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14-02-2024, 08:20
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/02/lets-brew-wednesday-1890-adnams-pa.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3c9r-G_07HOB6GySs5lo3Xf4lHYw3o3vZCWOWb_qHctmsWkVtIpZkqS K5B6uRuR0WIbwAAJurFuKu_zX5WbemKcaO7853efoqWp78aeHt M-SeQEXyNf21zM6OGDezXCprbcBr2ifU_tp8NcworSsewMTcLRdU 0661mX7Xrl_oFOtCUCL5rg5YeFo9K0/s320/Adnams_Pale_Chanpion_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3c9r-G_07HOB6GySs5lo3Xf4lHYw3o3vZCWOWb_qHctmsWkVtIpZkqS K5B6uRuR0WIbwAAJurFuKu_zX5WbemKcaO7853efoqWp78aeHt M-SeQEXyNf21zM6OGDezXCprbcBr2ifU_tp8NcworSsewMTcLRdU 0661mX7Xrl_oFOtCUCL5rg5YeFo9K0/s513/Adnams_Pale_Chanpion_Ale.jpg)
They continued to brew a full-strength Pale Ale at Adnams. And, unlike the Mild Ales, it was around the same strength as an equivalent beer brewed in London.
As with most Pale Ales of the late 19th century, there wasn’t much to the recipe. Just base malt and sugar. Though the base was split 50-50 between English and foreign barley. Which wasn’t unusual for the time. The foreign barley, however, would have been malted in the UK.
There were also two types of sugar. One, the usual Saccharum, the other, rather enigmatically, simply described as “P”. I’ve absolutely no idea what that might be. So I’ve just stuck with No. 1 invert.
Following the theme of twos, there’s also a pair of hop types: Worcester and Kent. With no season indicated. I’ve interpreted the former as Fuggles and the latter as Goldings.
This might well have been a Stock Pale Ale. In which case, it would have had at least six to nine months of secondary conditioning. Possibly more.
1890 Adnams PA
pale malt
9.50 lb
79.17%
No. 1 invert sugar
2.50 lb
20.83%
Fuggles 105 mins
2.75 oz
Fuggles 60 mins
2.75 oz
Goldings 30 mins
2.75 oz
Goldings dry hops
0.75 oz
OG
1060
FG
1016
ABV
5.82
Apparent attenuation
73.33%
IBU
93
SRM
7.5
Mash at
153º F
Sparge at
165º F
Boil time
105 minutes
pitching temp
58º F
Yeast
WLP025 Southwold
More... (http://barclayperkins.blogspot.com/2024/02/lets-brew-wednesday-1890-adnams-pa.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3c9r-G_07HOB6GySs5lo3Xf4lHYw3o3vZCWOWb_qHctmsWkVtIpZkqS K5B6uRuR0WIbwAAJurFuKu_zX5WbemKcaO7853efoqWp78aeHt M-SeQEXyNf21zM6OGDezXCprbcBr2ifU_tp8NcworSsewMTcLRdU 0661mX7Xrl_oFOtCUCL5rg5YeFo9K0/s320/Adnams_Pale_Chanpion_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3c9r-G_07HOB6GySs5lo3Xf4lHYw3o3vZCWOWb_qHctmsWkVtIpZkqS K5B6uRuR0WIbwAAJurFuKu_zX5WbemKcaO7853efoqWp78aeHt M-SeQEXyNf21zM6OGDezXCprbcBr2ifU_tp8NcworSsewMTcLRdU 0661mX7Xrl_oFOtCUCL5rg5YeFo9K0/s513/Adnams_Pale_Chanpion_Ale.jpg)
They continued to brew a full-strength Pale Ale at Adnams. And, unlike the Mild Ales, it was around the same strength as an equivalent beer brewed in London.
As with most Pale Ales of the late 19th century, there wasn’t much to the recipe. Just base malt and sugar. Though the base was split 50-50 between English and foreign barley. Which wasn’t unusual for the time. The foreign barley, however, would have been malted in the UK.
There were also two types of sugar. One, the usual Saccharum, the other, rather enigmatically, simply described as “P”. I’ve absolutely no idea what that might be. So I’ve just stuck with No. 1 invert.
Following the theme of twos, there’s also a pair of hop types: Worcester and Kent. With no season indicated. I’ve interpreted the former as Fuggles and the latter as Goldings.
This might well have been a Stock Pale Ale. In which case, it would have had at least six to nine months of secondary conditioning. Possibly more.
1890 Adnams PA
pale malt
9.50 lb
79.17%
No. 1 invert sugar
2.50 lb
20.83%
Fuggles 105 mins
2.75 oz
Fuggles 60 mins
2.75 oz
Goldings 30 mins
2.75 oz
Goldings dry hops
0.75 oz
OG
1060
FG
1016
ABV
5.82
Apparent attenuation
73.33%
IBU
93
SRM
7.5
Mash at
153º F
Sparge at
165º F
Boil time
105 minutes
pitching temp
58º F
Yeast
WLP025 Southwold
More... (http://barclayperkins.blogspot.com/2024/02/lets-brew-wednesday-1890-adnams-pa.html)