The recipe isn’t quite the same as BB’s. As the cane sugar is replaced by No. 2 invert. Along with a smaller amount of dextro-maltose. For which I’ve substituted more No. 2 invert. Two types of base malt, one from Californian and one from English barley.
Four types of copper hops and another four of dry hops. English, from the 1896 and 1897 harvests.
I’m really unsure as to whether this was aged or not. I suspect not. I think that honour was reserved for the London subvariant.
| 1897 Fremlin BA | ||
| pale malt | 7.25 lb | 69.05% |
| flaked barley | 1.00 lb | 9.52% |
| No. 2 invert sugar | 2.25 lb | 21.43% |
| Fuggles 105 mins | 1.25 oz | |
| Goldings 60 mins | 1.25 oz | |
| Goldings 30 mins | 1.25 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1052 | |
| FG | 1015 | |
| ABV | 4.89 | |
| Apparent attenuation | 71.15% | |
| IBU | 46 | |
| SRM | 9 | |
| Mash at | 150º F | |
| Sparge at | 170º F | |
| Boil time | 105 minutes | |
| pitching temp | 58º F | |
| Yeast | Wyeast 1099 Whitbread ale | |
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