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29-09-2022, 07:25
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https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVR0iXpP3Ym6VwJj5Vkk4k82AnXOXO9EnTDBHXkTc5ZC-LnnUOrLjy4znUDCEXRUZ_iPhNMNKAKI11hHza64d8njAle0AVL 0Z2W6IVJhmDsAarl3N7I0QDetjDxViIdadwpmdtKmr5vDxD3O2 OrLmQ4Ml14_HNslD1zZ_7TFY2bU1gSP0RRp_-mnZz/w346-h400/Rose_Malton_Kings_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVR0iXpP3Ym6VwJj5Vkk4k82AnXOXO9EnTDBHXkTc5ZC-LnnUOrLjy4znUDCEXRUZ_iPhNMNKAKI11hHza64d8njAle0AVL 0Z2W6IVJhmDsAarl3N7I0QDetjDxViIdadwpmdtKmr5vDxD3O2 OrLmQ4Ml14_HNslD1zZ_7TFY2bU1gSP0RRp_-mnZz/s597/Rose_Malton_Kings_Ale.jpg)
For a relatively small brewery – their brew length was 50 barrels – Rose produced quite a range of beers. Five Mild Ales, three Pale Ales, an IPA and a Stout.
You’re probably thinking: “I bet they parti-gyled most of those.” Well, they didn’t. Sort of, I suppose. Because they sometimes blended post-fermentation. One batch of XXXX was blended with X to produce a quantity of XX and XXX as well. Other than that, everything was single gyle.
The Mild Ales are interesting because there’s one below the level of X, in this case called “M”. In other breweries such a beer might have been called “Ale” or Simply “A”. My guess is that it would have cost 10d per gallon, while X Ale usually sold for a shilling, 12d.
The four X Ales have around the gravities you would expect, with XXXX Ale an impressive 1070º. There’s a considerable variation in the hopping rate across the four, with XXXX having more than double the rate per quarter (336 lbs) of malt.
Which has me thinking that XXXX might have been al Old Ale. The hopping rate is the same as Pale Ale and not far short of IPA.
The three Pale Ales cover some of the same gravity range as the Mild Ales. Starting a little higher and ending a little lower. Unusually, AK isn’t the base level beer. Rather, there’s one weaker at 1046.5º. Which is the gravity you would expect for AK. While AK itself is stronger.
Usually, AK was 12d per gallon. But Rose’s was one price category up at 14d per gallon. Which reflects its higher gravity. At most breweries, this would have counted as an XK.
You might find it odd that the Pale Ale has a high OG than the IPA, but that’s not unusual. As many brewers used the terms Pale Ale and IPA randomly, and often interchangeably.
As Rose didn’t go in for parti-gyling, they could set the hopping rate for each individual Pale Ale. And it varies quite a bit, from 6.5 lbs per quarter (336 lbs) of malt for B to 9.25 lbs for IPA.
The Stout is a bit weak for the style, falling somewhere between the gravity of a Porter and a Single Stout.
The apparent rate of attenuation – over 70% in most cases – is pretty decent. Especially when you consider this is a racking gravity. After the secondary fermentation the FG would have been lower.
Rose beers in 1896
Beer
Style
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
Pitch temp
M
Mild
1040.5
1011.5
3.84
71.60%
4.00
0.68
60º
X
Mild
1048
1012.5
4.70
73.96%
4.50
0.92
59.5º
XX
Mild
1053
1014.5
5.09
72.64%
5.00
1.22
58.5º
XXX
Mild
1060
1017
5.69
71.67%
7.17
1.85
58.25º
XXXX
Mild
1070
1021.5
6.42
69.29%
8.47
2.67
58º
B
Pale Ale
1046.5
1011
4.70
76.34%
6.45
1.25
60º
AK
Pale Ale
1052.5
1013
5.23
75.24%
6.98
1.59
59º
IPA
IPA
1060
9.29
2.60
58.5º
PA
Pale Ale
1062
1016.5
6.02
73.39%
8.52
2.26
59º
Stout
Stout
1061
1019.5
5.49
68.03%
8.00
2.23
58.5º
Source:
Rose brewing record held at the North Yorkshire County Record Office, catalogue number ZDI.
