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10-02-2024, 09:00
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/02/lets-brew-wednesday-1890-adnams-xxxx.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7dW2v8uP2Xjt3hDBcZPhTbCZ8nSwY97qLEVzl87F3A GoT0d6e5T7i-EwUclQG9k_cBuLeMkB2INvtKMLwWjZsPKYhjU4DtYE-DuYz8X_tX3tKnmkKxPAACGF9w5TIWcKIRt9Td8POqTGqY-AY6Ve6iTsK_cyaDvMyQQNkqf3d4Ckyshyphenhyphen3J8dnvt sOy8/s320/Adnams_Suffolk_Punch_Sweet_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7dW2v8uP2Xjt3hDBcZPhTbCZ8nSwY97qLEVzl87F3A GoT0d6e5T7i-EwUclQG9k_cBuLeMkB2INvtKMLwWjZsPKYhjU4DtYE-DuYz8X_tX3tKnmkKxPAACGF9w5TIWcKIRt9Td8POqTGqY-AY6Ve6iTsK_cyaDvMyQQNkqf3d4Ckyshyphenhyphen3J8dnvt sOy8/s532/Adnams_Suffolk_Punch_Sweet_Ale.jpg)
By this point Adnams had slimmed down their range of Mild Ales a little, having dropped X. They did, however, continue to brew the strongest version, XXXX. Not quite as strong as in 1878, though, being 5º weaker.
As with most 19th-century beers, there’s not a great deal to the recipe. Just base malt, sugar and a dash of caramel. I’ve no real idea what the sugar was. No. 2 invert is my conservative guess. As there’s no indication whatsoever of its type in the brewing record, it could be anything.
Owing to a fairly sparse brewing record, there are lots of guesses. Like the FG, mashing temperature and boiling time.
The hopping rate is fairly robust, consisting of Kent and Bavarian hops. No age is given for the hops.
1890 Adnams XXXX
pale malt
8.50 lb
71.85%
No. 2 invert sugar
3.25 lb
27.47%
caramel 1000 SRM
0.08 lb
0.68%
Fuggles 90 mins
3.00 oz
Hallertau 90 mins
0.75 oz
OG
1062
FG
1016
ABV
6.09
Apparent attenuation
74.19%
IBU
43
SRM
16
Mash at
154º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
59º F
Yeast
WLP025 Southwold
More... (http://barclayperkins.blogspot.com/2024/02/lets-brew-wednesday-1890-adnams-xxxx.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7dW2v8uP2Xjt3hDBcZPhTbCZ8nSwY97qLEVzl87F3A GoT0d6e5T7i-EwUclQG9k_cBuLeMkB2INvtKMLwWjZsPKYhjU4DtYE-DuYz8X_tX3tKnmkKxPAACGF9w5TIWcKIRt9Td8POqTGqY-AY6Ve6iTsK_cyaDvMyQQNkqf3d4Ckyshyphenhyphen3J8dnvt sOy8/s320/Adnams_Suffolk_Punch_Sweet_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7dW2v8uP2Xjt3hDBcZPhTbCZ8nSwY97qLEVzl87F3A GoT0d6e5T7i-EwUclQG9k_cBuLeMkB2INvtKMLwWjZsPKYhjU4DtYE-DuYz8X_tX3tKnmkKxPAACGF9w5TIWcKIRt9Td8POqTGqY-AY6Ve6iTsK_cyaDvMyQQNkqf3d4Ckyshyphenhyphen3J8dnvt sOy8/s532/Adnams_Suffolk_Punch_Sweet_Ale.jpg)
By this point Adnams had slimmed down their range of Mild Ales a little, having dropped X. They did, however, continue to brew the strongest version, XXXX. Not quite as strong as in 1878, though, being 5º weaker.
As with most 19th-century beers, there’s not a great deal to the recipe. Just base malt, sugar and a dash of caramel. I’ve no real idea what the sugar was. No. 2 invert is my conservative guess. As there’s no indication whatsoever of its type in the brewing record, it could be anything.
Owing to a fairly sparse brewing record, there are lots of guesses. Like the FG, mashing temperature and boiling time.
The hopping rate is fairly robust, consisting of Kent and Bavarian hops. No age is given for the hops.
1890 Adnams XXXX
pale malt
8.50 lb
71.85%
No. 2 invert sugar
3.25 lb
27.47%
caramel 1000 SRM
0.08 lb
0.68%
Fuggles 90 mins
3.00 oz
Hallertau 90 mins
0.75 oz
OG
1062
FG
1016
ABV
6.09
Apparent attenuation
74.19%
IBU
43
SRM
16
Mash at
154º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
59º F
Yeast
WLP025 Southwold
More... (http://barclayperkins.blogspot.com/2024/02/lets-brew-wednesday-1890-adnams-xxxx.html)