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01-11-2017, 08:33
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I thought it would be an interesting exercise to see how Tally Ho developed over the years. Tracking it from the 19th century to almost the present day. Then I noticed a small problem.

It’s all to do with the fact that Tally Ho was only brewed a few times a year. It’s a pretty basic problem, really. I have no photos of a Tally Ho brewing record between 1917 and 1953. It’s my fault, really. I should have been looking out for it.

Unusually, the recipe has got simpler since the 1950’s. It’s down to just mild malt, crystal malt and sugar. The original includes a small amount of enzymic malt. As I don’t think that’s available any more, I’ve just upped the quantity of mild malt.

What’s in the recipe below as No. 3 invert, really was that in the original. The No. 2 invert is a substitute for two proprietary sugars, one called Laevuline and the other Sucramel (I think, the handwriting is hard to read). It seems a reasonable enough guess. You could also just throw in table sugar instead, if you can’t be arsed to make your own No. 2.

The hops are a guess. All I know is that they were English. Fuggles and Goldings in some combination are the most likely. Which is what I’ve gone for. Any time-appropriate English hops will be a fine substitution.

You can see that the OG has been knocked down a little, from 1080º to 1075º. That’s still not bad, considering the gravity was not much higher, 1081º, in 1913. Most beers lost more than 25% of their strength over the course of the two World Wars.




1967 Adnams Tally Ho


mild malt
12.00 lb
77.42%


crystal malt
1.25 lb
8.06%


No. Invert 2 sugar
0.75 lb
4.84%


No. Invert 3 sugar
1.50 lb
9.68%


Fuggles 105 mins
1.00 oz



Fuggles 60 mins
1.00 oz



Goldings 30 mins
1.00 oz



Goldings dry hops
0.25 oz



OG
1075



FG
1028.5



ABV
6.15



Apparent attenuation
62.00%



IBU
31



SRM
19



Mash at
150º F



Sparge at
170º F



Boil time
105 minutes



pitching temp
58.5º F



Yeast
WLP025 Southwold





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