How Do All ,
The first of today`s cerevesian treats is , an improved & tidied up Re Post ;
Of a recipie originally posted in November 2023 .
After looking at the statistics for the blog ,
I noticed the Tetley`s 1916 Pale Ale was reasonably popular and decided to take another look
At this and some other ` Early ` posts ; accordingly this is an improved receipt for the same beer
At the gravities given below ; Viz Draught @ 1.054 & Bottling @ 1.059 .
The recipie is possible ,thanks to the assistance of the team at West Yorkshire Archives ,
Morley ( On my 1 St visit ! ) , the source of this recipie ? ;
Joshua Tetley & Sons Brewing Book May - Sept 1916 Cat Ref : ACC 1903 No 53
I hope that you all enjoy this one ;
It`s for TWO versions of the same beer at different gravities with the differnce point being the AMMOUNT OF LIQUOR that`s ADDED to the Copper at the appropriate point in the boil
( As outlined below ) .
This recipe C Edd Mather 2025
This recipie for 28.560 Wort Litres @ 1.038.25 Ex Tun @ 85 % Mash Efficiency
Joshua Tetley & Sons
The Brewery
Leeds
West Riding
Yorkshire
 |
| Imperial Ale Labe Photo ; Courtesy of The Labologist`s Society Website |
PALE ALE
Wednesday 7 Th June 1916
|
Original |
Racking |
Final |
I B U |
A B V |
TYPE |
|
1.054 |
1.013 |
1.010 |
52 |
5.7
% |
Draught |
|
1.059 |
1.013
– 1.012.75 |
1.010 |
52 |
6.4
% |
Bottled |
MALTS
Warminster Malt :
Plumage Archer @ 50.25 % = 2.145 Kg
Maris Otter @ 9.25 % = 0.395 Kg
Crisp Malt :
Chevalier @ 41.5 % = 1.765 Kg
MASHING
Use a Pale Ale Liquor
Pre Warm the Mash Tun , Liquor @ 90 c - 10 Minutes BEFORE Mashing In ;
Liquor 1.5 " ABOVE the plates / filter bed
MASH : 120 Minutes @ 67 c = 12.350 Litres
At Taps = 120 Minutes ,Slowly Open the Mash Tun Valve ;
RETURN OVER Any Cloudy / Turbid 1 St Runnings
UNTIL CONSISTENTLY CLEAR & BRIGHT ,
ONLY THEN Allow to the Copper .
SPARGING
@ Clear Wort to Copper + 10 Minutes
@ 74 c = 19.150 Litres
At a Gravity of 1.004.25 ,
STOP TAPS and Collect Wort in the Copper
COLLECTION
At Collection ,
ADD LIQUOR to the Copper ,
REDUCING the Gravity to
1.038.25 on 28.560 Wort Litres IN Copper ;
THEN CONDENSE TO 1.039 ON 28.00 Wort Litres
SUGARS
No 1 Invert
( DRAUGHT ) 1.006.5 @ 12.04 % = 0.455 Kg
( Bottled Version ) 1.006.75 @ 11.45 % = 0.485 Kg
COPPER & HOPS
A 2 1/2 Hour Boil ON HOPS ;
1 St Charge @ Let Off - 150 Minutes ,
28.000 Wort Litres @ 1.039
17 IBU French Fuggles @ 4.2 % a/a = + 38 g
17 IBU East Kent Goldings @ 6.5 % a/a = + 24 g
2 Nd Hop Charge @ Let Off - 90 Minutes
22.975 Wort Litres @ 1.046
4 IBU French Fuggles @ 4.2 % a/a = + 10 g
8 IBU Brewer`s Gold @ 6.5 % a/a = + 14 g
AT LET OFF - 35 Minutes @ 1.052
ON 19.975 Wort Litres IN COPPER
FOR DRAUGHT Version :
ADD 3.770 Litres of LIQUOR to the Copper ,
REDUCING the Gravity TO 1.043.75
ON 23.745 Wort Litres in Copper ,
Then ADD the DRAUGHT version Sugars .
Let Off - 12 Mins = + Copper Finings
STAND 15 Mins @ Let Off ,
Recirculate IN Copper 15 - 20 Minutes then ,
STAND 3/4 - 1/2 Hour before COOLING A S A P
21.970 Wort Litres AT 1.054 @ Let Off + 60 Mins
FOR BOTTLED VERSION :
@ 1.052 , ADD 1.445 Litres of Liquor ,
REDUCING the Gravity to 1.048.5
ON 21.420 Wort Litres @ 1.048.5 ,
THEN ADD SUGARS .
21.420 Wort Litres @ 1.055.5
At Let Off - 12 Minutes , ADD the Copper Finings .
STAND 15 Mins @ Let Off ,
Recirculate IN Copper 15 - 20 Minutes then ,
STAND 3/4 - 1/2 Hour
BEFORE COOLING A S A P to Pitching Heat
RACKING HOPS
Draught Version = 20.800 Beer Litres IN VESSEL
4 g French Fuggles @ 4.2 % a/a
6 g Brewer`s Gold @ 6.5 % a/a
Bottled Version = 19.450 Beer Litres IN C . V
6 g French Fuggles @ 4.2 % a/a
8 g Brewer`s Gold @ 6.5 % a/a
YEAST
BOTTLED : 86 ml @ 16 c ON 19.700 Wort Litres IN F V @ 1.059
DRAUGHT : 93 ml @ 16 c ON 21.650 Wort Litres IN F V @ 1.054
ATTENUATION
BOTTLED
DAY Hour Heat Gravity
1 P 16 1.059
2 M 17 1.056.5
E 18 1.047
3 M 19.5 1.042
E 20.5 1.036
4 M 19 1.030
E 18 1.026 COOL
5 M 15 1.023
E 13 1.020
6 E 13 1.020
7 E 13 1.020 TO Bottling C . V = 19.450 Beer Litres ( Est`d )
BOTTLED : To A STILLAGED C . V @ 1.020 ( ON HOPS ;
Mature @ 10 - 12 c UNTIL AT 1.014 - 1.013.75 ,
ADD FININGS & ROLL then STILLAGE and ALLOW to 13 - 14 c
Estimated Bottling Yield @ 19.0 Beer Litres
BOTTLE CLEAR & BRIGHT @ 1.013 - 1.012.75 ,
STAND : 1 Week @ 13 - 15 c
CELLAR : 3 MONTHS @ 10 c THEN STAND 1 week @ 12 c BEFORE Q . C
DRAUGHT
DAY Hour Heat Gravity
1 P 16 1.054
2 M 17 1.051.5
E 18 1.047 To 2 Nd F V = 21.30 Wort Litres IN F V 2
3 M 19.5 1.042
E 20.5 1.036
4 M 20.5 1.030
E 18.75 1.024
5 M 16.5 1.020
E 16.5 1.017.5
6 M 16 1.014.5
E 15.5 1.013.5
E 11 14.5 1.013
7 M / N 14 1.013 RACK TO DRAUGHT = 20.700 Beer Litres ( Est`d )
DRAUGHT : Rack to Draught @ 1.013 - 1.012.75 AT 14 c
Estimated Draught Yield @ 20.80 Beer Litres Racked Down ON Hops
STAND : 1 WEEK @ 13 c / 2 / 3 Days @ 16 - 19 c
CELLAR : 10 c FOR 2.5 Months , ADD FININGS and Roll Well THEN 1 WEEK @ 12 c
STILLAGE : 1 WEEK @ 10 c THEN FULLY VENT
Allow +6 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing 🍻 ,
Edd
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