The Pale Ale is the only beer not to contain any mild malt, instead a base made up completely of pale malt. While the Porter and Stout have all mild malt as a base. That makes sense, as with all the roast you wouldn’t really get any of the fancy pale malt flavour coming through. It always cracks me up when I see an Imperial Stout recipe using maris otter as a base. A waste of good malt.
Adjuncts crop up for the first time in the form of grits. An unusual choice for an English brewery. Where usually the flaked form of maize was preferred. Its only appearance is in the two weakest Mild Ales. There’s rather a lot of it, too, over 30% of the grist.
|Tetley grists in 1904|
|Date||Year||pale malt||mild malt||brown malt||black malt||crystal malt||grits|
|Tetley brewing record held at the West Yorkshire Archives, document number WYL756/51/ACC1903.|