It’s pretty weak for the 19th century. Even for a Light Bitter, which would usually be at least 1045º. In a price list from 1897, the weakest Pale Ale is described as “No. 5 Light Family Pale Ale”. I assume that’s what this is. Costing 1s per gallon or 2s 6d per dozen pint bottles. Which seems a little pricey for a beer of this strength. 10d per gallon would be more reasonable.
Not much to the recipe. Three types of base malt, one from Chilean and two from English barley. Along with a little flaked barley. All pretty dull. There are also two types of sugar: dextro-maltose and “cane”. For the former, I’ve substituted No. 2 invert, the latter, raw cane sugar.
No fewer than seven types of English hops were used in the copper. From the 1896 and 1897 harvests. Plus two more types from the 1897 season as dry hops. The quantities of dry hops aren’t given in the brewing records. But they do appear in the totals. And average over 8 oz per barrel – over 1 oz for batches the size of this recipe.
No way this was aged.
| 1897 Fremlin H | ||
| pale malt | 5.75 lb | 71.88% |
| flaked barley | 0.50 lb | 6.25% |
| raw cane sugar | 1.75 lb | 21.88% |
| Fuggles 105 mins | 1.00 oz | |
| Goldings 60 mins | 1.00 oz | |
| Goldings 30 mins | 1.00 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1040 | |
| FG | 1010.5 | |
| ABV | 3.90 | |
| Apparent attenuation | 73.75% | |
| IBU | 40 | |
| SRM | 3 | |
| Mash at | 150º F | |
| Sparge at | 170º F | |
| Boil time | 105 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1099 Whitbread ale | |
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