash tun with Liquor @ 95 c - 10 Mins BEFORE mashing in

ENSURING the Liquor is 1 1/2 " ABOVE the Plates / Filter Bed

1 St Mash Heat : 64.5 c @ 0 - + 60 Mins = 10.575 Litres

2 Nd Mash Heat : 66.5 c @ + 60 - + 120 Mins = 4.0 Litres

At 120 Minutes , slowly open the mash tun valve ;

Return any cloudy Wort OVER the mash

Until Consistently CLEAR & BRIGHT ,

Then send to the Copper and begin Wort Collection .

SPARGING

Sparge at Clear Wort to Copper + 7 - 10 Minutes

@ 79 - 71 - 69 c = 18.0 Litres allowance

At a gravity of 1.002.5 ,

Stop Taps and COLLECT WORT in Copper .

WORT COLLECTION

After stoppeing taps as above , ADD LIQUOR to the Copper ,

Reducing the Collected gravity to 1.022.5 ,

THEN CONDENSE to 30.000 Wort Litres IN Copper @ 1.023 .

SUGARS

Copper Sugars : 1.003 No 1 Invert = 0.235 Kg

1.001 Malt Extract = 0.085 Kg

PRIMINGS : 1.002.5 No 2 Invert = 0.155 Kg

COPPER

A 2 1/2 Hour boil ON HOPS

1 St Hop Charge @ Let Off - 150 Mins

30.000 Wort Litres @ 1.023

21 IBU Cluster @ 6.5 % a/a = 30 g

2 Nd Hop Charge @ Let Off - 90 Mins

22.175 Wort Litres @ 1.029

3 IBU Brewer`s Gold @ 6.5 % a/a = 5 g

At LET OFF - 65 Minutes @ 1.032 ON 19.880 Wort Litres ,

ADD 4.830 Litres of LIQUOR , Reducing to 1.025.75 ,

Then ADD the SUGARS .

3 Rd Hop Charge @ Let Off - 60 Minutes

24.500 Wort Litres @ 1.030

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

4 Th Hop Charge @ Let Off - 25 Minutes

22.500 Wort Litres @ 1.033

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

YEAST

Pitch with 100 ml of a LIVE YEAST @ 14 c

19.750 Wort Litres in FV ( Est`d ) @ 1.036.25

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 15 1.036.25

2 M 16.5 1.034

E 18 1.031

3 M 18.5 1.027

E 19.5 1.022

4 M 18 1.016

E 16.5 1.012

5 M 14.5 1.010 DROP TO 2 Nd FV + Primings = 19.400 Wort Litres

E 13.5 1.011.5

6 E 13.5 1.010.75

7 E 13.5 1.010.25

8 E 13.5 1.009.5

9 M 13 1.009

E 13 1.008.75

10 M 13 1.008.75 RACK & FINE ON HOPS = 4 g East Kent Goldings

19.100 - 19.000 Beer Litres Racked Down ( Est )

STAND : 1 Week @ 10 - 12 c

CELLAR : 3 Weeks @ 8 - 10 c then @ 10 c - 12 c ONE WEEK , then roill and stillage .

STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 8 Hours before Q . C

Cheers All and Happy Brewing ,

Edd

Tuesday, 13 August 2024

ST PAUL`S BREWERY , BEDFORD : A K 1869

How Do All ,

As some eagle eyed viewers have seen ;

I recently published my analyses of the beers of Wotton & Co 1863 - 1864 And ,

One on the beers as brewed at the St Paul`s Brewery, Bedford by Charles Collard 1869 - 71 .

Well folks ; Today`s cerevesian treat is a counterblast to last week`s Kentish beery broadside ,

It`s one from a brewing of A K at the St Paul`s brewery from the forepart of the 1 St volume

Of the 2 ( Pupil`s ) Brewing Books of Charles Collard 1869- 71 , Cared for aas part of the

Larger Barclay, Perkins & Co Archives by the ever friendly and helpfull team at ,

The London Metropolitan Archives on Northampton Rd , Clerkenwell .

Source : The Brewing Book of Charles Collard 1869 - 1870 @ ACC 2305 / 01 / 1252

This beer ;

Though brewed 70 odd miles away from Ramsgate will be a different style of A K .

This , to my mind perfectly illustrates the regional differences in production ,

Of a particular class of beer such as A K and X Ales ,

Something I`ll be illustrating through recipies from these two breweries in the coming weeks ;

With the X Ales being the next beer class choice .

