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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