Tetley cask Mild specifications (part three)

Funning this material up isn't the easiest. You could call it rather dry. Even though it's documenting something rather wet. Well, at least with a lot of water in it.

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
Source:
Tetley Beer and Malt Specifications, 1985, beer page 8.

Any guesses for what comes next? Yes, boiling.