Monkey See , Monkey Brew

Thursday, 3 October 2019

DRYBROUGH & Co Ltd : PALE ALE 1906

How Do All ,
                      A reader of the blog in Australia recently messaged me asking for a ` Quick ` Pale Ale recipie that could be ready in 6 weeks ; here you go Alan , Happy Brewing Mate ,
Cheers ,
Edd



Drybrough & Co Ltd
Craigmillar Brewery
Duddingston Rd
Edinburgh

                                                                   PALE  ALE 
                                                           6 Th September 1906
                                                               Gyle No : 41/42

  Original Gravity : 1.036  Racking Gravity : 1.010 Bottling Gravity : 1.009.5 Final Gravity : 1.007
                                                             I B U : 32   A B V  : 4 %

                                                                       MALT 
Plumage Archer Pale Ale Malt                                                                              26.25  %
Maris Otter Pale Ale Malt                                                                                      21      %
Chevalier Pale Ale Malt                                                                                         19.5   %
Barrett`s Burston Pale / Joe White / Irish Ale Malt @ 6.5 ebc                              15.5   %

Flaked Maize                                                                                                            7.5   %
Flaked Rice                                                                                                           10.25   %

                                                                  MASHING
Medium Burtonisation of Brewing Liquor  .
Thoroughly warm the Mash Tun with boiling liquor to 1 - 1.5 " above the plates before mashing in as follows ;
1  St Mash Heat : 64.5 c At Goods In - + 45 Minutes @ 2.685 L/Kg
2 Nd Mash Heat : 69 c At + 40 - + 120 Minutes @ 0.835 L/Kg
3 Rd Mash Heat : 71 c At + 120 - + 150 Minutes @ 0.835 L/Kg
At Taps ( + 150 ) , slowly open the mash tun valve and return any turbid 1 St runnings over the top of the mash , and continue doing so until a BRIGHT AND CLEAR / BRILLIANT WORT is consistently running , then cast to the copper .

                                                                 SPARGING 
Sparge at Clear Wort Point + 10 Minutes and at 71 c @ 3.250 L/Kg , and continue doing so until a runnings gravity of 1.003 , then stop taps . Liquor back in the copper to 1.027 WITH TREATED BREWING LIQUOR , NOT WATER and boil for 1/4 - 1/2 hr to 1.028 with the lid off before the Hops are added as below .

                                                                 SUGARS
No 1 Invert                                                                     4.5  % = 1.001.6
No 2 Invert                                                                     4.5  % = 1.001.6
Sugar Dust     : Make up to an overall Sacch degree contribution of 1.003.5 with Dust .

Primings : 1.003.5  =    No 2 Invert @ 1.001.75 , Malt Extract : 1.001.75 ( Med Colour )

                                                                COPPER 
A 2 : 10 Boil , 1 St Hop Charge  ( A )  @ L/Off - 120 @ 1.028 - 1.028.25 ,
( B ) @ L/off - ? @ 1.029.25 2 Nd @ L/Off - 45 @ 1.032 , and a Third Hop Charge @ Let Off - 105 Minutes @ 1.036 . At Let Off - 30 , Liquor back to 1.033 as required and add the No 1 & 2 Sugars then the 3 Rd Charge @ 1.036 ; then at let off - 12 Mins , Liquor Back to 1.034.5 and add the Dust , then the Copper Finings at Let Off - 10  Minutes and stand for 1/2 hour before cooling to pitching heat and casting to the Hop Back for a Half Hour Stand , then send to the F . V .

                                                                  HOPS 
First Charge :  (  A   )  Goldings 12  , (  )  Goldings 6 , Bramling Cross 2  I B U`s
Second Charge : French Fuggles 4 I B U
Third Charge : Goldings 4 , Hallertau / Saaz etc 4   I B U
HOP BACK : 3 % Each of Goldings & French Fuggles , 2 % Bramling Cross

Racking Hops :  Goldings 5.5 g , Bramling Cross 3 g , French Fuggles 3 g , Brewer`s Gold 2 g
                                   PER 25 LITRES OF HOMEBREW RACKED DOWN

                                                               YEAST
Pitch with a LIVE BARM / ACTIVE STARTER , of an Edinburgh Type Yeast Strain as follows ;
 2.75 g Per Brl Litre @ 15 c .

                                                         ATTENUATION
DAY      Hour     Heat     Gravity       REMARKS   
   1           P           15         1.036
   2           M        16.25      1.034
                E         17.25      1.031
   3           M        18.5        1.024
                E          20          1.020   To Settler and Cool to 14 c within 48 Hours
  4            M        19.75      1.013
                E         19           1.012
  5            M        19           1.011
                E         15.5        1.010   
  6            M        14           1.008
                E          14           1.007.25
  7            M         14           1.007  Prime Up to 1.010.5 as above 
   8          M          14.5        1.010  Rack to Draught Containers ON HOPS .
Stand 5 - 6 days @ 14 c before cellaring for 2 weeks at 12 c , then add the barrel finings and roll well , Stillage for 1 week @ 12 c before venting , Tap + 24 hours later and allow a further 24 hours to condition before Quality Controll . 

                                                             BOTTLING 
Take from the Main F . V @ 1.012.5 , into a container ON HOPS @ + 2g on each variety and allow to condition at 13 c until at 1.007.25 , then add the primings and roll well , STILLAGE FOR 1 WEEK MINIMUM / Until CLEAR , then allow to 14.5 c and bottle as above and stand for 1 week @ 14c then 3 - 4 weeks  @ 12 c before Q . C !!

With thanks to Ron Pattinson for kindly sending me the brewing record photos , and to the Labologist`s Society  for the beautifull label examples .

Cheers All , and Happy Mashing ,

Edd The Brew














1 comment:

  1. Thanks Edd, this will be down the next couple days mate, looking forward to it. Will get some brew day notes up when done.

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