That’s my excuse for publishing recipes just a few years apart. Without any war inbetween causing upheaval.
While some earlier iterations were all about the malts, this version is a symphony of sugar, with a total of seven in the original. Several different proprietary sugars, a couple of inverts and lactose. And both flaked maize and flaked barley. And 7% brown malt just to add to the confusion.
Leaving a dead complicated recipe. Even in my slightly rationalised version. Almost a full set of the numbered inverts and lactose, too. They were very keen on their lactose in the post-war period. It popped up in more than just Milk Stout.
As befits a Best Mild, it has a decent gravity. The ABV is a guess, Lees not bothering to enter the FG in this period.
|1958 Lees Best Mild|
|pale malt||3.50 lb||51.06%|
|brown malt||0.50 lb||7.29%|
|flaked maize||0.33 lb||4.81%|
|flaked oats||0.15 lb||2.19%|
|No. 2 invert sugar||0.75 lb||10.94%|
|No. 3 invert sugar||1.00 lb||14.59%|
|No. 4 invert sugar||0.38 lb||5.47%|
|Northern Brewer 90 mins||0.50 oz|
|Fuggles 60 mins||0.50 oz|
|Fuggles 30 mins||0.50 oz|
|Mash at||148º F|
|Sparge at||170º F|
|Boil time||90 minutes|
|pitching temp||60º F|
|Yeast||Wyeast 1318 London ale III (Boddingtons)|