It's still the early 1850's and we've still a way to go with just the Milds. This time it's what is now officially called (at least by me) Extra Special Mild. Or ESM for short. (Or Mild Ale between 1090º and 1099º.) You know, I keep making up these style names and throwing them around like balls of mud. Eventually one will stick. I'm sure of that. And why not Extra Special Mild? It makes a nice companion to Extra Special Bitter. If beer styles got married, ESM and ESB would be an obvious match. It certainly couldn't be Best Bitter and Extra Special Bitter. That would be incest.
Before a stumble too far from the path of coherence, here's the table:
|England vs Scotland early 1850's Mild 1090º - 1099º|
|Date||Year||Brewer||Beer||OG||FG||ABV||App. Atten-uation||lbs hops/ qtr||hops lb/brl||boil time (hours)||boil time (hours)||boil time (hours)||Pitch temp||max. fer-ment-ation temp||length of fer-ment-ation (days)|
|4th Oct||1850||Truman||XX Ale||1093.1||9||4.34||59|
|15th Mar||1851||Truman||XX Ale||1095.3||10||4.40|
|13th Oct||1851||Younger, Wm.||80/-||1090||1032||7.67||64.44%||5.00||2.08||1.25||1.5||56||70||9|
|6th Nov||1851||Younger, Wm.||80/-||1090||1034||7.41||62.22%||5.00||2.18||1.33||1.5||56||68||9|
|28th Nov||1851||Younger, Wm.||80/-||1090||1037||7.01||58.89%||5.00||2.26||1.25||1.5||56||68||8|
|2nd Mar||1852||Younger, Wm.||80/-||1090||1036||7.14||60.00%||5.00||2.21||1||1.25||56||67||8|
|20th Mar||1852||Younger, Wm.||80/-||1090||1036||7.14||60.00%||5.00||2.07||1.08||1.25||56||67||8|
|21st Oct||1851||Younger, Wm.||80/-||1091||1037||7.14||59.34%||5.00||2.21||1.25||1.5||56||68||9|
|27th Oct||1851||Younger, Wm.||80/-||1091||1037||7.14||59.34%||5.00||2.15||1.25||1.33||56||69||8|
|18th Nov||1851||Younger, Wm.||80/-||1092||1035||7.54||61.96%||5.00||2.34||1.33||1.5||56||68||9|
|9th Dec||1851||Younger, Wm.||80/-||1092||1038||7.14||58.70%||5.00||2.11||1.33||56||67||9|
|9th Nov||1853||Younger, Wm.||100/-||1092||1040||6.88||56.52%||4.50||2.14||1.25||56||68||8|
|28th Oct||1851||Younger, Wm.||XXX||1092||1032||7.94||65.22%||14.59||5.53||1.33||54||69||9|
|24th Nov||1851||Younger, Wm.||XXX||1093||1034||7.81||63.44%||10.00||4.32||1.33||56||67||9|
|14th Dec||1851||Younger, Wm.||XXX||1095||1037||7.67||61.05%||17.94||5.50||1.25||54||68||9|
|10th Nov||1853||Younger, Wm.||100/-||1096||1040||7.41||58.33%||4.50||2.25||1.25||56||68||6|
|11th Apr||1853||Younger, Wm.||100/-||1097||1036||8.07||62.89%||10.00||6.05||1.5||57||69||8|
|William Younger brewing record document number WY/6/1/2/5 held at the Scottish Brewing Archive|
|Whitbread brewing record document number LMA/4453/D/01/014 held at the London Metropolitan Archives|
|Truman brewing record document number B/THB/C/132 held at the London Metropolitan Archives|
|Reid brewing record document number 789/273 held at the Westminster City Archives|
I'll be going through each point in the same order, yet again. I haven't the energy, nor the imagination, to think up an exciting new format each time. New crap jokes is about my limit.
Hopping rates. At first glance it looks clear: Younger's beers have about 1 pound, or about 25%, fewer hops. But take a closer look. The three most heavily hopped beers are all from Younger. And if you drop the 80/- Ales and only use the 100/- and XXX, the average hopping rate of Younger's beers is slightly higher, 4.3 pounds per barrel. That's so contradictory I can come to no conclusion at all. Except that Younger hopped their 100/- more heavily than their 80/-.
Boil times. This is one area where the results have been totally consistent. Once again, Younger's boils were shorter. 25 minutes less for the first wort and 65 minutes less for the second. You can't argue with that: in the early 1850's Younger's Extra Special Mild Ales had considerably shorter boils than equivalent London beers.
Younger's fermentation temperatures are again cooler. But the difference between the maximum fermentation temperatures and the pitching temperatures are quite wide apart. Younger's pitching temperatures were on average less than 3º F cooler. But the maximum is almost 10º F cooler. That's close to the difference often claimed. Take an average and you get: in the early 1850's Younger's Extra Special Mild Ales were fermented on average 6º F cooler than equivalent London beers.
I won't waste much time on the length of fermentation. The averages are near identical. Though there's wider variation amongst the London beers. That doesn't change my overall opinion: in the early 1850's Younger's Extra Special Mild Ales took about the same length of time to ferment as equivalent London beers.
Once again the apparent attenuation of Younger's beers barely reaches an average of 60%. While the London average is over 68%. Consequently it's no surprise that the ABV of Younger's beers is lower and the FG a good bit higher. Another easy one: in the early 1850's Younger's Extra Special Mild Ales were less attenuated than equivalent London beers.
You think this is getting tedious? We've still more than a century to go. Let's see who's left at the end.