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15-12-2021, 09:00
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/12/lets-brew-wednesday-1909-whitbread-pa.html)
https://blogger.googleusercontent.com/img/a/AVvXsEj3aOsFSSpqEqhrtzJJ7Ph9GvKgbT9v6LCrPgGwzMsX5b VjwzlLjTo5L94i5mMOLt6RyBhC2vd2YZ0oOUuq-Py1vJ3IgvRKC5qSfctzjgYprG9v_b2EU3siSlmTkk4DVaNergv-gbQM7UWUqpfYat2OfhAMnZL7rtYXgYiqDPxAV3QscObiTAmQIK Bo=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEj3aOsFSSpqEqhrtzJJ7Ph9GvKgbT9v6LCrPgGwzMsX5b VjwzlLjTo5L94i5mMOLt6RyBhC2vd2YZ0oOUuq-Py1vJ3IgvRKC5qSfctzjgYprG9v_b2EU3siSlmTkk4DVaNergv-gbQM7UWUqpfYat2OfhAMnZL7rtYXgYiqDPxAV3QscObiTAmQIK Bo=s540)
Here we are just before the great cataclysm of WW I. And Whitbread’s flagship Pale Ale is as muscular as ever, even a bit stronger than in 1881.
The grist is near identical 80% base malt, 20% sugar. Though in this later version, the malt is split between 25% pale malt (made from Smyrna barley) and 75% of the classier PA malt. As usual. Whitbread couldn’t be arsed to record the type of sugar, leaving me to guess No. 1 invert.
One major change, which isn’t immediately apparent is a lowering of the hopping rate. Down from 15 lbs per quarter (336 lbs) of malt to just 9 lbs. Unsurprisingly, this has a considerable impact on the calculated bitterness level, dropping from 94 IBU to 61.5 IBU. Three types of East Kent hops from the 1908 season graced the copper. Goldings seems a fair enough guess as to the variety.
As this was probably still a Stock Ale, aged for many months, the true FG would have been considerably lower than the racking gravity listed in the table.
1909 Whitbread PA
pale malt
10.25 lb
80.39%
no. 1 sugar
2.50 lb
19.61%
Goldings 90 mins
1.75 oz
Goldings 60 mins
1.75 oz
Goldings 30 mins
1.75 oz
Goldings dry hops
0.50 oz
OG
1062.7
FG
1019
ABV
5.78
Apparent attenuation
69.70%
IBU
61.5
SRM
8
Mash at
151º F
Sparge at
165º F
Boil time
105 minutes
pitching temp
59º F
Yeast
Wyeast 1099 Whitbread ale
More... (http://barclayperkins.blogspot.com/2021/12/lets-brew-wednesday-1909-whitbread-pa.html)
https://blogger.googleusercontent.com/img/a/AVvXsEj3aOsFSSpqEqhrtzJJ7Ph9GvKgbT9v6LCrPgGwzMsX5b VjwzlLjTo5L94i5mMOLt6RyBhC2vd2YZ0oOUuq-Py1vJ3IgvRKC5qSfctzjgYprG9v_b2EU3siSlmTkk4DVaNergv-gbQM7UWUqpfYat2OfhAMnZL7rtYXgYiqDPxAV3QscObiTAmQIK Bo=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEj3aOsFSSpqEqhrtzJJ7Ph9GvKgbT9v6LCrPgGwzMsX5b VjwzlLjTo5L94i5mMOLt6RyBhC2vd2YZ0oOUuq-Py1vJ3IgvRKC5qSfctzjgYprG9v_b2EU3siSlmTkk4DVaNergv-gbQM7UWUqpfYat2OfhAMnZL7rtYXgYiqDPxAV3QscObiTAmQIK Bo=s540)
Here we are just before the great cataclysm of WW I. And Whitbread’s flagship Pale Ale is as muscular as ever, even a bit stronger than in 1881.
The grist is near identical 80% base malt, 20% sugar. Though in this later version, the malt is split between 25% pale malt (made from Smyrna barley) and 75% of the classier PA malt. As usual. Whitbread couldn’t be arsed to record the type of sugar, leaving me to guess No. 1 invert.
One major change, which isn’t immediately apparent is a lowering of the hopping rate. Down from 15 lbs per quarter (336 lbs) of malt to just 9 lbs. Unsurprisingly, this has a considerable impact on the calculated bitterness level, dropping from 94 IBU to 61.5 IBU. Three types of East Kent hops from the 1908 season graced the copper. Goldings seems a fair enough guess as to the variety.
As this was probably still a Stock Ale, aged for many months, the true FG would have been considerably lower than the racking gravity listed in the table.
1909 Whitbread PA
pale malt
10.25 lb
80.39%
no. 1 sugar
2.50 lb
19.61%
Goldings 90 mins
1.75 oz
Goldings 60 mins
1.75 oz
Goldings 30 mins
1.75 oz
Goldings dry hops
0.50 oz
OG
1062.7
FG
1019
ABV
5.78
Apparent attenuation
69.70%
IBU
61.5
SRM
8
Mash at
151º F
Sparge at
165º F
Boil time
105 minutes
pitching temp
59º F
Yeast
Wyeast 1099 Whitbread ale
More... (http://barclayperkins.blogspot.com/2021/12/lets-brew-wednesday-1909-whitbread-pa.html)