For once, there’s more than a single malt. With the pale malt backed up by a small amount of high-dried malt. I’m not totally sure what it’s doing there. Possibly to provide some less-fermentable sugars for secondary conditioning.
At 16 lbs per quarter (336 lbs) of malt, the hopping rate is around double that of the other Pale Ales. Which is to be expected, assuming that this is a genuine export beer. Which would need the protection of extra hops.
Hallertau and Alsace hops, both from the 1884 harvest, were used in the copper.
My guess is that thus was aged for at least a year, both at the brewery and during shipment. During which the FG would have been lowered considerably.
| 1885 Thomas Usher Export PA | ||
| pale malt | 13.00 lb | 92.86% |
| Munich malt | 1.00 lb | 7.14% |
| Strisselspalt 150 min | 4.50 oz | |
| Hallertau 30 min | 4.50 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1060 | |
| FG | 1015 | |
| ABV | 5.95 | |
| Apparent attenuation | 75.00% | |
| IBU | 96 | |
| SRM | 5.5 | |
| Mash at | 152º F | |
| Sparge at | 175º F | |
| Boil time | 150 minutes | |
| pitching temp | 57.5º F | |
| Yeast | WLP028 Edinburgh Ale | |
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