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 : email@example.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
Lancashire . U K
Drybrough & Co Ltd
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
10.5 % Flaked Rice
7.5 % Flaked Maize
Crafty Maltsters : https://www.craftymaltsters.co.uk
47 . 25 % Pop`s Pale Ale Malt
Warminster Malt : https://www.warminster-malt.co.uk
15 . 5 % Mild Ale Malt
Crisp Malt : https://crispmalt.com
19 . 5 % Chevalier P.A
Voyager Craft Malt : http://www.voyagercraftmalt.com.au
15 . 5 % Vienna Schooner
40 % Veloria Schooner
26 . 75 % Pale Schooner
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 .
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 .
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
Pitch 2 g/Litre WEIGHT OF A LIVE BARM / ACTIVE YEAST STARTER @ 15 c
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