The grist is very simple, consisting of just base malt and a single type of sugar. The latter being listed as laevulose, an older word for fructose. The percentage is even higher than in AK, coming to about a third of the total.
There were equal quantities of two types of hops: Kent from the 1879 harvest and Hampshire from 1880. Kent hops from the 1880 season were used as dry hops.
The big question is: was this a Stock Pale Ale? I’m not sure, to be honest. It’s pretty heavily hopped, at 12 lbs per quarter of malt. But not too crazily hopped. And I know that it was racked into barrels, kilderkins and firkins. I wouldn’t expect a Stock Pale Ale to be put into a cask as small as a firkin. My guess id that it wasn’t a Stock beer. Perhaps it was semi-Stock and aged three months or so.
| 1880 Chapman PA | ||
| pale malt | 7.50 lb | 68.18% |
| fructose | 3.50 lb | 31.82% |
| Fuggles 90 mins | 3.50 oz | |
| Goldings 30 mins | 3.50 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1059 | |
| FG | 1009 | |
| ABV | 6.61 | |
| Apparent attenuation | 84.75% | |
| IBU | 77 | |
| SRM | 8 | |
| Mash at | 148º F | |
| Sparge at | 168º F | |
| Boil time | 90 minutes | |
| pitching temp | 57º F | |
| Yeast | WLP023 Burton Ale | |
Posts
No comments:
Post a Comment