Even more fun, when I start comparing the process with the one from 1945. Starting with the water to malt ratio. Which is 2.25 barrels per quarter (336 lbs) of malt. And what was it in 1945? It was 2.258. So not quite exactly the same.
Next the initial heat, which was 146º F in 1985. Which is pretty damn low. Which implies that Tetley was looking for a very fermentable wort. Which makes sense. And in 1945? Exactly the same. Interesting that. A forty year gap, but the process is pretty much exactly the same.
Though not all the process was exactly the same. In 1945, there was an underlet. 10 minutes after the initial infusion. And the mash was left to stand for two hours, rather than just one. But that's remarkably little difference considering all that had happened in the intervening period.
The sparge temperature is much the same, too. Except in 1945 it was all at 165º F. Unfortunately, no water volumes are listed in 1945, so I've no idea what the rate per quarter was.
| 6. MASHING AND SPARGING | |
| a) Mash rate (brl/qr) | 2.25 |
| b) Mash Temp (°F) (°C) (i.e. water & malt to masher) | 146 +-2 (63.3° +- 1.2) varies with materials |
| c) Stand Time (mins) | 60 |
| d) Sparge Temp (°F) (°C) | 165 - 170 (74 - 76.5) |
| e) Sparge Rate (brl/qr) | 5 |
| Source: | |
| Tetley Beer and Malt Specifications, 1985, beer page 3. | |
I think that will do for today. We'll be getting onto boiling yet.
Wouldn’t they normally just sparge until the copper was full? No need for a “sparging rate per quarter” if you do that.
ReplyDeleteIs that a really thick mash? I tried to convert and arrived to 0.8 qt/lb or 1.8 liter/kg
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