The late 1940s weren’t the best time to be a Mild drinker. At least if you wanted to get pissed. Watery was the key word.
Though there are some rather interesting recipes. Like XX, for example. Rather than being coloured up solely with sugar, there are two coloured malt: crystal and amber. The real grist was even more complicated than it appears in the recipe, as two-thirds of what is listed as mild malt was really SA malt.
The hops were a combination of Mid-Kent Fuggles from the 1945 and 1946 crop and Mid-Kent Tolhursts from 1944.
To account for the primings, which raised the effective OG by three points at racking time, I’ve added more No. 3 Invert sugar.
|1947 Barclay Perkins XX|
|mild malt||5.00 lb||68.97%|
|amber malt||0.33 lb||4.55%|
|crystal malt 60 L||0.50 lb||6.90%|
|flaked barley||0.33 lb||4.55%|
|No. 3 invert sugar||1.00 lb||13.79%|
|caramel 1000 SRM||0.09 lb||1.24%|
|Fuggles 75 min||0.50 oz|
|Fuggles 60 min||0.50 oz|
|Fuggles 30 min||0.50 oz|
|Mash at||149º F|
|Sparge at||165º F|
|Boil time||75 minutes|
|pitching temp||60.5º F|
|Yeast||Wyeast 1099 Whitbread Ale|