F A : 1876

 How Do All ,

Today`s cerevesian treat comes from the same source  mentioned in yesterday`s post ;

From the Unknown Brewery , Brewing Book 1876 - 1877 @ LMA 4453/D/02/024 ,

Part of the Whitbread collection , cared for by the ever helpfull & friendly team at 

London Metropolitan Archives on Northampton Road in Clerkenwell .

 F . A , which might reasonably be called ` Family Ale ` / Dinner Ale or any of the other 

Mid - Late Victorian ` Mild Bitter Beers ` trade names  ; 

Ie a bitter beer designed to be brewed and consumed within a relatively short period ,

 Say 1 - 2 Months from production .

I hope that you all enjoy today`s Beery Mystery Tour ;

 I`ll be featuring a few more beers from this source over the coming weeks .

This recipe C Edd Mather 2024  

         This recipe for 23.015 Wort Litres FROM MASH TUN @ 1.039.75 , 80 % Mash Efficiency

                                                29.995 Wort Litres IN Copper @ 1.039.75 

                                             23.500 BEER Litres TO Bottling ( APPROX ) 

                                                                         F . A 

                                                    Tuesday 11 Th July 1876  

                                                                    Gyle No : 3   

                   Original Gravity : 1.050.25 Bottling Gravity : 1.006.75 Final Gravity : 1.004

                                                           I B U : 56     A B V : 6.0  % 

                                                                         MALTS 

U K , Ireland & Worldwide Grist :

Crisp Malt :                                         100  %  Chevalier   =  3.780 Kg 

Australian Alternative : Voyager Craft Malt : Veloria Schooner @ 3.770 Kg 

                                                                       MASHING

                                                        USE A Pale Ale Type Liquor

            Thoroughly Pre Warm the Mash Tun with Liquor @ 95 c - 10 Mins BEFORE Mashing In

                             Ensuring that the Liquor is 1.5 " ABOVE the Plates / Filter Bed

                                1  St Mash Heat : 64 c @       0 - +   60 Minutes = 12.150 Litres  

                                2 Nd Mash Heat : 66 c @ + 60 - + 150 Minutes =   2.200 Litres

                                            At 150 Minutes , Slowly open the mash tun valve

                          And ,return cloudy / turbid Wort over the mash until Clear & Bright ,

                    Once Consistently Clear & Bright , Send to the Copper and begin Collection .

                                                       SPARGING  &  COLLECTION

                     Sparge @ Clear Wort to the Copper + 5 - 10 Mins @ 77 - 76 c = 17.00 Litres  

At a Gravity of 1.004 , STOP TAPS and collect the Wort in the Copper = 23.015 W/Litres EX Tun .

                      AFTER Collecting the Mash Tun Wort @ 1.039.75 ON 23.015 W/Litres , 

                        ADD 6.980 Litres of Liquor to the Copper AND the 1 St Sugar Charge ,

         THEN Condense to 1.040 ON 29.805 Wort Litres IN Copper @ Let Off - 105 Minutes .

                                                                       SUGARS

                                                                  1 St Sugar Charge 

                                              To 29.995 Wort Litres IN Copper @ 1.030.5  

                                                 1.005.25  Golden Cane Sugar = 0.410 Kg

                                                 1.004       White Cane Sugar   = 0.310 Kg

                                                                   2 Nd Sugar Charge 

                                              To 26.025 Wort Litres IN Copper @ 1.045.5 

                                                 1.002        White Cane Sugar   =  0.160 Kg 

                           NB : Use CANE sugars , as opposed to those derived from Sugar Beet 

                                                                         COPPER

                                                        A 1 3/4 Hour Boil ON HOPS  

1 St Hop Charge to the Copper @ Let Off - 105 Minutes , then @ Let Off - 60 M , + 2 Nd Hops.

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

            At Let Off - 15 Minutes ON 23.680 Wort Litres @ 1.046 , ADD 2.345 Litres of Liquor,

                         Reducing the Gravity to 1.045.5 ON 26.025 Wort Litres In Copper ,

        Then @ L/Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 1/4 Hour 

              After 1/4 Hour , Recirculate the Wort IN COPPER 1/4 Hour then STAND 1/2 Hour

                                                  THEN COOL  A S A P to Pitching Heat 

                       NB : OPEN Copper UNTIL Let Off - 30 Mins ( Post 3 Rd Hop Addition ) 

                                                                            HOPS 

                                          1  St Hop Charge : To 29.805 Wort Litres @ 1.040

                                                 25 IBU  Brewer`s Gold @ 6.5 % a/a = 37 g

                                          2 Nd Hop Charge : To 25.335 Wort Litres @ 1.046 

                                                 21 IBU  French Fuggles @ 4.2  %  = 42 g 

                                   3  Rd Hop Charge : To 23.680 Wort Litres @ 1.049 - 1.049.5

                                                         10 IBU   Goldings @ 6 % =  16 g

                                                                           YEAST

                                         Pitch with 96 ml of a LIVE YEAST @ 15.5 - 15.25 c 

                                                      To 24.400 Wort Litres @ 1.050.25

                                                             

