This beer was parti-gyled. Not with AK, but with X and XXX. Which you might think is a bit weird. And you’d be right. It was possible because PA was made with almost exclusively first wort. Which didn’t include any No. 3 invert.
All the same elements are here that are in AK. Except in different proportions. There’s half the amount of sugar. Which was three-quarters No. 2 invert and a quarter something called “DL”. No idea what that might be so I’ve just bumped up the amount of No. 2.
Five types of English hops were employed. With no indication of their vintage.
My guess is that this was a semi-stock Pale Ale, aged for a few months before consumption.
| 1911 Eldridge Pope Pale Ale | ||
| pale malt | 10.00 lb | 87.57% |
| flaked maize | 0.67 lb | 5.87% |
| No. 2 invert sugar | 0.75 lb | 6.57% |
| Fuggles 120 mins | 1.50 oz | |
| Fuggles 60 mins | 1.50 oz | |
| Goldings 30 mins | 1.50 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1051 | |
| FG | 1015.5 | |
| ABV | 4.70 | |
| Apparent attenuation | 69.61% | |
| IBU | 46 | |
| SRM | 6 | |
| Mash at | 152.5º F | |
| Sparge at | 165º F | |
| Boil time | 120 minutes | |
| pitching temp | 60º F | |
| Yeast | White Labs WLP099 Super High Gravity | |
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5 comments:
DL = Duttson's dextro-laevulose, a less fermentable brewing sugar
So safe to assume the hops were fairly fresh then?
Oscar
Ron, why did you choose the WLP099 for this beer? Certainly not because of the gravity. Is this what most closely matched what Pope would have used?
That is what Eldridge Pope used, it's their yeast strain.
As far as I understand, WLP099 is the strain Eldridge Pope used specifically for their lager, but also for the secondary fermentation of Hardy's ale since their house yeast wasn't able to finish such a strong beer on its own. Genetically however it's been shown that WLP099 actually belongs to the wine yeast family.
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