Thursday, 20 September 2018

Austerity! errata

I've just had it pointed out to me that a couple of recipes wer missing in Austerity!. My apologies.

It's fixed now, but for those who have already bought the book, here are the missing recipes:

1959 Fullers X
pale malt 5.50 lb 78.35%
flaked maize 0.67 lb 9.54%
No. 2 invert sugar 0.50 lb 7.12%
No. 3 invert sugar 0.25 lb 3.56%
caramel 2000 SRM 0.10 lb 1.42%
Fuggles 90 min 0.75 oz
Fuggles 30 min 0.75 oz
Goldings Varieties 30 min 0.125 oz
OG 1031.5
FG 1009.5
ABV 2.91
Apparent attenuation 69.84%
IBU 19
SRM 17
Mash at 146º F
Sparge at 166º F
Boil time 90 minutes
pitching temp 62º F
Yeast WLP002 English Ale

1948 Lees Best Mild
pale malt 5.75 lb 69.70%
black malt 0.25 lb 3.03%
crystal malt 80 L 0.75 lb 9.09%
enzymic malt 0.25 lb 3.03%
No. 3 Invert 1.25 lb 15.15%
Fuggles 105 mins 0.75 oz
Goldings 30 mins 0.75 oz
Goldings dry hops 0.125 oz
OG 1032
FG 1006
ABV 3.44
Apparent attenuation 81.25%
IBU 21
SRM 19
Mash at 147º F
Sparge at 170º F
Boil time 90 minutes
pitching temp 60º F
Yeast Wyeast 1318 London ale III (Boddingtons)

1964 Whitbread Ex PA
pale malt 10.50 lb 85.16%
crystal malt 60L 1.50 lb 12.17%
No. 1 invert sugar 0.33 lb 2.68%
Fuggles 90 min 1.25 oz
Styrian Goldings 90 min 0.25 oz
Fuggles 60 min 1.25 oz
Fuggles 30 min 1.25 oz
Goldings dry hop 0.50 oz
OG 1056.5
FG 1009.5
ABV 6.22
Apparent attenuation 83.19%
IBU 45
Mash at 153º F
Sparge at 165º F
Boil time 90 minutes
pitching temp 62º F
Yeast Wyeast 1099 Whitbread ale

For the rest of you home brewers - those who don't have the book - this is a rare treat. Three recipes in one day.Three very different beers.

Fullers X Ale, also known as Hock (the brewery was very inconsistent in the brewing records), is a fairly typical Dark Mild, with the colour all coming from sugar. I was quite partial to Fullers Hock. When I could find it. One of my favourite Southern Milds.

Lees Best Mild is low-gravity, but with an interesting grist. That actually contains some dark grains, unlike most Dark Mild. At just 1032º, it's hard to see what's "best" about it. I suppose in comparison to their other Mild, which was even weaker at 1028º.

Whitbread Ex PA is, I'm pretty sure, the Pale Ale Whitbread brewed for the Belgian market. The beer still exists, brewqed by someone somewhere. It's much stronger than most UK Ple Ales of its day and quite impressively bitter. At least in calculated IBUs.


Barm said...

Whitbread Pale Ale is what I think of when I see the term Belgian Pale Ale used, so that gets confusing sometimes when someone creates a mess with Cascade hops and abbey yeast and calls it that.

I also regard things like De Koninck as being basically the same style.

Orval (and its imitators like XX Bitter) is also a Belgian Pale Ale of course, but a fossilised version. To make things even more fun, at least one British brewer (Six Degrees North) is now brewing this style, though I have not drunk it often enough to remember whether they put Brettanomyces in it.

That 3% black malt in the Best Mild looks an awful lot like the roast barley Noonan said Scottish brewers put into their 60/–.

Ron Pattinson said...


my guess is that Orval was trying to imitate Stock Pale Ales, which is something different toi Whitbread Pale Ale.

having looked at plenty of 60/- recipes, I can categorically say that they contained fuck all black malt. No coloured malt of any kind.