And here’s the reason why I’m sure the preceding Osborne Pale Ale wasn’t aged. Because there was also a stock version of the beer.
How does it differ from the standard version? There’s about 50% more sugar in the grist. Not such a big deal. Though it does leave the colour a little darker.
As you’ve probably guessed, the biggest difference is in the hopping. Which is 16 lbs per quarter (336 lbs) of malt, compared to 12lbs in the standard version. Unsurprisingly, this leave the calculate bitterness level 50% higher.
A single infusion and three sparges were employed again.
A quarter of the hops are Farnhams from the 1884 harvest, the rest Kent from 1883.
This would have been aged, along with Brettanomyces, for at least 12 months.
| 1884 Mew Langton Stock Osborne Pale Ale | ||
| pale malt | 11.00 lb | 86.27% |
| No. 1 invert sugar | 1.75 lb | 13.73% |
| Fuggles 90 mins | 3.25 oz | |
| Fuggles 60 mins | 3.00 oz | |
| Goldings 30 mins | 2.25 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1061 | |
| FG | 1014 | |
| ABV | 6.22 | |
| Apparent attenuation | 77.05% | |
| IBU | 95 | |
| SRM | 7 | |
| Mash at | 150º F | |
| Sparge at | 175º F | |
| Boil time | 90 minutes | |
| pitching temp | 66º F | |
| Yeast | Wyeast 1275 Thames Valley ale | |
Mouth burning bitterness
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