This iteration of Lees Bitter is notable for being very unremarkable. If you get what I mean.
If you’ve been paying attention, you might have noticed the lack of crystal malt in many Bitters, as is the case here. It’s surprisingly recently that it became a standard element of Pale Ale grists.
Black malt is slightly unusual in a Bitter. The quantity is so small it’s clearly just to add a little colour. The No.2 invert in the recipe is my substitution for invert and CWA.
As the hops were all English, I’ve guessed Fuggles and Goldings. The chances are they were that, or something similar.
An underlet raised the mashing temperature to 149º F.
| 1948 Lees Bitter | ||
| pale malt | 7.00 lb | 86.63% |
| black malt | 0.08 lb | 0.99% |
| enzymic malt | 0.125 lb | 1.55% |
| glucose | 0.125 lb | 1.55% |
| No. 2 invert sugar | 0.75 lb | 9.28% |
| Fuggles 105 mins | 1.00 oz | |
| Goldings 30 mins | 1.00 oz | |
| Goldings dry hops | 0.25 oz | |
| OG | 1038 | |
| FG | 1010 | |
| ABV | 3.70 | |
| Apparent attenuation | 73.68% | |
| IBU | 26 | |
| SRM | 8 | |
| Mash at | 147º F | |
| Sparge at | 170º F | |
| Boil time | 105 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1318 London ale III (Boddingtons) | |
"you might have noticed the lack of crystal malt in many Bitters, as is the case here. It’s surprisingly recently that it became a standard element of Pale Ale grists."
ReplyDeleteI assume that's because the crystal is being added in an attempt to make modern malts taste as rich as Chevallier and other trad barley varieties?