The next Pale Ale from Mew Langton is a very special beer. It’s described in their price list thus “as supplied to Her Majesty's Household”. Osborne House being Queen Victoria’s summer residence on the Isle of Wight.
I’ve learnt to be sceptical of the claims of brewery adverts. But this is something I don’t think they could lie about. There would have been repercussions.
Not much to the grist again. There’s a lot more pale malt and a lot less sugar. And the latter is No. 1 rather than No. 2. Which is what you would expect in a classy Pale Ale. And what could be classier than a beer for Queen Victoria?
No underlet, this time. Just a single infusion mash and three sparges.
All Kent hops, most from the 1883 harvest along with a few from 1884. For a Pale Ale of this strength, it’s not that heavily hopped at just 12 lbs per quarter (336 lbs) of malt.
| 1884 Mew Langton Osborne Pale Ale | ||
| pale malt | 12.25 lb | 90.74% |
| No. 1 invert sugar | 1.25 lb | 9.26% |
| Fuggles 90 mins | 2.00 oz | |
| Fuggles 60 mins | 2.00 oz | |
| Fuggles 30 mins | 2.00 oz | |
| Goldings dry hops | 0.75 oz | |
| OG | 1062 | |
| FG | 1019 | |
| ABV | 5.69 | |
| Apparent attenuation | 69.35% | |
| IBU | 64 | |
| SRM | 8 | |
| Mash at | 148º F | |
| Sparge at | 180º F | |
| Boil time | 90 minutes | |
| pitching temp | 63º F | |
| Yeast | Wyeast 1275 Thames Valley ale | |
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1 comment:
I wonder what yeast they used that created this low attenuation with the low mashing temperature and stil some sugar. With the other beers of their brewery, attenuation barely gets into the range you would nowadays easily get, and that with 25%+ sugar.
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