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02-06-2018, 07:18
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2018/06/lets-brew-1957-lees-export.html)
https://1.bp.blogspot.com/-e425m__woIQ/WxEw2MiV0NI/AAAAAAAAeyA/yKl0w-HiWxMMpPANydEuIogBR4FXqtxiACLcBGAs/s400/Lees_Export_Ale.jpg (https://1.bp.blogspot.com/-e425m__woIQ/WxEw2MiV0NI/AAAAAAAAeyA/yKl0w-HiWxMMpPANydEuIogBR4FXqtxiACLcBGAs/s1600/Lees_Export_Ale.jpg)
I've made my choice. I'm going with a strong Pale Ale from the 1950s.
I’m not sure when Lees first introduced Export, but I doubt it’s much earlier than when this beer was brewed. 29th May, if you’re interested.
What was this beer? A strong draught Bitter? A special bottled Pale Ale? No idea. One thing I’m pretty certain of: it wasn’t really exported. Lees was a small. Locally-oriented concern. They weren’t shipping beer outside the UK. I doubt it got much further than Manchester.
The FG is a total guess as the brewers at Lees couldn’t be arsed to note it down. All I know about the hops is that they were English and there’s no mention of dry hops in the brewing log. Quite a bit of guesswork, then.
As with all Lees beers, it contained a cocktail of sugars. Only three in this case: 0.5 invert, 1 C.W.A., 0.5 HX. I’ve substituted No. 2 invert.
All I know about the hops is that they were English from the 1956 and 1957 crop.
1957 Lees Export
pale malt
7.75 lb
70.45%
crystal malt 80 L
0.50 lb
4.55%
enzymic malt
0.25 lb
2.27%
flaked maize
0.75 lb
6.82%
No. 2 Invert
1.75 lb
15.91%
Fuggles 90 min
1.25 oz
Fuggles 30 min
1.00 oz
Goldings dry hops
0.50 oz
OG
1053
FG
1016
ABV
4.89
Apparent attenuation
69.81%
IBU
26
SRM
11
Mash at
148º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
60º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2018/06/lets-brew-1957-lees-export.html)
https://1.bp.blogspot.com/-e425m__woIQ/WxEw2MiV0NI/AAAAAAAAeyA/yKl0w-HiWxMMpPANydEuIogBR4FXqtxiACLcBGAs/s400/Lees_Export_Ale.jpg (https://1.bp.blogspot.com/-e425m__woIQ/WxEw2MiV0NI/AAAAAAAAeyA/yKl0w-HiWxMMpPANydEuIogBR4FXqtxiACLcBGAs/s1600/Lees_Export_Ale.jpg)
I've made my choice. I'm going with a strong Pale Ale from the 1950s.
I’m not sure when Lees first introduced Export, but I doubt it’s much earlier than when this beer was brewed. 29th May, if you’re interested.
What was this beer? A strong draught Bitter? A special bottled Pale Ale? No idea. One thing I’m pretty certain of: it wasn’t really exported. Lees was a small. Locally-oriented concern. They weren’t shipping beer outside the UK. I doubt it got much further than Manchester.
The FG is a total guess as the brewers at Lees couldn’t be arsed to note it down. All I know about the hops is that they were English and there’s no mention of dry hops in the brewing log. Quite a bit of guesswork, then.
As with all Lees beers, it contained a cocktail of sugars. Only three in this case: 0.5 invert, 1 C.W.A., 0.5 HX. I’ve substituted No. 2 invert.
All I know about the hops is that they were English from the 1956 and 1957 crop.
1957 Lees Export
pale malt
7.75 lb
70.45%
crystal malt 80 L
0.50 lb
4.55%
enzymic malt
0.25 lb
2.27%
flaked maize
0.75 lb
6.82%
No. 2 Invert
1.75 lb
15.91%
Fuggles 90 min
1.25 oz
Fuggles 30 min
1.00 oz
Goldings dry hops
0.50 oz
OG
1053
FG
1016
ABV
4.89
Apparent attenuation
69.81%
IBU
26
SRM
11
Mash at
148º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
60º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2018/06/lets-brew-1957-lees-export.html)