Saturday, 30 March 2019

JOSHUA TETLEY & SONS E Pale Ale 1890

Joshua Tetley & Sons
The Brewery
Leeds
West Riding
Yorkshire

                                                               EXPORT PALE ALE 
                                                         Monday  28 Th April  1890
                                                                    Brew No : 937
19 Th Century Advert for Tetley`s IPA
 Original Gravity : 1.064 Racking Gravity : 1.016 Final Gravity : 1.011  I B U : 54  A.B.V : 5.75 %

                                                                         MALT
Chevalier Pale Ale Malt                                                                         45      %
Weyermann Pale Ale Malt                                                                      27.5  %
Irish Ale Malt / Barrett`s / Joe White Pale Ale @ 6.5 ebc                      27.5  %

                                         
Tetley`s Bitter Ale Label , Early ( Pre Great War) 20 Th Century ,
Private / Out Bottling


                                                                          MASHING
Brewing Liquor : Burtonise ALL Brewing Liquor .
Thoroughly warm the Mash Tun with boiling liquor to 1 - 1.5 " above the Plates / Filter Bed , then mash in as follows .
1  St Mash Heat : 66.5 c At Goods In - + 100 Minutes @ 2.685 L/Kg
2 Nd Mash Heat : 69 c At + 100 Minutes - + 130 Minutes @ 1.075 L/Kg 
3 Rd Mash Heat : 70 c At + 130 - + 160 @ 0.750 L/Kg 
4 Th Mash Heat : 72.75 c At + 160 - + 185/190 @ 0.750 L/Kg 
At Taps , slowly open the mash tun valve and return any turbid 1 St runnings over the mash , and continue doing so until a BRIGHT AND CLEAR WORT is consistently running , then cast to the copper .
SPARGING : At Taps ( + 195 - 200 ( CLEAR WORT )  AT 74 C @ 2.685 L/Kg and until a last runnings gravity of 1.004.25 .
To Produce  X  Litres of Wort @ 1.050 

                 
Tetley`s Bitter Ale Label ,
Brewery Bottled
Pre Great War

                                                                          COPPER 
A 2 Hour Boil on hops , with a 20 minute pre boil ( LID / COVER OFF FOR 1 ST 1:20) ,
Total Boil Time : 2:20
1  St Hops @ Let Off - 120 @ 1.051 , 2 Nd @ Let Off - 60 @ 1.058 , 3 Rd @Let Off - 30 @ 1.061.5
At Let Off - 15 Minutes , Liquor back with Liquor boiled 15- 20 minutes as required to , 1.063 and @ L/Off - 10 , add the copper finings ; Stand 1/2 hour at let off before cooling to pitching heat and sending to the Hop Back for a Half Hour stand ; then cast to the F.V .
                                                                              HOPS
1  St Charge :  Brewer`s Gold @ 12 ibu , Goldings @ 12 ibu
2 Nd Charge : French Fuggles @ 15 ibu
3 Rd Charge : Strieselspalt @ 8 ibu , Tardif De Bourgogne @ 7 ibu

HOP BACK : (As a % of the whole of the bittering hops weight )
                          Goldings @ 3 % , French Fuggles @ 4 %
RACKING HOPS : ( Per 25 Litres Racked Down )
                          Goldings 5 g , French Fuggles 3 g , Tardif  De Bourgogne 2 g

                                 
Tetley`s No 3 Ale Label ,
Early C 20 Th
NOT A PALE BEER !

                                                                            YEAST
Pitch 4.2 g per Barrel Litre of a LIVE BARM / ACTIVE STARTER of a Yorkshire Square type of yeast strain , @ 18.25 c and rouse @ Pitching + 10 - 12 hours and at every 8 - 10 hours afterwards until marked X --- X as below .
  
Tetley`s Mild Ale Label
Pre Great War
                                                             ATTENUATION PROFILE 
DAY   Hour       Heat      Gravity          REMARKS
   1      Pitch       17.5        1.064
   2       M  6      18.5         
            E   3       19
   3       M  6       20          1.039.5
            E   3       20           1.030 - 1.029.5     X --- X @ 1.025 
            E  12      20           1.022.25
   4       M  6       20           1.020.75
            E   3       19.5     
   5       M  6       17.25     
            E   3       16.5        
   6       M  6       15.5        1.019.5  Drop to Settler @ 1.019 
         COOL TO 13.5 - 14 C 
   8       M  6       13.5         1.016  RACKING GRAVITY 

At Day 8 , Rack to the maturation barrel ON HOPS as above , then stand for 1 week @ 13.5 - 14 c , then cellar for 1 month at 12 - 13 c , release exess pressure in the barrel throughout primary maturation ; and after the 1 st month , lower to 10 c for 1 -2 months before adding the barrel finings and rolling well . Stillage for 1 week before venting , allow 24 hours before tapping and , another 24 - 32 to condition before pouring a couple of glasses , sit back and enjoy the Q.C ! 
Pre Great War Tetley`s Imperial Label 


BOTTLING : Take from the primary F.V @ Let down to settler point , ON HOPS @ + 4 g on each variety and cool to 14 c , mature until at 1.015 and bottle at 14.5 c @ 1.013.75 ; Stand 1 week @ 14c then cellar for 1 month at 12 c , then a further 1 - 2 months @ 8 -  10 c .
Tetley`s Pale Ale Label , Mid 20 Th Century



Cheers All and Happy Mashing 

Edd The Brew 
 
With gratefull thanks to Peter Dickinson for the photographs of the Tetley`s Labels









No comments:

Post a Comment

Thanks for your coments ; they`l be posted after approval by the blog author.