Compared to a London Ordinary Bitter of the time, it’s rather on the weak side. They would weigh in at 1045-1048º and 4.5% ABV. While the Cairnes version, with its poor rate of attenuation, wasn’t much over 3% ABV.
Like the black beers, there’s only one type of malt. Irish pale malt, to be precise. In addition, there’s a small quantity of “flakes”, which I’ve assumed to be flaked maize. Though it could also have been flaked rice.
The brewing record is also fairly vague about the sugar, which is simply described as “saccharum”. My guess is that it was some type of invert sugar. I’ve plumped or No. 2 invert. I suppose it could have been one of the other inverts. There’s also a tiny amount of caramel for colour correction.
One again, there are two types of English hops, both from the 1922 harvest.
| 1923 Cairnes Bitter Ale | ||
| pale malt | 7.50 lb | 84.75% |
| flaked maize | 0.67 lb | 7.57% |
| No. 2 invert sugar | 0.67 lb | 7.57% |
| caramel 1000 SRM | 0.01 lb | 0.11% |
| Fuggles 120 mins | 1.00 oz | |
| Fuggles 60 mins | 1.00 oz | |
| Goldings 30 mins | 1.00 oz | |
| Goldings dry hops | 0.25 oz | |
| OG | 1040 | |
| FG | 1016 | |
| ABV | 3.18 | |
| Apparent attenuation | 60.00% | |
| IBU | 38 | |
| SRM | 6.5 | |
| Mash at | 147.5º F | |
| After underlet | 156º F | |
| Sparge at | 168º F | |
| Boil time | 120 minutes | |
| pitching temp | 58.25º F | |
| Yeast | Wyeast 1084 Irish ale | |
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