Putting the recipe together was a bit of a nightmare. On account of all the sugar. Namely, Flo Sweet, DAS and CDM. I know what the last was: Caramelised Dextro-Maltose. A shame it isn’t available. Flo Sweet seems to have been some form of liquid cane sugar. I’ve no idea about DAS. I’ve used a combination of caramel and No. 3 invest as a substitute for all three sugars.
The rest of the grist is no problem: pale and crystal malt, flaked maize and malt extract. All very standard ingredients. As were the two types of English hops.
| 1970 Youngs Best Malt Ale | ||
| pale malt | 4.75 lb | 70.37% |
| crystal malt 60 L | 0.50 lb | 7.41% |
| flaked maize | 0.75 lb | 11.11% |
| malt extract | 0.125 lb | 1.85% |
| No. 3 invert sugar | 0.50 lb | 7.41% |
| caramel 1000 SRM | 0.125 lb | 1.85% |
| Fuggles 120 min | 0.75 oz | |
| Goldings 15 min | 0.75 oz | |
| OG | 1031 | |
| FG | 1006 | |
| ABV | 3.31 | |
| Apparent attenuation | 80.65% | |
| IBU | 17.5 | |
| SRM | 15 | |
| Mash at | 149º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 61.5º F | |
| Yeast | WLP002 English Ale | |
Wrong beer for the text, I think Ron.
ReplyDeleteYou have published the Coronation ale recipe, and not the Mild ale recipe.
ReplyDeleteYour recipe is for 1970 Coronation Ale. Can we have the recipe for the Best Malt Ale please?
ReplyDeleteThis one has me confused. The recipe posted is 6.22% ABV not "just over 3%" as it says in the description. Also, the recipe chart says "Coronation Ale". Did the wrong recipe get published with this post?
ReplyDeleteRon, is “Best Malt” the same as Coronation Beer?
ReplyDeleteThe table doesn’t match the text
ReplyDeleteI was curious about CDM, and then I read this earlier post of yours citing an old ad which says:
ReplyDelete"CARAMELIZED DEXTRO-MALTOSE.
C.D.M.is FREE from the acrid flavour of Caramel, therefore can be used to advantage in the production of Porter and Stout."
https://barclayperkins.blogspot.com/2020/07/dextro-maltose.html
The reference to acrid flavor is interesting because you've cited a lot of times it was added to weak pale milds/browns to darken them up. It's hard for me to see how caramel would be too acrid for 1890s stout but OK for those weaker less intense beers. Unless maybe the caramel manufacturing process improved and it got more neutral over time.
So what was the 3% version you referred to or was that a mild?
ReplyDeleteHi Ron the chart is for the wrong beer 1970 coronation ale rather than the mild.
ReplyDeleteSo who got crowned in 1970?
ReplyDeleteMaybe the Charles investiture nonsense in 69?
ReplyDeleteSo are we never going to have the recipe for this beer then?
ReplyDeleteAnonymous,
ReplyDeleteI'll correct the recipe when I get back from the USA.