There’s a little more black malt in this one, but otherwise it’s much the same recipe as the single-gyle 60/-. But with more oomph. Lot’s more oomph. Enough oomph to get you intoxicating after fewer than a dozen pints.
Though due to the rubbish degree of attenuation, it’s only a little over 5% ABV. You’d expect a beer of this gravity to be at least 6.5% ABV.
1948 Drybrough Burns Ale | ||
pale malt | 11.25 lb | 70.87% |
enzymic malt | 1.75 lb | 11.02% |
black malt | 0.125 lb | 0.79% |
flaked barley | 1.50 lb | 9.45% |
malt extract | 0.25 lb | 1.57% |
No. 2 invert sugar | 1.00 lb | 6.30% |
Fuggles 90 min | 1.25 oz | |
Goldings 30 min | 1.25 oz | |
Goldings dry hops | 1.00 oz | |
OG | 1070 | |
FG | 1031 | |
ABV | 5.16 | |
Apparent attenuation | 55.71% | |
IBU | 24 | |
SRM | 12 | |
Mash at | 145º F | |
Sparge at | 165º F | |
Boil time | 90 minutes | |
pitching temp | 60º F | |
Yeast | WLP028 Edinburgh Ale |
You can find this recipe, along with literally hundreds of others, in my post-WW II British brewing:
http://www.lulu.com/content/paperback-book/austerity/23181344
1 comment:
How did they achieve the crazy attenuation? Boil isn't long, mash temp is reasonable.
Were they using Bernard's yeast at the time? Does it have lower attenuation than WLP028(Mcewans?) Is it available somewhere?
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