The grist hasn’t really changed a great deal since 1914. It’s still a simple combination of pale malt and invert sugar. I’m assuming again the latter was No. 3 invert, though the type isn’t specified in the brewing record.
The malt is rather more complicated than it at first appears. There were no fewer than six types of pale malt: three from UK-grown barley, plus one each from Smyrna, Indian and Californian.
One change is in the hopping. The rate has fallen from 6 lbs per quarter (336 lbs) of malt to 5 lbs. In addition, the hops used are all older. They’re all Mid-Kent from the year 1914. The combined effect is to reduce the (calculated) IBUs from 32 to 18. Drinkers must have noticed such a big change, especially as in took place over a short period.
A higher rate of attenuation means that the ABV has increased from 5.03% in 1914 to 5.4%. Which is pretty beefy for a Mild.
|1916 Whitbread X|
|pale malt||10.25 lb||93.18%|
|No. 3 invert sugar||0.75 lb||6.82%|
|Fuggles 105 mins||0.50 oz|
|Fuggles 60 mins||0.50 oz|
|Fuggles 30 mins||0.50 oz|
|Mash at||150º F|
|Sparge at||168º 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: