I look back at some brewing records – mostly the totally handwritten ones – and think: “How the hell did I ever make any sense out of that?”
I had that in spades with the Devenish records. Luckily, I’d already transcribed most of the information years ago. And not really done anything with it until now.
Given its name, I think it’s fair to assume that it was meant to be aged. Which is why I’ve knocked the FG down from the racking gravity. A secondary fermentation – with Brettanomyces playing a leading role – would have slowly worked its way through the stuff Saccharomyces couldn’t handle.
The brewing record contains no details of the hops, other than the quantity. It’s not the most expansive of documents.
| 1856 Devenish Store Beer | ||
| mild malt | 18.75 lb | 100.00% |
| Goldings 60 mins | 2.75 oz | |
| Goldings 20 mins | 2.75 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1086 | |
| FG | 1020 | |
| ABV | 8.73 | |
| Apparent attenuation | 76.74% | |
| IBU | 45 | |
| SRM | 8 | |
| Mash at | 155º F | |
| Sparge at | 178º F | |
| Boil time | 60 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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