At a touch over 1050º, it’s not exactly strong by the standards of the day. The strongest Pale Ale at Barclay Perkins, for example, had a gravity of 1060º. Even their Mild Ale was stronger at 1054º.
The hopping was also far lighter than in Barclay Perkins PA. A mere 5 lbs per quarter of malt (336 lbs) compared to 13 lbs in the London beer. That results in the very low for the time: just 28 (calculated) IBU.
I’m not going to get into a discussion of the recipe, as this was parti-gyled with the two beers above.
Considering it was the strongest of the set, a surprisingly large percentage of PI was brewed. In this particular parti-gyle equal quantities of all three beers were produced. But in others, up to half the volume was in the form of PI.
| 1906 Drybrough PI | ||
| pale malt | 8.50 lb | 74.76% |
| flaked rice | 1.00 lb | 8.80% |
| flaked maize | 0.67 lb | 5.89% |
| No. 1 invert sugar | 0.50 lb | 4.40% |
| No. 2 invert sugar | 0.67 lb | 5.89% |
| Caramel 500 SRM | 0.03 lb | 0.26% |
| Fuggles 120 mins | 0.75 oz | |
| Fuggles 90 mins | 0.75 oz | |
| Goldings 30 mins | 0.75 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1051 | |
| FG | 1018 | |
| ABV | 4.37 | |
| Apparent attenuation | 64.71% | |
| IBU | 28 | |
| SRM | 7.5 | |
| Mash at | 148º F | |
| Sparge at | 168º F | |
| Boil time | 120 minutes | |
| pitching temp | 61º F | |
| Yeast | WLP028 Edinburgh Ale | |
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