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ah up @EddtheBrew. There are lots of records for X, Porter and Stout a few for XX. Often the X is parti-gyled with what looks like a beer called T which I assume is table beer. Also there are quite a number of records for a ale called X but the X is struck through all of which seem to come in...

Hi, Might be little of topic so let me know if I should start a new thread. I recently found some old brewing logs in my local records office. I've just sorted out about 40 pages of a volume which covers the 1830s. I've attached an entry which has some interesting entries. In the central...

@EddtheBrew, I hadn't seen it but I have now, interesting, thanks. Think I'm going to go with a 2 step infusion 64C for about 45 mins followed 68C for about 20 mins.

I love it to, so many glimpses into the UK's brewing heritage. Typical 1880-90's X ale OG seems to be about 1.060 and around 5.0 - 6.0 ABV, FG's up to 1.020 or so, so quite a bit of stuff left over propping that gravity up. I've still got loads of questions pinging round in my brain about what...

I wasn't planning on using any crystal. So far as I can tell during the period 1880->WW1 the most common things that went into the mash other than Pale or Mild malt was a small amount of sugar, rice or maize.

I've been picking through all sorts of stuff on Ron's blog about X ales and the mysterious AK and and the majority seem to use an initial mash 'heat' between 140F and 150F but have fermentation attenuation in the 60-65% range. This article is a bit more meandering but contains quotes from a...

Thanks for the reply IainM, I agree, those articles are what I'd based my mashing on to date. The things I've read seem to be direct quotes from contepmorary rather than Ron's view, an example, about a third of the way down this post is a quote from a book c1900 "High-dried malts are mashed at...

Hi, I've been lurking for a while with interest and now hoping to get some advice on an 1890's style mild X ale I'm working on brewing this weekend. Modern wisdom on mashing says that a low mash temp favours beta-amylase and produces a highly fermentable wort resulting in high attenuation and...