I’m not sure when Lees first introduced Export, but I doubt it’s much earlier than when this beer was brewed. 29th May, if you’re interested.
What was this beer? A strong draught Bitter? A special bottled Pale Ale? No idea. One thing I’m pretty certain of: it wasn’t really exported. Lees was a small. Locally-oriented concern. They weren’t shipping beer outside the UK. I doubt it got much further than Manchester.
The FG is a total guess as the brewers at Lees couldn’t be arsed to note it down. All I know about the hops is that they were English and there’s no mention of dry hops in the brewing log. Quite a bit of guesswork, then.
As with all Lees beers, it contained a cocktail of sugars. Only three in this case: 0.5 invert, 1 C.W.A., 0.5 HX. I’ve substituted No. 2 invert.
All I know about the hops is that they were English from the 1956 and 1957 crop.
| 1957 Lees Export | ||
| pale malt | 7.75 lb | 70.45% |
| crystal malt 80 L | 0.50 lb | 4.55% |
| enzymic malt | 0.25 lb | 2.27% |
| flaked maize | 0.75 lb | 6.82% |
| No. 2 Invert | 1.75 lb | 15.91% |
| Fuggles 90 min | 1.25 oz | |
| Fuggles 30 min | 1.00 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1053 | |
| FG | 1016 | |
| ABV | 4.89 | |
| Apparent attenuation | 69.81% | |
| IBU | 26 | |
| SRM | 11 | |
| Mash at | 148º F | |
| Sparge at | 170º F | |
| Boil time | 90 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1318 London ale III (Boddingtons) | |
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