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 | |
| OG | 1046 | |
| FG | 1011 | |
| ABV | 4.63 | |
| Apparent attenuation | 76.09% | |
| IBU | 36 | |
| SRM | 7 | |
| Mash at | 149º F | |
| Sparge at | 168º F | |
| Boil time | 90 minutes | |
| pitching temp | 59º F | |
| Yeast | Wyeast 1768 English Special Bitter | |
It could easily be a modern bitter
ReplyDeleteWas this all destined for bottling (a take-home "carry-out" - as the name suggests) and therefore "sparkling", or was some casked for serving in a pub?
ReplyDeletePeeBee,
ReplyDeleteat this point, probably both, but possibly only bottled.