At the bottom of the Pale Ale pile ay Eldridge Pope was BAK, which presumably stands for Bottling AK. Effectively, it was their Light Ale and was marketed as Crystal Ale.
Light certainly describes BAK well. It’s not quite 3% ABV and under 20 (calculated) IBUs.
There's nothing very exciting about the grist. It's fairly typical of post-war Light Bitter recipes, with pale malt, crystal malt and invert sugar doing most of the heavy lifting.Backed up by a little wheat flour and some malt extract.
Four types of hops were used: Kent (1962), Worcester (1962), Sussex (1962) and Styrian hops (1962). This beer was brewed in January 1964, meaning all the hops were a little more than one season old.
| 1964 Eldridge Pope BAK | ||
| pale malt | 4.75 lb | 73.08% |
| crystal malt 60 L | 0.50 lb | 7.69% |
| wheat flour | 0.33 lb | 5.08% |
| malt extract | 0.25 lb | 3.85% |
| No. 2 invert sugar | 0.67 lb | 10.31% |
| Styrian Goldings 90 mins | 0.13 oz | |
| Fuggles 90 min | 0.50 oz | |
| Goldings 30 min | 0.50 oz | |
| OG | 1030 | |
| FG | 1008 | |
| ABV | 2.91 | |
| Apparent attenuation | 73.33% | |
| IBU | 16 | |
| SRM | 7 | |
| Mash at | 148º F | |
| Sparge at | 160º F | |
| Boil time | 90 minutes | |
| pitching temp | 60º F | |
| Yeast | WLP099 Super High Gravity Thomas Hardy | |
Posts
3 comments:
I've never seen wheat flour in a recipe before. Would that have the same effect as flaked wheat?
Wheat flour? I probably just haven't been paying attention, but that's a new one to me.
Why flour vs whole grains? Seems like it would make the lauter an absolute nightmare...
I would also guess whole wheat flour, not white. That that would need to make a slurry first, otherwise it would be a doughball extravaganza
Post a Comment