A small favour to ask ;

If readers know of old brewing records in private collections & archives and are able to assist my

Research by facilitating direct or , remote access , I`d love to hear from you .

This recipe C Edd Mather 2026

St Paul`s Brewery

St Paul`s Square

Bedford

A . K

2 Nd December 1869

Gyle No : 30

Original Gravity : 1.050.5 Racking Gravity : 1.009 Final Gravity : 1.006

I B U : 32 A B V : 6.0 %

MALTS

U K & Ireland :

Crisp Malt : 70 % Chevalier = 3.010 Kg

30 % Scottish Ale = 1.290 Kg

ALT : Malting Company of Ireland : Irish Ale Malt = 1.290 Kg /

Crisp Malt : No 19 Maris Otter = 1.290 Kg

Germany :

Weyermann Malt : 70 % ` Barke ` Vienna ` = 3.005 Kg

30 % Isaria 1924 = 1.290 Kg

Australia :

Voyager Craft Malt : 70 % Veloria Schooner = 3.005 Kg

30 % Vienna Schooner = 1.285 Kg

U S A / Universal Grist :

70 % Chevalier = 3.005 Kg

30 % Pale Ale @ 6 - 8 IBC = 1.290 Kg

MASHING

Use a Pale Ale Liquor,

Thoroughly Pre Warm the Mash Tun with Liquor @ 90 c ,

- 10 Minutes BEFORE mashing in ,

ENSURING the Liquor is 1.5 " ABOVE the Plates / Filter Bed

1 St Mash Heat : 64 c @ 0 - + 60 Mins = 9.300 Litres

2 Nd Mash Heat : 66 c @ + 60 - + 135 Mins = 6.150 Litres

At 135 Minutes ,

Slowly open the mash tun valve and return any cloudy / turbid 1 St runnings

OVER the mash until CONSISTENTLY clear & bright , only then send to the Copper .

Sparge at Clear Wort to the Copper + 5 - 10 Mins @ 88 - 86 c = 17.250 Litres

SPARGING

Sparge at Clear Wort to the Copper + 5 - 10 Mins @ 88 - 86 c = 17.250 Litres ,

At a gravity of 1.004.5 - 1.004 , STOP TAPS and Collect Wort in the Copper

WORT COLLECTION

After stopping Taps , Collect Wort in Coppaer ,

ADD LIQUOR = 24.645 Wort Litres @ 1.042.25

So the Gravity = 1.042.25 , then CONDENSE to 1.042.5

ON 24.500 Wort Litres In Copper @ Let Off - 90 Mins

COPPER

A 1 1/2 Hour Boil ON HOPS ,

1 St Hop Charge @ Let Off - 90 Mins

2 Nd Hop Charge @ Let Off - 70 Mins

3 Rd Hop Charge @ Let Off - 25 Mins

At Let Off - 12 Mins , ADD Copper Finings ;

Then at Let Off , STAND 1/4 Hour then,

RECIRCULATE IN COPPER 15 - 20 Minutes.

STAND 1/2 Hour

THEN COOL A S A P to Pitching Heat

HOPS

1 St Hop Charge : To 24.500 Wort Litres @ 1.042.5

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

2 Nd Hop Charge : To 23.635 Wort Litres @ 1.044

14 Halleratu Heresbrucker @ 3.5 % a/a = 32 g

3 Rd Hop Charge : To 21.735 Wort Litres @ 1.047.5

12 IBU Goldings @ 6 % a/a = 16 g

YEAST

Pitch with 130 ml of a LIVE Yeast @ 14 c

To an Estimated Yield INTO / IN F V of : 20.200 Wort Litres @ 1.050.5

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 14 1.050.5

2 M 16.5 1.045.5

E 20 1.040 Send to 2 Nd Fermenting Vessel = 19.900 Wort Litres

3 M 22 1.032.5

E 23 1.014.5 CLEAR TO 3 Rd F V = 19.600 Wort Litres + Malt Extract

4 M 18 1.010.5 Malt Extract = 0.098 Kg

E 14 1.009.75

5 E 13.5 1.009.5

E 11 13 1.009

6 M 12.5 1.009

Rack & Fine TO DRAUGHT containers = 19.200 Beer Litres

STAND : 1 Week @ 10 - 12 c

CELLAR : 3 Weeks @ 8 c then ADD FININGS and Roll Well + 1 WEEK @ 10 - 12 c

STILLAGE : 1 WEEK @ 10 c then FULLY VENT and allow 6 - 12 Hours BEFORE Q . C

Cheers All and Happy Brewing ,

Edd

Sunday, 4 August 2024

WOTTON & CO : A K 1864

How Do All ,

I recently published an analysis table of the beers of Wotton & Co 1863 - 1864,

Blogpost Linky ;

https://beerhistorybloke.blogspot.com/2024/06/wotton-co-ramsgate-beers-1863-1864.html

