Monkey See , Monkey Brew

Wednesday, 3 April 2019

DRYBROUGH & Co Ltd : BURNS ALE 1906

Drybrough & Co Ltd
Craigmillar Brewery 
Duddingston  Rd 
Edinburgh 
Scotland 

                                                                      BURNS  ALE 
                                                                  Gyle No : 118/119 
                                                              25 Th November 1906
The founder of the company , Andrew Drybrough  was a Brewer and Baxter in Edinburgh by 1750 , who was succeeded by James Drybrough , who was brewing at Tolbooth Wynd ; and by 1782 the concern was trading as Andrew Drybrough & Co . By 1872  the company had expanded into the Craigend Brewery on the North Back of Cannongate .
The Company moved to a brand new brewery in 1892 , which was purposely built for them on the greenfield site at Duddingston Road , registering as a Limited Company in December 1895 .
Drybrough`s continued to thrive  for the next 70 years , and in 1965 ; they were sadly taken over by the Watney Mann Group , and in turn , they took over local rivals Campbell , Hope & King in 1971 .
The brewery and it`s pubs ( 187 ) was sold by the Watney - Mann group to Allied - Lyons Plc on the 8Th of January 1987 and the Craigmillar Brewery `s final brew was , on the 23 Rd January 1987 ; Thus ending a 237 year brewing story .
Drybrough Burns Ale Label
Early 20 Th Century
Original Gravity: 1.087  Settler  Gravity : 1.030  Racking Gravity : 1.026.5 Final Gravity : 1.022
                                                     A . B . V : 8  %               I B U  :  32
                                                                             MALT
Plumage Archer / Maris Otter Pale Ale Malt                                                   27.75  %
Irish Ale Malt / Barrett`s / Joe White Pale Ale @ 6.5 ebc                               33.5    %
Chevalier Pale Ale Malt                                                                                   22.25  %

Flaked Rice                                                                                                       11       %
Flaked Maize                                                                                                      5.5    %


LIQUOR PROFILE : Medium Burtonisation Levels 
                                                                          MASHING
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the plates / filter bed , and mash in as follows ;
 1  St Mash Heat : 64.5 c at Goods In until + 75 mins @ 2.415 L/Kg 
 2 Nd Mash Heat : 70 c    at + 75 - + 120 Minutes @ 0.685 L/Kg 
At Taps , slowly open the M/T valve and pour any turbid 1 St runnings over the mash ( SLOWLY), and continue to do so until a BRIGHT AND CLEAR WORT is consistently running , then cast to copper .
SPARGING : At Taps ( Clear Wort ) + 10  at a ratio of 3.465 L/Kg until a last runnings gravity around 1.006.5 - 1.006.75 .

To produce  X Litres of Wort @ 1.065 - 1.066 .
                                                             SUGARS
No 1 Invert                                                                         2  %  - 1.001.75
No 2 Invert                                                                         4  %  - 1.003.5
No 3 Invert                                                                         3  %  - 1.002.75

Honey  (Heather Honey would be good for this one !)     2  % -  1.001.75

Caramel   @ 8.75 g Per 25 Litres @ Let Off - 10 
     
                                                                     COPPER                   
A 2 1/2 Hour boil , add the Honey and No 1 Invert Sugar at Let Off - 150 and add the 1 St Hop Charge after thoroughly disolving the first sugar charge , then a second charge at Let Off - 90 and a third charge at L/off - 40 . At L/off - 30 , add the other sugars and at Let Off - 15 , liquor back as required to 1.085.25 and add the copper finings at L/Off - 10  .  Stand 1/2 Hour @ Let Off before cooling to pitching heat and sending to the Fermenting Vessel .
                                                                      HOPS 
1  St  Charge @ 1.069 - 1.069.75 :  2 - 3 Y/old @ 3.5 % A/A : Goldings 6 ibu 
                                                         New / Recent Crop : French Fuggles 6 ibu 
2  Nd Charge @ 1.074   : Goldings  6 ibu , Brewer`s Gold 4 ibu , French Fuggles 4 ibu 
3 Rd Charge  @  1.079  :  Goldings 3 ibu  Keyworth Mid Season 3 ibu 

                                                                        YEAST
Pitch 8.25 g per Litre of A LIVE BARM / ACTIVE STARTER , Edinburgh type yeast strain at 14.75c and rouse @ P + 12 and at every 8 hours until marked X --- X below .

                                                            ATTENUATION 
Day      Hour     Heat     Gravity             REMARKS 
  1         Pitch     14.75     1.087   
 2             M      15.25      1.085  
                E       15.75      1.082
  3            M      16.5        1.073
                E       18.5        1.063
 4             M      19           1.054
                E       21.5        1.051
 5            M       21.5        1.040
               E        21           1.035    X  ---- X 
 6            M      20.5         1.030
               E       20.5         1.030
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At Day 6 @ 1.030 ( After 24 hrs @ 20.5 at 1.030 ) , drop to a settling vessel  and stand @ 14 c undil at 1.027 and rack to containers .
                                                                 MATURATION
After racking to the container , stand at 14 c for 1 week before cellaring for 3 months at 10 - 12 c , then add the barrel finings and roll well , stillage 1 week , then tap & vent , allow 2 days to condition before Q.C !! 
                                                                    BOTTLING 
Take from the F.V @ 1.035 and cool to  13 c in a maturation vessel , releasing excess pressure as required throughout primary maturation , prior to bottling as follows ,
At 14 c @ 1.024.75 , Stand 1 week @ 14 - 13.75 c before cellaring for 2 months at 12 c , then 3 - 6 at 8 - 10 c then sit back , knock the top off , pour a glass of the sort of beer the poet Burns would have known and drunk .

With gratefull thanks to Ron Pattinson for sending me the Brewing Record photos , and fullsome thanks to Keith Osbourne for the Label Photo .

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