Yorkshire isn’t particularly well known for Stout, though, as in all parts of the UK, plenty was brewed there. A brewery couldn’t afford not to have at least one Stout in their range. Drinkers expected the option. Tetley seem to have been particularly enthusiastic brewers of Porter and Stout. Exceptionally so for a Northern brewer.
As you’re probably tired of hearing me say, brewers outside London had mostly dropped brown malt from their Stout grists by the middle of the 19th century. They preferred a simpler grist of just pale and black malt. As is the case with this beer.
In terms of strength, it looks like a London Single Stout of the same period. Does SP stand for “Stout Porter”. Possible. But I wouldn’t bet my house on it. The bitterness level, however looks low. Reid’s 1877 S has more than twice the number of calculated IBUs.
|1858 Tetley SP|
|pale malt||15.75 lb||92.65%|
|black malt||1.25 lb||7.35%|
|Goldings 90 mins||1.50 oz|
|Goldings 30 mins||1.50 oz|
|Mash at||150º F|
|Sparge at||180º F|
|Boil time||90 minutes|
|pitching temp||60º F|
|Yeast||Wyeast 1469 West Yorkshire Ale|
* I have published more Tetley's recipes in various books. This one appears in my excellent Let's Brew!