Which is semi-dark. I know that for certain it was that dark. Because the colour all comes from No. 3 invert sugar. No arguing with that. Much better than something vague like caramel. Which can vary wildly in tone. This is an early date for a darker Mild
The grist is pretty heavy on sugar and maize. More than average. A lot more. Is the colour an attempt to distract from the low malt content? Or was it just new and trendy?
The gravity is pretty decent and so is the attenuation, leaving it over 5% ABV. Fairly bitter, too. With two types of hops, whose names are little more than squiggles. I can’t make out either. As they’re growers’ names, they must me English. I’ve guessed Fuggles and Goldings.
No ageing, obviously. Seeing as it’s a Mild.
| 1884 W.E. & J. Rigden Mild Beer | ||
| pale malt | 6.50 lb | 65.00% |
| flaked maize | 1.50 lb | 15.00% |
| No. 3 invert sugar | 2.00 lb | 20.00% |
| Fuggles 120 mins | 1.25 oz | |
| Goldings 60 mins | 1.25 oz | |
| Goldings 30 mins | 1.25 oz | |
| OG | 1050 | |
| FG | 1010 | |
| ABV | 5.29 | |
| Apparent attenuation | 80.00% | |
| IBU | 50 | |
| SRM | 13 | |
| Mash at | 152º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 59º F | |
| Yeast | Wyeast 1099 Whitbread ale | |
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2 comments:
From a discussion held 1896 in Manchester about John Heron's paper on invert sugar:
"With regard to the decomposition products of levulose which
were usually designated as "other carbohydrates," he believed that
it was to these substances that the luscious taste and additional
fulness which characterised beers brewed from invert-sugar was due.
In this respect, he thought it probable that the lower grade invert-
sugars No. 2 and No. 3 would be superior to No. 1, especially when
colour was not of great importance."
That's interesting.
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