Based in Dartford, Kent, Kidd was quite a small brewery, owning just 65 tied houses. They were bought by Courage in 1937 and closed immediately.
As was often the case with Dark Mild Ales, there’s no malt darker than crystal. Though there is quite a lot of that. The bulk of the colour, however, comes from the caramel. “M” to be specific, which was a proprietary caramel from manufacturer Hay. Whitbread also used it in their Mild.
The interwar period was when brewers started to use malt extract in their beers. The quantities are pretty small so I’m assuming is was to add extra enzymes rather than for flavour. In this case, it was DME – Diastatic Malt Extract.
The hops were all Est Kent Fuggles, half from the 1932 harvest, the remainder from 1933 and 1934.
|1934 Kidd X|
|mild malt||4.25 lb||65.03%|
|pale malt||0.50 lb||7.65%|
|crystal malt 120 L||1.00 lb||15.30%|
|flaked maize||0.50 lb||7.65%|
|malt extract||0.125 lb||1.91%|
|raw cane sugar||0.08 lb||1.22%|
|caramel 2000 SRM||0.08 lb||1.22%|
|Fuggles 105 mins||0.75 oz|
|Fuggles 30 mins||0.75 oz|
|Mash at||146.5º F|
|After underlet||152º F|
|Sparge at||160º F|
|Boil time||105 minutes|
|pitching temp||60º F|
|Yeast||Wyeast 1099 Whitbread Ale|
This is one of the dozens of recipes in my book Mild! plus. Which is avaiable in both paperback:
and hardback formats: