We’ve been meaning for some time to formulate a recipe for mild based on the 1938 Starkey, Knight & Ford brewing log we photographed at the Somerset local history archive.
The recipe is below, but getting there proved rather frustrating.
1. Which one was the mild?
We spent a little while working on something we thought was logged as ‘M3′ only to realise, with help from a few people on Twitter, that it was actually ‘MS’ — Milk Stout. (The inclusion of lactose ought to have been a give away. D’oh!)
Based on the ingredients, another called something like ‘JA’ looked more likely. That some of each batch was also bottled as ‘brown ale’ made us feel more certain.
2. Ingredient puzzles
Proprietary brewing sugars — grrr! How are we supposed to know what ‘MC’ is? Our best guess is that it’s some kind of caramel… or is it ‘maltose caramel’? Or ‘mild caramel’? Or something completely different? For the purpose of our recipe, we assumed it was a dark sugar with some fermentability, which got us to the correct original gravity (1036). We’ll probably use something similar to Invert No. 4.
The original recipe used some ‘Oregon’ hops: we’ll try to get hold of Cluster, but, for the small amount used, Cascade will probably do the job.
3. Too bitter?
With around 1lb of hops per barrel, this beer seemed to be too hoppy ‘for the style’, but there are milds in Ron and Kristen’s 1909 Style Guide (notably Fuller’s X ale) which appear similarly heavily hopped.
* * *
So, with those caveats, and with questions and corrections very much welcome, here’s what we’ll be brewing next time we fire up the kettle.
Recipe: SK&F ‘FA’/Brown Ale
|Batch Size||Boil Time||IBU||SRM||Est. OG||Est. FG||ABV|
|23 L||105 min||33 IBU||12 EBC||1.036 SG||1.009 SG||3.5 %|
|British pale malt||1.5 kg||46.61|
|Six-row US pale malt||0.8 kg||24.86|
|Crystal malt (120L)||0.07 kg||2.18|
|Flaked Maize||0.5 kg||15.54|
|Invert Sugar No 3.||0.3 kg||9.32|
|"MC" (dark sugar, some fermentables?)||0.024 kg||0.75|
|'Oregon hops' (Cluster, or substitute with Cascade)||9 g||90 min||Boil||Leaf||4.3|
|Kent Goldings||33 g||90 min||Boil||Leaf||4.5|
|Styrian Golding||9 g||90 min||Boil||Leaf||3.5|
|Kent Goldings||11 g||30 min||Boil||Leaf||4.5|
- Assumes efficiency of c.85%.
- We don’t know much about Starkey, Knight & Ford’s yeast so we’re going to use whichever standard British ale yeast we have at hand.
- Though this was brewed in Tiverton, we do know that the sister brewery in Bridgwater used water blended with stuff from a well at Taunton which was harder than anything from Burton.