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27-06-2018, 07:54
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2018/06/lets-brew-wednesday-1956-tennants-gold.html)
https://2.bp.blogspot.com/-S9S1Und9E9I/WzIVkDw74jI/AAAAAAAAe3E/61kuemJXOmY4ST8rdNTCLkiinO9nBZH7ACLcBGAs/s400/Tennants_Gold_Label_3.jpg (https://2.bp.blogspot.com/-S9S1Und9E9I/WzIVkDw74jI/AAAAAAAAe3E/61kuemJXOmY4ST8rdNTCLkiinO9nBZH7ACLcBGAs/s1600/Tennants_Gold_Label_3.jpg)
It’s great to have recipes for some of the notable beers of the post-war period. Like Tennant’s Gold Label.
Gold Label is interesting for several reasons. It was the first pale Barley Wine, for a start. But one that became so popular, that for quite a while I thought colour was the main difference between Old Ale and Barley Wine. Old Ale dark, Barley Wine pale.
It was also aged in wood for around a year at this point. Which tells me that there was almost certainly some Brettanomyces character to the end product. That also probably knocked the FG down by a few points.
Finally, it’s much stronger than most beers brewed in the 1950s. There were only a handful of beers of a similar strength. Things like Barclay’s Russian Stout and Benskins Colne Spring Ale.
It’s not a particularly complicated recipe: pale malt, flaked maize and sugar. There’s quite a lot of the latter two, presumably in order to keep the colour pale. And it helps the rate of attenuation, which is pretty high for a beer of this strength.
The hopping is pretty heavy and there’s a long boil, which, in combination, leave the finished beer at over 70 calculated IBUs.
1956 Tennant's Gold Label
pale malt
14.75 lb
67.82%
enzymic malt
0.25 lb
1.15%
flaked maize
4.00 lb
18.39%
No. 1 invert sugar
2.75 lb
12.64%
Fuggles 230 mins
2.50 oz
Goldings 230 mins
0.75 oz
Goldings 60 mins
3.25 oz
Hallertau dry hops
0.67 oz
OG
1103.5
FG
1020
ABV
11.05
Apparent attenuation
80.68%
IBU
72
SRM
9
Mash at
147º F
Sparge at
165º F
Boil time
230 minutes
pitching temp
56º F
Yeast
Wyeast 1099 Whitbread ale
More... (http://barclayperkins.blogspot.com/2018/06/lets-brew-wednesday-1956-tennants-gold.html)
https://2.bp.blogspot.com/-S9S1Und9E9I/WzIVkDw74jI/AAAAAAAAe3E/61kuemJXOmY4ST8rdNTCLkiinO9nBZH7ACLcBGAs/s400/Tennants_Gold_Label_3.jpg (https://2.bp.blogspot.com/-S9S1Und9E9I/WzIVkDw74jI/AAAAAAAAe3E/61kuemJXOmY4ST8rdNTCLkiinO9nBZH7ACLcBGAs/s1600/Tennants_Gold_Label_3.jpg)
It’s great to have recipes for some of the notable beers of the post-war period. Like Tennant’s Gold Label.
Gold Label is interesting for several reasons. It was the first pale Barley Wine, for a start. But one that became so popular, that for quite a while I thought colour was the main difference between Old Ale and Barley Wine. Old Ale dark, Barley Wine pale.
It was also aged in wood for around a year at this point. Which tells me that there was almost certainly some Brettanomyces character to the end product. That also probably knocked the FG down by a few points.
Finally, it’s much stronger than most beers brewed in the 1950s. There were only a handful of beers of a similar strength. Things like Barclay’s Russian Stout and Benskins Colne Spring Ale.
It’s not a particularly complicated recipe: pale malt, flaked maize and sugar. There’s quite a lot of the latter two, presumably in order to keep the colour pale. And it helps the rate of attenuation, which is pretty high for a beer of this strength.
The hopping is pretty heavy and there’s a long boil, which, in combination, leave the finished beer at over 70 calculated IBUs.
1956 Tennant's Gold Label
pale malt
14.75 lb
67.82%
enzymic malt
0.25 lb
1.15%
flaked maize
4.00 lb
18.39%
No. 1 invert sugar
2.75 lb
12.64%
Fuggles 230 mins
2.50 oz
Goldings 230 mins
0.75 oz
Goldings 60 mins
3.25 oz
Hallertau dry hops
0.67 oz
OG
1103.5
FG
1020
ABV
11.05
Apparent attenuation
80.68%
IBU
72
SRM
9
Mash at
147º F
Sparge at
165º F
Boil time
230 minutes
pitching temp
56º F
Yeast
Wyeast 1099 Whitbread ale
More... (http://barclayperkins.blogspot.com/2018/06/lets-brew-wednesday-1956-tennants-gold.html)