X Light Mild Ale - Revision history

James Wilson at 18:07, 7 August 2025

2025-08-07T18:07:40Z

← Older revision		Revision as of 18:07, 7 August 2025
Line 1:		Line 1:
	[[File:X_light_mild_ale.png\|thumb\|A screenshot of the Twickenham Brewery Market's Best of Show winning announcement for Ken Bazley's X Light Mild Ale]]		[[File:X_light_mild_ale.png\|thumb\|A screenshot of the Twickenham Brewery Market's Best of Show winning announcement for Ken Bazley's X Light Mild Ale]]
			'''<big>By Ken Bazley</big>'''

			Recipe is part of [[Recipe Index]]


	This beer was based on a recipe #4 in 'Old British Beers and How To Make Them' 3rd ed. by Dr. John Harrison and Members of the Durden Park Beer Circle. I made it because when we think about historic British beers we often overlook pale styles in favour of porters, stouts and strong brown ales. And it also looked like it might be a good summer thirst-quencher! The recipe originates from 1868 when 'mild' meant fresh and 'light' referred to the colour so it's completely unrelated to the dark milds of the C20th! This is a SMaSH beer so simple a child could brew it. Despite appearing in the 'Historical' section it could easily be entered as a British Strong Ale with a slight colour adjustment.		This beer was based on a recipe #4 in 'Old British Beers and How To Make Them' 3rd ed. by Dr. John Harrison and Members of the Durden Park Beer Circle. I made it because when we think about historic British beers we often overlook pale styles in favour of porters, stouts and strong brown ales. And it also looked like it might be a good summer thirst-quencher! The recipe originates from 1868 when 'mild' meant fresh and 'light' referred to the colour so it's completely unrelated to the dark milds of the C20th! This is a SMaSH beer so simple a child could brew it. Despite appearing in the 'Historical' section it could easily be entered as a British Strong Ale with a slight colour adjustment.

James Wilson at 18:03, 7 August 2025

2025-08-07T18:03:26Z

← Older revision		Revision as of 18:03, 7 August 2025
Line 1:		Line 1:
	[[File:~~x_light_mild_ale~~.~~jpg~~\|thumb\|A screenshot of the Twickenham Brewery Market's Best of Show winning announcement for Ken Bazley's X Light Mild Ale]]		[[File:X_light_mild_ale.png\|thumb\|A screenshot of the Twickenham Brewery Market's Best of Show winning announcement for Ken Bazley's X Light Mild Ale]]
	This beer was based on a recipe #4 in 'Old British Beers and How To Make Them' 3rd ed. by Dr. John Harrison and Members of the Durden Park Beer Circle. I made it because when we think about historic British beers we often overlook pale styles in favour of porters, stouts and strong brown ales. And it also looked like it might be a good summer thirst-quencher! The recipe originates from 1868 when 'mild' meant fresh and 'light' referred to the colour so it's completely unrelated to the dark milds of the C20th! This is a SMaSH beer so simple a child could brew it. Despite appearing in the 'Historical' section it could easily be entered as a British Strong Ale with a slight colour adjustment.		This beer was based on a recipe #4 in 'Old British Beers and How To Make Them' 3rd ed. by Dr. John Harrison and Members of the Durden Park Beer Circle. I made it because when we think about historic British beers we often overlook pale styles in favour of porters, stouts and strong brown ales. And it also looked like it might be a good summer thirst-quencher! The recipe originates from 1868 when 'mild' meant fresh and 'light' referred to the colour so it's completely unrelated to the dark milds of the C20th! This is a SMaSH beer so simple a child could brew it. Despite appearing in the 'Historical' section it could easily be entered as a British Strong Ale with a slight colour adjustment.

