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)

 

This is 4d Mild Ale

Another little video. This one taking a look at a specific 4d Mild Ale recipe: 1939 Youngs Ale.

 

Let's Brew Wednesday - 1941 Youngs Ale

If you know anything in the UK tax system, you’ll understand why the gravity of Ale hadn’t fallen very much. A gravity of under 1027º wasn’t economically sensible.

A reasonable degree of attenuation leaves it at just a touch under 3% ABV. So just about intoxicating. And stronger than the beer in most of Europe at the time.

Have there been any changes to the grist? Well, a few. The base malt is now all mild malt, rather than a mixture of pale and mild malt. There’s rather more crystal malt. Possibly, to compensate for the quantity of No. 3 invert being halved.

There were two types of hops: Sussex from 1940 and spent hops. The latter are always fun in a recipe. How do I take them into account? With great difficulty is the answer. 

1941 Youngs Ale
mild malt	5.00 lb	82.37%
crystal malt 120 L	0.67 lb	11.04%
malt extract	0.175 lb	2.88%
No. 3 invert sugar	0.175 lb	2.88%
caramel 1000 SRM	0.05 lb	0.82%
Fuggles 120 min	0.50 oz
Fuggles 30 min	0.50 oz
OG	1028
FG	1006
ABV	2.91
Apparent attenuation	78.57%
IBU	14
SRM	14
Mash at	152º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	59º F
Yeast	WLP002 English Ale

 

What is 4d Mild Ale?

Yet another video. This time looking at the most watery of Mild Ales.

 

This is XXXX Ale

I explain 1832 Truman XXXX Ale. One of my favourite beers of all time. And a wonderful example of an extra-strong Mild Ale.

 

What is XXXX Ale?

I explore the history of XXXX Ale. Is it Mild Ale or Old Ale?

 

Let's Brew - 1909 Maclay Mild 56/-

In addition to their watery 42/- Mild, Maclay also had a much stronger version, 64/- Mild. Which is interesting. As this beer is stronger than most Milds of the time, about the equivalent of a provincial English XXX.

Surprisingly, it was brewed in much larger quantities than 42/-. Around 70 barrels at a time, compared to 30 barrels of 42/-. Though still far less than the popular Pale Ales.

There’s not a huge deal to say about the recipe, this being parti-gyled with the 42/- we’ve already seen.

You’ve probably noticed the really shit level of attenuation. A bit under 60%. There are examples with a slightly lower FG of 1023º or 1024º. Not that it makes the rate of attenuation that much better. A couple of weeks in cask before consumption would have reduced the gravity a little more. Though that still wouldn’t have had that much impact on the attenuation.

1909 Maclay Mild 56/-
pale malt	8.75 lb	66.67%
amber malt	0.50 lb	3.81%
black malt	0.125 lb	0.95%
grits	2.50 lb	19.05%
No. 2 invert sugar	1.25 lb	9.52%
Cluster 120 min	0.75 oz
Hallertau 60 min	0.75 oz
Fuggles 30 min	1.50 oz
OG	1061
FG	1025
ABV	4.76
Apparent attenuation	59.02%
IBU	36
SRM	12
Mash at	146º F
after underlet	150º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	61º F
Yeast	WLP028 Edinburgh Ale

 

What is best Mild?

Another of my short videos, this time looking at Best Mild, a stronger type of Mild Ale.

 

Let's Brew Wednesday - 1909 Maclay Mild 42/-

In the early 20th-century, there were still genuine Mild Ales being brewed in Scotland. Though WW I would change that, with Mild virtually becoming extinct north of the border.

There are a few very notable features of this beer. For starters, there’s the gravity. Which, at 1034º, looks like a post-WW II Mild. In England, most Milds were much stronger at this point. Though there are ones from breweries in more rural locations – for example, Adnams – with beers of a similar strength.

The grist is also unusual. Particularly in the use of around 20% grits. Most UK breweries employed maize in flaked form rather than grits. Which you might want to do, as grits require a cereal mash before normal mashing begins. And few English brewers would have roasted malts like amber and black malt in their Mild Ales.

The sugar is simply described as “inversion”, which I take to mean invert sugar. I’ve plumped for No. 2 invert. Just as a sort of neutral choice. It could have been No. 3, as it doesn’t appear in in the Pale Ales.

Now for the hops. Of which there are loads. Hallertau from the 1905, 1906 and 1907 harvests;  Californian from 1907, Farnham from 1908 and Worcester from 1905. 

