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This is a Scottish recipe from the mid-19th century, and that’s important. British milds weren’t necessarily dark and low-intensity.
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A mid-19th century Scottish recipe from the files of beer historian Ron Pattinson. This is an important point. British milds weren’t necessarily dark and low strength. Note that this requires filling the mash tun full and is less efficient, so consider brewing more beer the second time around. It also contains plenty of hops.
“This wasn’t a very strong thing for William Younger at the time,” Pattinson says. “They had about six different types of strong beer.”
For more recipes like this (more than 350, in fact), plus even more numbers, facts, and background, be sure to check out Pattinson’s self-published two-volume set. Scotland! , I found it on his blog, Shut Up About Barclay Perkins. For more information on how to brew a great mild, see Why Mild is Wild.
whole grain
Batch size: 5 gallons (19 liters)
Brewery efficiency: 58%
OG: 1.093
FG: 1.032
IBU: 100
Alcohol degree: 8%
A mid-19th century Scottish recipe from the files of beer historian Ron Pattinson. This is an important point. British milds were not necessarily dark and low strength. Note that this requires filling the mash tun full and is less efficient, so consider brewing more beer the second time around. It also contains plenty of hops.
“This wasn’t a very strong thing for William Younger at the time,” Pattinson says. “They had about six different types of strong beer.”
For more recipes like this (more than 350, in fact), plus even more numbers, facts, and background, be sure to check out Pattinson’s self-published two-volume set. Scotland! , I found it on his blog, Shut Up About Barclay Perkins. For more information on how to brew a great mild, see Why Mild is Wild.
whole grain
Batch size: 5 gallons (19 liters)
Brewery efficiency: 58%
OG: 1.093
FG: 1.032
IBU: 100
Alcohol degree: 8%
[PAYWALL]
malt/grain bill
21.5 lb (9.8 kg) Maris Otter
hop schedule
4 oz (113 g) East Kent Goldings (80 minutes) [51 IBUs]
3 oz (85 g) East Kent Golding (50 minutes) [34 IBUs]
2 oz (57 g) East Kent Goldings in 20 minutes [15 IBUs]
yeast
Scottish ales such as White Labs WLP028 Edinburgh Ale
direction
Mill the grains and mash for 60 minutes at 153°F (67°C). It recirculates until the stream is clear and then flows into the kettle. Depending on evaporation rate, sparge and refill as needed to obtain approximately 6 gallons (23 liters) of wort. Add hops according to schedule and boil for 80 minutes. After boiling, cool to about 56°F (13°C) to aerate the wort and incorporate plenty of healthy yeast. Ferment at 65-67°F (18-19°C) until done and gravity stabilizes. Rack and condition at cellar temperature for several weeks before packing and carbonate to approximately double the amount of CO.2.
Brewer’s Notes
They had stronger beers, but this was Younger’s strongest mild. His OG for the weakest X was only 1.075. XX he was a little more impressive with a 1.081. This was not hogshead (the beer that was supposed to be bottled), but draft beer served in kegs or half-barrels.
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