Slightly weaker than full-strength PA is what I’m calling Semi-Stock Pale Ale. That was a real thing, being a weaker type aged for only 3 months rather than the 12 months of the stock version. I’m not sure if that was really the case with these beers. It’s a convenient label rather than anything else.
Whatever you call it, this type of beer was the second-class type of Pale ale. Around 5º lower in gravity than the first-class type. As you would expect, the alcohol content is also lower, by about 0.5% ABV.
Even more scaled-down is the hopping. Down 13% in terms of per quarter (336 lbs) per quarter and 22% per barrel. It’s safe to assume that the bitterness levels would have been lower. You’ll find this confirmed in the recipe section. For example, I calculated Barclays PA 75 IBU and XLK 56 IBU.
|London Semi-Stock Pale Ale 1880 - 1899|
|Year||Brewer||Beer||OG||FG||ABV||App. Atten-uation||lbs hops/ qtr||hops lb/brl|
|Barclay Perkins brewing records held at the London Metropolitan Archives, document numbers ACC/2305/1/593, ACC/2305/1/584.|
|Fullers brewing records held at the brewery.|
|Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/055, LMA/4453/D/01/056, LMA/4453/D/01/061.|