Saturday, 21 October 2017

Let's Brew 1913 Adnams Tally Ho

We've reached the 20th century the Tally Ho recipe has got a good bit more complicated.

In many ways, this is a typical 20th-century recipe. The grist is a combination of mild malt, pale malt, crystal malt, flaked maize and sugar. It could just as easily be a Mild recipe or even, without the caramel, a Pale Ale recipe.

The hopping, on the other hand, is more interesting. It’s a mixture of Oregon, Worcester and Saaz hops. This sort of international hopping mostly disappeared with WW I. Not because of any dissatisfaction with foreign hops, but for the simple reason that the UK no longer needed to import large quantities of hops. After 1850, this had been a necessity, with demand from brewing far outstripping what the UK could grow. All in the amount of beer brewed and a big reduction in its strength left the UK almost self-sufficient in hops.

The sugar content, at 15% quite high, is I assume to stop the body getting too heavy. Brewed all-malt, a beer like this would be pretty chewy. It’s ironic that often it was the more expensive beers which contained the greatest proportion of sugar.

This beer is very heavily dry hopped, with a combination of Saaz and Worcester hops. I’ve assumed that the latter were Fuggles.

1913 Adnams Tally Ho
mild malt 8.00 lb 47.41%
pale malt 4.75 lb 28.15%
crystal malt 60 L 0.75 lb 4.44%
flaked maize 0.75 lb 4.44%
no. 1 sugar 2.50 lb 14.81%
caramel 1000 SRM 0.13 lb 0.74%
Cluster 120 mins 1.25 oz
Fuggles 90 mins 1.25 oz
Fuggles 60 mins 1.25 oz
Saaz 30 mins 1.25 oz
Fuggles dry hops 1.00 oz
Saaz dry hops 0.50 oz
OG 1081
FG 1025
ABV 7.41
Apparent attenuation 69.14%
IBU 57
SRM 18
Mash at 149º F
Sparge at 165º F
Boil time 120 minutes
pitching temp 60º F
Yeast WLP025 Southwold


Anonymous said...

That looks absolutely beautiful.

Does number 1 sugar mean brewers invert syrup number 1?

storunner13 said...

I put together this recipe using your 1913 Tally Ho post from before. I brewed it this fall (using a different yeast), but haven't yet dry hopped or tapped the keg. Glad to see your notes on the hopping, I was going to use 21g of Goldings.

Ron Pattinson said...