                                                                 ATTENUATION

DAY    Hour    Heat    Gravity                          REMARKS 

    1            P        15.5      1.050.25

    2            E        19.5      1.045

    3           M        19.5      1.042

                  E        22         1.027

    4           M        20         1.022    SEND to 2 Nd F V & COOL = 24.100 Wort Litres IN F V 

                  E        16.5      1.014

    5           M        14         1.012.5

                  E        13.5      1.012     To C V = 23.800 Wort Litres IN C V 

C . V : Mature @ 12 c ONE WEEK - Cool to 10 c UNTIL @ 1.007.5 then ADD FININGS 

            and Roll Well and Stillage .

STILLAGE : One Week @ 12 c then VENT FULLY and allow to 14 - 15 c 

BOTTLING : Clear and Bright at 14-15 c at 1.006.75 then STAND 1 week @ 13 c /

                        2 Days  @ 16 c  - 19 c 

CELLAR : 1 Month at 12 c / 2 @ 10 c ; Then stand 1 Week @ 12 c BEFORE Q.C 

Cheers All and Happy Brewing , 

Edd 

UNKNOWN BREWERY : 1876 - 1877 BREWING BOOK : BEERS & ANALYSIS 1876

 How Do All , 

On my first visit to the London Metropolitan Archives,

 I photographed a brewing book of unknown origin ; 

The entries start with a brewing of X Ale on Monday 10 Th June 1876 , 

Continuing within the years outlined until a Parti Gyle brewing of X & X L Ales ,

on Tuesday 5 Th June 1877  . 

The rear of the volume comprises of a few pages of cost price entries set out per brew , 

With columns for gross weights / costs of ingredients used and ,on the opposing page,

The corresponding cost in shillings .

The book is part of the Whitbread collection @ LMA 4453 / D / 02 / 024 .

I Suspect this particular book is an additional record of Whitbread`s own brewings at Chiswell Street ;

Their London home since the Mid 18 Th Century ; this is due to the similarity in handwriting and ,

General layout and nature of the entries contained in this record and , a now tattered photocopy of

a Porter Brewing book entry from the 19 Th century sent to me over 20 years ago by Nick Redman ,

The Whitbread archivist at the time ; It`s something I`ll be looking at on my nect visit to the archives .

                                                 BREWING BOOK 1876 - 1877 

                    AN ANALYSIS & COMMENTARY OF BEERS BREWED IN 1876 

F . A 

The lowest in gravity of the `Pale Ale Type` beers entered up in the 1876-7 book ; 

Using a variety of malts , including in the analysed brewing : 40 Quarters of " Dereham " , 

22 Qtrs of " 1 St Quality Sacc " ;  bittering being provided by a gross weight of 624 pounds of 1875 Crop year hops : 350 Lbs Flint 1875 & 275 Lbs of Lewis 1875 providing a calculated IBU of 56 .

                                              

P . A 

This beer , a relatively rare entrant in this record is , In common with the F A  uses a simple malt

Grist , in this  brewing , 40 Qtrs of " Dereham Saale ", Wort Extension provided by 22 Qtrs of Sugar . Bitterness was  provided by an initial charge of 373 Lbs of " Wide ",

To a collection volume of  257 Wort Barrels @ 1.044.5  ; With the other hop variety employed 

Being Flint at a eye popping 497 Lbs , Providing 76 IBU in total .

X Ale 

X Ale is the most common entry in the 1876 - 1877 brewing book and , as the Quality Mark 

" X " Suggests , this beer is a ` Mild Ale ` ; and in common with the two previous beers , ut.ilised 

A simple malt grist , In the analysed brewing ; 60 Quarters each of " Dowson " & " Fison" ;

Providing 1.046 degrees to an initial collection volume of 98,030 Wort Litres !!! 

Hops employed in this brewing were : 314 Lbs Lewis 1875 , 409 Lbs Americans 1875 ,

And 244 Lbs of " Altmark 1875 " ; these giving an IBU of 24 .

 Yield IN F V of 600 Wort Barrels IN Vessel @ 1.058 after the addition of reserved Wort .

As with a number of other beers , this beer didn`t employ Sugars .

X . L 

The taxonomy of this beer is a bit harder to pin down , though as the Quality Mark ( X . L ) 

Suggests , It`s a Pale beer with a reasonable bitterness at 40 IBU provided by a Hop Grist 

Of 183 Lbs Lewis 1875 , 217 Lbs American 1875 and 163 Lbs of Altmark 1875 .

As with the X Ale , the X . L didn`t employ Sugars on being brewed , with the extract degrees 

Provided by 70 Quarters of " Geldeston" malt , yielding 306 Wort barrels @ 1.049 on Collection.

