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03-03-2023, 07:26
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/03/tetley-cask-bitter-specifications-part.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0b0ecpPRjvVoIJ2CgwYYf6q2rEw0Qw1LJFlGoLz44wk Zy9h9imCg6sDPRy2gTVaVVs74eMyHl3AQgAzjfqj7MQURA_ug0 mOqYIsklEyr_q4SdeOUFNoe3DNYo_huT5x38Y7wZeqWH4_kp3Z DDrOgTpFl6sszH3gO_4nJCmI3aHSTTR7FNR4iuI7wv/s320/Tetleys_Bitter_Ale_2.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0b0ecpPRjvVoIJ2CgwYYf6q2rEw0Qw1LJFlGoLz44wk Zy9h9imCg6sDPRy2gTVaVVs74eMyHl3AQgAzjfqj7MQURA_ug0 mOqYIsklEyr_q4SdeOUFNoe3DNYo_huT5x38Y7wZeqWH4_kp3Z DDrOgTpFl6sszH3gO_4nJCmI3aHSTTR7FNR4iuI7wv/s487/Tetleys_Bitter_Ale_2.JPG)
As you read this, I should be sitting on Ipanema beach, sipping on a caipirinha. Or three. Or four. Don't pity me, I should survive.
On a more prosaic note, stuff from the Tetley's specifications manual again. Quite likely stuff that might be of interest to someone other than a technician.
Because today we'll be looking at the recipe and production process. The sort of stuff that's a lot more accessible that different forms of nitrogen and their relevance.
First a look at the grist. Which is pretty simple. You might have twigged this from the fact that the malt specifications only include two types: ale and lager. There are only five elements. Three of them types of sugar and another an adjunct.
Here we go:
3. EXTRACT DERIVATION (%)
a) White Malt
75 - 80
b) Torrified Barley
5 - 10
c) T3000 or LPW
10 - 15
d) S.G.T.
e) Caramel
Small, variable
Source:
Tetley Beer and Malt Specifications, 1985, beer page 3.
Interesting that the base is described white malt and not standard pale malt. The question is: why? Because they were after a really pale colour? Then why add caramel? I suppose to hit exactly the colour that they wanted.
The torrified barley I assume is there to help head retention. Which was really good on both Tetley's Mild and Bitter. Though being served through an economiser probably helped.
A search on the sugar types - T3000, LPW and S.G.T. - didn't turn up anything. Leaving me totally in the dark as to what they might be. Nothing very dark, I'm sure, given the pale colour of the finished beer.
Next, we'll look at the brewing liquor:
5. LIQUOR
a) Source
Town/Borehole Mixture (2 : 1 Ratio)
b) Treatment
H2SO4, Auto-Injection (Variable)
c) Filtration (borehole only)
Sand filtered but not chlorinated
Source:
Tetley Beer and Malt Specifications, 1985, beer page 3.
I'm slightly surprised that they were still using well water at this late a point. Albeit only one third of the total. Even odder is the treatment with sulphuric acid. I assume that it's some form of Burtonisation, aiming to get sulphur into the water.
That's enough for today. Mashing next time.
More... (http://barclayperkins.blogspot.com/2023/03/tetley-cask-bitter-specifications-part.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0b0ecpPRjvVoIJ2CgwYYf6q2rEw0Qw1LJFlGoLz44wk Zy9h9imCg6sDPRy2gTVaVVs74eMyHl3AQgAzjfqj7MQURA_ug0 mOqYIsklEyr_q4SdeOUFNoe3DNYo_huT5x38Y7wZeqWH4_kp3Z DDrOgTpFl6sszH3gO_4nJCmI3aHSTTR7FNR4iuI7wv/s320/Tetleys_Bitter_Ale_2.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0b0ecpPRjvVoIJ2CgwYYf6q2rEw0Qw1LJFlGoLz44wk Zy9h9imCg6sDPRy2gTVaVVs74eMyHl3AQgAzjfqj7MQURA_ug0 mOqYIsklEyr_q4SdeOUFNoe3DNYo_huT5x38Y7wZeqWH4_kp3Z DDrOgTpFl6sszH3gO_4nJCmI3aHSTTR7FNR4iuI7wv/s487/Tetleys_Bitter_Ale_2.JPG)
As you read this, I should be sitting on Ipanema beach, sipping on a caipirinha. Or three. Or four. Don't pity me, I should survive.
On a more prosaic note, stuff from the Tetley's specifications manual again. Quite likely stuff that might be of interest to someone other than a technician.
Because today we'll be looking at the recipe and production process. The sort of stuff that's a lot more accessible that different forms of nitrogen and their relevance.
First a look at the grist. Which is pretty simple. You might have twigged this from the fact that the malt specifications only include two types: ale and lager. There are only five elements. Three of them types of sugar and another an adjunct.
Here we go:
3. EXTRACT DERIVATION (%)
a) White Malt
75 - 80
b) Torrified Barley
5 - 10
c) T3000 or LPW
10 - 15
d) S.G.T.
e) Caramel
Small, variable
Source:
Tetley Beer and Malt Specifications, 1985, beer page 3.
Interesting that the base is described white malt and not standard pale malt. The question is: why? Because they were after a really pale colour? Then why add caramel? I suppose to hit exactly the colour that they wanted.
The torrified barley I assume is there to help head retention. Which was really good on both Tetley's Mild and Bitter. Though being served through an economiser probably helped.
A search on the sugar types - T3000, LPW and S.G.T. - didn't turn up anything. Leaving me totally in the dark as to what they might be. Nothing very dark, I'm sure, given the pale colour of the finished beer.
Next, we'll look at the brewing liquor:
5. LIQUOR
a) Source
Town/Borehole Mixture (2 : 1 Ratio)
b) Treatment
H2SO4, Auto-Injection (Variable)
c) Filtration (borehole only)
Sand filtered but not chlorinated
Source:
Tetley Beer and Malt Specifications, 1985, beer page 3.
I'm slightly surprised that they were still using well water at this late a point. Albeit only one third of the total. Even odder is the treatment with sulphuric acid. I assume that it's some form of Burtonisation, aiming to get sulphur into the water.
That's enough for today. Mashing next time.
More... (http://barclayperkins.blogspot.com/2023/03/tetley-cask-bitter-specifications-part.html)