And when I can combine the records with my post-war austerity obsession, I’m like a pig on a spit. No, pig in shit, that’s what I meant. (That image of me roasting a spit will now live with me forever.) Throw in a lovely watery Mild recipe and paradise is adjacent.
For the day, it’s a pretty honest recipe. Just pale malt, brewing sugar and malt extract. Plus the obligatory flaked barley of the late war years.
The sugar bill is slightly simplified. There was a bit of something that looked like WWCS. I just bumped up the No. 3.
|1947 Shepherd Neame MB|
|pale malt||3.25 lb||59.09%|
|flaked barley||0.75 lb||13.64%|
|no. 3 sugar||0.75 lb||13.64%|
|malt extract||0.75 lb||13.64%|
|Fuggles 120 mins||0.50 oz|
|Goldings 30 mins||0.50 oz|
|Mash at||156º F|
|Sparge at||170º F|
|Boil time||120 minutes|
|pitching temp||63º F|
|Yeast||Go to a Shepherd Neame pub, buy a pint of cask beer. If it's nice and fresh, buy another pint and surreptitiously pour it into a bottle, add a half teaspoon of sugar and wait 3 days. Carefully decant most of the beer into a glass and drink. Add malt extract and leave in a warm place for a few days.|
|Or just use a Southern English Ale yeast|
Lots more to come.