This is a pretty typical example: light, in both senses of the word. A pretty high degree of attenuation must have left it pretty dry. As well as a relatively high, for the OG, alcohol content.
I am struggling to see how this differs from X in any significant way. Slightly lower OG, slightly higher hopping rate. Hardly enough for them to be in different styles.
Excitement on the recipe front. There are two whole malts. One unnamed, the other called “Queen St.”. That being the address of the brewery, I assume that they malted it themselves.
Two types of hops, both Worcester, one from 1892 and one from 1893.
No ageing.
| 1893 Cannon AK 10d | ||
| pale malt | 10.50 lb | 100.00% |
| Goldings 90 min | 1.33 oz | |
| Goldings 30 min | 1.33 oz | |
| Goldings dry hops | 0.25 oz | |
| OG | 1045 | |
| FG | 1007 | |
| ABV | 5.03 | |
| Apparent attenuation | 84.44% | |
| IBU | 34 | |
| SRM | 4 | |
| Mash at | 153º F | |
| Sparge at | 165º F | |
| Boil time | 90 minutes | |
| pitching temp | 58º F | |
| Yeast | Wyeast 1099 Whitbread ale | |
Posts
No comments:
Post a Comment