How Do All ,
Here`s an recipe from one of the earliest known Tetley`s brewing record : Brewing Book 1838 - 1841 held as part of the Tetley`s Archives by the friendly and very helpfull team at West Yorkshire Archives , Morley ; Catalogue No : WYL 756 / ACC 1890 Box 54 .
Unlike most of the other Tetley brewing records , this book only lists the ammount of Malt ( Bushels ) , Hops and the gravities of barrels of wort at various points in the brewing process and the ammounts blended to produce X Barrels of x Beer @ X Gravity ; So in common with my other research into early commercial brewing , I`ve extrapolated the needed information from later brewing records where it`s present ( Mashing ; Copper Boil times etc ) .
I hope that you all enjoy this recipe , It`s not just from some of the earliest known records ; EDIT : I had missed the earlier brewing books 1833 - 1838 when I looked at the catalogue ,
I`ll be making another trip over to Morley in the new year to continue my research into the early beers of Joshua Tetley ( & Sons after 1839 ) ;
Apologies for the howler folks ,
Cheers , Edd
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Joshua Tetley & Sons Ltd & their successors in title
This recipe C Edd Mather 2022
Joshua Tetley
The Brewery
Salem Place
Hunslet
Leeds
West Riding
Yorkshire
X ( DARK )ALE
( MILD )
Wednesday 1 St August 1838
Original Gravity : 1.066 Racking Gravity : 1.020 Final Gravity : 1.017
I B U : 24 A B V : 6.0 %
MALTS
Chevalier 60 % = 4.595 Kg
Hana Vienna Malt 40 % = 3.070 Kg
MASHING
Use a Mild Ale / SOFT Brewing Liquor profile , and thoroughly Pre Warm the Mash Tun to 90 c ,
- 10 Minutes BEFORE Mashing In , ENSURING the Liquor is 1.5 " ABOVE the Plates .
1 St Mash Heat : 62 c @ 0 - + 30 Mins = 15.330 Litres
2 St Mash Heat : 65 c @ + 30 - + 90 Mins = 8.240 Litres
3 Rd Mash Heat : 69 c @ + 90 - + 130 Mins = 8.240 Litres
At Taps ( 130 Minutes / 2:10 ) , Slowly open the mash tun valve and return any Cloudy 1 St runnings ;
OVER THE MASH , UNTIL CONSISTENTLY CLEAR & BRIGHT , ONLY THEN SEND TO BOIL .
SPARGING & COLLECTION
Sparge at Clear Wort to Copper at 76 - 73 - 70 c = 26.830 Litres ; AT 1.007 , STOP TAPS and ,
COLLECT WORT in the Copper , ADD Liquor to bring the Gravity to 1.066.5 ON X Wort Litres ,
THEN CONDENSE TO 1.066.75 ON 26.000 Wort Litres in Copper
COPPER
A 2 Hour Boil ON HOPS ; 1 St Charge @ Let Off - 120 Mins , Then @ Let Off - 90 ADD 2 Nd Hops;
At Let Off - 40 Minutes , ON 24.235 Wort Litres in Copper @ 1.072.5 , ADD 4.220 Litres of LIQUOR Reducing the Gravity to 1.061.75 ON 28.455 Wort Litres IN COPPER .
At Let Off - 30 Minutes @ 1.062.5 , ADD the 3 Rd Hops , then @ Let Off - 12 Mins,+ Copper Finings.
At LET OFF ( 120 Mins ) STAND Copper 1/2 Hour then COOL A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 26.000 Wort Litres @ 1.066.75
5 IBU Goldings @ 6 % a/a = 8 g
2 Nd Hop Charge : To 25.135 Wort Litres @ 1.070
6 IBU Brewer`s Gold @ 6.5 % a/a = 10 g , 6 IBU Saazer @ 3.5 % a/a = 17 g
3 Rd Hop Charge : To 28.110 Wort Litres @ 1.062.5
7 IBU Goldings @ 6 % a/a = 11 g
YEAST
Pitch with 90 g Weight of a LIVE YEAST @ 14 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.066.75
2 M 15 1.063
E 18 1.058
3 M 18 1.053
E 19 1.045
4 M 19 1.039
E 19 1.034
5 M 19 1.030
E 18 1.026
6 M 16.5 1.022 SKIM
E 15 1.021
7 E 14 1.021
8 M 14 1.021 Rack and FINE
STAND : 2 - 3 Days @ 14 - 18 c
CELLAR : 3 Weeks at 10 c
STILLAGE : 1 Week at 10 - 12 c THEN FULLY VENT and allow 8 - 12 Hrs BEFORE Q.C
Cheers All and Happy Brewing ,
Edd
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