How Do All ,
Here`s a recipe for an " East India " Ale from the noted Glasgow brewery of J & R Tennent ;
It`s taken from the earliest surviving complete brewing book : 1830 - 1831 Brewing Book @ T 6/1/1/1;
This book, One of many which form part of the internationally important Scottish Breing Archive, is cared for by the good folks at The University of Glasgow ,Special Collections & Archives on Thurso St.
Unfortunately for the Racking Hop addition in this beer, I had to refer to a later brewing book ;
" Brewing Book 19 Th April 1831 - August 4 Th 1832 @ T 6 / 1 / 1 / 2 " ,
This book helpfully had the Racking Hop Additions mentioned as follows ; East India Ale 21 St Nov 1831 @ 1.5 Lbs / Hogshead which equates to the rate for a following brew made on the 30 Th April 1832 where the rate is given as " 1 Lb Per Cask" ; Accordingly I`ve adjusted the ammounts required for a homebrewer in line with the alpha acids of the Hop varieties stipulated in the recipe below .
This brewing , as with other gyles from this source merely recorded the gross materials weights used , and happily the Original Gravity . Sadly lacking are Attenation and other finite process details, so this recipe is my own interpretation of what the production perameters of each individual beer would be .
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 @ 1.050 , 80 % Mash Efficiency Assumed
J & R Tennent
Wellpark Brewery
Glasgow
Scotland
 |
| Image of the Brewery Courtesy of Tennent - Caledonian Breweries |
East India Ale
Monday 30 Th December 1833
Original Gravity : 1.060 C V Gravity : 1.020.25
Bottling Gravity : 1.008.75 Final Gravity : 1.006
I B U : 66 A B V : 7 . 1 %
MALTS
U K & Ireland
Crafty Maltsters : 82 % Scottish Annat = 5.040 Kg
Crisp Malt : 18 % Hana Vienna = 1.120 Kg
Australia
Voyager Craft Malt : 82 % Veloria Schooner = 5.065 Kg
18 % Veloria Vienna = 1.115 Kg
MASHING
Use a Pale Ale Liquor
Thoroughly pre warm the mash tun to 90 c - 10 Minutes BEFORE mashing in .
ENSURE the Liquor is at least 1.5 " ABOVE the plates / filter bed .
1 St Mash Heat : 64 c @ 0 - + 30 = 15.540 Litres
2 Nd Mash Heat : 66 c @ + 60 - + 120 Mins = 8.100 Litres
3 Rd Mash Heat : 68 c @ + 120 - + 150 Mins = 6.625 Litres
At Taps ( 150 Minutes ) , Slowly open the mash tun valve and return any turbid / cloudy 1 St Runnings
OVER the Mash , UNTIL CONSISTENTLY CLEAR ( for 5 - 10 Mins ) ;
Only then send / allow to the copper
SPARGING & COLLECTION
Sparge at Clear Wort to the Copper + 10 - 15 Minutes AT 78 c = 20.050 Litres and at a gravity of 1.005,
STOP TAPS / Close Mash Tun Valve Off and Collect the Wort in Copper .
At Collection , ADD Liquor to the Copper , reducing the gravity to 1.049.75 ,
THEN CONDENSE to 30.000 Wort Litres in Copper @ 1.050
COPPER
A 2.5 Hour Boil ON HOPS
Add the 1 St Hop Charge to the Copper @ Let Off - 150 Minutes .
At Let Off - 90 Mins , ADD the 2 Nd Hops ; then at Let Off - 60 Minutes ON 24.985 Wort Litres in the Copper , ADD 2.700 Litres of Liquor , Reducing the Copper Gravity to 1.053.25 .
At Let Off - 40 Minutes , ADD the 3 Rd Hop Charge .@ L /Off - 12 Minutes , ADD the Copper Finings.
At Let Off + 10 Minutes , ReCirculate the Wort IN COPPER for 5 - 10 Minutes , THEN STAND 1/2 Hr.
BEFORE COOLING A S A P to Pitching Heat
NB : If you can`t get hold of Whole Flower / Cone Hops , and are using pellets , omit the recirculation stage and merely STAND for 30 - 40 Minutes BEFORE cooling to pitching heat A S A P .
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.050
18 IBU Goldings @ 6 % a/a = 30 g
8 IBU Hallertau Heresbrucker @ 3.5 % a/a = 23 g
2 Nd Hop Charge : To 26.400 Wort Litres @ 1.056
7 IBU Goldings @ 6 % a/a = 11 g
7 IBU Hallertau Heresbrucker @ 3.5 % a/a = 19 g
3 Rd Hop Charge : To 26.775 Wort Litres @ 1.055
12 IBU Goldings @ 6 % a/a = 18 g
5 IBU Hallertau Heresbrucker @ 3.5 % a/a = 14 g
RACKING HOPS : 16 g East Kent Goldings @ 6.5 % a/a TO 23.600 Beer Litres IN C . V
YEAST
Pitch with 80 g Weight of a LIVE YEAST @ 15.5 c
TO 24.430 Wort Litres
TIP : Start adding the yeast by increments at about 1 / 8 th of the total Wort Volume to F V to ensure even pitching ; Speeding up the process so that ALL Yeast is pitched @ 2/3 - 3/4 of Wort to F V .
ATTENUATION
DAY Hour Heat GRAVITY REMARKS
1 P 15.5 1.060 Rouse @ Pitch and every 6 - 8 hours - STOP
2 M 16 1.058
E 18 1.052
3 M 19.5 1.045
E 21 1.038 STOP Rousing
4 M 20 1.032
E 16.5 1.030 CLEAR To 2 Nd F V = 24.100 Wort Litres IN VESSEL
5 M 18 1.026
E 16.5 1.023
E 11 15.5 1.020.5
6 M 14 1.020.25
7 M 13.5 1.020.5
8 M 13 1.020.25 SEND to the Conditioning Vessel ON HOPS
STAND : 1 WEEK @ 13 c the vent EXCESS C O 2 and re seal , Stand for a further 2 Wks @ 10 - 12 c
CELLAR : At 8 - 6 c UNTIL @ 1.012.5 ; Then Vent fully and transfer OFF HOPS ,
Into a prepared Bottling Vessel and then STILLAGE at 10 c for 2 - 3 WEEKS .
BOTTLING C . V
After Stillageing at 10 c for 2 - 3 Weeks , allow the temp to rise to 12 c before FULLY VENTING the VESSEL @ 1.009.5 and allowing to 13 c over 12 Hours .
BOTTLING : Bottle BRIGHT & CLEAR @ 13 - 16 c AT 1.008.75 then STAND 1 Week @ 13 c
CELLAR : 3 Months at 10 c then stand 1 week @ 12 c BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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