The batches were pretty small. Around a dozen barrels, compared to 50 barrels for other beers. And it wasn’t brewed as often, either. Clearly the market for it was quite small. I’m guessing mostly – or totally – consumed at home. I don’t think pubs would usually sell a beer this weak in the 19th century.
It has the same achingly simple recipe as X. Just one type of base malt. Along with two types of hops, Californian and East Kent, both from the 1891 season.
Given its low gravity, this would have been drunk within a few days of racking.
| 1893 Cannon Table | ||
| pale malt | 5.75 lb | 100.00% |
| Cluster 90 min | 0.625 oz | |
| Goldings 30 min | 0.625 oz | |
| OG | 1025 | |
| FG | 1007 | |
| ABV | 2.38 | |
| Apparent attenuation | 72.00% | |
| IBU | 23 | |
| SRM | 3 | |
| Mash at | 153º F | |
| Sparge at | 165º F | |
| Boil time | 90 minutes | |
| pitching temp | 62º F | |
| Yeast | Wyeast 1099 Whitbread ale | |
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