It’s all to do with the fact that Tally Ho was only brewed a few times a year. It’s a pretty basic problem, really. I have no photos of a Tally Ho brewing record between 1917 and 1953. It’s my fault, really. I should have been looking out for it.
Unusually, the recipe has got simpler since the 1950’s. It’s down to just mild malt, crystal malt and sugar. The original includes a small amount of enzymic malt. As I don’t think that’s available any more, I’ve just upped the quantity of mild malt.
What’s in the recipe below as No. 3 invert, really was that in the original. The No. 2 invert is a substitute for two proprietary sugars, one called Laevuline and the other Sucramel (I think, the handwriting is hard to read). It seems a reasonable enough guess. You could also just throw in table sugar instead, if you can’t be arsed to make your own No. 2.
The hops are a guess. All I know is that they were English. Fuggles and Goldings in some combination are the most likely. Which is what I’ve gone for. Any time-appropriate English hops will be a fine substitution.
You can see that the OG has been knocked down a little, from 1080º to 1075º. That’s still not bad, considering the gravity was not much higher, 1081º, in 1913. Most beers lost more than 25% of their strength over the course of the two World Wars.
|1967 Adnams Tally Ho|
|mild malt||12.00 lb||77.42%|
|crystal malt||1.25 lb||8.06%|
|No. Invert 2 sugar||0.75 lb||4.84%|
|No. Invert 3 sugar||1.50 lb||9.68%|
|Fuggles 105 mins||1.00 oz|
|Fuggles 60 mins||1.00 oz|
|Goldings 30 mins||1.00 oz|
|Goldings dry hops||0.25 oz|
|Mash at||150º F|
|Sparge at||170º F|
|Boil time||105 minutes|
|pitching temp||58.5º F|