X X EXPORT ALE 

The quality mark(s) for this beer comprise two X `s side by side with the right hand X 

Overscored by a horizontal line summounted by a number 1 ; to the Immediate right of theis ,

Is a smaller x then P with a symbol resembling a small r above to the right of the P .

The Malts used in this brewing were : 60 Qtrs of " Green old " and 40 Qtrs of Dereham new ;

Providing 531 Wort Barrels at 1.060.25 ; and in common with the F A & Pale Ale , 

Utilising Sugar as a Wort Extender , in this case 1.014.25 degrees .

HOPS : 577 Lbs Americans 1875 , 847 Lbs Preuths ?? 1876  and 545 Lbs Lake 1875 to 58 IBU 

PORTER

 

Porter , one of the mainstays of Whitbread`s production in the 18 Th and early 19 Th centuries;

Continued to employ a grist comprising Pale , Brown and Black malts ;

Gyle 9 : Thursday 3 Rd August 1876 @ 120 Qrs Whittington , 30 Qrs Brown and 11 Qtrs Black.

As with the X & X L ales , the Porter didn`t use Sugars in the brewing ; with the malts as above

Providing 962 Wort Barrels @ 1.042.25 to an initial hops charge of 507 Lbs Clyer ;

The other hops used were 573 Lbs Americans and 381 Lbs Bavarians , giving 36 IBU 

EXPORT STOUT 

Entered upin a similar fashion to the XX Export Ale ; ` X P t S ` with the ` t ` positioned above the 

P of X P in a smaller size . The Export Stout is another rare entrant in the 1876-7 book;

With the brewing on Saturday 2 Nd December 1876 using 78 Quarters of Malt :

29 Qtrs Dereham , 25 ` F / J & K ; 18 Qtrs Brown and 6 Qtrs of Black Malt providing 378 Wort Brls

At a gravity of 1.048.5 with 1.011.5 of Sugar employed as a Wort Extension tool as per above .

the bitterness in this brew was prodided by 412 Lbs Americans 1873 , 301 Lbs Dawson 1873 ;

And 651 Lbs of Winch 1876 , Giving an IBU of 86 .

S . S / DOUBLE STOUT  & S S S / Stock Stout ? 

The Stouts in this book are generally entered as multiples of the letter S , with the number of letter

S emplyed denoting the quality of the Stout in production .

As with the Export Stout , this brewing used sugars as Wort Extenders ;S S @ 1.008.75 , 

With the S S S sugars@ 1.010 degrees .Malts used were a blend of Pale , Brown and Black .

HOPS : 334 Lbs Bavarians 1875 , 363 Lbs Americans 1875 and a truly Jaw Dropping 1,511 Lbs 

Of  "Pell "  from the 1875 crop .

K . K

 

This beer , as the ` Qaulity Mark ` suggests is a Keeping beer which employed a grist as follows ;

80- Qtrs Green Old and 20 Quarters of Dereham New ; giving ( With Wort Extension ) 

128,961 Wort Litres at Collection at a Gravity of 1.071 ;

To an initial Hop Charge of 499 Lbs Wyles 1875 with later Hops : 600 Lbs American 1876 ,

173 Lbs Collard 1876 and 333 Lbs Word 1876 , giving 56 IBU 

K . K . K  

The ` Big Brother ` of the K K ; Basically a ` Beefed Up ` version with a higher Original Gravity,

Employing the same Malt Grists ; though the Sugars provided as Wort Extension are greater in 

Terms of degrees , with this brewing ( No 123 15/11/.1876 )  having 1.016.25 degrees of Sugars .

The hops employed were : 742 Lbs Americans 1875 to 505 Wort Barrels @ 1.069.75 ;

With later Hops : 723 Lbs ` Pruds ? ` 1876 , 579 Lbs Wyles 1875 and 193 Lbs Lake 1875 . 

 No             DATE          QUALITY          O / Gravity       Racking     Final Gravity    IBU     A B V 

    3   Tue  11/07/1876         F . A                1.050.25          1.006.75 *      1.004             56      6.0   %

  35   Wed 09/08/1876         P . A                1.059.75          1.012              1.006             76      7.1   %

126   Sat   02/12/1876    XX Export Ale     1.071               1.022.25        1.012              58      7.8   %

     2  Mon 10/07/1876        X ALE              1.058               1.012.5         1.008               24      6.6   %

     9  Sat   15/.07/1876      X L ALE            1.064.25          1.016            1.010               40      7.2   %

   19  Thu  03/08/1876       PORTER           1.060.5            1.008.75 *    1.006               36      7.2   %

 102  Sat 02/.12/1876      Export Stout        1.068.75       1.023.25 **     1.012               86      7.5  %

     2  Wednesday 12Th   Double Stout        1.081            1.027.5   **     1.016               50      8.7  %

     3         July 1876         Stock Stout          1.093            1.030.5   **     1.016               46     10.4 %

 115  Thu 02/11.1876          K . K                1.070.25       1.020.25  **     1.012              56       7.7  %

 123  Wed 15/11/1876       K . K . K            1.077.25       1.022.5    **     1.012              82       8.7  %

*   Denotes a Bottling Brew 

** Denotes the C . V / VAT Gravity  

Cheers All ,

Edd  

This Analysis & Commentary C Edd Mather 2024 

H & G SIMONDS : ` RUNNING PALE ALES 1869 - 1871 & EXPORT XX PALE ALE 1871

How Do All ,

Today`s post is my first to feature the beers of H & G Simonds of Reading ; 

