Tuesday 25 October 2016

Session IPA

There's a reason for this. Which will become apparent later, but which I'm too sick to be arsed with telling you.


If you're wondering why I've used a Pale Ale label, it's because that's what it was sold as after a certain point.


1909 Whitbread PA
pale malt 10.25 lb 80.39%
no. 1 sugar 2.50 lb 19.61%
Goldings 90 mins 1.75 oz
Goldings 60 mins 1.75 oz
Goldings 30 mins 1.75 oz
Goldings dry hops 0.50 oz
OG 1062.7
FG 1019
ABV 5.78
Apparent attenuation 69.70%
IBU 61.5
SRM 8
Mash at 151º F
Sparge at 165º F
Boil time 105 minutes
pitching temp 59º F
Yeast Wyeast 1099 Whitbread ale





1924 Whitbread IPA
pale malt 6.00 lb 82.76%
no. 1 sugar 1.25 lb 17.24%
Fuggles 90 mins 1.00 oz
Fuggles 60 mins 1.25 oz
Goldings 30 mins 1.25 oz
Goldings dry hops 0.25 oz
OG 1035
FG 1007
ABV 3.70
Apparent attenuation 80.00%
IBU 51
SRM 5
Mash at 153º F
Sparge at 165º F
Boil time 90 minutes
pitching temp 60º F
Yeast Wyeast 1099 Whitbread ale


1944 Whitbread IPA
pale malt 5.75 lb 82.14%
crystal malt 60L 0.75 lb 10.71%
no. 1 sugar 0.50 lb 7.14%
Fuggles 75 mins 0.75 oz
Fuggles 60 mins 0.75 oz
Goldings 20 mins 0.75 oz
Goldings dry hops 0.25 oz
OG 1031
FG 1005.5
ABV 3.37
Apparent attenuation 82.26%
IBU 31
SRM 7
Mash at 150º F
Sparge at 165º F
Boil time 75 minutes
pitching temp 64º F
Yeast Wyeast 1099 Whitbread ale

No comments: