Tetley grists in 1904

The malts employed were much the same as in 1888. That is, pale and mild as base malts. Along with three other malts in the Porter and Stout. Not quite the same three malts, as the amber has been replaced by crystal.

The Pale Ale is the only beer not to contain any mild malt, instead a base made up completely of pale malt. While the Porter and Stout have all mild malt as a base. That makes sense, as with all the roast you wouldn’t really get any of the fancy pale malt flavour coming through. It always cracks me up when I see an Imperial Stout recipe using maris otter as a base. A waste of good malt.

Adjuncts crop up for the first time in the form of grits. An unusual choice for an English brewery. Where usually the flaked form of maize was preferred. Its only appearance is in the two weakest Mild Ales. There’s rather a lot of it, too, over 30% of the grist.

Tetley grists in 1904
Date	Year	pale malt	mild malt	brown malt	black malt	crystal malt	grits
X	Mild	30.64%	18.72%				30.64%
X Pale	Mild	29.75%	53.55%
X1	Mild	30.80%	18.82%				32.51%
X1 Pale	Mild	26.67%	48.00%
X2	Mild	42.80%	44.51%
X2 Pale	Mild	29.75%	53.55%
X3	Mild	42.77%	42.77%
XX	Mild	42.77%	42.77%
K	Pale Ale	54.69%	32.60%
PA	Pale Ale	87.64%
P	Porter		62.95%	16.72%	9.84%	9.84%
S	Stout		62.95%	16.72%	9.84%	9.84%
Source:
Tetley brewing record held at the West Yorkshire Archives, document number WYL756/51/ACC1903.