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Shut up about Barclay Perkins - Let's Brew Wednesday - 1911 Russell Light Dinner Ale
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By the start of the 20th century most breweries were producing a range of Pale Ales at different strengths.
Light Dinner Ale was their second Pale Ale with a gravity under 1050º. This has a gravity more typical of an AK. While their own version of that style was a good bit weaker. Good that they were getting drinkers used to this strength of Pale Ale. They’d be seeing a lot more of them after WW I.
Note that Russell didn’t do any parti-gyling. All their beers were brewed single-gyle. Allowing them to vary the recipes between their Pale Ales. Which is exactly what they did. Here there’s around a third less invert sugar than in their AK, replaced by base malt. The tiny amount of caramel leaving it with the same colour as its weaker sibling.
A slightly higher hopping was also possible. 8 lbs per quarter (336 lbs) of malt rather than the 7.5 lbs of AK. Leaving the bitterness a fair bit higher.
The same hops were used: English from the 1908 and 1910 seasons.
1911 Russell Light Dinner Ale |
pale malt |
7.75 lb |
79.32% |
flaked maize |
0.75 lb |
7.68% |
No. 1 invert sugar |
1.25 lb |
12.79% |
caramel 1000 SRM |
0.02 lb |
0.20% |
Fuggles 90 mins |
1.00 oz |
|
Fuggles 60 mins |
1.00 oz |
|
Fuggles 30 mins |
1.00 oz |
|
Goldings dry hops |
0.50 oz |
|
OG |
1046 |
|
FG |
1011 |
|
ABV |
4.63 |
|
Apparent attenuation |
76.09% |
|
IBU |
36 |
|
SRM |
7 |
|
Mash at |
149º F |
|
Sparge at |
168º F |
|
Boil time |
90 minutes |
|
pitching temp |
59º F |
|
Yeast |
Wyeast 1768 English Special Bitter |
|
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