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Shut up about Barclay Perkins - Let's Brew Wednesday - 1956 Tennant's Gold Label
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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 |
|
More...
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