The Home Brewer's Guide to Vintage Beer: Rediscovered Recipes for Classic Brews Dating from 1800 to 1965 by Pattinson Ronald

Author:Pattinson, Ronald [Pattinson, Ronald]
Language: eng
Format: epub
Publisher: Quarry Books
Published: 2013-12-31T23:00:00+00:00

1916 Whitbread PA

Pale malt 2 row

7.50 lb (3.4 kg)

65.22%

Pale malt 6 row

2.25 lb (1 kg)

19.57%

No. 1 invert sugar

1.75 lb (794 g)

15.22%

Fuggles 60 min

2.00 oz (57 g)

Fuggles 30 min

2.00 oz (57 g)

OG

1057

FG

1020

ABV

4.89

Apparent attenuation

64.91%

IBU

50

SRM

7

Mash at

152°F (66.7°C)

Sparge at

180°F (82.2°C)

Boil time

90 min

Pitching temp

58°F (14.4°C)

Yeast

Wyeast 1098 British Ale—dry

Wyeast 1099 Whitbread Ale

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