Nothing is very different from in 1923. The recipe contains the same four elements: base malt, flaked maize, sugar and caramel. The only real change is that some of the base malt has been replaced by sugar.
The replacement of the English hops used in 1923 by higher-alpha acid North American and continental hops leaves the calculated bitterness a good bit higher at 49 IBU rather than 38 IBU. All of the hops were from the 1933 season.
| 1935 Cairnes Bitter Ale | ||
| pale malt | 6.75 lb | 84.06% |
| flaked maize | 0.50 lb | 6.23% |
| No. 2 invert sugar | 0.75 lb | 9.34% |
| caramel 1000 SRM | 0.03 lb | 0.37% |
| Cluster 120 mins | 0.67 oz | |
| Cluster 90 mins | 0.67 oz | |
| Styrian Goldings 60 mins | 0.67 oz | |
| Styrian Goldings 30 mins | 0.67 oz | |
| Goldings dry hops | 0.25 oz | |
| OG | 1037 | |
| FG | 1008 | |
| ABV | 3.84 | |
| Apparent attenuation | 78.38% | |
| IBU | 49 | |
| SRM | 8 | |
| Mash at | 147.5º F | |
| Sparge at | 168º F | |
| Boil time | 120 minutes | |
| pitching temp | 60.5º F | |
| Yeast | Wyeast 1084 Irish ale | |
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3 comments:
38 IBU to 29 IBU is quite the jump.
Oscar
Sorry to 49 IBU.
Oscar
Is that based on Alpha Acids recorded at that time or what you can expect from Americans such as Cluster nowadays?
AAs can change remarkably over a few decades. When I started brewing in OZ in the 1980s for example the Australian Pride of Ringwood was around 8% and it was a rule that an ounce in a 5 gallon brew was perfect.
Nowadays it's snuck up to 11% or more and if you follow old recipes it can become mouth puckering.
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