Wednesday, 8 November 2017

Let's Brew Wednesday - 1982 Adnams Tally Ho

One final Tally Ho recipe, this time from the 1980’s. Will there be any radical changes from the last one?

Er, yes and no. The ingredients are the same: mild malt, crystal malt, No. 3 invert sugar, Laevuline and Sucramel. As before, I’ve substituted No. 2 invert sugar for the latter two proprietary sugars. Though the ingredients are the same, their proportions have changed again. There’s more sugar and less malt this time.

The big change, however, is in the hopping. The quantity of hops has been halved, reducing the IBUs from 31 to just 15. It would be interesting to look at the intervening years to see if the drop happened all at once or gradually. Clearly it would have left the beer tasting very different.

The OG has returned to 1075º, up 2 points from 1977. But the FG is a lot higher, causing the ABV to fall. I imagine that the real FG would have been lower as presumably it received some sort of secondary conditioning.

1982 Adnams Tally Ho
mild malt 11.25 lb 72.58%
crystal malt 80 L 1.50 lb 9.68%
No. 3 Invert sugar 1.50 lb 9.68%
No. 2 Invert sugar 1.25 lb 8.06%
Fuggles 90 mins 0.50 oz
Fuggles 60 mins 0.50 oz
Goldings 30 mins 0.50 oz
Goldings dry hops 0.25 oz
OG 1075
FG 1033
ABV 5.56
Apparent attenuation 56.00%
IBU 15
SRM 20
Mash at 149º F
Sparge at 170º F
Boil time 90 minutes
pitching temp 61º F
Yeast WLP025 Southwold


Anonymous said...

How much Laevuline was in these recipes?

I wonder whether it is L-glucose, which tastes sweet but cannot be metabolized, used as an unfermentable sweetener, a bit like lactose.

Chris said...

L-glucose is very expensive compared to other sugars, since it has to be synthesized. So probably not.

This source ( ) mentions laevuline - it appears to be invert syrup.

Anonymous said...

Regarding something I asked about past sugar posts, this looks like a good writeup you did a while back:

Googling around a bit, it looks like Laevuline might be a reference to Levulinic acid -- it appears to be produced when heating sugar with acid, which is part of the process of creating brewers invert syrup.