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Shut up about Barclay Perkins - Let's Brew Wednesday - 1885 Kirkstall L
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As it's still Mild Month, I though I'd run another old-timey Mild recipe. And quite an unusual one.The Milds of the final decades of the 19th century are a fascinating bunch. As brewers strayed away from 100% pale malt grists and played around with other malts, sugars and adjuncts.
One of the results of which was a deepening of the colour of many Milds. Though few wandered into full-on Dark Mild shades. Dark enough, however, to be easily distinguished from Pale Ales. Kirkstall L is a good example of such a semi-dark Mild.
Brown malt, contrary to what you might guessed, wasn’t a common ingredient in Mild. It pops up here, and in a few other recipes, but usually it was invert sugar, caramel or black malt doing the heavy lifting.
Three types of hops were employed, all from the 1884 season: Bavarian, English and some simply described as “foreign”. I’m guessing that the last came from one the less fashionable hop-growing regions.
1885 Kirkstall L |
pale malt |
8.00 lb |
77.67% |
brown malt |
0.50 lb |
4.85% |
No. 2 invert sugar |
1.75 lb |
16.99% |
Caramel 100 SRM |
0.05 lb |
0.49% |
Cluster 135 mins |
0.75 oz |
|
Fuggles 60 mins |
1.25 oz |
|
Hallertau 30 mins |
0.50 oz |
|
OG |
1049 |
|
FG |
1012 |
|
ABV |
4.89 |
|
Apparent attenuation |
75.51% |
|
IBU |
36 |
|
SRM |
13 |
|
Mash at |
156º F |
|
Sparge at |
165º F |
|
Boil time |
135 minutes |
|
pitching temp |
58.5º F |
|
Yeast |
Wyeast 1469 West Yorkshire Ale |
|
More...
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