It has a pretty decent gravity. Not quite a full-strength Pale Ale though. It’s a few degrees light for that. But also highly-attenuated, leaving it 6.5% ABV.
It’s another very simple recipe. With only a single type of malt. Hard to spin many words out of that. Dum-dee-dum. Let’s move on.
A whole two types of hops, both Worcester. From the 1892 and 1893 harvests.
My guess is that it was a semi-stock beer. Aged for maybe three months.
| 1893 Cannon KK | ||
| pale malt | 13.50 lb | 100.00% |
| Goldings 90 min | 2.25 oz | |
| Goldings 30 min | 2.25 oz | |
| Goldings dry hops | 0.25 oz | |
| OG | 1058 | |
| FG | 1009 | |
| ABV | 6.48 | |
| Apparent attenuation | 84.48% | |
| IBU | 58 | |
| SRM | 5 | |
| Mash at | 151º F | |
| Sparge at | 164º F | |
| Boil time | 90 minutes | |
| pitching temp | 58º F | |
| Yeast | Wyeast 1099 Whitbread ale | |
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