The Milds of the final decades of the 19th century are a fascinating bunch. As brewers strayed away from 100% pale malt grists and played around with other malts, sugars and adjuncts.
One of the results of which was a deepening of the colour of many Milds. Though few wandered into full-on Dark Mild shades. Dark enough, however, to be easily distinguished from Pale Ales. Kirkstall L is a good example of such a semi-dark Mild.
Brown malt, contrary to what you might guessed, wasn’t a common ingredient in Mild. It pops up here, and in a few other recipes, but usually it was invert sugar, caramel or black malt doing the heavy lifting.
Three types of hops were employed, all from the 1884 season: Bavarian, English and some simply described as “foreign”. I’m guessing that the last came from one the less fashionable hop-growing regions.
|1885 Kirkstall L|
|pale malt||8.00 lb||77.67%|
|brown malt||0.50 lb||4.85%|
|No. 2 invert sugar||1.75 lb||16.99%|
|Caramel 100 SRM||0.05 lb||0.49%|
|Cluster 135 mins||0.75 oz|
|Fuggles 60 mins||1.25 oz|
|Hallertau 30 mins||0.50 oz|
|Mash at||156º F|
|Sparge at||165º F|
|Boil time||135 minutes|
|pitching temp||58.5º F|
|Yeast||Wyeast 1469 West Yorkshire Ale|