1909 Maclay Mild 42/-
pale malt	4.50 lb	61.02%
amber malt	0.25 lb	3.39%
black malt	0.125 lb	1.69%
grits	1.50 lb	20.34%
No. 2 invert sugar	1.00 lb	13.56%
Cluster 120 min	0.50 oz
Hallertau 60 min	0.50 oz
Fuggles 30 min	1.00 oz
OG	1034
FG	1013
ABV	2.78
Apparent attenuation	61.76%
IBU	28
SRM	10
Mash at	146º F
after underlet	150º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	61º F
Yeast	WLP028 Edinburgh Ale

 

Let's Brew - 1941 Youngs X Ale

What have two years of war done to Young’s standard Mild? 

For a start, it’s whittled off 5º of gravity. Leaving it barely over 3% ABV and not much stronger than Ale had been in 1939. There’s also been a big reduction in the hopping rate, down from 6 lbs per quarter (336 lbs) of malt to just 4 lbs. 

The result is a pretty weak and lightly-hopped beer. Looking very much like a post-war version of the style.

The recipe itself hasn’t change much. Other than dropping the pale malt and going to a 100% mild malt base. There’s also been in an increase in the proportion of crystal malt and a reduction in No. 3 invert. 

Just one type of hops, Sussex from the 1940 season. Which, as this beer was brewed in May, were from the most recent harvest. 

1941 Youngs X Ale
mild malt	5.50 lb	83.33%
crystal malt 120 L	0.675 lb	10.23%
malt extract	0.125 lb	1.89%
No. 3 invert sugar	0.25 lb	3.79%
caramel 1000 SRM	0.05 lb	0.76%
Fuggles 120 min	0.50 oz
Fuggles 30 min	0.50 oz
OG	1030
FG	1006.5
ABV	3.11
Apparent attenuation	78.33%
IBU	13
SRM	13.5
Mash at	152º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	59º F
Yeast	WLP002 English Ale

 

Let's Brew Wednesday - 1939 Youngs X Ale

Youngs strongest Mild, X Ale, was fairly weak, by London standards. Just 1035º and 3.7% ABV. Where some brewers had versions over 4% ABV. Barclay Perkins, for example.

I’m being lazy again, taking the X Ale that was parti-gyled with the Ale above. Saves time writing the recipe. While also given you a realistic view of the relationships between the beers in a parti-gyle. At least, that’s my excuse.

It’s not all that dark. Though Mild did come in a variety of shades in London in the 1930s. All of Barclay Perkins Milds came in semi-dark and dark versions. As brewed, they were semi-dark. The dark versions were created by adding caramel at racking time.

Youngs brewed bucketloads of this beer. Mild was still very popular in London. 

1939 Youngs X Ale
pale malt	1.50 lb	19.82%
mild malt	4.75 lb	62.75%
crystal malt 120 L	0.50 lb	6.61%
malt extract	0.25 lb	3.30%
No. 3 invert sugar	0.50 lb	6.61%
caramel 1000 SRM	0.07 lb	0.92%
Fuggles 105 min	1.00 oz
Fuggles 30 min	1.00 oz
OG	1035
FG	1007
ABV	3.70
Apparent attenuation	80.00%
IBU	25
SRM	14.5
Mash at	152º F
Sparge at	170º F
Boil time	105 minutes
pitching temp	59º F
Yeast	WLP002 English Ale

 

Let's Brew - 1939 Youngs Ale

You might have noticed a theme in recent blog posts. I've sort of found myself putting together a book about Youngs by accident. I've already got 30,000 words.

When WW II rolled around, Youngs was still brewing their watery Ale. A product of the previous war. How long would it last? We’ll see.

How has it changed since 1932? Hardly at all, if I’m honest. It has the same gravity. And the ingredients are the same. In only very slightly different proportions: a little of the pale malt is swapped for mild malt. There’s also a third less crystal malt.

Speaking of crystal malt, in brewing records there’s never any indication of how dark it is. I mostly plump for a middling dark one of 60 L. Here, I’ve gone for a darker one. Why? Just for variety. To make the recipe different to the one from 1932.

Two types of hops. Both from Kent, harvested in 1937 and 1938. Fairly fresh, then. 

