There’s nothing unusual about the recipe, which is simply pale malt, flaked maize and invert sugar. Rather a lot of the last, making up not far short of 20% of the grist. The pale malt was split 50-50 between English and foreign barley.
A tiny amount of a second type of sugar was employed, something described as “Kendall”. The quantity is so small – a mere 12 lbs – that it could only be some sort of caramel.
Two types of hops were flung into the copper, both from the same grower, the only difference being their age. A third were from the 1908 harvest, the other two-thirds from 1910.
|1911 Russell AK|
|pale malt||6.50 lb||76.47%|
|flaked maize||0.50 lb||5.88%|
|No. 1 invert sugar||1.50 lb||17.65%|
|Fuggles 105 mins||1.25 oz|
|Fuggles 30 mins||1.00 oz|
|Goldings dry hops||0.50 oz|
|Mash at||150º F|
|Sparge at||168º F|
|Boil time||105 minutes|
|pitching temp||59º F|
|Yeast||Wyeast 1469 West Yorkshire Ale Timothy Taylor|