In the Southwest of England, where Eldridge Pope’s home of Dorchester lay, there was a local Bitter variety. A very weak one, sometimes called Boy’s Bitter. Often filling the gravity slot once occupied by Mild, which was becoming rare in the region.
With its low rate of hopping, crystal malt and an ordinary degree of attenuation, I’m guessing this came over as maltily sweet.
Nothing very odd in the grist. Other than the wheat flour, That’s a bit strange. Especially in that amount. Pale and crystal are the only malts. Plus some sugar, of course. They weren’t going to leave that out.
Lots of hops. Four types of English and one of Styrian. All undated. And with no clue as to their variety was.
|1981 Eldridge Pope Dorchester Bitter|
|pale malt||5.00 lb||73.10%|
|crystal malt 60 L||0.67 lb||9.80%|
|wheat flour||0.50 lb||7.31%|
|No. 2 invert sugar||0.67 lb||9.80%|
|Styrian Goldings 75 min||0.125 oz|
|Fuggles 75 min||0.33 oz|
|Fuggles 60 min||0.33 oz|
|Goldings 30 min||0.33 oz|
|Mash at||153º F|
|Sparge at||165º F|
|Boil time||75 minutes|
|pitching temp||62.5º F|
|Yeast||WLP099 Super High Gravity Thomas Hardy|