As you can see in the table, that gravity was around 1060º. Which wasn’t particularly strong by the standards of the day. Averaging over 13 lbs per quarter (336 lbs) of malt, the hopping is very robust. As you would expect of a beer which would need to survive a long period of ageing.
Talking of ageing, that would have included a secondary Brettanomyces fermentation. Which would have greatly increased the degree of attenuation to 85% or more. Boosting the ABV to more like 7%.
These were expensive beers, using top-quality ingredients and taking a long time to produce. Hence, they sold in very modest quantities. For example, in 1881, Whitbread brewed a mere 9,088 barrels of PA, out of a total of 465,423 barrels.
|London 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/2305/1/584 and ACC/2305/1/588.|
|Fullers brewing records held at the brewery.|
|Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/047, LMA/4453/D/01/051, LMA/4453/D/01/056, LMA/4453/D/01/061.|