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24-02-2023, 07:11
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/02/tetley-ale-malt-specifications-part-two.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5pNsCWIYqESNGx_UEi6mlkSM3rkydxYJg2X-6equA72t6_tDv41BXw9o4mqEVaNuG59BG3cOZUWPHZgL8chRbY mDfYOHQ8-R6_JFEKf4BMMdvFiaZJwgNmLMjCR3qEvheWmwTlkyR3Uh8AZN1 l-Kyk52017w_kihG8VUDyr6Hn4WlJuZy3dwPkA-/w400-h311/Castlemaine_XXXX_Lager.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5pNsCWIYqESNGx_UEi6mlkSM3rkydxYJg2X-6equA72t6_tDv41BXw9o4mqEVaNuG59BG3cOZUWPHZgL8chRbY mDfYOHQ8-R6_JFEKf4BMMdvFiaZJwgNmLMjCR3qEvheWmwTlkyR3Uh8AZN1 l-Kyk52017w_kihG8VUDyr6Hn4WlJuZy3dwPkA-/s255/Castlemaine_XXXX_Lager.jpg)
I'm going to try and explain what the hell those Ale malt specifications mean. Not an easy job, given my level of technical understanding is pretty limited.Of course, I was aware of the significance of the nitrogen content of malt. It's only when I started looking at what all these terms in the analysis meant that I got an inkling of just how complex it is. I still don't really understand it all. Or even much. Those of you lucky enough to have studied brewing properly will have to bear with me.
I'm going to repeat the table so you don't have to keep flicking backwards and forwards from one post to another.
It's wonderful getting hold of documents like this. If any of you have something similar from another brewery, I would love to see it. They go a couple of levels deeper than brewing records.
Enough of my waffle. Here's that lovely table again.
Tetley Ale malt specifications
1.1 Extract
282 brl°/336 lb (on dry)
301 l°/kg (on dry)
1.2 Fine coarse difference
2-7 brl°/226 lb.
1.3 Moisture
not more than 3.5%
1.4 Colour
5.5 ± 1.5° EBC
6.5 ± 1.5° EBC (Leeds)
4.5 ± 1.5° EBC (Castlemaine 4X)
1.5 Total N
1.60 ± 0.1% average
not more than 1.90% on individual samples
1.6 TSN (total soluble nitrogen)
0.60 ± 0.04% (Burton, Warrington)
0.58 ± 0.04% (Leeds, Romford) -
not more than 0.70% on individual samples.
0.65 ± 0.5% (Castlemaine 4X)
1.7 SNR (specific nitrification rate)
38 ± 2 (Burton, Warrington)
36 ± 2 (Leeds, Romford)
41 ± 2 (Castlemaine 4X)
1.8 FAN (free amino nitrogen)
180 ± 20mg/1 at 1048 0G
200 ± 20mg/1 at 1048 0G (Castlemaine 4X)
150 ± 20mg/1 at 1048 OG (Leeds)
1.9 Arsenic
not more than 0.5 mg/kg.
1.10 Lead
not more than 1.0 mg/kg.
1.11 Dust and Offal
not more than 2.0% (2.2 mm screen)
1.12 NDMA (N-Nitroso-dimethylamine)
not more than 5 μg/k
Source:
Tetley Beer and Malt Specifications, 1985, malt page 1.
Let's start at the beginning, with extract. Note that it's given per 336 lbs, that is, per quarter. I couldn't help but covert that into lbs per barrel. Which is 101.4 lbs per quarter. I'm pretty sure that this is the theoretical extract under lab conditions, not what could be achieved in the mash tun. Around 90 lbs or a little more per quarter was the highest actually achievable.
I'll skip over 1.2 and 1.3. The first, because I'm not quite sure what it means. And moisture, well, that's pretty obvious.
It's interesting that the colour specifications vary. It's fairly obvious why the malt for Castlemaine 4X, a Lager, would need to be paler. Less clear is why the Tetley brewery in Leeds allowed slightly darker malt that all Allied's other sites. Including the Tetley brewery in Warrington.
Now we get all the different types of nitrogen. Starting with TSN.
"Soluble nitrogen (% TSN): The amount of nitrogen in soluble form, expressed as a percentage of malt weight. The TSN parameters are used to calculate the soluble nitrogen ratio."
https://www.geterbrewed.com/blog/2017/08/23/how-to-read-malt-analysis/That's quite simple. Though it's not clear to me why a higher value was permitted in Castlemaine 4X.
I think that's enough for today. There's lots of technical stuff coming in the next post. Won't that be fun?
