This particular example was a member of the parti-gyle which included the 80/- above. Not much to discuss about the recipe, them. Other than to remark that the black malt was added in the copper rather than the mash tun. Which is interesting. Barclay Perkins would add some of the black malt used in their Stouts to the copper, but not all of it.
Despite the strength, I don’t think that this was aged at all. Mostly based on the low level of hopping, which isn’t enough to form protection during ageing.
| 1885 Thomas Usher 100/- | ||
| pale malt | 15.25 lb | 89.44% |
| black malt | 0.30 lb | 1.76% |
| No. 2 invert sugar | 1.50 lb | 8.80% |
| Cluster 120 min | 1.50 oz | |
| Strisselspalt 30 min | 1.50 oz | |
| Goldings dry hops | 0.25 oz | |
| OG | 1078 | |
| FG | 1032 | |
| ABV | 6.09 | |
| Apparent attenuation | 58.97% | |
| IBU | 25 | |
| SRM | 17 | |
| Mash at | 151º F | |
| Sparge at | 175º F | |
| Boil time | 120 minutes | |
| pitching temp | 60º F | |
| Yeast | WLP028 Edinburgh Ale | |
Posts
No comments:
Post a Comment