Tetley grists in 1888

Other than base pale and mild malt, there are only three other types, the black, brown and amber malt employed in the Porter and Stout. None of the beers contain any adjuncts and only two contain sugar. Leaving five of the seven beers all malt. Which was quite unusual.

The Porter and Stout grists are unusual in featuring three coloured malts, amber, brown and black. Most provincial breweries had simplified their Stout grists decades earlier to be just pale and black malt.

I’ve no real idea what the sugar was. It looks like “Inality” that it’s described as. Which means nothing to me at all.

The all-malt nature of Tetley’s beers wasn’t to last long, as we’ll see when we look at their beers in 1904.
 

Tetley grists in 1888
Beer	Style	pale malt	black malt	MA malt	brown malt	amber malt	Inality?
X	Mild	66.48%		22.16%			11.36%
X1	Mild	33.96%		56.60%			9.43%
X2	Mild	37.50%		62.50%
X3	Mild	49.49%		50.51%
K	Pale Ale	50.00%		50.00%
PA	Pale Ale	100.00%
P	Porter	75.00%	8.33%		8.33%	8.33%
S	Stout	80.00%	6.67%		6.67%	6.67%
Source:
Tetley brewing record held at the West Yorkshire Archives, document number WYL756/44/ACC1903.