A provincial Mild Ale here. But not too far from London. And that seems to be reflected in the strength. As this is closer to a London X Ale than Adnams X Ale.
As with most Milds of this period, there’s not much to the recipe. Just one type of base malt and a dash of sugar. No description of the sugar. So I’ve guessed No. 2 invert, as usual. And that’s it.
What about hops? Two types: East Kent from the 1888 harvest and Californian from 1891. Fairly old, then.
No dry hopping, but there was another addition. It says in the log: "mixed in 4.75 barrels of O.A." into the 91 barrels of Mild. I take the O.A. to be Old Ale. An interesting case of blending.
| 1893 Tomson & Wotton X | ||
| pale malt | 11.00 lb | 95.65% |
| No. 2 invert sugar | 0.50 lb | 4.35% |
| Cluster 90 mins | 1.00 oz | |
| Goldings 60 mins | 1.00 oz | |
| Goldings 30 mins | 1.00 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1050 | |
| FG | 1014 | |
| ABV | 4.76 | |
| Apparent attenuation | 72.00% | |
| IBU | 44 | |
| SRM | 6 | |
| Mash at | 152º F | |
| Sparge at | 180º F | |
| Boil time | 90 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1099 Whitbread ale | |
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2 comments:
Still very bitter for a mild ale.
Is it possible that proximity to London drinkers thus possible visitors influenced the strength of provincial mild ales brewed, close to London?
Oscar
Yes, the beers do seem to have been influenced by London. For example, they were still brewing Porter.
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