It’s all to do with the fact that Tally Ho was only brewed a few times a year. It’s a pretty basic problem, really. I have no photos of a Tally Ho brewing record between 1917 and 1953. It’s my fault, really. I should have been looking out for it.
Unusually, the recipe has got simpler since the 1950’s. It’s down to just mild malt, crystal malt and sugar. The original includes a small amount of enzymic malt. As I don’t think that’s available any more, I’ve just upped the quantity of mild malt.
What’s in the recipe below as No. 3 invert, really was that in the original. The No. 2 invert is a substitute for two proprietary sugars, one called Laevuline and the other Sucramel (I think, the handwriting is hard to read). It seems a reasonable enough guess. You could also just throw in table sugar instead, if you can’t be arsed to make your own No. 2.
The hops are a guess. All I know is that they were English. Fuggles and Goldings in some combination are the most likely. Which is what I’ve gone for. Any time-appropriate English hops will be a fine substitution.
You can see that the OG has been knocked down a little, from 1080º to 1075º. That’s still not bad, considering the gravity was not much higher, 1081º, in 1913. Most beers lost more than 25% of their strength over the course of the two World Wars.
| 1967 Adnams Tally Ho | ||
| mild malt | 12.00 lb | 77.42% |
| crystal malt | 1.25 lb | 8.06% |
| No. Invert 2 sugar | 0.75 lb | 4.84% |
| No. Invert 3 sugar | 1.50 lb | 9.68% |
| Fuggles 105 mins | 1.00 oz | |
| Fuggles 60 mins | 1.00 oz | |
| Goldings 30 mins | 1.00 oz | |
| Goldings dry hops | 0.25 oz | |
| OG | 1075 | |
| FG | 1028.5 | |
| ABV | 6.15 | |
| Apparent attenuation | 62.00% | |
| IBU | 31 | |
| SRM | 19 | |
| Mash at | 150º F | |
| Sparge at | 170º F | |
| Boil time | 105 minutes | |
| pitching temp | 58.5º F | |
| Yeast | WLP025 Southwold | |
http://www.e-malt.com/specialmalt/en_enzymic_malt.htm
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