As with most 19th-century beers, there’s not a great deal to the recipe. Just base malt, sugar and a dash of caramel. I’ve no real idea what the sugar was. No. 2 invert is my conservative guess. As there’s no indication whatsoever of its type in the brewing record, it could be anything.
Owing to a fairly sparse brewing record, there are lots of guesses. Like the FG, mashing temperature and boiling time.
The hopping rate is fairly robust, consisting of Kent and Bavarian hops. No age is given for the hops.
| 1890 Adnams XXXX | ||
| pale malt | 8.50 lb | 71.85% |
| No. 2 invert sugar | 3.25 lb | 27.47% |
| caramel 1000 SRM | 0.08 lb | 0.68% |
| Fuggles 90 mins | 3.00 oz | |
| Hallertau 90 mins | 0.75 oz | |
| OG | 1062 | |
| FG | 1016 | |
| ABV | 6.09 | |
| Apparent attenuation | 74.19% | |
| IBU | 43 | |
| SRM | 16 | |
| Mash at | 154º F | |
| Sparge at | 170º F | |
| Boil time | 90 minutes | |
| pitching temp | 59º F | |
| Yeast | WLP025 Southwold | |
Sweet ale is a fascinating term for mild ale.
ReplyDeleteOscar
Looking at some of your XXXX recipes from other breweries from that era, it looks like Adnams is quite a bit weaker. Was that just their preference, or was that a regional tendency?
ReplyDeleteAnonymous,
ReplyDeletebeers from rural locations tended to be weaker than those from cities, especially London.