All pale malt in the grist. Three different types, made from Californian, Hungarian and Scottish barley. Increasing amounts of foreign barley was a trend at Usher as the century drew to a close. At times to such a point that there was no UK barley at all in some beers.
The hopping rate was pretty heavy at 15 lbs per quarter (336 lbs). Which you can see reflected in the calculated bitterness of over 100 IBU. The three-hour boil also helps in that respect.
What about the hops themselves? They were an even split of Kent and Hallertau. The vintage isn’t specified in this particular brewing record, but in others nearby it’s given as 1887 for both types.
Was this beer aged? Given the heavy hopping, I think that it probably was. I’m guessing semi-stock, so around 3 months. Which would have reduced the FG somewhat from that listed in the recipe below.
| 1888 Thomas Usher Export | ||
| pale malt | 12.50 lb | 100.00% |
| Fuggles 180 min | 4.50 oz | |
| Hallertau 30 min | 4.50 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1054 | |
| FG | 1012 | |
| ABV | 5.56 | |
| Apparent attenuation | 77.78% | |
| IBU | 102 | |
| SRM | 5 | |
| Mash at | 153º F | |
| Sparge at | 170º F | |
| Boil time | 180 minutes | |
| pitching temp | 58º F | |
| Yeast | WLP028 Edinburgh Ale | |
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