Let's Brew Wednesday - 1907 Drybrough X Mild

In the runup to WW I, Drybrough was still producing a range of Mild Ales. They wouldn’t survive the war. As at most Scottish breweries.

The weakest of the set, X, was, by the standards of the day, pretty feeble, weighing in at just 1033º and 2.5% ABV. Which would have shocked any Londoner encountering their beer, as it was about half the strength of an X Ale from the capital. A crap level of attenuation doesn’t help.

It’s not the simplest of grists. There are two malts, pale and black. Though there were multiple types of the pale malt, made from barley from various countries. Two adjuncts were used, too. Both flaked maize and flaked rice. Which is a bit odd. Brewers would usually opt for one or the other.

Duplication continues in the sugars, where there is both No. 1 and No. 2 invert. Which is also a little unusual. There’s also quite a lot or caramel. Leaving the colour pretty dark.

There are three types of English hops, one from the 1903 harvest and two from 12905, along with Californian from 1906. 

1907 Drybrough X
pale malt	4.50 lb	64.38%
black malt	0.33 lb	4.72%
flaked rice	0.33 lb	4.72%
flaked maize	0.67 lb	9.59%
No. 1 invert sugar	0.33 lb	4.72%
No. 2 invert sugar	0.33 lb	4.72%
Caramel 500 SRM	0.50 lb	7.15%
Cluster 120 mins	0.50 oz
Fuggles 90 mins	0.50 oz
Goldings 30 mins	0.50 oz
OG	1033
FG	1014
ABV	2.51
Apparent attenuation	57.58%
IBU	25
SRM	27
Mash at	148º F
Sparge at	167º F
Boil time	120 minutes
pitching temp	61º F
Yeast	WLP028 Edinburgh Ale