Pennine
Landlord.
- Joined
- Dec 21, 2019
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@peebee I was wondering if you knew the answer to this, why do most of these historical recipes contain both inverted sugar and corn? I am assuming they are using corn to dry things out, but isn't that achieved by the invert to some extent?This link is really off-subject (it's not talking modern mild!), but as the thread has wandered a bit it might help?
A Short History of Mild
It's 15 years old, so Mr Pattinson's views might have changed a little bit?
I'm currently enjoying a "Truman 1909 X" (X-Ales morphed into "Mild") having ripped the recipe out of Mr Pattinson's scribblings. 6% ABV! It represents an early beginning to darker Milds and a rare use of crystal malt in those days. A more recent recipe (1939, same brewer) halves that to 3% ABV.
I want to make some of these historical recipes but am gunshy as my recent attempts with sugars have not been too my liking. Basically they are less malty than I expect. It's very likely I am doing something wrong too.