This time it's a Triple Mild from the 1860s. The sort of beer where people say: "How can that be a Mild? It's almost 8% ABV and over 50 IBU." Pretty simple, really. Mild Ale used to mean something different. Or at least to drinkers. No-one in the 1860s would have been surprised by a Mild of this strength.
It wasn't even the strongest Mild in Lovibond's portfolio. They also made a XXXX that was over 10% ABV.
The recipe is uncomplicated. As most 19th century recipes are. Just base malt and a mixture of English and American hops.
| 1864 Lovibond XXX | ||
| mild malt | 16.75 lb | 100.00% |
| Cluster 120 mins | 1.25 oz | |
| Goldings 90 mins | 1.50 oz | |
| Goldings 30 mins | 1.25 oz | |
| OG | 1073.5 | |
| FG | 1016 | |
| ABV | 7.61 | |
| Apparent attenuation | 78.23% | |
| IBU | 53 | |
| SRM | 7 | |
| Mash at | 146º F | |
| Sparge at | 165º F | |
| Boil time | 120 minutes | |
| pitching temp | 56º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
There's a fascinating book online, written in the mid 19th Century about London's Poor in huge detail, takes a couple of days to read the whole thing. I'll try and find it again and post a link as it deals with licensed premises etc at some length.
ReplyDeleteIn a section dealing with labourers and casual day workers at the London docks, they could choose to be partly paid in beer at the dockside.
It always struck me as strange when they said that most would drink a pint or two but some poor wretches might even drink as much as four pints before staggering back to their lodgings.
Nowadays four pints would be a tease, back then if it was Lovibond on an empty stomach I can imagine that you'd get pretty well hammered!
Cold pitch!
ReplyDeleteMaybe intended to write 66 F? Would be more like it.
ReplyDeleteMike in NSW,
ReplyDeletedefinitely 56º F. I don't find that particularly cold for a beer of this strength.