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I suppose I should do Lees Best Mild to go with their Bitter. Then you’ll be able to recreate that 1950 Manchester pub experience more completely.

Lees had an interesting range in 1950: Bitter, Mild, Best Mild, Stout and “C” Ale. I was particularly pleased in finding the last one. I’d seen references to “C” Ale from several breweries in the Manchester area, but had no idea what sort of beer it was.

Lees Best Mild has a slightly more complicated recipe than their Bitter. There’s a little crystal malt, for starters. And some glucose. As well as a pretty tiny amount of black. Even so, there’s nothing like enough dark malt to get the finished colour of the beer. You’ll need to add caramel to hit the number.

I’ve simplified the sugar again. The original included a couple of types of proprietary sugar.

This is quite a strong beer for a Mild, even a Best Mild at this date. Some brewers had Mild at 1027º and Best Mild at 1032º. This was about as strong as Mild got in 1950.

I can’t think of anything else to say. Except: here’s the recipe.

1950 Lees Best Mild
pale malt 6.50 lb 81.81%
black malt 0.07 lb 0.88%
crystal malt 60 L 0.25 lb 3.15%
enzymic malt 0.125 lb 1.57%
glucose 0.25 lb 3.15%
No. 3 Invert 0.75 lb 9.44%
Fuggles 90 min 1.00 oz
Goldings 30 min 0.75 oz
Goldings dry hops 0.125 oz
OG 1035
FG 1008
ABV 3.57
Apparent attenuation 77.14%
IBU 28
SRM 25
Mash at 149º F
Sparge at 170º F
Boil time 90 minutes
pitching temp 60º F
Yeast Wyeast 1318 London ale III (Boddingtons)