Are there any big surprises? No, is the short answer. Because the mashing scheme is identical to that for Bitter. In fact, the Bitter and Mild are so similar, that I could imagine them being parti-gyled together.Spin the Mild out at a lower gravity and add a bit more caramel to it at some point and there you go. As the popularity of Mild fell, I'm sure brewers did things like this. Or simply added caramel to their Ordinary Bitter.
I've gone back and looked at Tetley's records from 1945. As with the Bitter, the process doesn't seem to have changed much over the forty years. The barrels per quarter rate is the same at 2.25. Both are a single infusion, followed by a sparge. The initial heat, at 148º , was a little higher than in 1985. But within the +-2º F tolerance. The biggest difference is the time the mash was stood, which, at two hours, was twice as long in 1945.
The sparging rate was the same, too, at around 5 barrels per quarter of malt. And, at 165º F, the sparge temperature was also much the same as in 1985.
|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|
|Tetley Beer and Malt Specifications, 1985, beer page 8.|
Any guesses for what comes next? Yes, boiling.
When you have a moment. As a homebrewer, I would be interested in your calculation on converting "barrels per quarter" to "quarts per pound". A little googling indicates there are several different volumes for barrels, and quarters of malt are even more confusing, as you indicated here:
A Brew Rat,
barrels are always the same volume: 36 imperial gallons. And in the 20th century a quarter is 336 lbs.
2.25 barrels per quarter is about 1 quart per pound.
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