As this time I'm publishing a serious style specification for Pale Ale. But according to the system mentioned in yest another post. That is, split up across time. In this case 1880 to 1914.And I've further subdivided it by region. I considered simply classifying it as England. Then remembered how different beers were in London and, say, Southwold.
London is good. Because I have examples from numerous breweries. From the brewing records and analyses, it's obvious that the London brewers made beers which were roughly similar. Their X Ales were much the same. And so were their Pale Ales.
Making my life simple. Which is one of the thing I value most. A nice simple life, filled with archives and numbers.
Here's my stab at defining London Pale Ale. Not that many of you will be in a position to mark my homework.
I'm not sure what it was ordered as down the pub. Most likely, simply Bitter.
I haven't listed all the types of hops which were used at some point. Just the most commonly-used ones.In general, they tended to be the best varieties and fresh.
The best quality pale malt was used. Mostly made from English 2-row barley, sometimes accompanied by 6-row Californian. No other type of malt was used. Definitely not crystal.
As they were going for as pale a colour as possible, the sugar was mostly No. 1 invert, or something similar. Rice was more popular in the first decade or so of the period. After that, it was maize all the way. Not everyone used adjuncts, just most. There were those who never acquired the habit, such as Whitbread.
Hopping was heavy in both copper and cask. It would need all those hops as the chances are, especially in the 19th century, they were brewed as Stock Pale Ales, aged for up to 12 months in trade casks. Hence some Brettanomyces character is acceptable.
|1880 - 1914 London PA (Best Bitter)|
|SRM||5 - 8|
|flaked rice or maize||10-15%|
If you find this stuff interesting I can write some more guidelines. Either horizontally or vertically.