This is a really odd one. A Mild Ale recipe like none other I’ve come across.
I repeatedly tell home brewers – especially American ones – that brown malt doesn’t appear in Mild Ales. That’s mostly true, but there is the occasional exception. Like this version of Barclay Perkins X Ale.
Not only does it contain brown malt, there’s a shitload of it, accounting for a third of the grist. I tell you what it’s similar to – their 1812 TT (Porter). Both have a 2:1 ration of pale to brown malt. Given that fact, it’s no shock that the colour of X Ale here is much darker than most of its contemporaries, which wouldn’t have been more than 10 or 12 SRM, at most. It’s the earliest truly Dark Mild I’ve found.
The hopping rate is about standard for London Milds of this date, that is, around 8 lbs per quarter (336 lbs) of malt. Mid-Kent hops from the 1884 and 1885 season, plus American hops from 1885, were employed.
|1886 Barclay Perkins X Ale|
|pale malt||10.25 lb||66.13%|
|brown malt||5.25 lb||33.87%|
|Cluster 120 mins||1.25 oz|
|Fuggles 90 mins||1.25 oz|
|Fuggles 30 mins||1.25 oz|
|Mash at||154º F|
|Sparge at||165º F|
|Boil time||120 minutes|
|pitching temp||60º F|
|Yeast||Wyeast 1099 Whitbread ale|