Historic Recipe: Mild Ale c. 1909 - Home Brew Forums

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Old 04-17-2009, 09:33 PM   #1


Found this recipe while thumbing through the Classic Beer Style Guide for Mild Ale; this ain't no mild that we know at 1.060 and nearly 60 IBUs! I'm redacting it down to an 'experimental' volume of 3 gallons into the fermenter.

Interesting to see how the style evolved into the modern dark mild.

Caveat: I made minor substitutions from the recipe found in the book referenced above, swapping Challenger for the 2 oz of Goldings specified to keep hop vegetal matter to a minimum and Aromatic to approximate Amber Malt.

I've got about 10 minutes left for the saccharification rest.

Maclays's 56/Mild Ale (c. 1909)
23-A Specialty Beer



Size: 3.0 gal
Efficiency: 80%
Attenuation: 75.0%
Calories: 194.38 kcal per 12.0 fl oz

Original Gravity: 1.058 (1.026 - 1.120)
|=============#==================|
Terminal Gravity: 1.015 (0.995 - 1.035)
|===============#================|
Color: 16.69 (1.0 - 50.0)
|=============#==================|
Alcohol: 5.74% (2.5% - 14.5%)
|============#===================|
Bitterness: 62.4 (0.0 - 100.0)
|=================#==============|

Ingredients:
4 lb Maris Otter Pale Ale Malt
2 oz British Black Patent
.5 lb Aromatic Malt
1.5 lb White Wheat Malt
1.25 oz Challenger (8.0%) - added during boil, boiled 60 min

Schedule:
Ambient Air: 70.0 F
Source Water: 60.0 F
Elevation: 0.0 m

00:03:00 Dough-In - Liquor: 2.0 gal; Strike: 164.93 F; Target: 152 F
01:03:00 Sacch Rest - Rest: 60 min; Final: 152.0 F
01:33:00 Lautering - First Runnings: 0.0 gal sparge @ 152 F, 10.0 min; Sparge #1: 1.4 gal sparge @ 175 F, 10.0 min; Sparge #2: 1.4 gal sparge @ 175 F, 10.0 min; Total Runoff: 4.17 gal

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Old 04-17-2009, 09:36 PM   #2
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I actually made the recipe from the book, it's very tasty. But definitely don't tip it back like Orfy's Mild.
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Old 04-17-2009, 10:37 PM   #3

Hops in. Boiling away.

 
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Old 04-17-2009, 10:55 PM   #4
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Damn modified malts. I bet you overshoot.
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Old 04-17-2009, 11:08 PM   #5

Quote:
Originally Posted by olllllo View Post
Damn modified malts. I bet you overshoot.
I'm on target so far, but if I overshoot, it'll be boiloff that does it. Using a different kettle from my usual so the rate is a little wonky.

Oh well.

 
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Old 04-17-2009, 11:57 PM   #6

Finished at 1.060, 82.3% efficiency with 2.8 gallons into the fermenter.

Good enough for gubment work.

 
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Old 04-18-2009, 12:00 AM   #7
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Sounds good to me! I look forward to the review.
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Old 04-18-2009, 12:12 AM   #8
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Did they have aromatic malt back then? And did the recipe use galena hops a few hours ago or did I imagine that?
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Old 04-18-2009, 12:18 AM   #9

Quote:
Did they have aromatic malt back then?
Dunno, had to exercise a smidge of creative license to approximate the amber malt.

Quote:
And did the recipe use galena hops a few hours ago or did I imagine that?
It did briefly, but I wanted to use a classic English hop in a higher AA%.

 
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Old 04-18-2009, 12:22 AM   #10
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ahh, i see the added caveat now. what yeast did you go with?
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