Let's Brew - 1914 Crowley BBB

Strongest among Crowley’s Pale Ales was BBB, though it still wasn’t at the level of a Burton-brewed example.

Like all their beers, there’s nothing at all complicated about the grist, which is just pale malt and sugar. There’s not even any hidden complexity as there’s just one pale malt. And English one. It really is a dead simple recipe.

The hopping isn’t exactly complicated, either, just 1913 English and Oregon. The additions, as usual, are pure guesswork. Feel free to fiddle with them.

Having seen a price list, I would have guessed that B, BB and BBB were all parti-gyled together. But they weren’t. BB and BBB were always brewed single-gyle. This allowed them to have a different level of hopping for each. B had 7 lbs per quarter, BB 10 lbs and BBB 11 lbs. This is reflected in the much higher IBU rating of BBB. 

1914 Crowley BBB
pale malt	11.50 lb	93.88%
No. 2 invert sugar	0.75 lb	6.12%
Cluster 120 mins	1.25 oz
Fuggles 90 mins	1.25 oz
Fuggles 60 mins	1.00 oz
Fuggles 30 mins	1.00 oz
Goldings dry hops	0.50 oz
OG	1054
FG	1012
ABV	5.56
Apparent attenuation	77.78%
IBU	63
SRM	7
Mash at	153º F
Sparge at	160º F
Boil time	120 minutes
pitching temp	59º F
Yeast	Wyeast 1275 Thames Valley ale

The above is one of almost 300 recipes in this wonderful book.

There's also a Kindle version.