Been looking at some ideas around XIXth century X ales (the olden milds). Should end up with an amber, slightly sweet ale with some interesting malt flavours and esters, with no particular hop aroma apart from a clean bitterness and a bit of a bite. Let me know if you can think of any potential changes (e.g., unsure whether to use light or medium invert syrup).
OG 1.069, FG 1.019. 51 IBU, 6.5% ABV.
Mash low:
11lb Maris Otter (88%)
3/4lb Brown Malt (6%)
Either 60 or 90 minute boil (unsure)
For 60 minute boil:
60 - 4oz Fuggles, 1oz Spalt
30 - 1oz Fuggles, 1/2oz Spalt
end of boil - 3/4lb Invert Syrup (6%)
Yeast: S33 for a slightly low attenuation.
OG 1.069, FG 1.019. 51 IBU, 6.5% ABV.
Mash low:
11lb Maris Otter (88%)
3/4lb Brown Malt (6%)
Either 60 or 90 minute boil (unsure)
For 60 minute boil:
60 - 4oz Fuggles, 1oz Spalt
30 - 1oz Fuggles, 1/2oz Spalt
end of boil - 3/4lb Invert Syrup (6%)
Yeast: S33 for a slightly low attenuation.