Here`s a very nice Pale Mild Ale recipe from Magee Marshall of Bolton from 1946, and I`d say it`s an ideal summer quaffer with a few mates round a bbq, not a high abv smasher, but one that will quench your thirst nicely !!Ĭopyright : Edd Mather & Magee Marshall & Co Ltd 2018 Maturation : After racking as above, stand racking temp (15.5 C) for 3 – 4 days, then mature 10 C for 4 weeks before adding the finings, roll well and stillage, tapping and venting + 48 – 54 hours afterwards, and leave for 24 – 48 hours before drinking. Racking : Rack 1.020 (allow 12 – 24 hours 15.5 C before racking), and add 6 g Goldings, and 3 g Willamette per 25 Litre brew. Stop fermentation by cooling to 60 – 59 F over two days from 1.026.
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Willamette 8 IBU to 2Nd Charge, Goldings 8 IBU to 2Nd ChargeĪfter cooling as above, pitch with 4.2 G/ Litre of a LIVE BARM / STARTER ,W L P 023 16 C, AND Rouse + 24 from pitching ,and at + 36 & 44 hours from pitch, and allow a free rise to 70 F, at Pitching + 70 hours, rousing as necessary.
Īged Hops Only to the first charge Brewer`s Gold 2 IBU, Fuggles 4 IBU Goldings 4 IBU `New Hops` (2Nd & 3Rd Charges Only) At let off, stand the copper ½ hour before cooling to pitching heat, thence to an F.V and pitching. COPPER : A 2:20 Boil, with hop charges + 20, + 70 and + 110-115 minutes, add the sugars let off – 10 – 15 minutes, and also the copper finings ( 12 – 15 g). 1St Sparge 125 minutes : 75.5 C 2.365 L/kg + 125 – 185 minutes ) 2Nd Sparge + 195 - + 200, until a last runnings around the 1.004 mark. Pale Ale Malt ( Chevalier ) 43 % No 4 Invert 8¼ %ġSt Mash Heat : 67.5 C Goods In – + 20 2.865 L/Kg, and maintained 67.5 C + 20 minutes by adding 0.865 L/Kg, until + 120 minutes. Īnother Mild Ale recipe from the right side of the pennines this time !!, a cracking Boddington`s C Class beer from 1913 , Īllow 48 – 56 hours on stillage before tapping & venting, and 24 – 36 hours conditioning before drinking and enjoying a nice Victorian session mild !!. Īllow to a top heat of 19 C P + 48 hrs, and allow at that value until stopping fermentation by cooling to P/Ht 1.017 over 36 hours, then allow a 2 day rest before racking 15 C, at 1.014 stand for 3 -4 days R/Ht, then mature for three weeks 10 C before adding the barrel finings and rolling well, then stillage. Pitch with 5 ¼ G/ Litre of a LIVE YEAST / STARTER, of W L P 037 15.5 C, and rouse Pitch + 18 hours, and every 8 hours until 1.020. HOP BACK: 3 % Each of the bittering hops weight, of Goldings & Hallertauįeel free to sub any other Fuggles variety, I just really like the qualities of the French one !!. Hops : 1St Charge, Hallertau Tradition 12 ibu Saaz 2 ibuĢNd Charge, Goldings 3 ibu, French Fuggles 4 ibu, Saaz 2 ibuģRd Charge, Saaz 3 ibu, French Fuggles 2 ibu SPARGING: 1St + 160 M - + 220 M 1.373 L/Kg C ,ĢNd + 230 M – Copper Volume 1.630 L/Kg 71 CĪ 2 ½ hour boil, with hop charging thus: 1St +30, 2Nd +90 and a third at +120 minutes,Īdd the copper finings Let Off – 15 mins, and the sugars Let Off – 10 minutes stand the copper ½ hour let off, before cooling to pitching heat and sending to a hop back for a ½ hour stand, thence to an F.V and pitching with yeast. Pale Ale Malt (Chevalier) 25 % No 2 Invert 15 % KIRKSTALL BREWERY Ltd, Kirkstall, Nr Leeds, West Yorkshire Here`s a recipe from a Yorkshire brewery that I haven`t published anywhere before, It`s a nice `Session`!! X Mild Ale FROM 1885, and it`s from the original Kirkstall Brewery in Kirkstall Nr Leeds, bought by Dutton`s of Blackburn in the mid 1930`s, and sold to Whitbread in the 1950`s, eventually closing around 1983, i`ve also got a few of the early 1950`s recipes ( Mild, Bitter and an X.B ) ,
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