At an English brewery, Mild Ale would have been by far the biggest seller. But that wasn’t the case here. Cairnes brewed fairly modest quantities of theirs. Though it was stronger than a standard English Mild Ale. Even London examples.
The biggest change since 1898 is the introduction of flaked maize. In general, the recipe is very similar to that of 2d Ale. Except that there’s half as much sugar. Which, presumably, left this beer with far more body. And quite a bit more colour.
There are equal quantities of Oregon and English hops. Both from 1913 harvest, so reasonably fresh.
| 1914 Cairnes Mild Ale | ||
| pale malt | 10.25 lb | 75.93% |
| flaked maize | 2.00 lb | 14.81% |
| glucose | 1.25 lb | 9.26% |
| Cluster 120 mins | 2.25 oz | |
| Fuggles 60 mins | 1.00 oz | |
| Fuggles 30 mins | 1.00 oz | |
| OG | 1062 | |
| FG | 1022 | |
| ABV | 5.29 | |
| Apparent attenuation | 64.52% | |
| IBU | 64 | |
| SRM | 4.5 | |
| Mash at | 153º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 58.75º F | |
| Yeast | Wyeast 1084 Irish ale | |
Ron, this may be a stupid question, but with you positing all of these Cairnes logs got me thinking, where did Irish Red Ale come from? Is that purely a marketing invention for American audiences. Seems like it's just a 1.045 - 1.055 mild pretty much in line with the Ale from the post WWI brewing log.
ReplyDeleteMartyn Cornell wrote extensively about the style a few years back - https://zythophile.co.uk/2021/08/25/how-one-irishmans-ginger-beard-helped-launch-an-entirely-bogus-style-of-beer/
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