Let's Brew Wedesday - 1981 Eldridge Pope Dorchester Bitter

I've been pleasantly surprised by how many recipes I've been able to scrape up for "Keg!". 73 so far. Though I've had to stretch the timefram a little to include beers from the late 1960s and early 1980s. As in the case with this recipe.

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
OG	1033
FG	1009
ABV	3.18
Apparent attenuation	72.73%
IBU	16
SRM	8
Mash at	153º F
Sparge at	165º F
Boil time	75 minutes
pitching temp	62.5º F
Yeast	WLP099 Super High Gravity Thomas Hardy