It’s weaker than their Mild Ale, which was pretty typical for a Light Bitter, which is what this is. Despite its fairly modest gravity, a very high degree of attenuation leaves it not far short of 6% ABV.
There’s not a lot going on in the grist, which consists of just base malt and sugar. Two types of the latter, though there was only a tiny amount of No. 1 invert. The vast majority being in the form of No. 2 invert. I’m not sure what the point was in using such a small amount of No. 1. Especially as it cost quite a bit more than No. 2 – 17 shillings a hundredweight compared to 15 shillings.
A fairly simple mashing scheme was employed: a single infusion, followed by three sparges, all at 175º F.
The hops were mostly Kent, with rather smaller quantities of American and Bavarian. All coming from the 1883 crop.
| 1884 Mew Langton Family Pale Ale | ||
| pale malt | 9.25 lb | 87.06% |
| No. 1 invert sugar | 0.125 lb | 1.18% |
| No. 2 invert sugar | 1.25 lb | 11.76% |
| Cluster 90 mins | 0.75 oz | |
| Hallertau 90 mins | 0.75 oz | |
| Fuggles 60 mins | 1.25 oz | |
| Fuggles 30 mins | 1.25 oz | |
| Goldings dry hops | 0.25 oz | |
| OG | 1050 | |
| FG | 1005.5 | |
| ABV | 5.89 | |
| Apparent attenuation | 89.00% | |
| IBU | 53 | |
| SRM | 7.5 | |
| Mash at | 148º F | |
| Sparge at | 175º F | |
| Boil time | 90 minutes | |
| pitching temp | 62º F | |
| Yeast | Wyeast 1275 Thames Valley ale | |
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1 comment:
Ron. A family ale in more ways than one. The AK family, yes? I reckon the original record is destined for bottling. The small proportion of number one invert, added post-fermentation, is just right for achieving 1.6 volumes of CO2 bottle pressure at 18 degrees C. I'll give it a go on that basis.
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