As with the other Pale Ales from Rose, there’s not a great deal to the grist. Just base malt, flaked rice and sugar. Once again, with around a quarter of the malt made from foreign barley, the rest from English.
Two types of sugar, No. 1 invert and something just described as “White”, which I’ve interpreted as sucrose. Combined with the pale malt, all this basically colourless sugar leaves the beer with a very light shade. Just 5 SRM. Which is extremely pale for a beer of this gravity.
As always with Rose, there are three types of hops, Kent, Worcester and Hallertau, all from the 1895 harvest. As were the Hallertau dry hops.
My guess is that this was a semi-Stock beer, aged for three months or so.
| 1895 Rose PA | ||
| pale malt | 10.25 lb | 84.85% |
| flaked rice | 0.75 lb | 6.21% |
| No. 1 invert sugar | 0.75 lb | 6.21% |
| white sugar | 0.33 lb | 2.73% |
| Fuggles 130 mins | 1.50 oz | |
| Fuggles 60 mins | 1.50 oz | |
| Hallertau 30 mins | 1.50 oz | |
| Hallertau dry hops | 0.50 oz | |
| OG | 1055 | |
| FG | 1015 | |
| ABV | 5.29 | |
| Apparent attenuation | 72.73% | |
| IBU | 55 | |
| SRM | 5 | |
| Mash at | 154º F | |
| Sparge at | 175º F | |
| Boil time | 145 minutes | |
| pitching temp | 58º F | |
| Yeast | Wyeast 1469 West Yorkshire Ale Timothy Taylor | |
Posts
8 comments:
Why use such an insignificant quantity of sugar?
I think that the malt mix was perhaps an attempt to maintain beer flavour continuity at a time when barley came from many different sources.
From what I've heard barley came from outside sources fairly consistently but it was all malted in England.
Interesting to see people still claim that bitter needs to be always darker to be bitter.
Oscar
I understand that Bitter was a term coined to describe Pale Ale on draught. At the time, Mild was pale as well so the two could not be distinguished by eye.
Young's Bitter was sold in their pubs but brewery records do not mention it. And the same beer sold in bottles was always labelled Pale Ale.
And I understand that Pale Ale simply means brewed from Pale Malt rather than the colour of the drink.Black Pale Ale was certainly brewed in the 1870s.
Wasn't "black pale ale" a joke referring to stouts from Burton-on-Trent, which because of the water mineral profile were quite thin and dry compared to the full-bodied London stouts?
Originally mild ale had a higher OG than pale ale and was brewed with normal pale malt as opposed to the very pale "pale ale malt" so certainly the two styles would have been distinguished by the eye. I think the reason for brewers manipulating the colour of mild in the late 19th century was in order to retain that visible difference even as the gravities dropped. (As well as making up for loss of colour due to adjuncts.)
Isn't a basic stout just more or less a pale ale with a bit of roasted barley chucked in?
Pale ale is ale that uses pale malt and is hoppier.
Oscar
Post a Comment