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.
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.