OK, so it’s called Imperial. What sort of style does that mean that it is? And it’s effing strong. My guess would be Barley Wine. Though I’m not sure how the brewery would have classified it. Possibly, just simply as a Strong Ale.
The grist is simpler than for their other beers, consisting of just two elements, base malt and No. 1 invert sugar. The latter, for once, specifically named in the brewing record. A small percentage of the malt was made from foreign barley, the rest from English. That’s about the only complication in the recipe.
The two types of English hops were pretty fresh, both coming from the 1911 harvest. This beer was brewed in February,
I can’t imagine that Imperial was sold without ageing. Most likely, quite a bit. A minimum of twelve months, I reckon. In the company of Brettanomyces, obviously.
| 1912 Russell Imperial | ||
| pale malt | 21.25 lb | 90.43% |
| No. 1 invert sugar | 2.25 lb | 9.57% |
| Fuggles 150 mins | 3.50 oz | |
| Fuggles 60 mins | 3.50 oz | |
| Fuggles 30 mins | 3.50 oz | |
| Goldings dry hops | 1.50 oz | |
| OG | 1109 | |
| FG | 1030 | |
| ABV | 10.45 | |
| Apparent attenuation | 72.48% | |
| IBU | 89 | |
| SRM | 9.5 | |
| Mash at | 156º F | |
| Sparge at | 168º F | |
| Boil time | 150 minutes | |
| pitching temp | 56º F | |
| Yeast | Wyeast 1768 English Special Bitter | |
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