Light Dinner Ale was their second Pale Ale with a gravity under 1050º. This has a gravity more typical of an AK. While their own version of that style was a good bit weaker. Good that they were getting drinkers used to this strength of Pale Ale. They’d be seeing a lot more of them after WW I.
Note that Russell didn’t do any parti-gyling. All their beers were brewed single-gyle. Allowing them to vary the recipes between their Pale Ales. Which is exactly what they did. Here there’s around a third less invert sugar than in their AK, replaced by base malt. The tiny amount of caramel leaving it with the same colour as its weaker sibling.
A slightly higher hopping was also possible. 8 lbs per quarter (336 lbs) of malt rather than the 7.5 lbs of AK. Leaving the bitterness a fair bit higher.
The same hops were used: English from the 1908 and 1910 seasons.
|1911 Russell Light Dinner Ale|
|pale malt||7.75 lb||79.32%|
|flaked maize||0.75 lb||7.68%|
|No. 1 invert sugar||1.25 lb||12.79%|
|caramel 1000 SRM||0.02 lb||0.20%|
|Fuggles 90 mins||1.00 oz|
|Fuggles 60 mins||1.00 oz|
|Fuggles 30 mins||1.00 oz|
|Goldings dry hops||0.50 oz|
|Mash at||149º F|
|Sparge at||168º F|
|Boil time||90 minutes|
|pitching temp||59º F|
|Yeast||Wyeast 1768 English Special Bitter|