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08-04-2023, 09:04
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/04/lets-brew-1884-mew-langton-4d.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkbk1RZxV-Nqr8KNlnfcX9V2ve0uITMo7L6ZCfHl2okajMGcTjBZ35a_MIV3 83fEYBGmtUEejS-evtJ4L95cfrPMKjJwI-0UoSBIlBJK7CE1Us67CUkhr3XhP6lt-32J7Oh4k_bb8q_KzP1TPWAXrVl5MJD2jkGbSN1qsVf8StRV6o7 uW5OMLA1Ry/s320/Mew_Langton_Brown_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkbk1RZxV-Nqr8KNlnfcX9V2ve0uITMo7L6ZCfHl2okajMGcTjBZ35a_MIV3 83fEYBGmtUEejS-evtJ4L95cfrPMKjJwI-0UoSBIlBJK7CE1Us67CUkhr3XhP6lt-32J7Oh4k_bb8q_KzP1TPWAXrVl5MJD2jkGbSN1qsVf8StRV6o7 uW5OMLA1Ry/s556/Mew_Langton_Brown_Ale.jpg)
This beer is probably called 4d because of the retail price. Though, like Four Ale Bar, it must refer to the price per quart. No-one was paying 4d per pint for a Mild in the 1880s. Odd, because after WW I 4d Ale (which really did retail at 4d per pint) was a watery Mild of 3% ABV, if you were lucky.
Like most 19th-century beers, there’s little complication to the recipe. Two types of pale malt, both English, and raw sugar. Hard to get much simpler than that. This being before Mild started going dark, the colour is pretty pale.
For outside London, this is a pretty high-gravity beer for a base-level Mild. By this point many standard Milds were below 1050º in rural areas.
Three types of hops, all pretty fresh being from the 1883 season. Kent, American and Bavarian are their origins.
1884 Mew Langton 4d
pale malt
10.00 lb
85.11%
brown sugar
1.75 lb
14.89%
Cluster 90 mins
0.75 oz
Hallertau 90 mins
0.50 oz
Fuggles 30 mins
1.25 oz
Goldings dry hops
0.25 oz
OG
1056
FG
1009
ABV
6.22
Apparent attenuation
83.93%
IBU
33
SRM
10
Mash at
150º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
65º F
Yeast
Wyeast 1275 Thames Valley ale
More... (http://barclayperkins.blogspot.com/2023/04/lets-brew-1884-mew-langton-4d.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkbk1RZxV-Nqr8KNlnfcX9V2ve0uITMo7L6ZCfHl2okajMGcTjBZ35a_MIV3 83fEYBGmtUEejS-evtJ4L95cfrPMKjJwI-0UoSBIlBJK7CE1Us67CUkhr3XhP6lt-32J7Oh4k_bb8q_KzP1TPWAXrVl5MJD2jkGbSN1qsVf8StRV6o7 uW5OMLA1Ry/s320/Mew_Langton_Brown_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkbk1RZxV-Nqr8KNlnfcX9V2ve0uITMo7L6ZCfHl2okajMGcTjBZ35a_MIV3 83fEYBGmtUEejS-evtJ4L95cfrPMKjJwI-0UoSBIlBJK7CE1Us67CUkhr3XhP6lt-32J7Oh4k_bb8q_KzP1TPWAXrVl5MJD2jkGbSN1qsVf8StRV6o7 uW5OMLA1Ry/s556/Mew_Langton_Brown_Ale.jpg)
This beer is probably called 4d because of the retail price. Though, like Four Ale Bar, it must refer to the price per quart. No-one was paying 4d per pint for a Mild in the 1880s. Odd, because after WW I 4d Ale (which really did retail at 4d per pint) was a watery Mild of 3% ABV, if you were lucky.
Like most 19th-century beers, there’s little complication to the recipe. Two types of pale malt, both English, and raw sugar. Hard to get much simpler than that. This being before Mild started going dark, the colour is pretty pale.
For outside London, this is a pretty high-gravity beer for a base-level Mild. By this point many standard Milds were below 1050º in rural areas.
Three types of hops, all pretty fresh being from the 1883 season. Kent, American and Bavarian are their origins.
1884 Mew Langton 4d
pale malt
10.00 lb
85.11%
brown sugar
1.75 lb
14.89%
Cluster 90 mins
0.75 oz
Hallertau 90 mins
0.50 oz
Fuggles 30 mins
1.25 oz
Goldings dry hops
0.25 oz
OG
1056
FG
1009
ABV
6.22
Apparent attenuation
83.93%
IBU
33
SRM
10
Mash at
150º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
65º F
Yeast
Wyeast 1275 Thames Valley ale
More... (http://barclayperkins.blogspot.com/2023/04/lets-brew-1884-mew-langton-4d.html)