Tetley cask Bitter specifications (part five)

There's quite a lot of stuff still to go through. If you find Tetley's Bitter too dull, maybe fuck off and come back in a week or so. When I should have got onto their Mild, my earliest beery love. 

I'm still in Brazil, judging away. Just hoping they put me on British styles again. Far away from all the sludge and pastry.

We're past the boil and into the immediate post-boil processes. starting with the hop sparge:

10. HOP SEPARATION (SPARGE)
Whirlpool (Hop Back)	60 brls.
DeMarkus	85 brls.
Source:
Tetley Beer and Malt Specifications, 1985, beer page 4.

Not really sure what that means. DeMarkus, I mean. Obviously some piece of equipment. If you have an explanation, let me know. I assume this is all to do with sparging wort out of the hops.

Not totally sure about the next bit, either.

11. BREAKDOWN WATER
a) Added to wort	To FV prior to wort: 100 brls.
b) All water sterilised by steam in heat exchanger and cooled by Brewing/Chilled water.	30 secs, at 195 - 205°F.
Source:
Tetley Beer and Malt Specifications, 1985, beer page 4.

I'm guessing that this refers to water being added to the wort before fermentation. Presumably to get the wort to the correct gravity. If you look a little further below, you'll see that the wort was collected at higher gravity than the target.

And here's what was added to the wort before it hit the fermenter:

12. ADDITIONS BEFORE COLLECTION
a) Yeast - AB7/AB9	0.625 Ibs/brl. pressed yeast injected into wort main 30 mins, after start of 1st length.
b) Aeration	Compressed air after cooling stage in Paraflow to give D.O. of 6 - 8 ppm.
c) Zinc as ZnS04	0.10 mg/1 into FV prior water
Source:
Tetley Beer and Malt Specifications, 1985, beer page 4.

I won't say much about the yeast, because I'll be getting to that in the next post. The aeration and zinc I imagine are for the benefit of the yeast.

Finally, details of the collection itself.

13. COLLECTION
a) Temperature (°F) (°C)	63/64 (17.2 - 17.8)
b) Gravity	1036.8
(Metric)	1036.5
Source:
Tetley Beer and Malt Specifications, 1985, beer page 4.

You can see that the wort was collected at 1.3º above the target gravity. Not quite sure why they did that and then added water. Unless it was to ensure exactly hitting the target gravity.

Only one page of the Bitter specification to go. One with some dead interesting stuff.