It’s typical of a type of Mild brewed in Yorkshire, lying somewhere between pale and dark. Weirdly, all those years I drank it, I never realised that it wasn’t really that dark. More of a dark red than brown.
The effect of the war is plain to see in the grist. Flaked barley was forced on brewers as a replacement for flaked maize during hostilities. It’s interesting to see how Tetley’s adjunct usage changed over time. In 1939 it was grits, in 1941 flaked rice, in 1943 flaked oats, in 1944 flaked barley and flaked oats and in 1945 flaked barley. All mostly out of the brewer’s hands.
What I’ve interpreted as brown sugar was listed as Barbados in the brewing record. While what I’ve put down as No. 3 invert was mostly ERC with a touch of G & S. No idea what either of those were but No. 3 is probably the best substitute.
The hops were a combination of Kent and Worcester, with no mention of variety. Chances were that they were Fuggles.
Though there’s not much difference in the OG compared the version I drank, the high degree of attenuation leaves this beer about 0.6% ABV stronger. The gravity is quite high for a Mild of this period. 1027-1030º was more typical.
| 1946 Tetley Mild | ||
| pale malt | 4.00 lb | 59.26% |
| flaked barley | 1.00 lb | 14.81% |
| brown sugar | 0.75 lb | 11.11% |
| No. 3 invert sugar | 1.00 lb | 14.81% |
| Fuggles 120 mins | 0.25 oz | |
| Fuggles 60 mins | 0.25 oz | |
| Fuggles 30 mins | 0.25 oz | |
| OG | 1034.3 | |
| FG | 1005.3 | |
| ABV | 3.84 | |
| Apparent attenuation | 84.55% | |
| IBU | 10 | |
| SRM | 9 | |
| Mash at | 148º F | |
| Sparge at | 165º F | |
| Boil time | 120 minutes | |
| pitching temp | 63.75º F | |
| Yeast | Wyeast 1469 West Yorkshire Ale | |
I've got that showcard in my collection.
ReplyDeleteThe G & S was probably an admixture of glucose and sucrose added to the sacch blend, quite probably for priming at the racking stage.
ReplyDeleteThe colour and abv seems pretty similar to Magee Marshall 's BB(best beer / mild).
I'd also plump for Fuggles and EKG , probably @70% Fuggles , 30% @ EKG at first charge, then reverse the proportions for second charge and finish with Ekg 65%, Fuggles 35%
DeleteLooks like O’ Hara’s Irish red
Delete9 SRM? Was it really that light, or does it need some brewer's caramel like in the 1945 recipe on this site?
ReplyDeleteI couldn’t call myself a Yorky and not celebrate the end of WW2 like our Grandparents did! I brewed this with a touch of scepticism mainly due to the quantity of sugar and my ability to make the invert correctly. After 2 weeks in the keg it had a slight hint of apple, after 4 it tastes sensational, so, as I’m sure they used to say, Cheers to the Allies and F* old adolph…. Thx for the recipe its a keeper…
ReplyDeleteI'm brewing this today as I was looking for a good Yorkshire Bitter to use up my bottle of Wyeast 1469 West Yorkshire Ale yeast cake in the fridge, and I came across this Tetley's Mild. Been on the wrong side of t'Pennines lately with Bod and Duttons so time to come home for a while.
ReplyDeleteLast pints of Tetley's I had were the bitter in 1976, in a pub in York full of ancient geezers in cloth caps and mufflers and served SA Brain's style furiously through a tight sparkler with the runoff going back down to the cask. Nectar.
Is there a recipe for bitter as well, on your blog anywhere?
I brewed this a few weeks ago with Chevalier, and what I had left for flaked barley with 6 oz of wheat malt.
ReplyDeleteOG of 1030 and FG of 1004 = 3.3%
Pre carb samples were tasty with a sqiunt of brown sugar in the flavor.
Skypilot,
ReplyDeletehave to tasted the finished beer yet?
Hey Ron,
ReplyDeleteI just kegged it up on Sunday and tossed a gallon in a polypin.
I'll report back with my tasting notes.
It's definitely different than I expected.
Hi Ron! Thank you so much for all you do! I've bought several of your books and love them. On to business.
ReplyDeleteI want to brew this and am wondering how necessary you view the invert sugar vs. just using cane sugar? Also, the SRM here is 7. I am a novice on the calculations but wouldn't the dark invert #3 make this a much darker beer than that? I get the same result as you if I ignore the invert (but include the brown) sugar in the calculation.
Thanks & Cheers!
ntcarter,
ReplyDeletewith No. 3 invert at 70 SRM and brown sugar at 8 SRM, BeerSmith calculates the colour at 8.8 SRM. I now know that G & S is a type of caramel, which would darken the colour a bit more. The colour of the beer should be 10 to 12 SRM, so not really dark.
No. 3 has a very different flavour profile to sucrose, adding all sorts of dark fruit flavours.
Just popped the top on this and it is lovely. You were certainly right about the no. 3 invert, lots of sort of plum and raisin notes. Wonderful aroma. It tastes richly sweet but is light on the tongue and quite refreshing. If I did it again I’d add just a tiny bit of black malt maybe to get it from SRM 9 to about 12 as that color would be a bit more fitting to the taste, Cheers!
ReplyDeletentcarter,
ReplyDeleteI'm glad that it worked out well with the invert sugar.
This has been a pretty popular recipe and everyone seems to have been pleased by the results.
Hello Ron,
ReplyDeletea quick question on this recipe: which extract efficiency (brewing yield? Unfortunately I don't know the English term for it ...) do you expect for malts in your recipes? For sugars it should always be almost 100% of course. Do you also assume 100% for malts so that you can easily convert it to your own brewing system? My "Speidel Braumeister" only manages around 60%, so the amount of malt must probably be slightly higher than in classic hobby brewing systems, which are more likely to achieve 70% to 80%.
I'm really looking forward to this recipe!
Jan
Jan,
ReplyDeleteI have the efficiency set to 72% in all my recipes.
going to brew this on saturday with a little help from Mike karnowsky on the invert syrup n3.
ReplyDeleteWill post the results here.
I changed the flaked barkey for flaked oats ( no flaked barley here in argentina )
And i am going to use WLP 002 ( wyeast not available here )