This and the above 50/- were members of a five-way parti-gyle. Along with and 80/-, 100/- and 54/- M. Quite an interesting mix.
Not much more I can say about this beer. Other than that it looks like another beer for sharing with the kiddies while eating your tea.
All three of these beers are very weak for the late 19th century. You only really see beers of this strength in Scotland and more rural parts of England.
1885 Thomas Usher 60/- B | ||
pale malt | 2.75 lb | 33.33% |
Munich malt | 4.50 lb | 54.55% |
No. 2 invert sugar | 1.00 lb | 12.12% |
Cluster 120 min | 1.25 oz | |
Strisselspalt 30 min | 0.75 oz | |
Goldings dry hops | 0.25 oz | |
OG | 1040 | |
FG | 1015 | |
ABV | 3.31 | |
Apparent attenuation | 62.50% | |
IBU | 35 | |
SRM | 8.5 | |
Mash at | 150º F | |
Sparge at | 175º F | |
Boil time | 120 minutes | |
pitching temp | 59º F | |
Yeast | WLP028 Edinburgh Ale |
...or your breakfast!
ReplyDeleteI just brewed a 60/- for May (Mild month). A little darker with some malts they wouldn't have used, but I'm quite enjoying it reading this post.
ReplyDeleteMunich is just a stand-in for high dry malt, like in the English recipes?
Anonymous,
ReplyDeleteyes. Munich for high-dried.