One step up from Table Beer is something simply called “Ale”. A term, which, in the 19th century, usually referred to Mild Ale. I’m assuming that’s what this is. An Irish Mild Ale.
It’s a type of beer which, until I got my hands on some Irish brewing records, I was very much in the dark about. Seeing as it gets pretty much zero attention in contemporary brewing literature. Which focuses completely on Stout. I guess English brewers weren’t really interested in Irish Mild.
At 1067º, it’s a good bit stronger than a London X Ale, which, at the time, was around 1055º. It’s around the strength that an XX Ale would have been, had anyone still brewed one in London.
In essence, it’s a scaled-up version of Table Beer. With the same three elements: base malt, sugar and caramel. The sugar being simply described as “Sacch.” I’ve plumped for No. 2, it being a fairly neutral choice.
The result isn’t a particularly dark beer. Though more colour could have been added through primings.
Just the one type of English hops, for which I’ve guessed Fuggles. A fairly robust hopping rate, leaves a fairly bitter beer.
| 1898 Cairnes Ale | ||
| pale malt | 13.35 lb | 91.38% |
| No. 2 invert sugar | 1.25 lb | 8.56% |
| caramel 1000 SRM | 0.01 lb | 0.07% |
| Fuggles 120 mins | 2.00 oz | |
| Fuggles 60 mins | 2.00 oz | |
| Fuggles 30 mins | 2.00 oz | |
| Fuggles dry hops | 0.25 oz | |
| OG | 1067 | |
| FG | 1017 | |
| ABV | 6.61 | |
| Apparent attenuation | 74.63% | |
| IBU | 64 | |
| SRM | 9 | |
| Mash at | 150º F | |
| Sparge at | 165º F | |
| Boil time | 120 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1084 Irish ale | |
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8 comments:
When did Cairnes stop brewing mild ale?
Oscar
Oscar,
honestly, no idea.
Am I right in assuming the caramel 1000L SRM is brewers caramel? How are homebrewers outside of the UK to substitute for that? I can buy brewers caramel from the UK but shipping is nearly three times the cost of the product itself.
I assume somewhere around the same time as Perry’s.
Speaking of Mild ale did you hear that a pub in Athy called Judith O’ Briens just put on Ballykilcavan’s Endurance Dark Mild on draught.
Oscar
Kevin, where do you live? In Australia pure caramel as a baking item is available in most supermarkets as "Parisian Essence". It's a little bitter and not at all sweet, despite the "caramel" name being used for sweets and toffees.
It's traditionally used as a gravy browning, but more than acceptable for brewing purposes. Famous brand is "Queen Parisian Essence". I always have a few bottles in the brauhaus, it's used by the teaspoon measure!
https://www.woolworths.com.au/shop/productdetails/27752/queen
In Australia a virtually identical caramel is used to "dress" various older style beers such as Melbourne Bitter and Resch's Draught etc on the way to the packing lines.
UK equivalent is Sarsons gravy browning that also mentions home brewing in its specs.
For SRM calculations I'd guess you would need to add a measure to 500ml water and do a check against a colour strip or something and take it from there.
Me I just add a dollop!!
@Kevin: I can order caramel of 20000-30000 EBC from my HBS. It is from Belgosuc, which is a big supplier here in Belgium of breweries.
Kevin, if you want you can make your own Parisian essence in a saucepan or you can adjust your colour with black malt or Carafa Special III.
Kevin, I forgot to add, you could also buy Weyermann Sinamar from US homebrew suppliers (I saw it listed at Williams).
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