tag:blogger.com,1999:blog-5445569787371915337.post9126503664040130298..comments2024-03-29T05:24:30.793-07:00Comments on Shut up about Barclay Perkins: Let's Brew Wednesday - 1945 Tetley's MildRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-5445569787371915337.post-55214632277789461702021-04-18T23:06:43.778-07:002021-04-18T23:06:43.778-07:00Thank you Ron,
I will try out the 1946 version the...Thank you Ron,<br />I will try out the 1946 version then. And if I like it (I am pretty sure), the 1945 version from your book will be next. That will be the point where I have to start reading your books!<br />Best regards, JanJanhttps://www.blogger.com/profile/02051743273787186880noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-70652116674363657712021-04-18T02:22:11.399-07:002021-04-18T02:22:11.399-07:00Jan,
the 1945 version is one of the 531 recipes i...Jan,<br /><br />the 1945 version is one of the 531 recipes in my next book, "Blitzkrieg!". It's very similar to the 1946 one.<br /><br />Not sure which is my favourite. Maybe the 1946 as it's pretty similar to the Tetley Mild I drank in the 1970s.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-31386056382412286112021-04-17T23:52:23.812-07:002021-04-17T23:52:23.812-07:00Good morning Ron,
thank you for your answers. Can ...Good morning Ron,<br />thank you for your answers. Can I find your version of the 1945 recipe anywhere? I was looking for it for a while, but only could find the 1944 / 1946 versions.<br /><br />And which version of the Tetley Mild ist your personal favorite?<br />Best regards, JanJanhttps://www.blogger.com/profile/02051743273787186880noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-55158648002524967662021-04-17T04:25:12.189-07:002021-04-17T04:25:12.189-07:00Jan,
the 1945 recipe is Kristen's, the other ...Jan,<br /><br />the 1945 recipe is Kristen's, the other two are mine. My recipe for 1945 is 10 IBU and 13.5 SRM.<br /><br />Kristen interpreted the recipe differently to me. Personally, I think he's way out on the colour and the bitterness.<br /><br />It isn't known if Tetley dry-hopped their Mild or not. It simply isn't recorded in the brewing records. It such cases, Usually assume that the Pale Ales were all dry-hopped and all the Mild Ales weren't. <br /><br />You might need to rouse the fermenting wort to hit that level of attenuation as it's a Yorkshire square yeast.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-40712078752365053432021-04-16T23:15:57.372-07:002021-04-16T23:15:57.372-07:00Hi Ron,
I am a bit confused about this receipe, co...Hi Ron,<br />I am a bit confused about this receipe, compared to the 1944 and 1946 Versions, also published in your blog. This one, right in the middle of the other two, seems to be a lot different. Not so much because of different sugars or grain, but because of color and bitterness.<br /><br />1944: SRM 15,5 / IBU 10<br />1945: SRM 38 / IBU 22<br />1946: SRM 9 / IBU 10<br /><br />Was the 1945 version really that dark compared to the year before and after? And what about the bitterness? Also Kristen tells something about "add dry hops at 0.25g–1g/L". Does this mean in this year Tetleys dry hopped their beer, in the other years they did not? Or are all that great differences result of just interpreting the original recipe?<br /><br />Another thing that confuses me a bit is the yeast: In the other Tetley recipes you mention Wyeast 1469 West Yorkshire Ale. According to the region this seems logic to me. But, is an attenuation between 85 and 88 percent possible with this yeast?<br /><br />Best regards, JanJanhttps://www.blogger.com/profile/02051743273787186880noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-64230885315645698932019-12-19T00:16:32.021-08:002019-12-19T00:16:32.021-08:00Unknown,