1939 Youngs Ale
pale malt	1.25 lb	20.97%
mild malt	3.50 lb	58.72%
crystal malt 120 L	0.50 lb	8.39%
malt extract	0.25 lb	4.19%
No. 3 invert sugar	0.40 lb	6.71%
caramel 1000 SRM	0.06 lb	1.01%
Fuggles 105 min	0.75 oz
Fuggles 30 min	0.75 oz
OG	1028
FG	1006
ABV	2.91
Apparent attenuation	78.57%
IBU	19
SRM	13
Mash at	152º F
Sparge at	170º F
Boil time	105 minutes
pitching temp	59º F
Yeast	WLP002 English Ale

 

What is Mild Ale?

I explain  Mild Ale - briefly - in this video.

 

Let's Brew Wednesday - 1960 Youngs SX Ale

The relative popularity of Mild is demonstrated by Youngs brewing two of them. This being the stronger of the pair.

Not that it’s that much stronger. Just 3º of gravity. And 0.2% ABV. So minimally stronger, really. Far smaller quantities were brewed than standard X Ale. For example, in this parti-gyle there were 241 barrels of X and just 45 barrels of SX.

The recipe, obviously, is identical to X Ale. Just the quantities are slightly larger. I find the inclusion of malt extract. Specifically, diastatic malt extract. Presumably, the enzymes are the reason for its inclusion.

Same hops as in X Ale. English from the 1958 and 1959 harvests.

1960 Youngs SX Ale
mild malt	5.00 lb	68.38%
crystal malt 150 L	0.67 lb	9.16%
flaked maize	1.00 lb	13.68%
pale malt extract	0.1875 lb	2.56%
No. 3 invert	0.33 lb	4.51%
caramel 500 SRM	0.125 lb	1.71%
Fuggles 105 min	1.33 oz
OG	1034
FG	1007
ABV	3.57
Apparent attenuation	79.41%
IBU	20
SRM	19
Mash at	150º F
Sparge at	170º F
Boil time	105 minutes
pitching temp	60º F
Yeast	WLP002 English Ale

 

 

Listen to brewer John Hatch explain how they brewed at Youngs in the 1990s.  

Let's Brew - 1960 Youngs X Ale

At the start of the 1960s, Youngs were still brewing pretty large quantities of Mild. By the end of the decade, they were making rather less. As Mild rapidly fell out of favour in London.

It’s a fairly typical Mild of the period, being dark and pretty watery. The grist is quite simple, just mild and crystal malt along with some flaked maize and sugar. At least, I think it’s flaked maize. It just says “flakes” in the brewing record. In the 1980s and 1990s, that was flaked torrefied barley. I’m guessing that in these earlier records, it means the more usual flaked maize.

There were two types of sugar: No. 3 invert and CDM (Caramelised Dextro-Maltose). For the latter, I’ve substituted straight caramel. Which should be close enough. Unless, by some miracle, you can get hold of real CDM.

Two types of English hops, one from the 1958 harvest and one from 1959. 

1960 Youngs X Ale
mild malt	4.50 lb	67.75%
crystal malt 150 L	0.50 lb	7.53%
flaked maize	1.00 lb	15.05%
pale malt extract	0.1875 lb	2.82%
No. 3 invert	0.33 lb	4.97%
caramel 500 SRM	0.125 lb	1.88%
Fuggles 105 min	1.25 oz
OG	1031
FG	1005.5
ABV	3.37
Apparent attenuation	82.26%
IBU	19
SRM	18
Mash at	150º F
Sparge at	170º F
Boil time	105 minutes
pitching temp	60º F
Yeast	WLP002 English Ale

 

 

Listen to brewer John Hatch explain how they brewed at Youngs in the 1990s.  

Let's Brew Wednesday - 1996 Youngs Best Malt Ale (2)

Brewed just nine days later than the previous Best Malt Ale was this very different version. Higher in gravity and with a very different grist.

Interestingly, despite the higher gravity, a lower degree of attenuation leaves it barely stronger in ABV terms.

Brewed single-gyle, this iteration has basically the same grist as Winter Warmer. Except that there’s no torrefied barley. And looks more like versions from the late 1970s. As with most Dark Milds, there’s no malt darker than crystal. With much of the colour coming from sugar.

They were obviously playing around with the recipe as the hopping rate is much higher than the version brewed a few days earlier. Almost double, in fact. So much so, that I didn’t need to adjust the quantities of hops for once. A much longer boil also boosted the bitterness level.

The hops themselves were two English types, with no vintage indicated.

