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10-11-2021, 07:34
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/11/lets-brew-wednesday-1881-whitbread-x.html)
https://1.bp.blogspot.com/-AT85pEf711o/YYq5aRbx40I/AAAAAAAAjt4/vx4Cetyfyk8xCPGolqO3P4oYq6X8JhDIgCLcBGAsYHQ/s0/Whitbread_Best_Mild_beermat_2.jpg (https://1.bp.blogspot.com/-AT85pEf711o/YYq5aRbx40I/AAAAAAAAjt4/vx4Cetyfyk8xCPGolqO3P4oYq6X8JhDIgCLcBGAsYHQ/s300/Whitbread_Best_Mild_beermat_2.jpg)
Mild Ale was very much on the up in the second half of the 19th century. At Whitbread, X Ale had overtaken Porter as their most popular beer just a couple of years before, in 1875 . In 1881, it accounted for more than half the beer they brewed.
To modern eyes, a Mild Ale like this looks ridiculously strong and heavily hopped. But the 19th century was a different country when it comes to beer styles. A Mild of 6% ABV was nothing out of the ordinary. Especially in London, where beers tended to be stronger than in the sticks.
There’s nothing much to the grist: base malt and sugar. No adjuncts, despite them being legal since the year before. Unlike most English brewers, Whitbread eschewed the use of unmalted grains.
The brewing record doesn’t specifically mention either mild or No. 2 invert. It’s rather vague about the ingredients. They’re just my best guess.
It reveals a few more details about the hops. At least in terms of their age. American from the 1880 season and English from 1880 and 1881, to be precise.
1881 Whitbread X
mild malt
12.00 lb
92.31%
No. 2 invert sugar
1.00 lb
7.69%
Cluster 90 mins
2.00 oz
Goldings 30 mins
2.00 oz
Goldings dry hops
0.50 oz
OG
1060
FG
1016
ABV
5.82
Apparent attenuation
73.33%
IBU
57
SRM
8
Mash at
150º F
Sparge at
160º F
Boil time
90 minutes
pitching temp
60º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2021/11/lets-brew-wednesday-1881-whitbread-x.html)
https://1.bp.blogspot.com/-AT85pEf711o/YYq5aRbx40I/AAAAAAAAjt4/vx4Cetyfyk8xCPGolqO3P4oYq6X8JhDIgCLcBGAsYHQ/s0/Whitbread_Best_Mild_beermat_2.jpg (https://1.bp.blogspot.com/-AT85pEf711o/YYq5aRbx40I/AAAAAAAAjt4/vx4Cetyfyk8xCPGolqO3P4oYq6X8JhDIgCLcBGAsYHQ/s300/Whitbread_Best_Mild_beermat_2.jpg)
Mild Ale was very much on the up in the second half of the 19th century. At Whitbread, X Ale had overtaken Porter as their most popular beer just a couple of years before, in 1875 . In 1881, it accounted for more than half the beer they brewed.
To modern eyes, a Mild Ale like this looks ridiculously strong and heavily hopped. But the 19th century was a different country when it comes to beer styles. A Mild of 6% ABV was nothing out of the ordinary. Especially in London, where beers tended to be stronger than in the sticks.
There’s nothing much to the grist: base malt and sugar. No adjuncts, despite them being legal since the year before. Unlike most English brewers, Whitbread eschewed the use of unmalted grains.
The brewing record doesn’t specifically mention either mild or No. 2 invert. It’s rather vague about the ingredients. They’re just my best guess.
It reveals a few more details about the hops. At least in terms of their age. American from the 1880 season and English from 1880 and 1881, to be precise.
1881 Whitbread X
mild malt
12.00 lb
92.31%
No. 2 invert sugar
1.00 lb
7.69%
Cluster 90 mins
2.00 oz
Goldings 30 mins
2.00 oz
Goldings dry hops
0.50 oz
OG
1060
FG
1016
ABV
5.82
Apparent attenuation
73.33%
IBU
57
SRM
8
Mash at
150º F
Sparge at
160º F
Boil time
90 minutes
pitching temp
60º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2021/11/lets-brew-wednesday-1881-whitbread-x.html)