Working on along with several other projects. “Victory!” – have I ever published that? (I’ve just checked.) Nope, not published that yet. And it could be a little tricky to release, seeing as it weighs in at almost 900 pages. Considerably more than the maximum Lulu book length. Looks like it will need to be a two volume job.
But I digress like a politician asked a tricky question. Back to Mild Ale, in particular the 1862 XX of my favourite London brewery Barclay Perkins.
As you can see, this is another typical Victorian Mild Ale, pale in colour, high in alcohol and packed full of hops. Just about everything a modern Mild isn’t. But what would be the fun if this was exactly like modern interpretations of the style? Plus I’d be out of a job.
Once again, the recipe is dead simple. Just white malt and Kent hops. The brewing record doesn’t even specify which bit of Kent. Goldings are always a safe bet. I’m slightly surprised that no foreign ingredients have shown up in these recipes yet. A lot of US hops were being imported in the 1860’s.
You’ll note that the boil has become much shorter, down from 3 hours or more to just 75 minutes. I’ve absolutely no idea why the earlier boils were so long nor why they were suddenly cut so much.
|1862 Barclay Perkins XX Ale|
|pale malt||18.00 lb||100.00%|
|Goldings 75 mins||3.00 oz|
|Goldings 60 mins||3.00 oz|
|Goldings 30 mins||3.00 oz|
|Mash at||148º F|
|Sparge at||163º F|
|Boil time||75 minutes|
|pitching temp||64º F|
|Yeast||Wyeast 1099 Whitbread Ale|