J & R TENNENT : DOUBLE BROWN STOUT 1830

 How Do All ,

Here`s a recipe for Double Brown Stout from the noted Glasgow brewery of J & R Tennent ;

Taken from the earliest surviving brewing book : 1830 - 1831 Brewing Book @ T 6/1/1/1 ,

Part of the Tennent`s Archives deposited as part of the internationally important

 Scottish Breing Archive which is cared for by the good folks at The University of Glasgow ,

Special Collections & Archives .

A short note about Tennent`s Porters and Stouts ; 

Most of the Running and Common Porters brewed by Tennent`s used a grist of 100 % Amber Malt ,

This would have been a Fully Diastatic Amber malt so in this recipe , I`ve altered the grist as below ;

 The Hops are , regrettably listed by gross weights used with no other descriptor than " New " ,

or " Spent " etc , so the Hops used in this recipe are my own application of those used in the period and the varieties best suited to use in this class of beers . 

Originally the grist for this brewing was composed of Pale , A fully diastatic Amber Malt ,

and Patent / Black Malt .As there are no commercial maltsters currently offering a fully diastatic Amber malt , I`ve reduced the Amber quotient to 30 % * of the grist and included a period correct  Dark Malt with good diastatic activity to assist with extracts and , FLAVOUR .

* Original (20/11/1830) Amber Malt grist % @ 46.75 % 

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 research.  

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 @ 1.056.5 , 75 % Mash Efficiency Assumed 

J & R Tennent 

Wellpark Brewery

Glasgow 

Scotland 

Lithograph of the brewery Courtesy of Tennent Caledonian Breweries 

                                                       DOUBLE BROWN STOUT 

                                                               20 Th November 1830 

            Original Gravity : 1.075  Bottling Gravity : 1.012.75 Final Gravity : 1.010

                                                I B U : 40      A B V :  8.75 %  

                                                                MALTS 

Crafty Maltsters :

                            Scottish Annat @ 51.75 % = 3.835 Kg

Crisp Malt : 

                           Hana Vienna     @ 16.25 % = 1.220 Kg

French & Jupps :

                            Amber Malt      @ 30.0  % = 2.510 Kg

                            Black Malt        @   1.5  % = 0.125 Kg 

                                           MASHING , SPARGING & COLLECTION 

     Use a Soft / Stout Liquor , Thoroughly Pre Warm the Mash Tun to 90 c - 10 BEFORE mashing in,

                                        ENSURING that the Liquor is 1.5 " ABOVE the Plates  

                                    1  St Mash Heat : 64 c @         0 - + 120 Minutes = 20.650 Litres

                                    2 Nd Mash Heat : 67 c @ + 120 - + 170 Minutes =   7.810 Litres

                                    3 Rd Mash Heat : 68 c @ + 170 - + 200 Minutes =    7.810 Litres 

At Taps ( 200 Minutes ) , Slowly open the Mash Tun valve and return any turbid / cloudy 1 St Runnings OVER THE MASH ; UNTIL CLEAR & BRIGHT CONSISTENTLY , Only once the Wort has run clear for 5 Minutes should the Wort be sent to the Copper .

SPARGING : Sparge at Clear Wort to the Copper + 10 - 15 Minutes = 23.100 Litres @ 72 c ;

At a gravity of 1.006 , STOP TAPS and Collect Wort in the Copper .

COLLECTION : At Collection , ADD Liquor to the Copper , reducing the gravity to 1.056.25 ,

THEN CONDENSE to 1.056.5 ON 30 . 000 WORT LITRES IN COPPER .

N B : Take care to remove any scum or detritus floating on the Wort surface BEFORE starting the Boil Clock ( A 3 Hour Boil ON HOPS ) .

                                                                      COPPER  

A 3 Hour / 180 Mins Boil ON HOPS ; 1 St Charge @ Let Off - 180 Mins then after a further 150 Minutes of a SHARP / HARD BOIL , ADD the 2 Nd Hop Charge then at Let Off -12 Mins ,

ADD the Copper Finings then at Let Off , STAND 10 Minutes then Re Circulate the Wort for 5 - 10 Minutes ; then  STAND 1/2 Hour before COOLING A S A P . 

                                                                         HOPS 

                                    1 St Hop Charge : To 30.000 Wort Litres @ 1.056.5

                            16 IBU  Goldings @ 6 % = 28 g  , 17 IBU Saazer @ 3.5 % = 52 g 

                                    2 Nd Hop Charge : To 22.030 Wort Litres @ 1.071.5 

                                          7 IBU Hallertau Heresbrucker @ 3.5 % = 18 g 

                                                                        YEAST

                                     Pitch with 100 g Weight of a LIVE YEAST @ 15 c

                                                                 ATTENUATION

DAY   Hour   Heat   Gravity                                REMARKS 

   1            P         15      1.075 

   2          M         17      1.073

               E          18.5   1.066

   3          M         19.5   1.058

               E          20.5   1.051

   4          M         21      1.043

               E          21      1.036

   5          M         20      1.030

               E          16.5   1.024

   6          M         15.5   1.021

               E          14.5   1.021

   7          M         13.5   1.021   SEND TO Conditioning Vessel .

STAND : 1 Month at 12 - 13 c 

CELLAR : 6 Months MINUMUM at 6 - 8 c then STILLAGE the C . V and allow to 12 c 

                   AT 12 c @ 1.013.5 , FULLY VENT C . V and allow to 14 - 15 c .

BOTTLING : CLEAR & BRIGHT @ 1.012.75 - 1.012.5 at 15 c 

                       STAND : 1 WEEK @ 13 - 15 c 

                       CELLAR : 2 Months @ 10 c then rest @ 12 c for 1 week BEFORE Q . C 

Cheers All and Happy Brewing , 

Edd