Taken from the Brewing Book 1869 - 1872 @ ACC 2305 / 60 / 79 ,

Part of the collections cared for by the team at London Metropolitan Archives on Northampton Rd .

If Blog readers are interested in knowing more about the history of this important brewery ,

Pleae take a look at the website devoted to the brewery and , other Simonds family businesses ;

Run by a descendant of the last family member to control the firm ;

                                                      @ Home - Simonds Family Website

I hope that you all enjoy the analysis and , the recipe below the table .

This analysis & recipe  C Edd Mather 2024 

H & G Simonds 

The Brewery

Bridge St

Reading

Berkshire 

Photo of the Brewery : From the Brewery History Society Webage on the Company

                                         An Analysis of ` Running` Pale Ales 1869 - 1871

QUALITY      DATE       Original Gravity Racking Gravity Final Gravity  IBU  ABV 

  

       S . B        31/02/1869             1.057.25                1.010.75                 1.008            56     6.5  %

       S . B        21/01/1870             1.057.25                1.010.75                 1.007            52     6.7  %

       S . B        11/09/1870             1.057.25                1.010.5                   1.006            62     6.7  %

       S . B        26/09/1870             1.057.25                1.009.75                 1.007            48     6.7  %

       S . B        19/11/1870             1.057.5                  1.016                      1.009            54     6.4  %

       S . B        31/01/1871             1.057.75                1.012.25                 1.008            52     6.4  %

       S . B        21/03/1871             1.057                     1.013.75                 1.009            56     6.4  %

       S . B        12/05/1871             1.057.75                1.013.75                 1.009            56     6.4  %

       S . B        12/10/1871             1.057.25                1.008.75                 1.006            48     6.8  %

       S . B        03/11/1871             1.057.25                1.008.75                 1.006            46     6.8  %

       S . B        15/12/1871             1.057                     1.009.75                 1.007            44     6.6  %

S . B = Pale Ale 

          I P A                   1.057.75                 1.011.5                   1.008            62    6.6  % ABV Draught  

                                                                                                                                7.2  % ABV Bottled

          I P A                   1.057.5                   1.011.25                 1.007            54     6.7  % Draught

                                                                                                                                 7.2  % Bottled

EXPORT XX Pale Ale 

                       21/09/1871             1.057.5                  1.006.75                 1.004           54     7      %

    " Zozey "    01/11/1871             1.057.25                1.010.75 ( Bott )    1.008           48     6.5   %

                        -------------------------------------------------------------------------------------------

                      ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

                                              H & G Simmonds Ltd and hteir successors in title  

                         This recipe for 30.160 Wort Litres @ 1.046.75 ; 80 % Mash Efficiency

                   25.700 Beer Litres TO C . V @ 1.018.5 = 25.300 Beer Litres TO Bottles ( Approx ) 

H & G Simonds 

The Brewery 

Bridge St

Reading 

Berkshire

                                                            EXPORT XX PALE ALE

                                                       Thursday 21 St September 1871

                                                                    Gyle No : 218 = 104 

                             Original Gravity : 1.057.5 Bottling Gravity : 1.06.75 Final Gravity : 1.004 

                                                        I B U : 54              A B V : 7  % 

                                                                    MALTS 

U K & Ireland 

Crisp Malt :                                    30   %   Chevalier                =   1.745 Kg

                                                        40  %   No 19 Maris Otter  =   2.330 Kg

Warminster Malt :                           30  %  Plumage Archer      =   1.745 Kg

Australia

Voyager Craft Malt :                       70   %  Veloria Schooner                 = 4.070 Kg

Barrett - Burston :                           30   %  Border Pale Ale @ 4.5 IBC = 1.750 Kg

Canada 

Crisp Malt :                                    30   %   Chevalier                    =   1.745 Kg

                                                        40  %   Pale Ale @ 5 - 7 IBC  =   2.330 Kg

                                                        30  %   Maris Otter                  =  1.745 Kg

New Zealand 

Crisp Malt :                                    30   %   Chevalier                =   1.745 Kg

Gladfield Malt                                40  %    Ale Malt                 =   2.330 Kg

                                                        30  %   Maris Otter              =  1.745 Kg

South Africa 

Crisp Malt :                                    30   %   Chevalier                    =   1.745 Kg

