Tetley cask Bitter specifications (part four)

You can tell I'm away on my travels by the number of posts I'm dragging from the entrails of that Tetley specifications manual. I'm not even halfway through the first beer.

When you read this, I'll be judging in Blumenau, Brazil. If I haven't dropped dead. You never know when you get older. Hopefully, they won't have me judging low-alcohol Lager.

Getting to the topic, we're looking at boiling. Starting with the basics. Two coppers, each boiled for 90 minutes. The hops split evenly between the coppers and added at the start of the boil. With pre-boil gravities of 1084º and 1030º.

How does that match up with 1945 practice? Then there were three coppers, all boiled for 120 minutes. No details about how the hops were split, nor when they were added. Pre-boil gravities were 1097º, 1023º and 1004º. So, quite dissimilar.

All the sugar in copper 2, but the caramel in copper 1. Adding the sugar to the weaker wort was standard practice.

9. BOILING
	1st Copper (290 - 320 brls)	2nd Copper (290 - 320 brls)	Type	When Added
a) Addition Sugar	NONE	ALL	Liquid or Crystallised	Copper 2/3 full
Caramel	ALL	NONE	Caramel AB Tintose IA	Before Boil
Hops	50%	50%	α Acid Target to each Copper	After Sugar
Irish Moss	42 oz/100 brl	36 oz/100 brl	Dry Granulated	30 mins before casting
Casting gravity	84°	30°
b) Boiling Time (mins)	90	90
c) Evaporation (%)	10	10
Source:
Tetley Beer and Malt Specifications, 1985, beer page 4.

I hope you enjoyed that. As much as I'll be enjoying a caipirinha right now.