The history of Tetley Mild during WW II is an odd one. Introduced early in the war to replace the three Milds that they had brewed before the war. What’s strange is that, introduced at 1032º, by 1944 the OG had risen to 1034º. An increase in gravity is the last thing I would expect to see in the later war years.
The grist is, however, clearly showing the effect of the war. Pre-war, Tetley used grits in some of their cheaper beers. By late 1941, this had been replaced by flaked rice. Which in turn was replaced by flaked oats in 1943. In 1944 this was supplemented by flaked barley, which was a universally used adjunct by the end of the war. Flaked barley continued to be a common ingredient until the early 1950s when flaked maize became easily obtainable.
The malt and adjuncts were complemented by three types of sugar: E.R.C., Barbados and G & S caramel. As I haven’t the slightest idea what E.R.C. was, I’ve substituted No. 1 invert. I’ve no idea how accurate this is.
As was usual by this point in the war, all the hops were English: Kent from the 1940 (kept in a cold store) and 1942 harvests plus Sussex from 1941. All quite old and none at all from the most recent season.
|1944 Tetley Mild|
|pale malt||5.25 lb||69.91%|
|flaked oats||1.00 lb||13.32%|
|flaked barley||0.25 lb||3.33%|
|No. 1 invert sugar||0.67 lb||8.92%|
|brown sugar||0.25 lb||3.33%|
|caramel 2000 SRM||0.09 lb||1.20%|
|Fuggles 120 mins||0.25 oz|
|Fuggles 90 mins||0.25 oz|
|Fuggles 30 mins||0.25 oz|
|Mash at||151º F|
|Sparge at||165º F|
|Boil time||120 minutes|
|pitching temp||63º F|
|Yeast||Wyeast 1469 West Yorkshire Ale|
Many, many more recipes (though not this particular one) are available in some of my recent books:
Like Armistice!, for example.
Recipes, recipes, recipes: