Essentially identical of the Mild was Eldridge pope’s Brown Ale. It was often parti-gyled with it, though this particular example also had XXXX in the mix, too.
This is another beer that was darker than the recipe implies. I’ve added enough caramel to get the colour right.
The hopping is very similar in all Eldridge Pope’s beers. In this case, it’s Kent (1961), Worcester (1962) and Sussex (1962). Some of the others also contain a small amount of Styrian Goldings.
| 1964 Eldridge Pope Dorset Brown Ale | ||
| pale malt | 4.00 lb | 66.67% |
| crystal malt 60 L | 0.75 lb | 12.50% |
| wheat flour | 0.25 lb | 4.17% |
| malt extract | 0.25 lb | 4.17% |
| brown sugar | 0.25 lb | 4.17% |
| white sugar | 0.25 lb | 4.17% |
| caramel 1000 SRM | 0.25 lb | 4.17% |
| Fuggles 90 min | 0.50 oz | |
| Goldings 30 min | 0.50 oz | |
| OG | 1025.5 | |
| FG | 1006.5 | |
| ABV | 2.51 | |
| Apparent attenuation | 74.51% | |
| IBU | 14 | |
| SRM | 20 | |
| Mash at | 148º F | |
| Sparge at | 160º F | |
| Boil time | 90 minutes | |
| pitching temp | 61.5º F | |
| Yeast | WLP099 Super High Gravity Thomas Hardy | |
The above is an excerpt from my overly detailed look at post-war UK brewing, Austerity!
https://www.lulu.com/shop/ronald-pattinson/austerity/paperback/product-1mkrq4zg.html
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7 comments:
I have a question. Why did Brett influenced stock ales fall out of fashion?
Pre WWI are usually fairly decent. However you could just say "Today's recipe is on page 247 of that essential book on the history of brewing Austerity". That would leave you more time to do the important research that you do and the real curious who don't have the book will have to but it.
If you have any Christmas/winter special recipes I'd always love to see some of those. Or anything late 19th century.
Thom Farrell,
they simply went out of fashion. I guess young people got used to the fancy new running beers and never got a taste for the aged flavour.
14 IBU one more IBU sweeter than Dundalk Bay red ale.
Oscar
I am interested to know what the differences are between brown ale and mild. I searched on your blog for "eldridge pope mild recipe" and got tables where their brown ale and mild are listed, and I don't see much difference between them, except a tiny bit of difference in attenuation.
InSearchOfKnowledge,
at many breweries the only difference was the primings. Which is why quite often Brown Ale doesn't appear at all in a brewery's brewing records.
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