Monday, 25 May 2020

DRYBROUGH : PALE ALE 1906

How Do All ,
                        Here`s another great recipe from Drybrough`s of Edinburgh
Thanks are also due to Ron Pattinson for sending me the Original brewing records photos ; and to the team at The Scottish Brewing Archive at Glasgow University Archives
https://www.gla.ac.uk/myglasgow/archives where the Drybrough`s archive is held .

  If you`re able to help my research by sending photos of old brewing records ,
E Mail me at  :  beerhistorybloke@gmail.com
All submissions will be credited , Unless anonymity is requested ,
Cheers All ,
I hope you all stay safe and well , and I look forward to hearing from you

Edd Mather
Lancashire . U K
  May  2020

Drybrough & Co Ltd
Craigmillar Brewery
Duddingston Rd
Edinburgh
                                                          PALE ALE 
                         6 Th September 1906
                                     Brew No : 41 / 42
  Original Gravity: 1.036 Racking Gravity: 1.010 Final Gravity: 1.007  I B U : 32  A B V : 4.25 %
                    MALTS  &  ADJUNCTS
ADJUNCTS :
 10.5 %  Flaked Rice 
   7.5 %  Flaked Maize 

MALTS :
U K 
 47 . 25 % Pop`s Pale Ale Malt 
 15 . 5  %  Mild Ale Malt 
Crisp Malthttps://crispmalt.com
 19 . 5  %  Chevalier P.A 

AUSTRALIA 
Voyager Craft Malt : http://www.voyagercraftmalt.com.au
  15 . 5  %  Vienna Schooner 
  40       %   Veloria Schooner 
  26 . 75 %  Pale Schooner 
                                                           MASHING 
Use a Edinburgh / Lightly Burtonised brewing Liquor , and Thoroughly Pre Warm the Mash Tun to 90 c At Goods In - 5 Minutes , to Just above the Plates / Filter Bed .
1   St  Mash Heat  :  64 c At Goods In - + 45 Minutes @ 2.685 L/Kg 
2  Nd  Mash Heat :   68 c At + 45 - + 120 @ 0.865 L/Kg
3  Rd Mash Heat :   71 c At + 120 - + 150 @ 1.075 L/Kg 
At Taps ( 150 Minutes) , Slowly open the Mash Tun Valve and Return any Turbid / cloudy 1 St Runnings over the TOP of the Mash .
          UNTIL A BRIGHT AND CLEAR WORT IS CONSISTENTLY RUNNING 
Then cast to the Copper .
SPARGING : At CLEAR WORT POINT + 10 Minutes @ 71 c At 3.5 L/Kg  and at a gravity runnings of 1.003 , CLOSE OFF THE MASH TUN VALVE and Collect the Wort in the copper ;
Then at Collection , Liquor Back to 1.035.5 as required WITH BREWING LIQUOR , NOT WATER AND BOIL LID OFF UNTIL 1.036 .
                               COPPER 
A 2 Hour Boil ON HOPS , 1 St ( a ) @ Let Off - 120 1 ( b ) @ L/Off - 100 ; 
then add 1.002.25 of No 1 Invert Sugar = 6.26 % .
At Let Off - 70 add the 2Nd Hop Charge , then add 1.002.25 of No 1 Invert Sugar = 6.26 % , and then at Let Off - 30 , Liquor Back to 1.032 and add 1.002 of No 2 Invert Sugar = 5.56 % ;
and at Let Off - 25 ,add the 3 Rd Hops , then at Let Off - 15 , add 0.52 g/Litre Icing Sugar and 
Liquor Back to 1.035 then Add the Copper Finings and Stand the Copper 1/2 Hour at Let Off 
( 120 Minutes ) before COOLING TO PITCHING HEAT and SEND TO THE F V .
                                  HOPS 
                                 WHOLE LEAF HOPS ONLY WHERE POSSIBLE
1 St ( a ) : Goldings 12 IBU @ 1.036
       ( b ) : Goldings 6 , Bramling Cross 2 @ 1.037.5 
2 Nd       : French Fuggles 4 IBU @ 1.040 
3 Rd       : Goldings 4 , Hallertau Heresbrucker 4 
RACKING HOPS : On 25 - 27 Litres of Homebrew ,
Goldings : 3 g , Bramling Cross 2 g , French Fuggles 6 g , Brewer`s Gold / Golden Cluster 2 g 

                               YEAST 
           Pitch 2 g/Litre WEIGHT OF A LIVE BARM / ACTIVE YEAST STARTER @ 15 c 
                        ATTENUATION
DAY     Hour     Heat     Gravity      REMARKS 
   1            P         15         1.036    
   2            E         17         1.031
   3            M        19         1.024
                 E         20         1.024
   4            M        19         1.013  Drop to Clearing Vessel / 2 Nd FV 
                 E          16         1.009
   5            M         14         1.008
                  E         13        1.007.5 Prime Up with 1.003 Malt Extract and RACK & FINE to Draught Containers at 15 c at 1.010 ON HOPS ,stand 5 Days @ 15 c or , 2 days @ 16 - 20 c before releasing Excess pressure and Cellar for 3Weeks at  10 c then Stillage for 1 Week then vent and allow 24 - 36 Hours before Quality Control .

Cheers All , and Happy Brewing 

Edd 

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