I’m really not sure whether you’d classify X3 as a Strong Ale or a strong Mild Ale. It’s pretty damn strong, though, so I’m happy to include it.
This was a particularly difficult recipe to compile. It’s all in scraggly handwriting. And my photograph is quite blurred. Makes it quite a challenge to read. I’ve been able to work out the most important bits.
One malt. Three types of English hops. All very simple. But that’s what early 19th-century recipes are like. No indication of the age or exact origin of the hops. I went for mild, rather than pale malt, in the 1840s was probably a bit darker than today. Or you could splurge and buy some Chevallier pale malt.
| 1848 Tetley X3 | ||
| mild malt | 22.50 lb | 100.00% |
| Goldings 120 mins | 2.50 oz | |
| Goldings 30 mins | 2.50 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1099 | |
| FG | 1025.5 | |
| ABV | 9.72 | |
| Apparent attenuation | 74.24% | |
| IBU | 47 | |
| SRM | 9 | |
| Mash at | 150º F | |
| Sparge at | 165º F | |
| Boil time | 120 minutes | |
| pitching temp | 59º F | |
| Yeast | Wyeast 1469 West Yorkshire Ale | |
Ron, some of these imperial mild recipes call for 23 plus lbs of malt, in what I'm assuming is a 23 litre volume beer. I don't think my set up could handle that much malt. Do you think I could still get reasonably authentic results if a sub some malt for say a kilo of invert No 2? Thanks Philbert
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ReplyDeleteyes, 23 litres. I don't think subbing out some malt for No.2 would harm it much.
Mashing less grain and then using some malt exteact in the boil to compensate might be a way to go. Some places sell Maris Otter liquid extract which is newer than 1848 but might be worth a shot.
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