Which, as you should have noticed by now, means slightly stronger and more heavily hopped than the standard version. This beer is no exception.
No adjuncts this time around. Just base malt (half made from English barley and half from Californian) and two types of sugar. As usual, No. 2 invert and dextro-maltose. Which I’ve consolidated into just No. 2.
Only two types of hops here. Both English from the 1897 season.
With both a relatively high gravity and level of hopping, I’m sure this was aged. Nine to twelve months is my guess.
| 1897 Fremlin PA L | ||
| pale malt | 8.50 lb | 72.34% |
| No. 2 invert sugar | 3.25 lb | 27.66% |
| Fuggles 120 mins | 1.50 oz | |
| Goldings 90 mins | 3.00 oz | |
| Goldings 60 mins | 1.50 oz | |
| Goldings dry hops | 1.25 oz | |
| OG | 1061 | |
| FG | 1019 | |
| ABV | 5.56 | |
| Apparent attenuation | 68.85% | |
| IBU | 79 | |
| SRM | 11.5 | |
| Mash at | 147º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 57º F | |
| Yeast | Wyeast 1099 Whitbread ale | |
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