The passage of a couple of decades have seen some significant changes to U. The gravity has fallen by 10º to just 1032º. Which is pretty damn watery for a pre-WW I beer. Now I’ve strayed outside London, I’ve noticed some Mild Ales which look very much like ones from after WW II.
The grist is still pretty simple. Just pale malt, flaked maize and sugar. Though, this time, there are three different types of pale malt. As is often the case in older records, it’s very vague about the sugar. Simply describing it as “sugar”. As a conservative guess, I’v gone with No. 2 invert.
Not quite as many types of hop as in 1884, just four. Two English, one Bavarian and one Californian, all from the 1907 harvest. A bit on the old side, then. Which is reflected in the low (calculated) IBU count.
| 1909 Lees U | ||
| pale malt | 5.25 lb | 76.36% |
| flaked maize | 1.00 lb | 14.55% |
| No. 2 invert sugar | 0.625 lb | 9.09% |
| Fuggles 65 min | 0.67 oz | |
| Hallertau 30 min | 0.33 oz | |
| OG | 1032 | |
| FG | 1005 | |
| ABV | 3.57 | |
| Apparent attenuation | 84.38% | |
| IBU | 12.4 | |
| SRM | 5 | |
| Mash at | 153º F | |
| Sparge at | 170º F | |
| Boil time | 65 minutes | |
| pitching temp | 60.5º F | |
| Yeast | Wyeast 1318 London ale III (Boddingtons) | |
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