                                                        40  %   Pale Ale @ 5 - 7 IBC  =   2.330 Kg

                                                         30  %   Maris Otter                  =  1.745 Kg

U S A 

Cisp Malt :                                       40   %   Chevalier             =  2.330 Kg

Tex Malt :                                         20   %  Wildfire Pale Ale =  1.165 Kg

                                                         30  %   Maris Otter           =  1.745 Kg

                                                 MASHING , SPARGING  & COLLECTION

                                                                  Use a Pale Ale Liquor 

                Thoroughly Pre Warm the mash tun with Liquor @ 95 c - 10 Mins BEFORE mashing in ;

                              ENSURE THE Liquor is 1.75 " - 1.5 " ABOVE the Plates / Filter Bed

                                         1   St  Mash Heat : 64 c @     0 - +   45 Minutes = 10.480 Litres

                                         2 Nd  Mash Heat : 66 c @+ 45 - + 150 Minutes =   6.985 Litres

                                         3 Rd  Mash Heat : 67 c @ + 150 - + 180 Minutes = 6.260 Litres

At 180 Minutes ; Slowly open the mash tun valve and return any turbid / cloudy 1 St runnings ,

OVER the Mash until CONSISTENTLY BRIGHT & CLEAR , Only then send to the Copper .

              SPARGE : At Clear Wort to the Copper + 10 Minutes @ 73 - 71 c = 23.300 Litres ;

                               At a Gravity of 1.005 , STOP TAPS and Collect Wort in the Copper 

                                                                       At Collection ,

     ADD Liquor to the Copper , reducing the Copper Gravity to 1.046.75  ON 30.160 Wort Litres

              Then CONDENSE to 30.000 Wort Litres IN Copper @ 1.047 AT Let Off - 120 Mins .

                                                                          COPPER

                                                              A 2 Hour Boil ON HOPS 

                                          Add the 1 St Hop Charge @ Let Off - 120 Minutes ; 

                            Then at Let Off - 65 Minutes @ 1.053 ON  26.170 Wort Litres IN Copper , 

ADD 4.655 Litres of LIQUOR , Reducing the Gravity to 1.045.0  ON 30.825 Wort Litres In Copper.

                                               THEN ADD 1.005 Malt Extract = 0.515 Kg 

     At Let Off - 60 Minutes ADD the 2 Nd Hop Charge and at Let Off - 30 M + 3 Rd Hop Charge .

             At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 1/4 Hour ;

                              THEN Recirculate IN Copper 15 Minutes THEN STAND 1/2 Hour 

                                               BEFORE COOLING A S A P to Pitching Heat .

                                                                            HOPS 

                                          1  St Hop Charge : TO 30.000 Wort Litres @ 1.047

                                                  9 IBU Brewer`s Gold @ 6.5 % a/a = 15 g

                                                  9 IBU Goldings          @ 6.0 % a/a = 16 g

                                           2 Nd Hop Charge : To 30.515 Wort Litres @ 1.050.5

                                                  9 IBU Brewer`s Gold @ 6.5 % a/a = 16 g

                                                  9 IBU Goldings          @ 6.0 % a/a = 17 g

                                           3 Rd Hop Charge : To 28.665 Wort Litres @ 1.053.5                                                                                          18 IBU Goldings          @ 6.0 % a/a = 29 g

RACKING HOP CHARGE : To 25.700 Beer Litres IN Conditioning Vessel 

                                                    22 g Perle @ 8.5 % a/a 

                                                                         YEAST

                                             Pitch with 206 ml of a LIVE YEAST @ 14 c 

                            

                                                          ATTENUATION

DAY     Hour    Heat     Gravity                                REMARKS 

    1            P           14        1.057.5

    2           M          16.5     1.054.5

                  E          19        1.046

    3           M          20        1.037

                  E          18.5     1.030.5       CLEAR 

    4           M          20        1.025

                  E          18.5     1.021

    5           M          16.5     1.017

                  E          16        1.013.5  

    6            M         14.5     1.013

                  E          13.5     1.011.5

    7            M         13.5     1.010.75

                   E         13        1.010.25

     8           M         13        1.010.25        Rack to C . V ON HOPS 

STAND : 1 Week at 12 - 14 c then COOL TO 12 C .

CELLAR : 1 Month at 12 c then COOL TO 8 c UNTIL @ 1.008 then SEND to a Bottling C V 

BOTTLING : In Bottling Vessel ONTO FININGS at 1.008 ; ALLOW TO 12 c 

                       @ 1.007 , FULLY VENT and ALLOW to 15 c 

BOTTLE : Clear & Bright @ 1.006.75 15 c , STAND 2 Weeks @ 12 - 13 c 

                  

CELLAR : 1 Month at 12 c then @ 8 - 10 c for 3 Months ; Then @ 12 c 2 Weeks BEFORE Q.C

Cheers All and Happy Brewing ,

Edd

WILLIAM YOUNGER & CO : 160 /- ALE 1879

 How Do All ,

Today`s recipe is a special one to celebrate Burn`s Night ; The recipe is drawn from the entries in the Abbey Brewery Brewing Book June 1879 - June 1882 @ WY  6 / 1 /  2 / 28 ; Part of the larger 

Wm Younger archives , It`s self part of the internationally important Scotish Brewing Archive ;

Cared for by the ever helpfull and friendly team at The University of Glasgow Special Collections & Archives Department on Thurso St .

