How Do All ,
Here`s another superb historic Scottish beer for you all to try out ;
It`s one of a number of brewings in the 1830 - 1831 Brewing Book T 6 1 / 1 / 1 that are specifically labelled " For Dickson " , who was presumably a fellow Glasgow trader ; Or possibly a Merchant based in the West Indies who knew and liked the quality of Wellpark`s offerings .
As the mashing proceedures and specific Hops Varietals used aren`t recorded in this volume ,
merely the gross weights used , I`ve based the recipe on my interpretation of period practice and ingredients useage .
This Brewing Book forms part of the Tennent`s Archive in the internationally important Scottish Brewing Archive, Cared for by the good folks at Glasgow University Archives & Special Collections on Thurso St .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
J & R Tennent and their successors in title
This recipe for 29.500 Wort Litres to Copper @ 1.048.5 ; 75 % Mash Efficiency
J & R Tennent
Wellpark Brewery
Glasgow
Scotland
 |
| Lithograph of the brewery Courtesy of Tennent Caledonian Breweries |
THREE POUND ALE
" For Dickson "
Tuesday 19 Th October 1830
Original Gravity : 1.065 Racking Gravity : 1.008.5 Final Gravity : 1.005
I B U : 24 A B V : 7 %
MALTS
Crafty Maltsters :
Scottish Annat @ 80 % = 5.000 Kg
Pop`s Pale Ale @ 20 % = 1.260 Kg
MASHING , SPARGING & COLLECTION
Use a SOFT brewing Liquor and thoroughly pre warm the Mash Tun to 90 c - 10 Mins
BEFORE Mashing In ; ENSURING the Liquor is 1.5 " ABOVE the Plates
1 St Mash Heat : 66 c @ 0 - + 120 Mins = 15.560 Litres
2 Nd Mash Heat : 68 c @ + 120 - + 150 Mins = 8.230 Litres
3 Rd Mash Heat : 70 c @ + 150 - + 180 Mins = 4.290 Litres
At Taps ( 180 Mins ) , Slowly open the Mash Tun valve and return any Cloudy / Turbid 1 St Runnings
OVER THE MASH , UNTIL CONSISTENTLY CLEAR & BRIGHT
Once Wort clarity is achieved for 5 Minutes ; ONLY THEN ALLOW TO THE COPPER .
SPARGING : At Clear Wort to the Copper + 10 - 15 Minutes AT 72 c = 25.0 Litres ; at a runnings Gravity of 1.005 , STOP TAPS and Collect the Wort in Copper .
COLLECTION : At Collection , ADD LIQUOR to the Copper , reducing the Gravity to 1.048.25 ;
THEN CONDENSE TO 29.500 Wort Litres in Copper @ 1.048.5 and Start the BOIL CLOCK .
COPPER
A 2 1/2 Hour boil ON HOPS ; 1 St Charge @ Let Off - 150 Minutes , then AT Let Off - 60 Minutes ,
ADD the 2 Nd Hop Charge and at Let Off - 30 Minutes , ADD the 3 Rd Hop Charge .
At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 1/2 Hour ;
BEFORE COOLING TO PITCHING HEAT A S A P
HOPS
1 St Hop Charge : To 29.500 Wort Litres @ 1.048.5
4 IBU Goldings @ 6 % a/a = 6.5 g
2 IBU Saazer @ 3.5 % a/a = 6 g
2 IBU Hallertau Heresbrucker @ 3.5 % a/a = 6 g
2 Nd Hop Charge : To 23.720 Wort Litres @ 1.058
5 IBU Goldings @ 6 % a/a = 7 g
3 IBU Saazer @ 3.5 % a/a = 7.5 g
2 IBU Hallertau Heresbrucker @ 3.5 % a/a = 5 g
3 Rd Hop Charge : To 22.490 Wort Litres @ 1.061
2 IBU Goldings @ 6 % a/a = 3 g
2 IBU Saazer @ 3.5 % a/a = 5 g
2 IBU Hallertau Heresbrucker @ 3.5 % a/a = 5 g
YEAST
Pitch 100 g Weight of a LIVE YEAST @ 15 c
To 21.015 Wort Litres @ 1.065
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.065
2 M 16.5 1.063
E 18.5 1.056
3 M 19.5 1.048 DROP TO 2 Nd F V
E 20 1.040 19.700 Wort Litres IN 2 Nd F V
4 M 19 1.036
E 20 1.028
5 M 18 1.022
E 18 1.016
6 M 17 1.012
E 15.5 1.010
7 M 14 1.009
E 13.5 1.008.75
8 E 13.5 1.008.5
9 E 13 1.008.5 RACK TO DRAUGHT VESSEL Approx : 19.300 Beer Litres
STAND : 2 WEEKS @ 12 c
CELLAR : 3 Months @ 6 - 8 c THEN ADD FININGS and Roll Well ;
After Finings are added , STAND 1 Week @ 10 - 12 c BEFORE STILLAGING VESSEL .
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow + 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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