It’s another pretty simple recipe. Though this time there are two types of pale malt, 75% Scottish and 25% Smyrna (modern day Turkey). Usher was still using a lot of malt made from Scottish barley. A decade later, many of their beers used no local barley at all. Instead, using malt made from barley sourced from all over the world.
No UK hops again. With them all sourced from what was (then) Germany: Hallertau and Alsace. Both from the 1884 harvest.
My guess is that this wasn’t aged at all. Just allowed to condition for a couple of weeks.
| 1885 Thomas Usher PA | ||
| pale malt | 12.50 lb | 100.00% |
| Strisselspalt 90 min | 2.75 oz | |
| Hallertau 30 min | 2.75 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1054 | |
| FG | 1015 | |
| ABV | 5.16 | |
| Apparent attenuation | 72.22% | |
| IBU | 58 | |
| SRM | 5 | |
| Mash at | 151º F | |
| Sparge at | 175º F | |
| Boil time | 90 minutes | |
| pitching temp | 58º F | |
| Yeast | WLP028 Edinburgh Ale | |
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