With an OG of 1064º, it’s a full-strength Pale Ale. Though a not too great level of attenuation leaves it a shade under 6% ABV. That’s the racking gravity. I’m sure the real FG was lower.
There’s not a great deal to the recipe. Just two types of pale malt, one English, the other Middle Eastern. Along with some sugar which is only described as “Garton”. As they were a big invert sugar producer, I’ve guessed for No. 1. As I assume they were trying to keep the beer pale.
Interestingly, there are no adjuncts. By this time, most brewers had adopted adjuncts, usually in the form of flaked maize.
There were three types of copper hops: Hallertau from the 1892 harvest along with Kent from 1892 and 1886. It’s weird to see hops as old as that in a fancy Pale Ale. The dry hops were Kent from the 1892 season.
| 1893 Bentley IPA | ||
| pale malt | 9.75 lb | 77.23% |
| No. 1 invert sugar | 2.875 lb | 22.77% |
| Fuggles 110 mins | 2.50 oz | |
| Fuggles 90 mins | 2.50 oz | |
| Hallertau 30 mins | 2.50 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1064 | |
| FG | 1019 | |
| ABV | 5.95 | |
| Apparent attenuation | 70.31% | |
| IBU | 84 | |
| SRM | 8 | |
| Mash at | 152º F | |
| Sparge at | 170º F | |
| Boil time | 110 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1469 West Yorkshire Ale Timothy Taylor | |
No comments:
Post a Comment