Like the Mild Ales, the gravity has fallen a bit since 1890, down 4º. Though it’s still far stronger than their other standard beers. Then again. Both X and XX Ale were pretty weedy beers.
The only real change in the grist is the addition of some flaked maize. Other than that, it remains just base malt and No. 1 invert sugar. Though there were two types of base malt. Half was made from English barley and half from Californian. All malted in the UK, of course.
The hops are pretty diverse. Oregon from the 1911 harvest, two types of Kent from 1912 and Saaz, also from 1912. The dry hops were a combination of Saaz from 1912 and Hallertau from 1911.
My guess is that this was a semi-stock Pale Ale, aged for two or three months.
| 1913 Adnams PA | ||
| pale malt | 10.00 lb | 83.33% |
| flaked maize | 0.75 lb | 6.25% |
| No. 1 invert sugar | 1.25 lb | 10.42% |
| Cluster 165 mins | 1.00 oz | |
| Fuggles 60 mins | 1.00 oz | |
| Saaz 30 mins | 1.00 oz | |
| Hallertau dry hops | 0.67 oz | |
| Saaz dry hops | 0.33 oz | |
| OG | 1056 | |
| FG | 1011 | |
| ABV | 5.95 | |
| Apparent attenuation | 80.36% | |
| IBU | 41 | |
| SRM | 6 | |
| Mash at | 153º F | |
| Sparge at | 165º F | |
| Boil time | 165 minutes | |
| pitching temp | 60º F | |
| Yeast | WLP025 Southwold | |
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