James Wilson at 18:02, 7 August 2025

2025-08-07T18:02:56Z

← Older revision		Revision as of 18:02, 7 August 2025
Line 1:		Line 1:
			[[File:x_light_mild_ale.jpg\|thumb\|A screenshot of the Twickenham Brewery Market's Best of Show winning announcement for Ken Bazley's X Light Mild Ale]]
	This beer was based on a recipe #4 in 'Old British Beers and How To Make Them' 3rd ed. by Dr. John Harrison and Members of the Durden Park Beer Circle. I made it because when we think about historic British beers we often overlook pale styles in favour of porters, stouts and strong brown ales. And it also looked like it might be a good summer thirst-quencher! The recipe originates from 1868 when 'mild' meant fresh and 'light' referred to the colour so it's completely unrelated to the dark milds of the C20th! This is a SMaSH beer so simple a child could brew it. Despite appearing in the 'Historical' section it could easily be entered as a British Strong Ale with a slight colour adjustment.		This beer was based on a recipe #4 in 'Old British Beers and How To Make Them' 3rd ed. by Dr. John Harrison and Members of the Durden Park Beer Circle. I made it because when we think about historic British beers we often overlook pale styles in favour of porters, stouts and strong brown ales. And it also looked like it might be a good summer thirst-quencher! The recipe originates from 1868 when 'mild' meant fresh and 'light' referred to the colour so it's completely unrelated to the dark milds of the C20th! This is a SMaSH beer so simple a child could brew it. Despite appearing in the 'Historical' section it could easily be entered as a British Strong Ale with a slight colour adjustment.

James Wilson: Created page with "This beer was based on a recipe #4 in 'Old British Beers and How To Make Them' 3rd ed. by Dr. John Harrison and Members of the Durden Park Beer Circle. I made it because when we think about historic British beers we often overlook pale styles in favour of porters, stouts and strong brown ales. And it also looked like it might be a good summer thirst-quencher! The recipe originates from 1868 when 'mild' meant fresh and 'light' referred to the colour so it's completely un..."

2025-08-07T17:58:01Z

Created page with "This beer was based on a recipe #4 in 'Old British Beers and How To Make Them' 3rd ed. by Dr. John Harrison and Members of the Durden Park Beer Circle. I made it because when we think about historic British beers we often overlook pale styles in favour of porters, stouts and strong brown ales. And it also looked like it might be a good summer thirst-quencher! The recipe originates from 1868 when 'mild' meant fresh and 'light' referred to the colour so it's completely un..."

New page

This beer was based on a recipe #4 in 'Old British Beers and How To Make Them' 3rd ed. by Dr. John Harrison and Members of the Durden Park Beer Circle. I made it because when we think about historic British beers we often overlook pale styles in favour of porters, stouts and strong brown ales. And it also looked like it might be a good summer thirst-quencher! The recipe originates from 1868 when 'mild' meant fresh and 'light' referred to the colour so it's completely unrelated to the dark milds of the C20th! This is a SMaSH beer so simple a child could brew it. Despite appearing in the 'Historical' section it could easily be entered as a British Strong Ale with a slight colour adjustment.

== Awards ==
''' Brewery Markey Historic Beers Competition (Twickenham, May 2025)'''

1st - Best of Show

== Statistics ==
* Brew length: 4l
* IBU 56
* ABV 5.8%
* OG 1.055
* FG 1.016
* EBC 14
* Pre-boil 6.8l @ 1.045
* Post-boil 4.5l @ 1.055

== Ingredients ==
=== Water ===
* SES water acidified to hit 5.44 mash pH
* Sodium metabisulphite – pinch into brewing liquor and again for sparge
* AMS, 3.7ml in the mash
* Lactic Acid, 1.2ml in the sparge
* AMS used deliberately to increase sulphates and chlorides for hops and mouthfeel respectively. No other adjustments

=== Malt ===
* Crisp No.19 Floor Malted Maris Otter - 6.2EBC, 1500g, 100%

=== Hops ===
* 15g 'Croydon Fusion' (UK Cascade/Early Bird blend) @ 60min FW

=== Yeast ===
* Lallemand Windsor

== Process ==
=== Mash ===
* Single step infusion at 66.5C (ish) for 60 minutes.

=== Boil ===
* 60 minute boil
* Protofloc, servomyces and yeast nutrient added @ 10 minutes.

=== Ferment ===
* Pitched yeast at 19C and fermented for a 7 days.

=== Serving ===
* Bottle-conditioned to 1.8vols. Ready for drinking after 2months. Serve cool.