Following a conversation with a mate about brewlngths into F V`s , ( Cheers Liam 🍻)

AND beers types in general today`s Victorian delight is designed for a Racked Down

Beer Volume of 19.000 Litres ,

With the Maximum Wort Volume IN COPPER @ 28.785 Wort Litres AT 1.038.75 .

This recipe C Edd Mather 2026

28.600 Wort Litres @ 1.042.5 , 80 % Mash Efficiency Assumed

Wotton & Co

The Brewery

Queen St

Ramsgate

Kent

A . K

Tuesday 26 Th January 1864

Original Gravity : 1.051.75 Racking Gravity : 1.007.75 Final Gravity : 1.005

I B U : 36 A B V : 6.1 %

MALTS

Crisp Malt : 50 % Chevalier = 2.305 Kg

Simpson`s Malt : 50 % Best Pale Ale @4.5 IBC = 2.300 Kg

MASHING & SPARGING

Use a Pale Ale Liquor,

Thoroughly Pre Warm the Mash Tun with Liquor @ 90 c ,

- 10 Minutes BEFORE mashing in ,

ENSURING the Liquor is 1.5 " ABOVE the Plates / Filter Bed

1 St Mash Heat : 64 c 0 - + 60 Minutes = 11.420 Litres

2 Nd Mash Heat : 66 c + 60 - + 120 Minutes = 5.0 Litres

At 120 Minutes , Slowly open the mash tun valve ;

Return any Turbid / Cloudy Wort OVER the mash until Consistently CLEAR & BRIGHT ,

Then send to the Copper & Begin Wort Collection

SPARGE

At Clear Wort to the Copper + 5 - 10 Minutes @ 84 - 82 c = 22.405 Litres

At a Gravity of 1.004 ,

STOP TAPS / Close OFF Mash Tun Valve and Collect Wort

WORT COLLECTION

After stopping Taps , Collect Wort in Coppaer ,

ADDING LIQUOR

So the Gravity = 1.038.75 ON 28.785 Wort Litres IN COPPER

Then CONDENSE to 1.039 @ Let Off - 120 Minutes ON 28.600 Wort Litres

COPPER

A 2 Hour Boil ON HOPS ,

1 St Hop Charge @ Let Off - 120 Minutes

2 Nd Hop Charge @ Let Off - 60 Minutes

At Let Off - 12 Minutes , ADD the Copper Finings

Then @ Let Off , STAND 15 Minutes;

RECIRCULATE in Copper 15 - 20 Minutes ;

STAND 1/2 Hour then COOL A S A P to Pitching Heat ;

SEND TO THE HOP BACK VESSEL for a 3 / 4 Hour STAND

Then SEND to the Fermenting Vessel

Target Volume : 20.555 Wort Litres IN Copper @ 1.051.75 Let Off + 40 Minutes

HOPS

1 St Hop Charge : To 28.600 Wort Litres @ 1.039

10 IBU East Kent Goldings @ 6.5 % a/a = 15 g

9 IBU French Fuggles @ 4.2 % a/a = 17 g

2 Nd Hop Charge : To 23.830 Wort Litres @ 1.045.5

10 IBU East Kent Goldings @ 6.5 % a/a = 14 g

9 IBU French Fuggles @ 4.2 % a/a = 18 g

HOP BACK HOPS

( WHOLE CONE HOPS )

To 20.400 Wort Litres ( Est )

