Because this was almost all second wort, the boil time and the hopping are different. In fact. It looks very similar to the AK. The gravity and grist pretty much match. XX only differentiates itself by being more lightly hopped.
I’m struggling to think of much more to say about this beer. It’s all pretty simple. Just base malt, flaked maize and sugar. Though the 50% of the base malt was made from foreign barley, the other half from English barley.
Two types of hops, both English, with no vintage or type specified.
| 1896 Eldridge Pope XX | ||
| pale malt | 8.50 lb | 80.95% |
| flaked maize | 0.50 lb | 4.76% |
| No. 2 invert sugar | 1.50 lb | 14.29% |
| Fuggles 165 mins | 1.00 oz | |
| Fuggles 30 mins | 1.00 oz | |
| OG | 1049 | |
| FG | 1011.5 | |
| ABV | 4.96 | |
| Apparent attenuation | 76.53% | |
| IBU | 24 | |
| SRM | 8 | |
| Mash at | 151º F | |
| Sparge at | 160º F | |
| Boil time | 165 minutes | |
| pitching temp | 60º F | |
| Yeast | White Labs WLP099 Super High Gravity | |
Posts
6 comments:
Would I be right in saying that the 1890’s is when modern mild started to appear?
Yes, around then.
It is just that the IBU of 24 caught my eye, in today’s brewing 24IBU is considered quite normal for a mild ale.
Oscar
Where’s the roast? There should be more color in this mild. Oscar
As Ron has pointed out dark mild comes along much later.
Oscar
Oscar, I wasn’t asking you.
Oscar
Post a Comment