And proof – should you have doubted my word – that the term “Mild” had nothing to do with low ABV or a low hopping rate.
By the 1860s, XXX was Barclay Perkins top of the range Mild Ale. Though it wasn’t around for that much. My last spotting of it was in 1869. I’m not sure why, but, despite the style’s huge popularity, London brewers had dropped all but X Ale by 1900. Super strong Mild had, perhaps, simply gone out of fashion.
A majority of the hops were pretty fresh, but I’ve still reduced the hopping rate. Nevertheless, it ends up with well over 100 calculated IBUs. Not exactly typical for a Mild today. I’ve just guessed the hop varieties. All I know for certain is that they were English.
As for the malt, the original contained 20 of pale and 100 of white malt. So I’m sure it would have been a pretty pale beer. Probably around what BeerSmith calculated.
Not sure that there’s much else I can tell you.
| 1862 Barclay Perkins XXX Ale | ||
| pale malt | 22.50 lb | 100.00% |
| Goldings 75 mins | 5.00 oz | |
| Goldings 60 mins | 5.00 oz | |
| Goldings 30 mins | 5.00 oz | |
| OG | 1098.6 | |
| FG | 1030 | |
| ABV | 9.08 | |
| Apparent attenuation | 69.57% | |
| IBU | 132 | |
| SRM | 9 | |
| Mash at | 151º F | |
| Sparge at | 165º F | |
| Boil time | 75 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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