Add to Hop Back Vessel BEFORE WORT

5 g East Kent Goldings , 4 g French Fuggles

RACKING HOPS

To 19.300 - 19.000 Beer Litres IN VESSEL @ 1.007.75

5 g Goldings , 4 g French Fuggles

YEAST

Pitch with 120 ml of a LIVE YEAST @ 15.5 c

To 19.900 Wort Litres @ 1.051.75

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 15.5 1.051.75

2 M 16 1.050

E 16.5 1.047

3 M 17.5 1.041.5

E 19.5 1.036.5

4 M 23 1.029

E 23.75 1.018 CLEAR to 2 Nd F V = 19.400 Wort Litres

5 M 17 1.013.5

E 13.5 1.008.5

6 E 13 1.007.75

7 M 13 1.007.75 RACK ON HOPS .

STAND : 1 Week @ 10 - 12 c

CELLAR : 3 Weeks @ 8 c then ADD FININGS and Roll Well + 1 WEEK @ 10 - 12 c

STILLAGE : 1 WEEK @ 10 c then FULLY VENT and allow 6 - 12 Hours BEFORE Q . C

Cheers All and Happy Brewing ,

Edd

Tuesday, 30 July 2024

ST PAUL`S BREWERY , BEDFORD : BEERS 1869 - 1871

How Do All ,

As I`ve mentioned in other posts lately ; I`ve been on somewhat of a research junket of late ,

Here`s the fruits of my labour in one particular parcel of the orchard of beer history .

The brewing books of Charles Collard ; From which the information is drawn and

Interpreted form part of the much larger Barclay, Perkins & Co Archives ,

Cared for by the ever helpfull and friendly team at London Metropolitan Archives

Source Materials : The Brewing Books of Charles Collard 1869 - 1871

1869 - 1870 @ ACC 2305 / 01 / 1252

1870 - 1871 @ ACC 2305 / 01 / 1253

FYI : Charles Collard later went on to become Head Brewer at Barclay, Perkins & Co .

The 2 pocket sized notebooks are bound in a faded and much ink stained red leather boards ,

Between some of the leaves are , blotting papers , sown into the leaves between 2 pages which ,

Start in late 1869 and continue at the St Paul`s brewery until 1871 . Though there are three

Brewings of X Ale carried out at other Bedford premises , Pigott`s and Jarvis`s breweries ;

One oddity is the brewing of " BELGIAN X " and " ENGLISH XXX " others include ,

The varying use of Sugars in some classes of beer at St Paul`s ,

And the occasional use of Wheat Malt IN the grist of some ales .

The Malts used vary from 9 Qtrs of " White Horse " to 8 Qtrs " Station " ,

With the hops employed varying from Kents 1869 , Bavarians 1867 , 1868 , 1868 and

That almost forgotten British varietal , Farnhams ; Though annoyingly the notebooks don`t

Indicate wether they`re Town or , Country Farnhams .

One other production factor worth noting are , the high attenuation heats noted at X Point

During the Wort`s fermentation in F V ; ranging up to 26 c on most beers ,

Even the Pale Ale !!! .