this recipe was written by Kristen, not ...Unknown,<br /><br />this recipe was written by Kristen, not me. Not sure why he's sepcified a 3 hour boil as in the brewing record it's just 2 hours.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-34599771981544586612019-12-18T20:44:15.113-08:002019-12-18T20:44:15.113-08:00Curious as to the 3hour boil.... doesn't takeCurious as to the 3hour boil.... doesn't takeAnonymoushttps://www.blogger.com/profile/01835939246039853675noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-67927553935095528942016-11-17T17:03:17.091-08:002016-11-17T17:03:17.091-08:00Made my own #2 Invert. Bought Brewer's Carame...Made my own #2 Invert. Bought Brewer's Caramel from across the pond. I was very surprised how much the 40 mL of Caramel added to the body as this beer was thin, thin, thin before it. The caramel added a bit of a burnt note to it which I am not partial to. Time will tell. 40mL of Brupaks caramel hit the color.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-63858947668825545982015-06-08T03:55:56.844-07:002015-06-08T03:55:56.844-07:00Hi Kristen,
I would like to ask you the following...Hi Kristen,<br /><br />I would like to ask you the following.<br />I am a novice homebrewer and would like to brew the Tetley`s - 1945 - Mild.<br /><br />You only use for mashing 1,85 Liter water per kg of malt, isn`t that a very low quantity?<br />And what about the size of sparge water to match the OG?<br />Here in Austria we often use about 4 Liters for mashing and 3 Liters for sparging.<br /><br />I have never seen a recipe with such a low mash temperature ( 61,1 °C) - is there a reason for that?<br /><br />The homebrew yield fo about 70% - is it measured from the whole grain used?<br /><br />Thanks for your help.<br /><br />Alex<br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-58436062268772821222014-04-10T02:29:30.011-07:002014-04-10T02:29:30.011-07:00Finally got round to making this one. Bloody hell,...Finally got round to making this one. Bloody hell, it actually tastes like a proper mild from my youth. Ah....the nostalgia. Cracking recipe.<br /><br />I agree that 35g of Brupaks mild would be about right for the colour. I used 27g which wasn't enough.mentaldentalhttps://www.blogger.com/profile/15226160741245530097noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-6345438559963696132014-02-18T17:49:07.150-08:002014-02-18T17:49:07.150-08:00I ran a test with Blue Mtn. Burnt sugar additions ...I ran a test with Blue Mtn. Burnt sugar additions post fermentation. The resulting solution is insoluble.<br /><br />Lady Luck Brewinghttps://www.blogger.com/profile/07337941627482137119noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-5569578590744234882014-02-05T12:32:08.378-08:002014-02-05T12:32:08.378-08:00HI Kristen, when do you add the invert sugar to th...HI Kristen, when do you add the invert sugar to the boil? I've read various things that seem to point to adding it around 20 mins before the end of the boil, but perhaps it should be earlier - especially considering the long boil time here (it helps develop more flavours)?Anonymoushttps://www.blogger.com/profile/04314505551713284553noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-39623930090235107382014-01-18T18:11:02.082-08:002014-01-18T18:11:02.082-08:00Thanks again for these fascinating recipes and all...Thanks again for these fascinating recipes and all the work you do gents. I have just brewed the very interesting Courage 1923 stout and couldn't get the my numbers right re bitterness. (although it still seems to be turning out very tasty). I have just realised that the hop quantities for 23L have not been scaled up and are the same as the 5 gallon recipe. I note this is the same for this recipe and at least a few others. Thought some of you metric brewers might benefit from this. Now off to keg that stout before the 39C/102F heat sets in… Robhttps://www.blogger.com/profile/14726477355807080186noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-83823581846734006622014-01-17T09:08:33.304-08:002014-01-17T09:08:33.304-08:00The Blue Mtn. Burnt sugar is not beer-stable and w...The Blue Mtn. Burnt sugar is not beer-stable and will precipitate out in the kettle. I know this from experience ;). mix some in a glass w/ a light-colored beer and leave it to sit for a few hours and you'll see what I mean. I've had success heating corn syrup with 10% ammonia. Bro-in-lawhttps://www.blogger.com/profile/12098680652414853561noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-13464414850193712742014-01-17T04:50:20.357-08:002014-01-17T04:50:20.357-08:00I make it 35g of brupaks caramel, for a 20l batch,...I make it 35g of brupaks caramel, for a 20l batch, using "Beer Engine"<br />I agree that caramel is "right" for this type of beer, but that amount seems overwhelming!