More... (http://barclayperkins.blogspot.com/2022/09/rose-beers-in-1896.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVR0iXpP3Ym6VwJj5Vkk4k82AnXOXO9EnTDBHXkTc5ZC-LnnUOrLjy4znUDCEXRUZ_iPhNMNKAKI11hHza64d8njAle0AVL 0Z2W6IVJhmDsAarl3N7I0QDetjDxViIdadwpmdtKmr5vDxD3O2 OrLmQ4Ml14_HNslD1zZ_7TFY2bU1gSP0RRp_-mnZz/w346-h400/Rose_Malton_Kings_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVR0iXpP3Ym6VwJj5Vkk4k82AnXOXO9EnTDBHXkTc5ZC-LnnUOrLjy4znUDCEXRUZ_iPhNMNKAKI11hHza64d8njAle0AVL 0Z2W6IVJhmDsAarl3N7I0QDetjDxViIdadwpmdtKmr5vDxD3O2 OrLmQ4Ml14_HNslD1zZ_7TFY2bU1gSP0RRp_-mnZz/s597/Rose_Malton_Kings_Ale.jpg)
For a relatively small brewery – their brew length was 50 barrels – Rose produced quite a range of beers. Five Mild Ales, three Pale Ales, an IPA and a Stout.
You’re probably thinking: “I bet they parti-gyled most of those.” Well, they didn’t. Sort of, I suppose. Because they sometimes blended post-fermentation. One batch of XXXX was blended with X to produce a quantity of XX and XXX as well. Other than that, everything was single gyle.
The Mild Ales are interesting because there’s one below the level of X, in this case called “M”. In other breweries such a beer might have been called “Ale” or Simply “A”. My guess is that it would have cost 10d per gallon, while X Ale usually sold for a shilling, 12d.
The four X Ales have around the gravities you would expect, with XXXX Ale an impressive 1070º. There’s a considerable variation in the hopping rate across the four, with XXXX having more than double the rate per quarter (336 lbs) of malt.
Which has me thinking that XXXX might have been al Old Ale. The hopping rate is the same as Pale Ale and not far short of IPA.
The three Pale Ales cover some of the same gravity range as the Mild Ales. Starting a little higher and ending a little lower. Unusually, AK isn’t the base level beer. Rather, there’s one weaker at 1046.5º. Which is the gravity you would expect for AK. While AK itself is stronger.
Usually, AK was 12d per gallon. But Rose’s was one price category up at 14d per gallon. Which reflects its higher gravity. At most breweries, this would have counted as an XK.
You might find it odd that the Pale Ale has a high OG than the IPA, but that’s not unusual. As many brewers used the terms Pale Ale and IPA randomly, and often interchangeably.
As Rose didn’t go in for parti-gyling, they could set the hopping rate for each individual Pale Ale. And it varies quite a bit, from 6.5 lbs per quarter (336 lbs) of malt for B to 9.25 lbs for IPA.
The Stout is a bit weak for the style, falling somewhere between the gravity of a Porter and a Single Stout.
The apparent rate of attenuation – over 70% in most cases – is pretty decent. Especially when you consider this is a racking gravity. After the secondary fermentation the FG would have been lower.
Rose beers in 1896
Beer
Style
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
Pitch temp
M
Mild
1040.5
1011.5
3.84
71.60%
4.00
0.68
60º
X
Mild
1048
1012.5
4.70
73.96%
4.50
0.92
59.5º
XX
Mild
1053
1014.5
5.09
72.64%
5.00
1.22
58.5º
XXX
Mild
1060
1017
5.69
71.67%
7.17
1.85
58.25º
XXXX
Mild
1070
1021.5
6.42
69.29%
8.47
2.67
58º
B
Pale Ale
1046.5
1011
4.70
76.34%
6.45
1.25
60º
AK
Pale Ale
1052.5
1013
5.23
75.24%
6.98
1.59
59º
IPA
IPA
1060
9.29
2.60
58.5º
PA
Pale Ale
1062
1016.5
6.02
73.39%
8.52
2.26
59º
Stout
Stout
1061
1019.5
5.49
68.03%
8.00
2.23
58.5º
Source:
Rose brewing record held at the North Yorkshire County Record Office, catalogue number ZDI.
More... (http://barclayperkins.blogspot.com/2022/09/rose-beers-in-1896.html)