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08-11-2017, 07:31
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2017/11/lets-brew-wednesday-1982-adnams-tally-ho.html)
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One final Tally Ho recipe, this time from the 1980’s. Will there be any radical changes from the last one?
Er, yes and no. The ingredients are the same: mild malt, crystal malt, No. 3 invert sugar, Laevuline and Sucramel. As before, I’ve substituted No. 2 invert sugar for the latter two proprietary sugars. Though the ingredients are the same, their proportions have changed again. There’s more sugar and less malt this time.
The big change, however, is in the hopping. The quantity of hops has been halved, reducing the IBUs from 31 to just 15. It would be interesting to look at the intervening years to see if the drop happened all at once or gradually. Clearly it would have left the beer tasting very different.
The OG has returned to 1075º, up 2 points from 1977. But the FG is a lot higher, causing the ABV to fall. I imagine that the real FG would have been lower as presumably it received some sort of secondary conditioning.
1982 Adnams Tally Ho
mild malt
11.25 lb
72.58%
crystal malt 80 L
1.50 lb
9.68%
No. 3 Invert sugar
1.50 lb
9.68%
No. 2 Invert sugar
1.25 lb
8.06%
Fuggles 90 mins
0.50 oz
Fuggles 60 mins
0.50 oz
Goldings 30 mins
0.50 oz
Goldings dry hops
0.25 oz
OG
1075
FG
1033
ABV
5.56
Apparent attenuation
56.00%
IBU
15
SRM
20
Mash at
149º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
61º F
Yeast
WLP025 Southwold
More... (http://barclayperkins.blogspot.com/2017/11/lets-brew-wednesday-1982-adnams-tally-ho.html)
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One final Tally Ho recipe, this time from the 1980’s. Will there be any radical changes from the last one?
Er, yes and no. The ingredients are the same: mild malt, crystal malt, No. 3 invert sugar, Laevuline and Sucramel. As before, I’ve substituted No. 2 invert sugar for the latter two proprietary sugars. Though the ingredients are the same, their proportions have changed again. There’s more sugar and less malt this time.
The big change, however, is in the hopping. The quantity of hops has been halved, reducing the IBUs from 31 to just 15. It would be interesting to look at the intervening years to see if the drop happened all at once or gradually. Clearly it would have left the beer tasting very different.
The OG has returned to 1075º, up 2 points from 1977. But the FG is a lot higher, causing the ABV to fall. I imagine that the real FG would have been lower as presumably it received some sort of secondary conditioning.
1982 Adnams Tally Ho
mild malt
11.25 lb
72.58%
crystal malt 80 L
1.50 lb
9.68%
No. 3 Invert sugar
1.50 lb
9.68%
No. 2 Invert sugar
1.25 lb
8.06%
Fuggles 90 mins
0.50 oz
Fuggles 60 mins
0.50 oz
Goldings 30 mins
0.50 oz
Goldings dry hops
0.25 oz
OG
1075
FG
1033
ABV
5.56
Apparent attenuation
56.00%
IBU
15
SRM
20
Mash at
149º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
61º F
Yeast
WLP025 Southwold
More... (http://barclayperkins.blogspot.com/2017/11/lets-brew-wednesday-1982-adnams-tally-ho.html)