Let’s start with the quite a bit. The gravity is down more than 5º and the ABV more than half a percent. Boo.
Exactly what I’d expect, mind. In the early years of the 20th century brewers were under pressure. The excise duty on beer was increased to pay for the Boer War and the cost of brewing licences was greatly increased. The price of beer being totally inelastic, brewers reacted to these increases by reducing gravities. Which had been their response for more than a century.
The grist is as near as dammit identical. Same ingredients, same proportions. Nothing to see there.
While the hopping rate per barrel remained identical, the 1911 iteration included a large quantity of old hops. Mid-Kent and Kent from 1908, Worcester from 1909, East Kent from 1909 and Mid-Kent from 1910.
| 1911 Eldridge Pope AK | ||
| pale malt | 7.00 lb | 79.28% |
| flaked maize | 0.33 lb | 3.74% |
| No. 2 invert sugar | 1.50 lb | 16.99% |
| Fuggles 120 mins | 1.00 oz | |
| Fuggles 60 mins | 0.75 oz | |
| Goldings 30 mins | 0.75 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1043 | |
| FG | 1011 | |
| ABV | 4.23 | |
| Apparent attenuation | 74.42% | |
| IBU | 32 | |
| SRM | 7.5 | |
| Mash at | 152º 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:
The crown loved their late 19th and early 20th century wars. Sad drinkers paid for it.
Ever since the Normans conquered England that was the way.
Oscar
4.23 percent abv and 32 IBU is pretty respectable.
Just out of interest, why use a super high gravity yeast?
Because it's the Eldridge Pope yeast.
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