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1916 Tooth's Pale Ale
This sample recipe is fairly typical of the period for a Pale Ale.
Malts were Chevallier (2-row) and Cape (6-row), adjuncts ~22% raw sugar and some flaked maize. Hops being Cluster and Goldings.
The yeast recommendation is to use White Labs WLP059 Melbourne Ale White Labs Yeast Vault a.k.a. Melbourne No.1 Ale yeast. After over 100 years Melbourne No. 1 Ale yeast returns to Sydney.
Alternatively, use White Labs WLP037 Yorkshire Square Ale or WLP017 Whitbread Ale yeast. Bluestone BSY-A029 London also works well.
Update 2017 - Crisp Chevallier malt is available. So now you can substitute the Maris Otter in this recipe with Chevallier.
Leaving the missing ingredient as Tasmanian Goldings!
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