This recipe originally used a blend of Pale Ale Malts with the grist comprising a total 40 Quarters of

Malt , 2 entries at 15 Qrs each and one at 10 Quarter ; with 3 Mash Heats and Spargings providing an

Original yield to Copper of 113 Barrels of Wort at a modest 1.089 degrees of Gravity !!! .

The Hops employed in 1879 were a blend of  Americans @ 100 Lbs of the 1878 crop , 

60 Lbs of 1878 Californian hops  with the remaining hop charges being 50 Lbs of Kent 1878 and ,

40 Lbs of ? North 1879 . As to Racking Hops , these were of the best quality Saazer and East Kents .

I hope that you all enjoy the recipe ; If any Blog Readers know of Scottish Brewing Records in 

Private Collections and Archives , and are able to facilitate Access in person or , Send photos ;

Please get in touch with me at : beerhistorybloke@gmail.com

            This recipe for 32.000 Wort Litres IN COPPER @ 1.089 , 80 % Mash Efficiency Asumed  

                                                   24.700 Beer Litres Racked ON HOPS 

This recipe C Edd Mather 2024 

Wm Younger & Co

Abbey Brewery

Cannongate 

Edinburgh 

Scotland

Illustration of Wm Younger`s Abbey Brewery 
From The Brewery History Society Webpage on the Company

                                                                         160 / - ALE

                                                                18 Th November 1879 

                                                                        Brew No : 151 

                               Original Gravity : 1.109 C V Gravity : 1.040 Final Gravity 1.034

                                                                 I B U : 40  A B V : 10.25 %

                                                                          MALTS

U K & Ireland 

Crisp Malt :                             37.5    %    Hana                   =  4.410 Kg

                                                25       %    Hana  Vienna      =  2.950 Kg

Crafty Maltsters :                    37.5    %    Scottish Annat    =  4.375 Kg

Australia       

Voyager Craft Malt :               37.5    %  Veloria Schooner          = 4.405 Kg

                                                25       %  Veloria Vienna              = 2.940 Kg

Barrett - Burston :                   37.5    %  Border P.A @ 4.5 IBC  = 4.405 Kg

New Zealand 

Crisp Malt :                             37.5   %  Hana or, Chevalier      =  4.405 Kg

Weyermann Malt                     25     %  ` Barke ` Vienna Malt  =  2.940 Kg

Gladfield Malt                         37.5  %   Ale Malt                      =  4.410 Kg

Canada

Crisp Malt :                             31.25   %  Chevalier or , Hana      = 3.675 Kg

Weyermann Malt :                   31.25  %  ` Barke ` Vienna           = 3.675 Kg

Malting Comapny of Canada   37.5   %  Quebecoise Malt           = 4.405 Kg

South Africa  

Crisp Malt :                              37.5   %  Chevalier / Hana          =  4.410 Kg

Weyermann Malt :                   25      %   ` Barke ` Vienna          =  2.940 Kg

                                                37.5    %  Pale Ale @ 4.5 IBC      =  4.410 Kg

U S A 

Crisp Malt :                             37.5   %  Chevalier / Hana         = 4.410 Kg

Weyermann Malt :                  25      %   ` Barke ` Vienna         = 2.940 Kg

Texmalt :                                 37.5   %   Wildfire Pale Ale       = 4.410 Kg

                                                                     MASHING

                                          USE A Edinburgh / Lightly Burtonised Liquor

     Thoroughly Pre Warm the Mash Tun - 10 Minutes BEFORE mashing in , 1.5 " ABOVE the Plates 

                            1  St  Mash Heat : 66 c @        0 - +   30 Mins = 28.350 Litres

                            2 Nd Mash Heat : 67 c @ +   30 - + 120 Mins =    6.865 Litres

                            3 Rd Mash Heat : 68 c @ + 120 - + 160 Mins =  12.600 Litres

At 160 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 .

                                                                     SPARGING 

                     Sparge at Clear Wort to the Copper + 5 - 10 Minutes @ 78 c = 29.300 Litres 

                           At a Gravity of 1.009 , STOP TAPS and Collect Wort in the Coipper 

                                                                  COLLECTION

                                            At Collection , ADD Liquor to the Copper 

                                 Reducing the gravity to 1.088.75 ON 32.090 Wort Litres ,

              THEN Condense to 1.089 ON 32.000 Wort Litres IN Copper @ Let Off - 150 Minutes

                                                                      COPPER 

                                                        A 3 1/4  Hour Boil ON HOPS 

1 St Hop Charge @ Let Off -  195 Mins @ 1.089 , 2 Nd Hop Charge @ Let Off - 105 Mins .

At Let Off - 60 Minutes , ADD the 3 Rd Hop Charge and at Let Off - 12 Mins , + Copper Finings.

