It seems like these recipes never appear on Wednesday. Never mind. 67 years have already passed before this recipe was published. One day won't make much difference.
You may remember (if your memory id better than mine) that
I posted about this Oat Mild a week or so ago. It looked so fabulicious I asked Kristen to knock up the recipe. It's an example of a brewery following government directives to use oats as a barley malt substitute.
Though it was officially called XX it's really a 4d Ale, a type of beer with its origins in the low-gravity Government Ale of the final years of WW I. You could certainly session such beers. To be honest, you could probably knock back a couple of pints an hour of this stuff and never get properly pissed.
One point. The colour was darker than Kristen lists below. It's a bit tricky to convert the colour scale Whitbread used at this time, but I reckon it's the equivalent of around 90 EBC.
Now over to Kristen for all the brewy-type details . . . . .
Whitbread - 1943 - Oat Mild
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General info: Oat mild...WTH is an oat mild!? Ok, its not REALLY an oat mild. However this is one of the first instances where oats become a major part of the grist of any of ‘ beers. 1943 was not a good year for supply of regular ingredients; Something about a one-balled, tooth brush mustachioed megalomaniac from the east. All in all, a very low gravity neat little 'mild' that teaches us about the lengths people went to still get beer on the table.
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Beer Specifics
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| Recipe by percentages
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Gravity (OG)
| 1.028
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| 10.2% American 6-row
| 1.9% Cane Sugar
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Gravity (FG)
| 1.008
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| 61.1% Mild Malt
| 6% No3 Invert
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ABV
| 2.67%
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| 12.4% Flaked oats
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Apparent attenuation
| 71.43%
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| 8.5% Crystal 75L
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Real attenuation
| 58.51%
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IBU
| 11.0
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| Mash
| 60min@157°F
| 0.88qt/lb
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SRM
| 9.0
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| 60min@69.4°C
| 1.84L/kg
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EBC
| 23.5
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| Boil
| 60 min
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| Homebrew @ 70%
| Craft @ 80%
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Grist
| 5gal
| 19L
| 10bbl
| 10hl
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American 6-row
| 0.56
| lb
| 0.255
| kg
| 30.2
| lb
| 11.67
| kg
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Mild Malt
| 3.34
| lb
| 1.521
| kg
| 181.21
| lb
| 70.01
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Flaked oats
| 0.68
| lb
| 0.310
| kg
| 36.67
| lb
| 14.17
| kg
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Crystal 75L
| 0.46
| lb
| 0.209
| kg
| 25.07
| lb
| 9.69
| kg
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Cane Sugar
| 0.10
| lb
| 0.046
| kg
| 5.59
| lb
| 2.16
| kg
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No3 Invert
| 0.33
| lb
| 0.150
| kg
| 17.9
| lb
| 6.92
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Hops
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Goldings 4.5% 60min
| 0.57
| oz
| 16.2
| g
| 35.43
| oz
| 0.856
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Fermentation
| 62°F /16.7°C
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Yeast
| Safale S04
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| WLP007 Dry English ale
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| Wyeast 1099 Whitbred ale
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Tasting Notes:
Raw bread dough, porrage and lightly toasted bread. Hints of figs, plums and a rummy raisin note in the end. Very smooth and mouthfilling which finishs quite dry. Very refreshing and easy to drink, tastes no where near as smal as it is.
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Ingredients and technique
Grist & such
A very neat little grist for a low gravity mild. Nearly everything in this recipe is strictly from the UK. About 10% American 6-row malt would have been definitely left over from pre-war years. Nearly 25% of this beer is adjunct with the rest comng from the mild malt. Its very hard to duplicate the flavor of mild malt so try and find some. The invert No3 is only 6% so if you miss it that’s not a massive problem. Get some dark unrefined sugar as a possible substitute.
Hops
Hops? Yeah, they are here somewhere. Oh, here they are. 0.76lb/ bbl is very little which the 11bu’s indicate. Only a single addition at the beginning would have done it along with a healthy pressing of the hops.
Mash & Boil
A very high mash temperature would really be the only way that they could possibly get any sort of body left in this beer without having to add more No3 invert…which they didn’t have. The boil is a very short 60min which is very uncommon but you have to save money and fuel some how.
Fermentation, Conditioning & Serving
A cool fermentation temp would have ensured a good amount of sweetness. This thing fermented out in 3 days, into the cask on the 4th day and then off to the pubs. Not something that sat around for even a little time. Condition to about 2vol of CO2 or so and drink copious amounts of.
Gyling & Blending
There is a gyle for this. It’s probably one of the most extensive and exhausting gyles I’ve seen anywhere, at any brewery. Four different gyles were used, along with a good amount of return, to blend this beer and ferment in 4 separate fermenters each one having exactly the same starting gravity. Crazy cool. HOWEVER, not something we need to worry about for this beer.