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27-06-2018, 08:54
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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





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