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 | |
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1 comment:
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.
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