It's fixed now, but for those who have already bought the book, here are the missing recipes:
| 1959 Fullers X | ||
| pale malt | 5.50 lb | 78.35% |
| flaked maize | 0.67 lb | 9.54% |
| No. 2 invert sugar | 0.50 lb | 7.12% |
| No. 3 invert sugar | 0.25 lb | 3.56% |
| caramel 2000 SRM | 0.10 lb | 1.42% |
| Fuggles 90 min | 0.75 oz | |
| Fuggles 30 min | 0.75 oz | |
| Goldings Varieties 30 min | 0.125 oz | |
| OG | 1031.5 | |
| FG | 1009.5 | |
| ABV | 2.91 | |
| Apparent attenuation | 69.84% | |
| IBU | 19 | |
| SRM | 17 | |
| Mash at | 146º F | |
| Sparge at | 166º F | |
| Boil time | 90 minutes | |
| pitching temp | 62º F | |
| Yeast | WLP002 English Ale | |
| 1948 Lees Best Mild | ||
| pale malt | 5.75 lb | 69.70% |
| black malt | 0.25 lb | 3.03% |
| crystal malt 80 L | 0.75 lb | 9.09% |
| enzymic malt | 0.25 lb | 3.03% |
| No. 3 Invert | 1.25 lb | 15.15% |
| Fuggles 105 mins | 0.75 oz | |
| Goldings 30 mins | 0.75 oz | |
| Goldings dry hops | 0.125 oz | |
| OG | 1032 | |
| FG | 1006 | |
| ABV | 3.44 | |
| Apparent attenuation | 81.25% | |
| IBU | 21 | |
| SRM | 19 | |
| Mash at | 147º F | |
| Sparge at | 170º F | |
| Boil time | 90 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1318 London ale III (Boddingtons) | |
| 1964 Whitbread Ex PA | ||
| pale malt | 10.50 lb | 85.16% |
| crystal malt 60L | 1.50 lb | 12.17% |
| No. 1 invert sugar | 0.33 lb | 2.68% |
| Fuggles 90 min | 1.25 oz | |
| Styrian Goldings 90 min | 0.25 oz | |
| Fuggles 60 min | 1.25 oz | |
| Fuggles 30 min | 1.25 oz | |
| Goldings dry hop | 0.50 oz | |
| OG | 1056.5 | |
| FG | 1009.5 | |
| ABV | 6.22 | |
| Apparent attenuation | 83.19% | |
| IBU | 45 | |
| SRM | 8 | |
| Mash at | 153º F | |
| Sparge at | 165º F | |
| Boil time | 90 minutes | |
| pitching temp | 62º F | |
| Yeast | Wyeast 1099 Whitbread ale | |
For the rest of you home brewers - those who don't have the book - this is a rare treat. Three recipes in one day.Three very different beers.
Fullers X Ale, also known as Hock (the brewery was very inconsistent in the brewing records), is a fairly typical Dark Mild, with the colour all coming from sugar. I was quite partial to Fullers Hock. When I could find it. One of my favourite Southern Milds.
Lees Best Mild is low-gravity, but with an interesting grist. That actually contains some dark grains, unlike most Dark Mild. At just 1032º, it's hard to see what's "best" about it. I suppose in comparison to their other Mild, which was even weaker at 1028º.
Whitbread Ex PA is, I'm pretty sure, the Pale Ale Whitbread brewed for the Belgian market. The beer still exists, brewqed by someone somewhere. It's much stronger than most UK Ple Ales of its day and quite impressively bitter. At least in calculated IBUs.
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2 comments:
Whitbread Pale Ale is what I think of when I see the term Belgian Pale Ale used, so that gets confusing sometimes when someone creates a mess with Cascade hops and abbey yeast and calls it that.
I also regard things like De Koninck as being basically the same style.
Orval (and its imitators like XX Bitter) is also a Belgian Pale Ale of course, but a fossilised version. To make things even more fun, at least one British brewer (Six Degrees North) is now brewing this style, though I have not drunk it often enough to remember whether they put Brettanomyces in it.
That 3% black malt in the Best Mild looks an awful lot like the roast barley Noonan said Scottish brewers put into their 60/–.
Barm,
my guess is that Orval was trying to imitate Stock Pale Ales, which is something different toi Whitbread Pale Ale.
having looked at plenty of 60/- recipes, I can categorically say that they contained fuck all black malt. No coloured malt of any kind.
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