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09-11-2022, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/11/lets-brew-wednesday-1888-tetley-k.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAsUt3bzxf-oKKa-Emof9g84Jrg4CHD5bdniibpyHq8F8dYOUI9okLvcpV97oPaJa-hdPIWpBuKHPwBU47ZnRMuuPNlg8U18qXcJsEIVrSemNtPoL9tG Idof3-oLuk05XM1gok1hePVp9uLvTzAODPZd4iiBoEjMnG0ey8WSd0TN JNRdF9Oy2QX74u/s320/Tetleys_Dinner_Ale_1930.png (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAsUt3bzxf-oKKa-Emof9g84Jrg4CHD5bdniibpyHq8F8dYOUI9okLvcpV97oPaJa-hdPIWpBuKHPwBU47ZnRMuuPNlg8U18qXcJsEIVrSemNtPoL9tG Idof3-oLuk05XM1gok1hePVp9uLvTzAODPZd4iiBoEjMnG0ey8WSd0TN JNRdF9Oy2QX74u/s611/Tetleys_Dinner_Ale_1930.png)
Another beer which confused me for a long time is K. In my brewery log spreadsheet the style is still described as “?”. Though I’m now pretty certain that it’s a type of Pale Ale. A Light Dinner Ale or something similar. Or, on draught, Light Bitter.
I base that mostly on the hopping rate of 10 lbs per quarter (336 lbs) of malt. Considerably more than the 4.3 lbs per quarter of the Mild Ale of a similar strength.
There’s a relatively dull grist of just their two base malts, pale and mild. Not really anything more I can say about that.
As usual, Tetley kept all the complexity for the hopping. Where there are five different types: Kent from the 1887 crop, Worcester from 1886, 1887 and 1887, and Burgundy from 1887.
1888 Tetley K
pale malt
5.75 lb
50.00%
mild malt
5.75 lb
50.00%
Fuggles 120 mins
3.50 oz
Strisselspalt 120 mins
0.50 oz
Goldings dry hops
0.25 oz
OG
1049
FG
1014
ABV
4.63
Apparent attenuation
71.43%
IBU
54
SRM
5
Mash at
155º F
Sparge at
165º F
Boil time
120 minutes
pitching temp
65º F
Yeast
Wyeast 1469 West Yorkshire Ale Timothy Taylor
More... (http://barclayperkins.blogspot.com/2022/11/lets-brew-wednesday-1888-tetley-k.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAsUt3bzxf-oKKa-Emof9g84Jrg4CHD5bdniibpyHq8F8dYOUI9okLvcpV97oPaJa-hdPIWpBuKHPwBU47ZnRMuuPNlg8U18qXcJsEIVrSemNtPoL9tG Idof3-oLuk05XM1gok1hePVp9uLvTzAODPZd4iiBoEjMnG0ey8WSd0TN JNRdF9Oy2QX74u/s320/Tetleys_Dinner_Ale_1930.png (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAsUt3bzxf-oKKa-Emof9g84Jrg4CHD5bdniibpyHq8F8dYOUI9okLvcpV97oPaJa-hdPIWpBuKHPwBU47ZnRMuuPNlg8U18qXcJsEIVrSemNtPoL9tG Idof3-oLuk05XM1gok1hePVp9uLvTzAODPZd4iiBoEjMnG0ey8WSd0TN JNRdF9Oy2QX74u/s611/Tetleys_Dinner_Ale_1930.png)
Another beer which confused me for a long time is K. In my brewery log spreadsheet the style is still described as “?”. Though I’m now pretty certain that it’s a type of Pale Ale. A Light Dinner Ale or something similar. Or, on draught, Light Bitter.
I base that mostly on the hopping rate of 10 lbs per quarter (336 lbs) of malt. Considerably more than the 4.3 lbs per quarter of the Mild Ale of a similar strength.
There’s a relatively dull grist of just their two base malts, pale and mild. Not really anything more I can say about that.
As usual, Tetley kept all the complexity for the hopping. Where there are five different types: Kent from the 1887 crop, Worcester from 1886, 1887 and 1887, and Burgundy from 1887.
1888 Tetley K
pale malt
5.75 lb
50.00%
mild malt
5.75 lb
50.00%
Fuggles 120 mins
3.50 oz
Strisselspalt 120 mins
0.50 oz
Goldings dry hops
0.25 oz
OG
1049
FG
1014
ABV
4.63
Apparent attenuation
71.43%
IBU
54
SRM
5
Mash at
155º F
Sparge at
165º F
Boil time
120 minutes
pitching temp
65º F
Yeast
Wyeast 1469 West Yorkshire Ale Timothy Taylor
More... (http://barclayperkins.blogspot.com/2022/11/lets-brew-wednesday-1888-tetley-k.html)