Wednesday, 1 November 2017

Let's Brew Wednesday - 1967 Adnams Tally Ho

I thought it would be an interesting exercise to see how Tally Ho developed over the years. Tracking it from the 19th century to almost the present day. Then I noticed a small problem.

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
OG 1075
FG 1028.5
ABV 6.15
Apparent attenuation 62.00%
IBU 31
SRM 19
Mash at 150º F
Sparge at 170º F
Boil time 105 minutes
pitching temp 58.5º F
Yeast WLP025 Southwold

1 comment:

Moaneschien / Ingo said...