More... (http://barclayperkins.blogspot.com/2023/02/tetley-ale-malt-specifications-part-two.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5pNsCWIYqESNGx_UEi6mlkSM3rkydxYJg2X-6equA72t6_tDv41BXw9o4mqEVaNuG59BG3cOZUWPHZgL8chRbY mDfYOHQ8-R6_JFEKf4BMMdvFiaZJwgNmLMjCR3qEvheWmwTlkyR3Uh8AZN1 l-Kyk52017w_kihG8VUDyr6Hn4WlJuZy3dwPkA-/w400-h311/Castlemaine_XXXX_Lager.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5pNsCWIYqESNGx_UEi6mlkSM3rkydxYJg2X-6equA72t6_tDv41BXw9o4mqEVaNuG59BG3cOZUWPHZgL8chRbY mDfYOHQ8-R6_JFEKf4BMMdvFiaZJwgNmLMjCR3qEvheWmwTlkyR3Uh8AZN1 l-Kyk52017w_kihG8VUDyr6Hn4WlJuZy3dwPkA-/s255/Castlemaine_XXXX_Lager.jpg)
I'm going to try and explain what the hell those Ale malt specifications mean. Not an easy job, given my level of technical understanding is pretty limited.Of course, I was aware of the significance of the nitrogen content of malt. It's only when I started looking at what all these terms in the analysis meant that I got an inkling of just how complex it is. I still don't really understand it all. Or even much. Those of you lucky enough to have studied brewing properly will have to bear with me.
I'm going to repeat the table so you don't have to keep flicking backwards and forwards from one post to another.
It's wonderful getting hold of documents like this. If any of you have something similar from another brewery, I would love to see it. They go a couple of levels deeper than brewing records.
Enough of my waffle. Here's that lovely table again.
Tetley Ale malt specifications
1.1 Extract
282 brl°/336 lb (on dry)
301 l°/kg (on dry)
1.2 Fine coarse difference
2-7 brl°/226 lb.
1.3 Moisture
not more than 3.5%
1.4 Colour
5.5 ± 1.5° EBC
6.5 ± 1.5° EBC (Leeds)
4.5 ± 1.5° EBC (Castlemaine 4X)
1.5 Total N
1.60 ± 0.1% average
not more than 1.90% on individual samples
1.6 TSN (total soluble nitrogen)
0.60 ± 0.04% (Burton, Warrington)
0.58 ± 0.04% (Leeds, Romford) -
not more than 0.70% on individual samples.
0.65 ± 0.5% (Castlemaine 4X)
1.7 SNR (specific nitrification rate)
38 ± 2 (Burton, Warrington)
36 ± 2 (Leeds, Romford)
41 ± 2 (Castlemaine 4X)
1.8 FAN (free amino nitrogen)
180 ± 20mg/1 at 1048 0G
200 ± 20mg/1 at 1048 0G (Castlemaine 4X)
150 ± 20mg/1 at 1048 OG (Leeds)
1.9 Arsenic
not more than 0.5 mg/kg.
1.10 Lead
not more than 1.0 mg/kg.
1.11 Dust and Offal
not more than 2.0% (2.2 mm screen)
1.12 NDMA (N-Nitroso-dimethylamine)
not more than 5 μg/k
Source:
Tetley Beer and Malt Specifications, 1985, malt page 1.
Let's start at the beginning, with extract. Note that it's given per 336 lbs, that is, per quarter. I couldn't help but covert that into lbs per barrel. Which is 101.4 lbs per quarter. I'm pretty sure that this is the theoretical extract under lab conditions, not what could be achieved in the mash tun. Around 90 lbs or a little more per quarter was the highest actually achievable.
I'll skip over 1.2 and 1.3. The first, because I'm not quite sure what it means. And moisture, well, that's pretty obvious.
It's interesting that the colour specifications vary. It's fairly obvious why the malt for Castlemaine 4X, a Lager, would need to be paler. Less clear is why the Tetley brewery in Leeds allowed slightly darker malt that all Allied's other sites. Including the Tetley brewery in Warrington.
Now we get all the different types of nitrogen. Starting with TSN.
"Soluble nitrogen (% TSN): The amount of nitrogen in soluble form, expressed as a percentage of malt weight. The TSN parameters are used to calculate the soluble nitrogen ratio."
https://www.geterbrewed.com/blog/2017/08/23/how-to-read-malt-analysis/That's quite simple. Though it's not clear to me why a higher value was permitted in Castlemaine 4X.
I think that's enough for today. There's lots of technical stuff coming in the next post. Won't that be fun?
More... (http://barclayperkins.blogspot.com/2023/02/tetley-ale-malt-specifications-part-two.html)