JOSHUA TETLEY & SONS Ltd : LIGHT BITTER 1935

 How Do All , 

Yesterday I had a reserach trip to look at some of the Tetley`s brewing records for a long term research project I`m working on ; At the same time , I thought that a few records from the 1930`s would yield some great beer recipies accordingly ; Here`s a nice and tasty Light Bitter Beer from Tetley`s for you all to enjoy .

This beer recipe is taken from information in the the 1935 - 1936 Brewing Book @ WYL 756 / 551 part the Tetley`s Archive , cared for by the ggod folks at West Yorkshire Archives in Morley ; Thanks for your assistance with my Yorkshire beer history research guys , It`s greatly appreciated .

I hope that folks enjoy the recipe ; If any blog readers know of other Yorkshire or North Western brewing records in Private Archives / Collections ; Please get in touch through the Contact Box on the main blog page, I`d Love to hear from anyone who can further my research into the beery history of the North of England .

This recipe C Edd Mather 2023 

                      ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                        Joshua Tetley & Sons Ltd and their successors in title 

              This recipe for 28.000 Wort Litres to the Copper @ 1.028.5 , 80 % Efficiency Assumed 

            MAX Wort Volume IN COPPER @ Let Off - 40 Mins = 31.310 Wort Litres @ 1.024.25

Joshua Tetley & Sons Ltd

The Brewery

Leeds 

West Riding 

Yorkshire 

Family Ale Label Photo Courtesy of Peter Dickinson

                                                                  LIGHT BITTER 

                                                                   Brew No : 940

                                                      Wednesday 9 Th October 1935 

                                       Original Gravity : 1.033 Final Gravity : 1.006.5 

                                                      I B U : 20           A B V : 3.4 % 

                                                          MALTS   &   ADJUNCTS 

Warminster Malt :                    17.5    %   Plumage Archer = 0.580 Kg

Simpson`s Malt :                      27      %   Best Pale Ale      = 0.885 Kg

Crafty Maltsters :                     17.3    %  Scottish Annat     = 0.565 Kg

                                                 25       %  Pop`s Pale Ale     = 0.825 Kg 

ALT : Malting Company of Ireland 

                                                 25       %  Irish Ale Malt      = 0.825 Kg

FLAKED MAIZE                    13.2    %                              = 0.425 Kg 

                                                                      MASHING

                                                        USE A PALE ALE LIQUOR 

                    Thoroughly Pre Warm the Mash Tun to 95 c - 10 Mins BEFORE Mashing In 

                 Ensure the Liquor is 1.5 " ABOVE the Plates / Filter Bed - 10 BEFORE Goods In 

                                  1  St Mash Heat : 65 c At 0 - + 45 Minutes = 8.820 Litres 

                           2 Nd Mash Heat : 66.5 c At + 45 - + 105 Minutes = 1.600 Litres 

At 105 Minutes , Slowly open the mash tun valve and return any Cloudy / Turbid 1 St Runnings OVER the Mash until CONSISTENTLY Clear & Bright ; ONLY THEN ALLOW TO THE Copper .

SPARGING : Sparge @ 74 - 72 c At Clear Wort to the Copper + 10 Minutes = 19.120 Litres ; 

At a Gravity of 1.003, STOP TAPS and Collect Wort in the Copper .

                                                                 COLLECTION

At Collection of Wort in the Copper , ADD Liquor to the Copper , REDUCING the Copper Gravity to 1.028.25 , THEN CONDENSE to 1.028.5 ON 28.000 Wort Litres In Copper @ Let Off - 120 Mins.

NB : Take Care to remove any Scum / Detritus floating on the Wort Surface BEFORE the 1 St Hops are added at Let Off - 120 Minutes AT 1.028.5 ON 28.000 Wort Litres .

                                                                           SUGARS

                                     1.004.25  White CANE Sugar @ 12.88 % = 0.350 Kg ( R + 3 g )   

                                                                           COPPER

A 2 Hour boil ON HOPS , 1 St Charge @ Let Off - 120 Mins , then at Let Off - 90 M , ADD 2 Nd Hops.

At Let Off - 40 Minutes ON 19.955 Wort Litres IN COPPER @ 1.038 , ADD 11.315 Litres of Liquor ,

REDUCING the Copper Gravity to 1.024.25 ON 31.310 Wort Litres IN COPPER ; Then ADD the SUGAR charge and at Let Off - 35 Minutes , ADD the 3 Rd Hop Charge . 

At Let Off - 5 Minutes , ADD 3.3 ml CARAMEL to the Copper and at Let Off , STAND 10 Minutes ;

Recirculate IN COPPER for 5 - 10 Minutes THEN STAND 1/2 Hour ;

                                                  BEFORE COOLING  to Pitching Heat A S A P .

                                                                            HOPS

                                 1 St Hop Charge : To 28.000 Wort Litres IN COPPER @ 1.028.5 

                                                     9 IBU Goldings @ 6  % a/a = 12 g  

                                       2 Nd Hop Charge : To 24.560 Litres IN COPPER  @ 1.032 

                                                         6 IBU Fugglles @ 5.5 % a/.a = 8 g 

                                 3 Rd Hop Charge : To 30.210 Wort Litres IN COPPER @ 1.029.5 

                                                         5 IBU Brewer`s Gold @ 6.5 % a/a = 7 g

                                                                  RACKING HOPS 

BOTTLING : 4.5 g Fuggles     TO 13 Beer Litres 

DRAUGHT  : 3    g Fuggles     TO 12.800 Beer Litres 

                                                                         YEAST

                                          Pitch with 100 g Weight of a LIVE YEAST @ 16 c 

                                                                  ATTENUATION 

DAY     Hour    Heat     Gravity                          REMARKS   

     1            P          16          1.033

     2            M        16.5       1.032      

                   E         18          1.028.5

     3            M        18          1.024.25 

                   E         17.5       1.016.5             

     4            M        14          1.013         **** Drop 13.20 Wort Litres to Bottling SETTLER 

                                                              COOL TO 13 c AND Hold ON HOPS - Bottling Grav                .

      5           E         13.5       1.012.5

      6           E         13          1.011.5

      7           M        12.5       1.010.5

                   E         12.5       1.009.75

      8           M        12.5       1.009.5

      9           M        12          1.009.5  

      RACK & FINE ( ON HOPS ) TO DRAUGHT = 12.800 Beer Litres RACKED DOWN to Draught .

DRAUGHT : Stand at 13 c 1 Week , Then at 10 c FOR 1 WEEK then STILLAGE : 1 Week at 12 c 

                       Fully Vent Vessel @ Stillage + 1 Week and allow 6 - 8 Hours BEFORE Q.C 

BOTTLING : In C V / VESSEL @ 12 - 13 c ON HOPS until @ 1.010 , THEN FINE and allow 

                        To 13 - 14 c . BOTTLE @ 1.009.5 AT 14 - 15 c CLEAR & BRIGHT .

STAND : 1 Week at 13 - 15 c THEN CELLAR : 1 Month at 10 c .

                                               STAND 1 WEEK @ 12 C BEFORE Q . C 

Cheers All and Happy Brewing ,

 Edd