Yesterday I returned to going through the Cairnes brewing records. I'd forgotten just how much fun it is. (None at all. Other than satisfaction when it's finished.) I've now got to 1943. Lots more Cairnes recipes to come.
Parti-gyled with Bitter Ale was this beer. Which is what I’m calling it. It’s in the IP column, though on some pages it’s been scribbled out and replaced by an “S” or “No. 1”. Given that it’s parti-gyled with Bitter Ale, it is, effectively, a strong Pale Ale.
At 1055º, it looks very much like a London 8d per pint Bitter. One of the strongest draught beers in the capital. I’m not sure it which format this beer was sold. It may have been either draught, bottled or both.
Not much new to say about the recipe, obviously. As it’s the same as the Bitter recipe. With just more of everything.
The hopping is pretty heavy, at 10 lbs per quarter (336 lbs) of malt. Leaving the (calculated) bitterness at an impressive 47 IBU.
| 1923 Cairnes Strong Ale | ||
| pale malt | 10.50 lb | 86.35% |
| flaked maize | 0.825 lb | 6.78% |
| No. 2 invert sugar | 0.825 lb | 6.78% |
| caramel 1000 SRM | 0.01 lb | 0.08% |
| Fuggles 120 mins | 1.50 oz | |
| Fuggles 60 mins | 1.25 oz | |
| Goldings 30 mins | 1.25 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1055 | |
| FG | 1014 | |
| ABV | 5.42 | |
| Apparent attenuation | 74.55% | |
| IBU | 47 | |
| SRM | 7.5 | |
| Mash at | 147.5º F | |
| After underlet | 156º F | |
| Sparge at | 168º F | |
| Boil time | 120 minutes | |
| pitching temp | 59.000º F | |
| Yeast | Wyeast 1084 Irish ale | |
I'm a bit surprised it's as strong as it is,1943 was a pretty grim time, although I guess grain supplies from the US and Canada were on the upswing.
ReplyDeleteAnonymous this recipe is from 1923, Ron meant he has up to 1943 processed for the Cairnes records.
DeleteOscar
Looks rather modern, from hopping rates to ABV, could easily be a Special bitter from today.
ReplyDeleteOscar