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24-05-2023, 07:31
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/05/lets-brew-wednesday-1911-russell-xx.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAl1UaIkfv2iZf6wUsHHX1nvQdfNdQKh2IaXvRSODuU z7KdoDTe-5CxIngogyCHxyfLADeYNZex4ZGocT1xEoP8rw6fn1QX_sKHVAq gzuLRjZLeKvt5S4jiU-iXRY9E9TQpj5OI60ZpNrFYAEwtlAhEXRVJVvkrOlI2RvHTrsIn 6VZ9iObfD8vA8W/s1600/Russells_Gravesend_Pale_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAl1UaIkfv2iZf6wUsHHX1nvQdfNdQKh2IaXvRSODuU z7KdoDTe-5CxIngogyCHxyfLADeYNZex4ZGocT1xEoP8rw6fn1QX_sKHVAq gzuLRjZLeKvt5S4jiU-iXRY9E9TQpj5OI60ZpNrFYAEwtlAhEXRVJVvkrOlI2RvHTrsIn 6VZ9iObfD8vA8W/s303/Russells_Gravesend_Pale_Ale.jpg)
Unlike most big London brewers, Russell was still producing more than one Mild Ale. Logically enough, the next one up the strength pole was XX.
There’s an essentially identical grist to X. Which I suppose isn’t a great surprise. Though both beers were brewed single-gyle. Why would that be? Well, one element of the recipe did differ: the hopping rate. X was hopped at 6.1 lbs per quarter (336 lbs) of malt. While XX had 8.77 lbs. That greater hopping rate is reflected in the considerably higher (calculated) bitterness.
Exactly the same hops were employed as in X (as you’ll see, they pop up in all of their beers): English from the 18908 and 1910 harvests. And in the same proportions, too/ One third old, two thirds fresh.
1911 Russell XX
pale malt
7.75 lb
71.26%
flaked maize
0.75 lb
6.90%
No. 1 invert sugar
2.25 lb
20.69%
caramel 1000 SRM
0.125 lb
1.15%
Fuggles 90 mins
1.25 oz
Fuggles 90 mins
1.25 oz
Fuggles 30 mins
1.25 oz
Goldings dry hops
0.50 oz
OG
1055
FG
1015
ABV
5.29
Apparent attenuation
72.73%
IBU
42
SRM
14
Mash at
149º 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-wednesday-1911-russell-xx.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAl1UaIkfv2iZf6wUsHHX1nvQdfNdQKh2IaXvRSODuU z7KdoDTe-5CxIngogyCHxyfLADeYNZex4ZGocT1xEoP8rw6fn1QX_sKHVAq gzuLRjZLeKvt5S4jiU-iXRY9E9TQpj5OI60ZpNrFYAEwtlAhEXRVJVvkrOlI2RvHTrsIn 6VZ9iObfD8vA8W/s1600/Russells_Gravesend_Pale_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAl1UaIkfv2iZf6wUsHHX1nvQdfNdQKh2IaXvRSODuU z7KdoDTe-5CxIngogyCHxyfLADeYNZex4ZGocT1xEoP8rw6fn1QX_sKHVAq gzuLRjZLeKvt5S4jiU-iXRY9E9TQpj5OI60ZpNrFYAEwtlAhEXRVJVvkrOlI2RvHTrsIn 6VZ9iObfD8vA8W/s303/Russells_Gravesend_Pale_Ale.jpg)
Unlike most big London brewers, Russell was still producing more than one Mild Ale. Logically enough, the next one up the strength pole was XX.
There’s an essentially identical grist to X. Which I suppose isn’t a great surprise. Though both beers were brewed single-gyle. Why would that be? Well, one element of the recipe did differ: the hopping rate. X was hopped at 6.1 lbs per quarter (336 lbs) of malt. While XX had 8.77 lbs. That greater hopping rate is reflected in the considerably higher (calculated) bitterness.
Exactly the same hops were employed as in X (as you’ll see, they pop up in all of their beers): English from the 18908 and 1910 harvests. And in the same proportions, too/ One third old, two thirds fresh.
1911 Russell XX
pale malt
7.75 lb
71.26%
flaked maize
0.75 lb
6.90%
No. 1 invert sugar
2.25 lb
20.69%
caramel 1000 SRM
0.125 lb
1.15%
Fuggles 90 mins
1.25 oz
Fuggles 90 mins
1.25 oz
Fuggles 30 mins
1.25 oz
Goldings dry hops
0.50 oz
OG
1055
FG
1015
ABV
5.29
Apparent attenuation
72.73%
IBU
42
SRM
14
Mash at
149º 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-wednesday-1911-russell-xx.html)