         STAND 1/4 Hour @ Let Off , Recirculate Wort IN Copper 1/4 Hour then STAND 1/2 Hour

                                             BEFORE COOLING A S A P to Pitching Heat 

                                                                       HOPS 

                                       1  St Hop Charge : To 32.000 Wort Litres @ 1.089

                                           14 IBU East Kent Goldings @ 6.5 % a/a = 35 g        

                                       2 Nd Hop Charge : To 28.405 Wort Litres @ 1.099 

                                              8 IBU Brewer`s Gold  @ 6.5 % a/a = 21 g

                                            10 IBU French Fuggles @ 4.2 % a/a = 40 g

                                       3  Rd Hop Charge : To 27.255 Wort Litres @ 1.103 

                                                      8 IBU Goldings @ 6 % a/a = 23 g   

 

                                                                RACKING HOPS 

                                           To 24.700 Beer Litres IN Conditioning Vessel 

                                                    5 g Saazer , 2 g East Kent Goldings

                                                                        YEAST

                                        Pitch with 202 g Weight of a LIVE YEAST @ 13 c  

                                                         Edinburgh Type Ale Yeast 

                                                         ATTENUATION

DAY     Hour    Heat    Gravity                                   REMARKS 

    1            P           13         1.109

    2           M           16         1.101

                  E           18.5      1.090

    3           M            21        1.070

                  E            20        1.057

    4           M            19        1.053

                  E            17        1.052

    5           M            16        1.051

                  E            14        1.050

    6           M            14        1.048.5      CLEAR TO 2 Nd F V 

          X Days @ 14 - 15 c  UNTIL @ 1.042  THEN SEND To Conditioning Vessel ON HOPS 

          =   25.150 Beer Litres IN C .V 

STAND : 1 - 2 Weeks @ 13 - 15 c , Releasing Excess CO2 as required .

CELLAR : 1 Month @ 10 - 12 c THEN COOL TO 6 - 8 c and MATURE 2 - 3 Years 

DRAUGHT : At + 2 Years ; Stillge C . V @ 1.039.75 - 1.039.5 , VENT Excess CO 2 then 

                                ALLOW C V to 14 - 15 c ; THEN Rack and Fine @ 1.038.0 15 c 

STAND : 1 Week @ 13 - 15 c then CELLAR 3 Months at 10 - 12 c 

STILLAGE : 1 - 2 Weeks at 10 - 12 c then FULLY VENT ;

                       Allow 12 - 16 Hours BEFORE Q.C

BOTTLING : Mature as per Draught quality then @ 1.040 , STILLAGE C .V 

STILLAGE : FROM 1.040 , Vent Excess C O 2 after 24 Hours ON STILLAGE , 

                      FULLY VENT @ 1.038.5 and allow Vessel to 15 c

BOTTLING ( Process ) Bottle CLEAR & Bright @ 1.037 AT 15 - 16 c 

STAND : 1 Month @ 11 - 13 c 

CELLAR : 1 Year MINIMUM @ 10 - 12 c , then @ 6 - 8 c Up to 6 - 8 Years 

STAND : 1 Week at 12 c BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd  

ROBERT WHITSON & CO : 84 /- 1852

 How Do All , 

Here`s  the 84 /-  of a ` Lost Edinburgh / Leith brewery`; a nice and simple brew ,

  as brewed by Robert Whitson & Co ; and is taken from the brewings included at the rear of ,

The West Brewery , Elgin : Brewing Book 1847 Cat Ref : EWB ;.

This is one of the few Brewing production records in the internationally important Scottish Brewing Archive that are from outside the pale of major population centres such as Edinburgh & Glasgow ,

And other areas heavily associated with the Brewing trade such as Alloa in Clackmannanshire .

As with other records in the Scottish Brewing Archive , this source is looked after by the nice 

And helpfull team at The University of Glasgow : Special Collections & Archives on Thurso St .

As to the recipe , the grist and mash are relatively simple , as to the Hops ,

I`ve formulated the Hop Grist  and I B U distributuion to reflect what , I believe would,

Have been an even bitterness provided by the seperate charges of Hops in the original brewing 

 @ x Gravity at X Point during the boil .

I hope that you all enjoy the recipe ; A small favour to ask any readers who may be able to assist ;

If you know of any records from Scottish breweries in private collections and are able to assist my research , I`m keen to trace and examine records from other Scottish breweries ,

 particularly those outside Edinburgh . 

