The gravity is a touch lower than in equivalent London beers, which were mostly a few degrees over 1050º.
It’s not a very complicated grist. Just base malt, maize and sugar. Though the malt is split 50-50 between English and foreign. Barley that is. It would all have been malted in the UK. Described as “pale invert”, I’m pretty sure that the sugar was No. 1 invert.
It’s interesting to see what is happening with the colour. I’d describe this as semi-dark, which is about right for the period. Few Milds had gone properly dark brown, but many were dark enough to be easily distinguishable from Bitter.
Just two types of English hops, two thirds from the 1910 harvest, the other third from 1908.
| 1911 Russell X | ||
| pale malt | 7.00 lb | 72.99% |
| flaked maize | 0.75 lb | 7.82% |
| No. 1 invert sugar | 1.75 lb | 18.25% |
| caramel 1000 SRM | 0.09 lb | 0.94% |
| Fuggles 90 mins | 0.75 oz | |
| Fuggles 90 mins | 0.75 oz | |
| Fuggles 30 mins | 0.75 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1048 | |
| FG | 1012 | |
| ABV | 4.76 | |
| Apparent attenuation | 75.00% | |
| IBU | 27 | |
| SRM | 12 | |
| Mash at | 147º F | |
| Sparge at | 168º F | |
| Boil time | 90 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1768 English Special Bitter | |
Posts
6 comments:
Interesting post Ron I thought before this post that 30 IBU and below mild was post world war one.
Did Ruby milds exist at this time.
This Mild has my name on it . . . literally! And it looks well worth my brewing up, as I REALLY DO like plenty of invert sugar. Thank you Ron! I am really enjoying your descriptions of South Korea.
Anonymous,
what do you mean by Ruby Mild?
Mild that is a deep red think Sarah Hughes mild
Anonymous,
this is a semi-dark Mild. Not sure if it would look red. This was a bout as dark as most Mild got at the time.
Thanks
Post a Comment