J & R TENNENT : PALE ONE GUINEA ALE 1830

 How Do All ,

Here`s a special recipe to mark the start of The Six Nations 2023 Chapionship ; 

It`s from the noted Glasgow brewery of J & R Tennent from the earliest surviving brewing book ,

The 1830 - 1831 Brewing Book @ T 6/1/1/1 Part of the Tennent`s Collection which is it`self part of the Internationally important Scottish Breing Archive , Cared for by the good folks at The University of Glasgow Special Collections & Archives .

With thanks to the team at Wellpark for supplying the image of the brewery and fellow members of the Scottish Brewing Archive Association for their assistance with my Scottish Beer & Brewing research , 

Here`s today`s cerevesian offering .

This recipe C Edd Mather 2023

                   ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                          J & R Tennent & Co and their successors in title 

               This recipe for 30.000 Wort Litres to Copper @ 1.041 , 75 % Mash Efficiency Assumed 

J & R Tennent 

Wellpark Brewery

Glasgow 

Scotland 

                                                 

                                                        PALE ONE GUINEA  ALE 

                                                  Tuesday 30 Th March 1830

                     Original Gravity: 1.064 Racking Gravity: 1.011 Final Gravity: 1.008 

                                                         26 I B U             6.75 % A B V 

                                                                 MALT

                                                     Scottish Annat : 100 % = 5.380 Kg 

                                     MASHING , SPARGING & COLLECTION 

Use a SOFT Liquor and thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins before Mashing In ,

                                    ENSURING that the Liquor is 1.5 " ABOVE the Plates 

                                     1 St  Mash Heat : 64 c At 0 - + 30 Mins                     = 13.000 Litres

                                     2 Nd Mash Heat : 66 c At      + 30 Mins - + 120 Mins = 5.785 Litres 

                                     3 Rd Mash Heat : 68 c At    + 120 Mins - + 150 Mins = 5.785 Litres

At 150 Minutes , Slowly open the mash tun valve and RETURN OVER THE MASH any Cloudy /

Turbid 1 St Runnings UNTIL CONSISTENTLY CLEAR & BRIGHT , Only then allow to the Copper .

SPARGING : Sparge at 72 c At Clear Wort to the Copper + 10 - 15 Minutes = 20.800 Litres ;

At a Gravity of 1.004.5 , STOP TAPS / Close OFF Mash Tun Valve and COLLECT Wort in Copper .

COLLECTION : At Collection , ADD Liquor to the Copper ; Reducing the Gravity to 1.040.75 ,

Then CONDENSE TO 1.041 ON 30.000 Wort Litres IN COPPER .

NB : As the Wort is Condensing to 1.041 , Take care to remove any scum or detritus floating on the Wort surface , BEFORE STARTING THE BOIL CLOCK ( 195 Minute Boil ) .

                                                                     COPPER  

  A 3 1/4 HOUR BOIL ON HOPS ; 1 St Hop Charge @ Let Off - 195 , at Let Off - 60 Mins ,

ADD the 2 Nd Hop Charge then at Let Off -12 Minutes , ADD the Copper Finings then at Let Off ;

           STAND COPPER 1/2 HOUR BEFORE COOLING TO PITCHING HEAT A S A P  

                                                                       HOPS

                                  1  St Hop Charge : To 30.000 Wort Litres @ 1.041  

                                                 10 IBU Goldings @ 6 % a/a = 16 g

                                       2 Nd Hop Charge : To 17.925 Wort Litres @ 1.057.5 

                                                  16 IBU Goldings @ 6 % a/a = 17 g 

                                                                     YEAST  

               Pitch with 84 g Weight of a LIVE YEAST @ 15 c to 15.900 Wort Litres @ 1.064 

                                                       ATTENUATION 

DAY  Hour  Heat  Gravity                          REMARKS 

    1        P      15     1.064

    2      M      16.5   1.061

             E      17.5   1.056 

    3      M      19      1.049

             E      19.5   1.042

    4      M      21      1.034

      DROP TO 2 Nd F V = 15.300 Wort Litres in vessel .

             E      18.5   1.026

             E      16.5   1.022

    5       M     16.5   1.017

             E      16.5   1.014.5

    6       E      14      1.012

    7       E      13      1.011

    8       E      13      1.011    Rack to DRAUGHT VESSEL 

STAND : 1 WEEK @ 12 - 13 c 

CELLAR : 5 - 6 Months @ 6 - 8 c then ADD Barrel Finings and Roll Well .

STILLAGE : 2 Weeks @ 10 c THEN FULLY VENT and allow 18 - 24 Hours BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd