Only three elements to the grist: pale malt, No. 2 invert and dextro-maltose. The base malt being half from Californian and half from English barley. Bit boring, aren’t they, these Fremlin recipes?
Just two types of copper hops, both English from the 1897 harvest. With half added in the middle of the boil.
This looks like a semi-Stock Pale Ale to me with a couple of months of secondary conditioning.
| 1897 Fremlin BA L | ||
| pale malt | 8.00 lb | 74.42% |
| No. 2 invert sugar | 2.75 lb | 25.58% |
| Fuggles 120 mins | 1.33 oz | |
| Goldings 90 mins | 2.67 oz | |
| Goldings 60 mins | 1.33 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1055 | |
| FG | 1015.5 | |
| ABV | 5.23 | |
| Apparent attenuation | 71.82% | |
| IBU | 67 | |
| SRM | 10.5 | |
| Mash at | 149º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 58º F | |
| Yeast | Wyeast 1099 Whitbread ale | |
Posts
No comments:
Post a Comment