Blog Tracker
08-01-2022, 07:42
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/01/1960-lees-mild.html)
https://blogger.googleusercontent.com/img/a/AVvXsEgHwlJDEKkwARlMhgPRbxyCg6lH9GevmwgsR1oR3V4OxU uIF9OGMvVHAG5eZRfnIR2C8iCqdQYA64XznQ9SF1m8hmTzGUlX HgQhPRUXW7o1qWN3IDiRMUo-c5ljyk4DNABqjVwnfDKzhk2yFsRsJ2pvBov9MgkyiI_58TF_TU N1K12U_PsSHy4_J_9E=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEgHwlJDEKkwARlMhgPRbxyCg6lH9GevmwgsR1oR3V4OxU uIF9OGMvVHAG5eZRfnIR2C8iCqdQYA64XznQ9SF1m8hmTzGUlX HgQhPRUXW7o1qWN3IDiRMUo-c5ljyk4DNABqjVwnfDKzhk2yFsRsJ2pvBov9MgkyiI_58TF_TU N1K12U_PsSHy4_J_9E=s721)
What is a Light Mild? It’s a very different question to answer. What makes it different from a low-gravity Bitter? I’m not sure that I have a definitive answer.
Here’s a recipe for one. Will it help answer that existential question? Possibly not. It does provide an example of the style, if nothing else.
No shock that the grist includes nothing darker than crystal malt. Other than that, base malt and flaked maize, nothing went into the mash tun. If only the same simplicity could be found in the sugars. There were six of those: Invert, C.M.E., C.W.A., DCS, HX and C.D.M. Only the merest hint of the last, which is a dark sugar.
It’s not a massively bitter beer, clocking in at just under 20 IBU (calculated). Enabled by two types of English hops from the 1958 harvest and one of Styrian from 1959.
How did it differ from Lees Bitter? More crystal malt and more types of sugar. And fewer hops. So Mild was most likely a sweeter beer.
1960 Lees Mild
pale malt
4.00 lb
63.09%
crystal malt 60 L
0.50 lb
7.89%
flaked maize
0.50 lb
7.89%
No. 1 invert sugar
0.67 lb
10.57%
No. 2 invert sugar
0.67 lb
10.57%
Fuggles 90 min
0.75 oz
Fuggles 60 min
0.50 oz
Styrian Goldings 30 min
0.125 oz
OG
1032
FG
1007
ABV
3.31
Apparent attenuation
78.13%
IBU
19.5
SRM
7.5
Mash at
148º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
60º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2022/01/1960-lees-mild.html)
https://blogger.googleusercontent.com/img/a/AVvXsEgHwlJDEKkwARlMhgPRbxyCg6lH9GevmwgsR1oR3V4OxU uIF9OGMvVHAG5eZRfnIR2C8iCqdQYA64XznQ9SF1m8hmTzGUlX HgQhPRUXW7o1qWN3IDiRMUo-c5ljyk4DNABqjVwnfDKzhk2yFsRsJ2pvBov9MgkyiI_58TF_TU N1K12U_PsSHy4_J_9E=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEgHwlJDEKkwARlMhgPRbxyCg6lH9GevmwgsR1oR3V4OxU uIF9OGMvVHAG5eZRfnIR2C8iCqdQYA64XznQ9SF1m8hmTzGUlX HgQhPRUXW7o1qWN3IDiRMUo-c5ljyk4DNABqjVwnfDKzhk2yFsRsJ2pvBov9MgkyiI_58TF_TU N1K12U_PsSHy4_J_9E=s721)
What is a Light Mild? It’s a very different question to answer. What makes it different from a low-gravity Bitter? I’m not sure that I have a definitive answer.
Here’s a recipe for one. Will it help answer that existential question? Possibly not. It does provide an example of the style, if nothing else.
No shock that the grist includes nothing darker than crystal malt. Other than that, base malt and flaked maize, nothing went into the mash tun. If only the same simplicity could be found in the sugars. There were six of those: Invert, C.M.E., C.W.A., DCS, HX and C.D.M. Only the merest hint of the last, which is a dark sugar.
It’s not a massively bitter beer, clocking in at just under 20 IBU (calculated). Enabled by two types of English hops from the 1958 harvest and one of Styrian from 1959.
How did it differ from Lees Bitter? More crystal malt and more types of sugar. And fewer hops. So Mild was most likely a sweeter beer.
1960 Lees Mild
pale malt
4.00 lb
63.09%
crystal malt 60 L
0.50 lb
7.89%
flaked maize
0.50 lb
7.89%
No. 1 invert sugar
0.67 lb
10.57%
No. 2 invert sugar
0.67 lb
10.57%
Fuggles 90 min
0.75 oz
Fuggles 60 min
0.50 oz
Styrian Goldings 30 min
0.125 oz
OG
1032
FG
1007
ABV
3.31
Apparent attenuation
78.13%
IBU
19.5
SRM
7.5
Mash at
148º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
60º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2022/01/1960-lees-mild.html)