At the bottom end of the Pale Ales is, as you would expect, Light Ale. Though it isn’t so typical.
The colour is quite dark, though, as a lot of it depends on crystal malt, a paler type of crystal would reduce the colour quite a bit. Other than that bit of crystal, there’s only base malt. There’s also some flaked barley and sugar. The latter being WSI again. Which I’ve guessed is something like No. 2 invert.
Of course, this was only sold in bottled form. Light Ale being one of those bottled beers which was consumed in some volume in pubs. Most often mixed with draught Bitter. Though, with the advent of keg beer, fewer and fewer drinkers saw the need to mix bottled and draught.
No idea what the hops were. Fuggles seem a pretty safe bet.
| 1969 Fremlin Light Ale | ||
| pale malt | 5.50 lb | 77.57% |
| crystal malt 120 L | 0.33 lb | 4.65% |
| flaked barley | 0.50 lb | 7.05% |
| No. 2 invert sugar | 0.75 lb | 10.58% |
| caramel 500 SRM | 0.01 lb | 0.14% |
| Fuggles 90 mins | 1.50 oz | |
| Fuggles 30 mins | 1.50 oz | |
| OG | 1033 | |
| FG | 1007 | |
| ABV | 3.44 | |
| Apparent attenuation | 78.79% | |
| IBU | 38 | |
| SRM | 8.5 | |
| Mash at | 150º F | |
| Sparge at | 165º F | |
| Boil time | 90 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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4 comments:
How did mixing work? Did people buy it mixed at the bar, or did they get a partially filled glass that they mixed themselves, or something else?
I love crystal 120, usually from Crisp, but Baird's is also a nice malt.
I have been really enjoying all our 1970's recollections and themed posts. It's funny how little crystal malts, and how much adjunct is used in these beers. It's funny how much homebrewers knowledge and recipe building is based on assumption and conjecture than actual knowledge of the recipes themselves. Doing God's work Ron.
I do wonder what malts Sullivans red ale uses?
Oscar
Anonymous,
a half of draught Bitter polled into a pint glass, topped up by the punter from the half of Light Ale.
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