And now we move onto our second gravity tree, this time for Pale Ales. Of which there are four.
Kicking off with B. Which I assume stands for “Bitter”. It’s pretty low gravity for a 19th-century Pale Ale. A Light Bitter, really. I would say that it’s the equivalent of an AK. Except that Rose has an AK in their range. A beer next up the strength tree trunk.
Beautifully simple is how I would describe the grist. Just base malt, flaked rice and sucrose. There were three types of pale malt, two made from English barley and one from foreign. Which, as you’re probably aware by now, was pretty standard.
Three types of hops, too. Two English, Worcester from the 1895 harvest and Kent from 1894. Both of which I’ve interpreted as Fuggles. Along with Hallertau from 1894.
As a Light Bitter, this wouldn’t have been aged. As is obvious from the gravity and hopping rate.
| 1895 Rose B | ||
| pale malt | 9.00 lb | 85.71% |
| flaked rice | 1.00 lb | 9.52% |
| white sugar | 0.50 lb | 4.76% |
| Fuggles 135 mins | 0.75 oz | |
| Fuggles 60 mins | 0.75 oz | |
| Hallertau 30 mins | 0.75 oz | |
| Hallertau dry hops | 0.25 oz | |
| OG | 1046 | |
| FG | 1013 | |
| ABV | 4.37 | |
| Apparent attenuation | 71.74% | |
| IBU | 29 | |
| SRM | 4 | |
| Mash at | 154º F | |
| Sparge at | 175º F | |
| Boil time | 125 minutes | |
| pitching temp | 59º F | |
| Yeast | Wyeast 1469 West Yorkshire Ale Timothy Taylor | |
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