At 1031º, BPA (presumably standing for Bottled Pale Ale) was pretty typical for a Light Ale of the time. Not exactly heady stuff.
The recipe isn’t exactly what you’d call complicated. Just malt, a bit of sugar and a dash of malt extract. And a single, unspecified type of hop. Fuggles are just my guess. What isn’t a guess this time are the hop additions, which are handily noted in the log. The vast majority were added at the start of the boil.
The original mashing scheme was 20 minutes at 149º F, followed by an underlet and 1 hour 40 minutes at 152º F.
| 1953 Elgood BPA | ||
| pale malt | 6.00 lb | 88.89% |
| No. 2 invert sugar | 0.50 lb | 7.41% |
| malt extract | 0.25 lb | 3.70% |
| Fuggles 95 mins | 1.50 oz | |
| Fuggles 30 mins | 0.25 oz | |
| Fuggles hop back | 0.125 oz | |
| OG | 1031 | |
| FG | 1006.5 | |
| ABV | 3.24 | |
| Apparent attenuation | 79.03% | |
| IBU | 27 | |
| SRM | 5 | |
| Mash at | 152º F | |
| Sparge at | 167º F | |
| Boil time | 95 minutes | |
| pitching temp | 62º F | |
| Yeast | WLP025 Southwold | |
Newbie question alert, but why do we often see malt extract in these old recipes, Ron, do you know? I can't get my head around it. Unless it was a capacity thing; surely they could extract the sugars from malt more cost effectively than paying someone else to do it, then condense it down a bit and finally ship it to them? Or was it a stock ingredient that was chucked in if the OG looked a bit low? Can't of been for quality / taste purposes, surely?
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