<br />good luck..Mike Austinnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-57934332678486626502014-01-16T17:31:42.710-08:002014-01-16T17:31:42.710-08:00Once I started messing with the caramel, I definit...Once I started messing with the caramel, I definitely get a taste out of it and see how much it would bring to a beer. In this recipe, my grains put me at 5.8 srm, to get to 38 I would need 195 grams of caramel. That amount of caramel would leave a significant taste profile and it sure would be a pretty color.<br /><br />I'm using Blue Mountain Burnt Sugar as caramel and I'm guessing it's 900 srm. With the amount in some of these beers, I'll have to make a big batch of it to stock up. <br />Lady Luck Brewinghttps://www.blogger.com/profile/07337941627482137119noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-44009037850632546272014-01-16T15:55:54.998-08:002014-01-16T15:55:54.998-08:00Wow. That mash temp is the lowest I've seen on...Wow. That mash temp is the lowest I've seen on any of these recipes so far.Lady Luck Brewinghttps://www.blogger.com/profile/07337941627482137119noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-8586374557372722322014-01-16T15:52:06.686-08:002014-01-16T15:52:06.686-08:00Ron, another possible reason for falling ABV of Br...Ron, another possible reason for falling ABV of British beer during and post WWI (other than government regulations and taxation) - women drinkers.<br /><br />http://www.telegraph.co.uk/history/world-war-one/10340775/WW1-led-to-ladette-culture-as-women-turned-to-drink.htmlAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-48231093447630521802014-01-16T15:45:46.267-08:002014-01-16T15:45:46.267-08:00Do you think they were using the Fullers yeast or ...Do you think they were using the Fullers yeast or the Yorkshire yeast?<br /><br />I have to figure out an easy way of finding the srm of my colorant and how much to add to adjust to proper color.<br />Lady Luck Brewinghttps://www.blogger.com/profile/07337941627482137119noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-54486226708552179692014-01-16T09:03:17.277-08:002014-01-16T09:03:17.277-08:00Why the 3 hour boil, to develop more color? If yo...Why the 3 hour boil, to develop more color? If you're adding caramel anyway, seems a bit redundant.Dan Klingmanhttps://www.blogger.com/profile/03530547175374478652noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-11524098314255394352014-01-16T07:30:33.832-08:002014-01-16T07:30:33.832-08:00Mike,
yes, the flaked barley would be a hangover ...Mike,<br /><br />yes, the flaked barley would be a hangover from the war.<br /><br />I've unfortunately no analyses of Chesters Mild. I can't imagine that it was really very srtong. I don't think I've found a single Mild from the 1950's and 1960's that was over 1040.<br /><br />Yes, Trophy was just the rebadged Ordinary Bitter of the brewery.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-58916167713736364892014-01-16T07:03:07.527-08:002014-01-16T07:03:07.527-08:00Ron,
Thanks for this. Is the flaked barley a warti...Ron,<br />Thanks for this. Is the flaked barley a wartime hangover, do you think?<br />Do you have any idea as to the strength of Chesters mild, as brewed in Ardwick before the Whitbread takeover? Local legend says that it was lethally strong, but I can't see it.<br />Talking of Whitbread, wasn't Trophy just an overall name for the bitters of companies they had taken over - Fremlins from Faversham, Wethereds from Marlow, etc.<br />Love the book!<br />MikeMike Austinnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-20755484957782997462014-01-16T03:13:48.854-08:002014-01-16T03:13:48.854-08:00Now that looks like a contender to be the first be...Now that looks like a contender to be the first beer to go into my new pin! Perhaps a party is in order...Velky Alhttp://www.fuggled.netnoreply@blogger.com