This table & analysis C Edd Mather 2024

St Paul`s Brewery

St Paul`s Square

Bedford

BEERS BREWED 1869 - 1871

QUALITY DATE O / Gravity R / Gravity Final Gravity I B U A B V

X ALE 25/11/1869 1.057 1.012 1.008 22 6.4 %

X ALE 29/12/1869 1.062.5 1.016 1.012 18 6.7 %

X ALE 28/01/1870 1.061 1.016 1.012 20 6.5 %

X ALE 01/09/1870 1.066.5 1.014 1.010 22 7.5 %

X ALE 10/08/1871 1.061.25 1.014 1.010 18 6.8 %

X ALE 25/05/1871 1.058.5 1.014 1.010 24 6.4 %

X ALE @ 22/04/1870 1.061.25 1.014 1.010 22 6.8 %

Jarvis`s Brewery

X ALE @ 19/10/1870 1.058.5 1.010.25 1.007 26 6.8 %

BELGIAN 28/07/1870 1.055.5 1.013 1.009 16 6.1 %

XX ALE 05/02/1870 1.069.5 1.018.5 1.014 24 7.4 %

XX ALE 06/10/1870 1.067.75 1.013 1.009 28 7.7 %

XX ALE 30/12/1870 1.067.75 1.011.25 1.007 26 8.0 %

XX ALE 15/03/1871 1.069.5 1.016 1.012 32 7.6 %

X X X ALE 23/12/1869 1.078 1.016 1.012 40 8.8 %

X X X ALE 05/10/1870 1.074.25 1.014 1.010 44 8.5 %

X X X ALE 29/11/1870 1.078.75 1.013.25 1.009 40 9.3 %

X X X ALE 24/07/1871 1.074.5 1.013.25 1.008 52 8.8 %

X X X ALE 31/10/1871 1.077.25 1.011.25 1.007 46 9.3 %

X X X ALE 14/11/1871 1.075 1.010.25 1.006 50 9.2 %

ENGLISH 20/09/1870 1.076.5 1.012.25 1.008 46 9.1 %

XXX ALE

X X X X 03/02/1870 1.086.25 1.022 1.016 54 9.4 %

X X X X 22/03/1871 1.089.75 1.016 1.010 66 10.7 %

XXXXXX 06/12/1870 1.089.25 1.015 1.009 58 10.75 %

PORTER 27/11/1869 1.063 1.014.5 1.010 34 7.0 %

PORTER 09/03/1870 1.058 1.011.25 1.006 20 6.9 %

XX STOUT 05/04/1870 1.069.5 1.012.5 1.008 44 8.2 %

XX STOUT 22/09/1870 1.068 1.012.25 1.008 46 8.0 %

XX STOUT 17/11/1870 1.067.25 1.011.25 1.007 52 7.9 %

XX STOUT 09/07/1871 1.064 1.010 1.006 40 7.6 %

XXX 07/09/1871 1.076.25 1.014.25 1.010 32 8.8 %

STOUT

XXX 02/11/1871 1.074.25 1.013.25 1.009 40 8.7 %

STOUT

XXXX 08/03/1870 1.080.25 1.018.5 1.012 40 9.1 %

STOUT

XXXX 27/05/1870 1.084.75 1.014.25 1.010 48 10.0 %

STOUT

A K 02/12/1869 1.050.5 1.009.25 1.006 28 6.3 %

A K 12/08/1870 1.042.5 1.009.5 1.006 32 5.2 %

A K 04/03/1871 1.046.25 1.007.25 1.004 32 5.5 %

A K 13/10/1871 1.051.5 1.008.25 1.005 32 6.0 %

A A K 18/03/1870 1.057 1.014 1.009 48 6.3 %

A A K 08/11/1871 1.056.5 1.007.5 1.004 24 6.9 %

* PALE ALE 08/10/1869 1.058.5 1.010 1.004 68 7.75 %

* PALE ALE 04/01/1870 1.060.25 1.015 1.008 74 7.5 %

* PALE ALE 16/11/1870 1.062.75 1.010 1.006 68 8.0 %

* PALE ALE 17/11/1871 1.065 1.011 1.007 80 8.3 %

* Denotes the use of a Priming Agent @ Rack to Maturation Vessel Point

The Racking Gravities listed in the above table are , those for Racking to Oak Casks ;

Being my own interpretation of the gravity at which casks / M.V`s were filled up .

Cheers All ,

Edd

Sunday, 28 July 2024

CRAIGEND BREWERY , EDINBURGH : 80 / - ALE 1853

How Do All ,

Today`s cerevesian delight is the 80 / - from the Craigend Brewery section of ,

The Brewing Book of D J Younger , Part of the Wm Younger & Co Archives

: Cat Ref : WY 6 / 1 / 2 / 5 ; Cared for as part of the internationally important

Scottish Brewing Archive; Cared for by the good folks on Thurso St ,

@ The University of Glasgow , Special Collections & Archives ,

The Malt used in the Craigend section of the book ranges from " Common " ;

Only entered up for a few brewings in early April 1853 which was then replaced by Chevalier

For the rest of the entries in the " MALTS " column after a brewing of 120 /- Ale on 15/04/1853 ;

Which employed 18 Qtrs of Chevalier and 6 Qtrs of Common with both Malts in tandem yielding

An average of 186 Lbs / Qtr , with the following brew ; A Parti Gyle of 100 /- & Beer using only Chevalier yielding 198 Lbs per Quarter ( Wet ) .

The Hops used in various Craigend brews were entered up in the column ;

Headed by a broad " HOPS " column , sub divided below into " K , EK , F and O " ;

Which in the case of today`s cerevesian treat was a respectable 120 Lbs of " K " ,

Presumably shorthand for `Kents `.

The individual weights used entered in the relevant column , also recorded in a right hand section

Of the Hops column is the Hops per Quarter of Malt used rate ,

Varying from 5 Lbs per Quarter in a brew of 60 / - Ale on the 5 Th of April 1853

( 75 Lbs in total used ) to Gyle No : 39 ,X . P @ 20 Lbs / Qtr ; 3 Rd of June 1853 ,

Which used a blend of Kents , East Kents and F ( qv Foreign ? ) ,

To a respectable total charge weight to Coppers of 260 Lbs .

