How Do All ,
It`s been a while since I published a receipt from Tennent`s of Glasgow ,
So here`s a recipe for their Export Beer ; It`s taken from the earliest surviving complete
record , A brewing book covering 1830 - 1831 @ T 6/1/1/1;
A brewing originally shipped on board a vessel , marked in the book as ;" For The Havanna " .
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.
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 ,
To fellow members of The Scottish Brewing Archive Association for their assistance with my research.
This recipe C Edd Mather 2026
This recipe for 29.000 Wort Litres to Copper @ 1.046.5 , 85 % Mash Efficiency Assumed
20.400 Beer Litres Racked Down ( Estimated Yield ) @ 1.010
J & R Tennent
Wellpark Brewery
Glasgow
Scotland
 |
| Wellpark Brewery Litho Image , Courtesy of the team at Tennent`s |
EXPORT BEER
Friday 2 Nd July 1830
Original Gravity : 1.061 Racking Gravity : 1.010 Final Gravity : 1.006
I B U : 36 A B V : 6.5 %
MALTS
Crisp Malt : 34 % Chevalier = 1.785 Kg
30 % Hana = 1.575 Kg
Warminster Malt : 36 % Plunage Archer = 1.885 Kg
MASHING
Use a Soft / Glasgow Liquor
Thoroughly pre warm the mash tun with Liquor,
@ 95 c - 10 Minutes BEFORE mashing in ;
Liquor 1.5 " ABOVE the plates / filter bed ;
1 St Mash Heat : 63 c @ 0 - + 60 Minutes = 12.70 Litres
2 Nd Mash Heat : 66.5 c @ + 60 - + 150 Minutes = 10.50 Litres
AT 150 Mins , slowly open the mash tun valve and ,
Return any Cloudy / Turbid 1 St Runnings,
OVER the mash until CLEAR & BRIGHT + 5 Mins ,
Then send to the Copper and Start Wort Collection .
SPARGING
At Clear Wort to Copper + 5 Minutes ;
@ 80 - 75 - 71 c = 20.00 Liquor Litres Allowance ,
AT 1.004.75 , STOP TAPS and Collect Wort as below .
WORT COLLECTION
ADD Liquor to 29.000 WORT LITRES IN COPPER @ 1.046.5 ,
Condense to 1.047.5 ON 28.375 Wort Litres IN Copper
@ Let Off - 120 Minutes .
COPPER & HOPS
A 2 Hour Boil ON Hops
1 St Hop Charge @ Let Off - 120 Minutes
28.375 Wort Litres @ 1.047.5
10 IBU Hallertau Tradition @ 3.5 % a/a = + 29 g
10 IBU Goldings @ 6 % a/a = + 18 g
2 Nd Hop Charge @ Let Off - 35 Minutes
22.700 Wort Litres @ 1.057
8 IBU Hallertau Tradition @ 3.5 % a/a = + 21 g
8 IBU Goldings @ 6 % a/a = + 13 g
At Let Off - 12 Minutes , ADD the Copper Finings
Stand 1/4 Hour @ Let Off then Recirculate Wort IN Copper 15 - 20 Minutes ;
STAND 3/4 Hour then , COOL A S A P to Pitching Heat
21.100 Wort Litres IN Copper @ Let Off + 60 Mins @ 1.061
YEAST
Pitch with 140ml of a LIVE YEAST @ 14 c
20.80 Wort Litres IN F V 1 @ 1.061
ATTENUATION
|
DAY
|
Hour
|
Heat
|
GRAVITY
|
|
1 |
P |
14 |
1.061 |
|
2 |
M |
15.5 |
1.057 |
|
|
E |
18.5 |
1.051 |
|
3 |
M |
18.5 |
1.042 |
|
|
E |
19.5 |
1.036 |
|
4 |
M |
20.5 |
1.028 * |
|
|
E 11 |
20.5 |
1.022 |
|
5 |
M |
18 |
1.017 |
|
|
E |
16.5 |
1.014.5 |
|
6 |
M |
16.5 |
1.013 |
|
|
E |
13 |
1.011.25 |
|
7 |
M |
12.5 |
1.010.25 |
|
|
E |
12.5 |
1.010 |
|
8 |
M
/ N |
12.5 |
1.010
** |
* = SKIM
** = Rack ON HOPS to Draught Vessel = 20.400 Beer Litres Racked Down ( Est`d )
Hallertau Tradition @ 3.5 % a/a = + 15 g ; Goldings @ 6.0 % a/a = + 14 g ;
STAND 1 WEEK @ 13 c AFTER RACKING , Release Excess C O 2 as required
STAND : 1 - 2 Months @ 10 - 12 c
CELLAR : 4 - 6 Months @ 8 c , ALLOW to 10 c then ADD FININGS and Roll Well ;
REST 1 WEEK @ 10 - 12 c then re roll and stillage .
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 12 Hours BEFORE Q . C
Cheers All , And Happy Brewing 🍻 ,
Edd
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