Hi all,
Got this recipe from David Sutula's book 'Mild Ale' (Classic Beer Style Series):
Mild Ale, c. 1824
Malt:
Mild ale malt 50% (for a 19L brew 2.9kg)
Amber malt 10% (Beeston Amber Malt)
Caramalt (carapils) 40%
Bittering hops:
Golding (4% AA) 95g
Mash temp: 66.5 C
OG: 1.066
FG: 1.019
Has anyone made it? The recipe does not include any dark grains as the technology to roast malted barley without simply setting it on fire did not exist at the time. Could I include some brown malt also (not available to the author but discussed in the ingredients chapter)?
The author suggests a variety of fancy yeasts but favours Wyeast London Ale III (only to order from H&G); I still resent the hassle of making a starter with this type of yeast. Could a dried yeast be used? Or maybe a White Labs yeast instead?
Perhaps Durden Park can help?
Thanks for any advice.
Any recipes for 'Throwback Mild'?
-
tonybrown
Re: Any recipes for 'Throwback Mild'?
I'll try and answer my own question...
Remembered that I have a copy of 'Old British Beers and How to Make Them' by John Harrison and members of the Craft Brewing Associations' Durden Park Beer Circle.
So... Turning straight to the recipes (I have read first part, honest!): how about London Mild Ale (an 1871 recipe) from 'The Art of Brewing' by J.Herbert?
Grist bill:
3 lb 3 oz Pale Malt
Hops:
0.8 oz Fuggles
These quantities are for one imperial gallon (4.54 litres).
Original gravity 1.070 (!) with a recommendation to mature for two to three months.
Scaling up to five gallons (22.7 litres) gives:
15 lb 15 oz Pale Malt
4 oz Fuggles (loose leaf - assumed 4% Alpha Acid)
Converted to metric values:
7.2 kg Pale Malt
113 g Fuggles (reduced to 92 g at 5.5% A/A)
It is suggested by the authors to mash stiff (1:1 grain to liquor ratio?) at a temperature of 66 degrees centigrade for three hours. Hops added at commencement of boil; boil for ninety minutes.
Problem 1: my insulated-cool-box mash tun has a volume of 21 litres. I have determined that 1 Kg of grain has 2 litres volume, so 7 kg of grain will have approximately 14 litres volume; add water at a 1:1 ratio and I need 28 litres volume. Bugger! So need to halve grain and mash twice? That's a whole working day to collect all the wort before even starting the boil! Or maybe just reduce quantities to make 3 or 4 gallons?
Does anyone have any experience of trying to recreate an old recipe like this?
Yeast recommendations?
Remembered that I have a copy of 'Old British Beers and How to Make Them' by John Harrison and members of the Craft Brewing Associations' Durden Park Beer Circle.
So... Turning straight to the recipes (I have read first part, honest!): how about London Mild Ale (an 1871 recipe) from 'The Art of Brewing' by J.Herbert?
Grist bill:
3 lb 3 oz Pale Malt
Hops:
0.8 oz Fuggles
These quantities are for one imperial gallon (4.54 litres).
Original gravity 1.070 (!) with a recommendation to mature for two to three months.
Scaling up to five gallons (22.7 litres) gives:
15 lb 15 oz Pale Malt
4 oz Fuggles (loose leaf - assumed 4% Alpha Acid)
Converted to metric values:
7.2 kg Pale Malt
113 g Fuggles (reduced to 92 g at 5.5% A/A)
It is suggested by the authors to mash stiff (1:1 grain to liquor ratio?) at a temperature of 66 degrees centigrade for three hours. Hops added at commencement of boil; boil for ninety minutes.
Problem 1: my insulated-cool-box mash tun has a volume of 21 litres. I have determined that 1 Kg of grain has 2 litres volume, so 7 kg of grain will have approximately 14 litres volume; add water at a 1:1 ratio and I need 28 litres volume. Bugger! So need to halve grain and mash twice? That's a whole working day to collect all the wort before even starting the boil! Or maybe just reduce quantities to make 3 or 4 gallons?
Does anyone have any experience of trying to recreate an old recipe like this?
Yeast recommendations?