I Hope you all enjoy today`s recipe ; If any readers are able to assist my research ;

I`m looking for ( * ) and access to Scottish Brewing Records that may be in Private Collections

And Corporate Archives . If you`re able to help , Please get in touch , I`d love to hear from you .

( * : In person or , remote access through photos of the records )

Cheers All , And Happy Brewing ,

Edd

This recipe C Edd Mather 2026

The Craigend Brewery

North Back of Cannongate

Edinburgh

Scotland

Photo Courtesy of John Martin ;
Craigend Brewery to the left.

80 / - ALE

Friday 29 Th April 1853

Brew No : 18

Original Gravity 1.086 Racking Gravity 1.023 Final Gravity : 1.020

I B U : 44 A B V : 8.8 %

MALTS

Crisp Malt : Chevalier = 7.785 Kg

MASHING

Use an Edinburgh or Pale Ale Liquor Profile ;

Thoroughly pre warm the mash tun with Liquor @ 95 c - 10 Mins BEFORE mashing in ,

ENSURE the Liquor is 1.5 " ABOVE the Plates / Filter Bed

1 St Mash Heat : 65 c @ 0 - + 60 Minutes = 18.0 Litres

2 Nd Mash Heat : 68 c @ + 60 - + 120 Minutes = 12.50 Litres

At Taps ( 120 Minutes ) ,

Slowly open the mash tun valve ;

Return any Cloudy Wort OVER the mash until BRIGHT & CLEAR

Only then send to the Copper and begin Wort Collection .

SPARGING

At Clear Wort to the Copper + 5 - 10 Minutes ,

Sparge @ 85 c = 21.0 Litres

( Sparge Liquor Allowance Volume )

At a gravity of 1.006.5 , STOP TAPS / CLOSE OFF Mash Tun Valve

Then Collect Wort in Copper

WORT COLLECTION

After stopping taps at 1.006.5 and collecting Wort ; ADD Liquor to the Copper ,

Reducing the Wort Gravity to 1.064.75 ON 29.115 Wort Litres IN COPPER ,

Then CONDENSE

To 1.065 ON 29.000 Wort Litres in Copper @ Let Off - 180 Minutes .

COPPER

A 155 Minute Boil ON HOPS

1 St Hops @ Let Off - 180 Mins

2 Nd Hop Charge @ Let Off - 90 Mins

3 Rd Hop Charge @ Let Off - 40 Mins

At Let Off - 12 Minutes , ADD the Copper Finings ;

Then at Let Off , STAND Copper 15 Mins ,

Recirculate Wort IN COPPER 15 - 20 Minutes ;

Then STAND 1/2 Hour before COOLING A S A P to Pitching Heat .

HOPS

1 St Hop Charge : To 29.000 Wort Litres @ 1.065

16 IBU Goldings @ 6 % a/a - 31 g

2 Nd Hop Charge : To 24.090 Wort Litres @ 1.076

16 IBU Goldings @ 6 % a/a = 26 g

3 Rd Hop Charge : To 22.030 Wort Litres @ 1.082.5

6 IBU Goldings @ 6 % a/a = 12 g

6 IBU Hallertau Heresbrucker @ 3.5 % = 20 g

YEAST

Pitch with 110 ml of a LIVE YEAST @ 14 c

To 21.0 Wort Litres @ 1.0 86

( IN F V Volume )

Edinburgh Type Yeast Strain

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 14 1.086 Rouse @ Pitch + 3 - EVERY 3 - DROP to 2 Nd F V @ 1.080

2 E 14.5 1.053 ROUSE every 4 - 6 Hours - STOP

E 11 16 1.046

3 M 6 16 1.040

M 10 18.5 1.038

4 M 19 1.033

E / + 4 21 1.026 Light Skim

5 M 18 1.024.5 COOL

E 16 1.023.75

6 E 15 1.023.25

7 E 13.5 1.023.0

8 M 13.5 1.023.0 Rack and Fine to DRAUGHT Vessel

STAND : 2 - 3 Days @ 13 - 19 c

CELLAR : 3 Month at 6 - 8 c , THEN Fine and Roll Well + 1 - 2 Weeks @ 10 - 12 c

STILLAGE : 1 Week at 10 c then FULLY VENT and allow 8 - 12 Hours BEFORE Q . C

Cheers All 🍻

Edd