If you`re able to help by arranging access or sending photos ; Please get in touch through the blog,

 or e mail me @ beerhistorybloke@gmail.com ,

Cheers All and Happy Brewing ,

Edd 

This recipe C Edd Mather 2026

THIS RECIPE FOR 30.110 Wort Litres to the Copper @ 1.069.75 , 80 % Mash Efficiency Assumed  

                                          23.700 Beer Litres Racked Down @ 1.025 ( Approx ) 

Robert Whitson & Co 

The Brewery

Yard Heads

Leith 

Scotland 

                                                                               84 /- 

                                                   Wednesday 20 Th October 1852 

                 Original Gravity : 1.084.5 Racking Gravity : 1.025 Final Gravity : 1.022  

                                                          I B U : 30                  A B V : 8.4  %  

                                                                             MALTS  

U K & Ireland :

Crafty Maltsters :                            60    %    Scottish Annat          =  5.165 Kg

Warminster Malt                             40    %    Vienna Malt              =  3.470 Kg

Australia 

Voyager Craft Malt :                        60    %   Veloria Schooner      = 5.200 Kg

Barrett - Burston Malt :                   40    %    Vienna Malt             = 3.470 Kg

New Zealand 

Crisp Malt :                                      30     %  Chevalier                 =  2.600 Kg

Weyermann Malt                             30     %   Barke Vienna Malt  = 2.600 Kg

Gladfield Malt                                  40     %   Ale Malt                 = 3.465 Kg 

Canada , South Africa & U S A 

Crisp Malt                                         60     %   Chevalier                  =   5.205 Kg

Weyermann Malt :                            40     %    Barke Vienna Malt  =   3.470 Kg

                                                                           MASHING  

                                               Use an Edinburgh / Lightly Burtonised Liquor    

            Thoroughly Pre Warm the mash tun with Liquor AT 95 C - 5 Minutes BEFORE mashing in 

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

                                                MASH 2.5 Hours @ 67 - 68 c = 23.200 Litres 

At Taps ( 150 Minutes ) , Slowly open the mash tun valve and return any Cloudy / Turbid runnings

                    OVER the mash until Consistently Clear & Bright ; ONLY then allow to the Copper.

                                                          SPARGING   &   COLLECTION 

                   Sparge at Clear Wort to the Copper + 10 - 5 Minutes @ 88 - 86 c = 38.900 Litres 

                AT 1.007 , Stop Taps and Collect Wort in the Copper , ADDING LIQUOR to 1.069.75 ,

                          ON 30.110 Wort Litres , THEN CONDENSE to 30.000 Wort Litres @ 1.070 .

                                                                          COPPER

                                                          A 2 1/2 Hour Boil ON HOPS  

         1 St Hop Charge @ Let Off - 150 Minutes , then at Let Off - 90 Minutes , ADD the 2 Nd Hops .

                                   At Let Off - 60 Minutes , ADD the 3 Rd Hop Charge 

,                 Then at Let Off - 12 Mins , ADD the Copper Finings and at Let Off , STAND 15 Mins ;

                        Then Recirculate IN Copper FOR 15 - 10 Minutes THEN STAND 1/2 Hour 

                                           BEFORE COOLING A S A P to Pitching Heat 

                                                                           HOPS

                                             1  St Hop Charge : To 30.000 Wort Litres @ 1.070

                            7 IBU Goldings @ 6 % a/a = 16 g , 3 IBU Perle @ 8.5 % a/a =  6 g

                                             2 Nd Hop Charge : To 27.855 Wort Litres @ 1.075 

                            9 IBU Goldings @ 6 % a/a = 20 g , 4 IBU Perle @ 8.5 % a/a =  7 g

                                             3 Rd Hop Charge : To 26.740 Wort Litres @ 1.078

                            4 IBU Goldings @ 6 % a/a = 10 g , 3 IBU Perle @ 8.5 % a/a =  5 g

                                                                           YEAST

                      Pitch with 130 g Weight of a LIVE YEAST , Edinburgh Type Strain @ 15 c 

                                            To 24.350 Wort Litres IN F V @ 1.084.5 

                                                            ATTENUATION

DAY    Hour    Heat    Gravity

    1            P         15        1.084.5

    2           M         16.5    1.082.5

                  E         17.5    1.078

    3           M         19       1.071

                  E         20       1.062

    4           M         21       1.054

                  E         22       1.044    Clear TO 2 Nd F V & COOL = 24.000 Wort Litres IN VESSEL

    5           M         17.5    1.037 

                  E         17       1.033

    6           M         16       1.029

    7           M         16       1.026.5

    8           M         14       1.025

    9           M         13.5    1.025      RACK to DRAUGHT Vessel(s) 

STAND : 2 - 3 Days at 15 - 19 c THEN CELLAR .

CELLAR : 6 Weeks at 8 - 10 c THEN ADD FININGS and Roll Well .

                      STAND 3 Further Weeks at 10 - 12 c THEN Roll & Stillage .

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

Cheers All and Happy Brewing ,

Edd