Let's Brew Wednesday - 1884 Lees U

The earliest Lees brewing is, er, rather idiosyncratic. Where sometimes really important is simply left out. Which makes interpreting them and creating recipes rather challenging.

It’s interesting to stray outside London and see the strength of beers in the provinces. U, Lees base-level Mild, is a good bit lower in gravity than an equivalent London beer. Where an X Ale was in the high 1050ºs

The recipe is simple enough. Just pale malt with a touch of black malt and sugar. And no adjuncts. Which is interesting. While sugar seems to have become pretty universal after the 1880 Free Mash Tun Act, it seems to have taken a while for brewers to pick up adjuncts.

There were lots of hops. Six types in all. Of varying vintages. Two types of "Ba" (Bavarian?) from the 1878 season, German from 1882, Russian from 1882, Dutch from 1883 and Poperinge from 1883. 

1884 Lees U
pale malt	9.25 lb	95.48%
black malt	0.1875 lb	1.94%
No. 2 invert sugar	0.25 lb	2.58%
Strisselspalt 150 min	0.75 oz
Hallertau 60 min	0.75 oz
Hallertau 30 min	0.75 oz
OG	1042
FG	1009
ABV	4.37
Apparent attenuation	78.57%
IBU	25
SRM	12
Mash at	149º F
Sparge at	170º F
Boil time	150 minutes
pitching temp	61.5º F
Yeast	Wyeast 1318 London ale III (Boddingtons)