1996 Youngs Best Malt Ale (2)
pale malt	5.50 lb	76.07%
crystal malt 150 L	0.67 lb	9.27%
glucose	0.75 lb	10.37%
molasses	0.25 lb	3.46%
caramel 2000 SRM	0.06 lb	0.83%
Fuggles 125 min	1.75 oz
OG	1034
FG	1011
ABV	3.04
Apparent attenuation	67.65%
IBU	27
SRM	15
Mash at	153º F
Sparge at	165º F
Boil time	125 minutes
pitching temp	64º F
Yeast	WLP002 English Ale

 

Listen to brewer John Hatch explain how they brewed at Youngs in the 1990s.  

Let's Brew - 1996 Youngs Best Malt Ale

I’m not exactly sure when Youngs dropped their Mild. Sometime between 1983 and 1986. Then, in 1996, there was an attempt to revive it. I have three examples from that year, and all three are different.

This is the weirdest of the bunch. Being parti-gyled with Oatmeal Stout. Making this, effectively, a watered-down Stout. Not wanting a huge quantity of Mild – this batch was just 39 barrels – it made sense to parti-gyle it. Though Winter Warmer would have been a more sensible choice.

The grist is rather odd for a Mild, containing both roast barley and flaked oats. It must have been quite different in character from the 1980s version. Were there still any Mild drinkers around who remembered the earlier beer? There must have been, as the beer had only been gone for a decade or so.

There were two types of English hops, as in most of their beers. I’ve increased the amounts to get the right bitterness level. 

1996 Youngs Best Malt Ale
pale malt	5.50 lb	78.97%
roast barley	0.50 lb	7.18%
flaked oats	0.50 lb	7.18%
glucose	0.33 lb	4.74%
molasses	0.125 lb	1.79%
caramel 2000 SRM	0.01 lb	0.14%
Fuggles 70 min	1.50 oz
Goldings 10 min	0.50 oz
OG	1031
FG	1008.5
ABV	2.98
Apparent attenuation	72.58%
IBU	25
SRM	15
Mash at	149º F
Sparge at	165º F
Boil time	78 minutes
pitching temp	61.5º F
Yeast	WLP002 English Ale

 

Listen to brewer John Hatch explain how they brewed at Youngs in the 1990s.  

Let's Brew Wednesday - 1913 Adnams X Ale

Moving forward in time a couple of decades, we find a new version of X Ale. Which looks very much like a modern Mild. And is not very typical of the style pre-WW I.

A gravity of just 1033º was low even for a Mild Ale brewed way out in the sticks. Even a very high degree of attenuation leaves it not much over 3.5% ABV

Simple is an understatement when it comes to the recipe. Just base malt, sugar and caramel colouring. And really just one type of base malt. I can’t imagine that it was a very full-bodied beer. That’s about all I can say. I assume that the caramel had a dark colour as it was called “tintose”.

Two types of hops. Worcester from the 1911 harvest and English from 1912. Hopped at a puny rate of 3.75 lbs per quarter (336 lbs) of malt.

My guess is that a Mild like this would have been consumed just a couple of days after racking. 

1913 Adnams X Ale
mild malt	5.75 lb	84.31%
glucose	1.00 lb	14.66%
caramel 5000 SRM	0.07 lb	1.03%
Fuggles 105 mins	0.33 oz
Fuggles 60 mins	0.33 oz
Fuggles 30 mins	0.33 oz
OG	1033
FG	1005.5
ABV	3.64
Apparent attenuation	83.33%
IBU	13
SRM	23
Mash at	151º F
Sparge at	165º F
Boil time	105 minutes
pitching temp	60º F
Yeast	WLP025 Southwold

 

Let's Brew Wednesday - 1897 Fremlin X

Since I've been boring you stupid with details of Fremlin's beers, I may as well round it off with a recipe.

Very unusually for the 19th century, Fremlin brewed bugger all Mild Ale. They really were, as they advertised, a Pale Ale brewer.

This looks pretty much like bog-standard Mild Ale of the period. Though quite pale.

It’s a reasonably simple recipe. All base malt, but of three types: one of Californian high-dried and two of English pale malt. Plus a sugar described as “cane”. I’ve assumed that means raw cane sugar rather than pure sucrose.

All English hops, three from the 1896 harvest and one from 1897. 

No ageing, of course. 

1897 Fremlin X
pale malt	4.00 lb	39.02%
Munich malt 20L	4.00 lb	39.02%
raw cane sugar	2.25 lb	21.95%
Fuggles 120 mins	1.00 oz
Fuggles 60 mins	1.00 oz
Goldings 30 mins	1.00 oz
OG	1050
FG	1015
ABV	4.63
Apparent attenuation	70.00%
IBU	37
SRM	9
Mash at	150º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	60º F
Yeast	Wyeast 1099 Whitbread ale