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20-05-2023, 07:12
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/05/lets-brew-1911-russell-x.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPkblZ2csQDThQNJ6OzspDbPq6eHNfq2IfTeF2xpTT1 2fEPsQT6aW4MhCPWagvmet6wm-78qjuIBWaxePIUTkYGe3C5gll5sw7H0quqlTVKP45HJalZHzDj vFl4p9FG-hGVNw80nN3HBzml6kyR7AFAC3j5A23I5WqjofbDr5Sjfj-1v2j_Loqp2t/w301-h400/Russells_Pale_Shrimp.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPkblZ2csQDThQNJ6OzspDbPq6eHNfq2IfTeF2xpTT1 2fEPsQT6aW4MhCPWagvmet6wm-78qjuIBWaxePIUTkYGe3C5gll5sw7H0quqlTVKP45HJalZHzDj vFl4p9FG-hGVNw80nN3HBzml6kyR7AFAC3j5A23I5WqjofbDr5Sjfj-1v2j_Loqp2t/s497/Russells_Pale_Shrimp.jpg)
As at most breweries, X Ale, base level Mild, was one of the most popular beers. And a good bit stronger than today’s version of Ordinary Mild.
The gravity is a touch lower than in equivalent London beers, which were mostly a few degrees over 1050º.
It’s not a very complicated grist. Just base malt, maize and sugar. Though the malt is split 50-50 between English and foreign. Barley that is. It would all have been malted in the UK. Described as “pale invert”, I’m pretty sure that the sugar was No. 1 invert.
It’s interesting to see what is happening with the colour. I’d describe this as semi-dark, which is about right for the period. Few Milds had gone properly dark brown, but many were dark enough to be easily distinguishable from Bitter.
Just two types of English hops, two thirds from the 1910 harvest, the other third from 1908.
1911 Russell X
pale malt
7.00 lb
72.99%
flaked maize
0.75 lb
7.82%
No. 1 invert sugar
1.75 lb
18.25%
caramel 1000 SRM
0.09 lb
0.94%
Fuggles 90 mins
0.75 oz
Fuggles 90 mins
0.75 oz
Fuggles 30 mins
0.75 oz
Goldings dry hops
0.50 oz
OG
1048
FG
1012
ABV
4.76
Apparent attenuation
75.00%
IBU
27
SRM
12
Mash at
147º F
Sparge at
168º F
Boil time
90 minutes
pitching temp
60º F
Yeast
Wyeast 1768 English Special Bitter
More... (http://barclayperkins.blogspot.com/2023/05/lets-brew-1911-russell-x.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPkblZ2csQDThQNJ6OzspDbPq6eHNfq2IfTeF2xpTT1 2fEPsQT6aW4MhCPWagvmet6wm-78qjuIBWaxePIUTkYGe3C5gll5sw7H0quqlTVKP45HJalZHzDj vFl4p9FG-hGVNw80nN3HBzml6kyR7AFAC3j5A23I5WqjofbDr5Sjfj-1v2j_Loqp2t/w301-h400/Russells_Pale_Shrimp.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPkblZ2csQDThQNJ6OzspDbPq6eHNfq2IfTeF2xpTT1 2fEPsQT6aW4MhCPWagvmet6wm-78qjuIBWaxePIUTkYGe3C5gll5sw7H0quqlTVKP45HJalZHzDj vFl4p9FG-hGVNw80nN3HBzml6kyR7AFAC3j5A23I5WqjofbDr5Sjfj-1v2j_Loqp2t/s497/Russells_Pale_Shrimp.jpg)
As at most breweries, X Ale, base level Mild, was one of the most popular beers. And a good bit stronger than today’s version of Ordinary Mild.
The gravity is a touch lower than in equivalent London beers, which were mostly a few degrees over 1050º.
It’s not a very complicated grist. Just base malt, maize and sugar. Though the malt is split 50-50 between English and foreign. Barley that is. It would all have been malted in the UK. Described as “pale invert”, I’m pretty sure that the sugar was No. 1 invert.
It’s interesting to see what is happening with the colour. I’d describe this as semi-dark, which is about right for the period. Few Milds had gone properly dark brown, but many were dark enough to be easily distinguishable from Bitter.
Just two types of English hops, two thirds from the 1910 harvest, the other third from 1908.
1911 Russell X
pale malt
7.00 lb
72.99%
flaked maize
0.75 lb
7.82%
No. 1 invert sugar
1.75 lb
18.25%
caramel 1000 SRM
0.09 lb
0.94%
Fuggles 90 mins
0.75 oz
Fuggles 90 mins
0.75 oz
Fuggles 30 mins
0.75 oz
Goldings dry hops
0.50 oz
OG
1048
FG
1012
ABV
4.76
Apparent attenuation
75.00%
IBU
27
SRM
12
Mash at
147º F
Sparge at
168º F
Boil time
90 minutes
pitching temp
60º F
Yeast
Wyeast 1768 English Special Bitter
More... (http://barclayperkins.blogspot.com/2023/05/lets-brew-1911-russell-x.html)