The recipe is very similar to Mild Beer. The only real difference being the use of No. 2 rather than No. 3 invert. The hopping is a little heavier, but that is rather cancelled out by a quarter of the hops being spent. Leaving the level of bitterness around the same. Resulting in beers that are pretty much the same, other than the colour.
The hops themselves were two squiggles again and I’ve had to guess what types they were.
No ageing for this baby as it is a classic Light Bitter. And by definition a Running Beer.
| 1884 W.E. & J. Rigden AK | ||
| pale malt | 6.00 lb | 61.54% |
| flaked maize | 1.50 lb | 15.38% |
| No. 2 invert sugar | 2.25 lb | 23.08% |
| Fuggles 120 mins | 1.25 oz | |
| Goldings 60 mins | 1.25 oz | |
| Goldings 30 mins | 1.25 oz | |
| Goldings dry hops | 0.25 oz | |
| OG | 1050 | |
| FG | 1013 | |
| ABV | 4.89 | |
| Apparent attenuation | 74.00% | |
| IBU | 50 | |
| SRM | 9 | |
| Mash at | 151º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 59.5º F | |
| Yeast | Wyeast 1099 Whitbread ale | |
Ron, have you ever found anything that explains the reasoning behind using spent hops? It doesn’t really seem like a money saver, the spent hops would probably have to be cleaned of trub before reusing adding to labor costs and I kind of doubt they would change the character of the finished beer in an perceptible way. It would make sense to me if they used spent dry hops which would still have most of their bitter qualities, but I just can’t wrap my head around reusing boiled hops. I realize that labor was cheaper then, but it still seems like an unhelpful pain in the ass to me.
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