The recipe hasn’t changed a bunch sine 1923. A touch more sugar, a touch less maize. That’s about it for changes. At least as far as the grist goes. The hopping is a completely other matter.
Because that’s totally different. Whereas the earlier beer had all English hops, here they’re a combination of US West Coast and Yugoslavian. Given the quantities used, this must have led to an appreciable difference in flavour. Though the changes, were spread over time. First going to English and Oregon and only several years later to Oregon and Styrian.
The Oregon hops were from the 1933 harvest. While the Styrians are from 1932 and 1933.
| 1935 Cairnes Cairnes Ale | ||
| pale malt | 9.75 lb | 86.44% |
| flaked maize | 0.50 lb | 4.43% |
| No. 2 invert sugar | 1.00 lb | 8.87% |
| caramel 1000 SRM | 0.03 lb | 0.27% |
| Cluster 120 mins | 1.00 oz | |
| Cluster 90 mins | 1.00 oz | |
| Styrian Goldings 60 mins | 1.00 oz | |
| Styrian Goldings 30 mins | 1.00 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1052 | |
| FG | 1012.5 | |
| ABV | 5.23 | |
| Apparent attenuation | 75.96% | |
| IBU | 66 | |
| SRM | 9 | |
| Mash at | 148.5º F | |
| After underlet | 155.5º F | |
| Sparge at | 168º F | |
| Boil time | 120 minutes | |
| pitching temp | 60.5º F | |
| Yeast | Wyeast 1084 Irish ale | |
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