Gold Label is interesting for several reasons. It was the first pale Barley Wine, for a start. But one that became so popular, that for quite a while I thought colour was the main difference between Old Ale and Barley Wine. Old Ale dark, Barley Wine pale.
It was also aged in wood for around a year at this point. Which tells me that there was almost certainly some Brettanomyces character to the end product. That also probably knocked the FG down by a few points.
Finally, it’s much stronger than most beers brewed in the 1950s. There were only a handful of beers of a similar strength. Things like Barclay’s Russian Stout and Benskins Colne Spring Ale.
It’s not a particularly complicated recipe: pale malt, flaked maize and sugar. There’s quite a lot of the latter two, presumably in order to keep the colour pale. And it helps the rate of attenuation, which is pretty high for a beer of this strength.
The hopping is pretty heavy and there’s a long boil, which, in combination, leave the finished beer at over 70 calculated IBUs.
|1956 Tennant's Gold Label|
|pale malt||14.75 lb||67.82%|
|enzymic malt||0.25 lb||1.15%|
|flaked maize||4.00 lb||18.39%|
|No. 1 invert sugar||2.75 lb||12.64%|
|Fuggles 230 mins||2.50 oz|
|Goldings 230 mins||0.75 oz|
|Goldings 60 mins||3.25 oz|
|Hallertau dry hops||0.67 oz|
|Mash at||147º F|
|Sparge at||165º F|
|Boil time||230 minutes|
|pitching temp||56º F|
|Yeast||Wyeast 1099 Whitbread ale|