W B MEW , LANGTON & Co : 4 d MILD ALE 1884

How Do All ,

 Here`s a nice and tasty Victorian Mild Ale for you all to try  W . B Mew , Langton & Co ;       Taken from the 1884 - 1885 Brewing Book which Jeff Sechiari of The Brewery History Society kindly sent photos of  ML 44 / 4 , this volume along with a few others from the brewery are deposited with the good folks at The Isle of Wight Records Office                     

 This recipe C Edd Mather 2022 

     Any and all commercial production rights reserved to Whitbread Plc and their successors in title

W B Mew , Langton & Co 

The Royal Brewery 

Croker St 

Newport 

Isle of Wight 

Picture of the Maltings courtesy of the B H S Website 

                            This recipe for 28 Wort Litres @ Collection at 1.044 

                                                 75  % Mash Efficiency 

                                      4 d Mild Ale

                                            Tuesday  7 Th October 1884      

                                                         Gyle No : 5 

        Original Gravity : 1.057.75  Racking Gravity : 1.008.75 Final Gravity : 1.005.75 

                                            I B U : 22    A  B  V  : 6 . 2 % 

MALTS 

Crisp Malt 

                   Chevalier Pale Ale 4 . 625 Kg

                   Hana Malt              0 . 815 Kg 

MASHING 

Use a Mild Ale / Soft Brewing Liquor , and thoroughly Pre Warm the Mash Tun to 90 c 

- 10 Minutes before Goods In as below .

                   1 St   Mash Heat : 64 c At      0  - +  40 = 11 . 050 Litres 

                   2 Nd Mash Heat : 66 c At + 40 - + 120 = 11 . 050 Litres 

At + 120 Minutes / Taps , Clear wort by return OVER THE MASH until clear & bright 

then only , Cast to the Copper / Boiler .

 

SPARGING & COLLECTION

Sparge at Clear Wort to Copper + 10 Minutes @ 18 . 950 Litres @ 80 - 77 c .

At a Gravity of 1.004.5 , STOP TAPS and COLLECT WORT in copper , once Collected ;

Adjust the Gravity to  1.043.75 THEN CONDENSE TO 1.044 ON 28.0 Wort Litres .

SUGARS 

Demerara Cane Sugar = 1.011.5 = 1.170 Kg to 28 . 570 Wort Litres @ 1.042.75 

COPPER 

A 2 Hour Boil ON HOPS ; 1 St Charge @ Let Off - 120 at 1.044 then at Let Off - 90

Minutes at 1.047 , ADD 2 Nd Hop Charge .

At Let Off - 35 , the Gravity should be at 1.050 , ADD Liquor ( 4 . 145 Litres ) to 24 . 425 Wort Litres @ 1.050 ON 24 . 425 Wort Litres , to bring the gravity to 1.042.75 ; 

Then ADD the Demerara Cane 

At Let Off - 30 Minutes , ADD 3 Rd Hop Charge , then at Let Off - 12 Minutes ,

ADD the Copper Finings and at Let Off , STAND 1/2 Hour before COOLING A S A P 

To pitching heat , then send to the F V .

HOPS 

1  St  Hop Charge @ Let Off - 120 @ 1.044 ON 28.000 Wort Litres 

         Goldings @ 4 % a/a = 18 g for 8 IBU 

2 Nd Hop Charge @ Let Off - 90 @ 1.047 ON 26 . 090 Wort Litres 

         Aramis    @ 7 % a/a = 14 g for 12 IBU 

3 Rd Hop Charge @ Let Off - 30 @ 1.054.25 ON 28 . 570 Wort Litres 

        Hallertau  @ 3 % a/a = 7 g for 2 IBU 

YEAST : Pitch with 72 g Weight of a LIVE BARM @ 16 c UK Type Strain 

                                                 ATTENUATION

Day   Hour   Heat   Gravity                   REMARKS 

    1       P        16       1.057.75

    2       M 12  16.5    1.055.5

             M       18.25  1.051.25   Drop to 2 Nd F V 

             E        20.5    1.040.5

    3       M       22.75  1.027

             E        22       1.021    Skim AND COOL 

    4       M       18       1.018    Send to SETTLER VESSEL 

              E       14       1.015 

    5       M       14       1.012  Mature at 13 - 14 c UNTIL at 1.009 , 

THEN ALLOW TO 15 c ; Rack AND FINE  to DRAUGHT container at 1.008.75 

Stand for 2 Days @  -  15 - 18 c before CELLARING for 3 Weeks @ 10 c .

STILLAGE : 1 Week at 10 - 12 c then VENT FULLY and allow the beer 24 - 36 Hours 

to clear and condition before some much needed Q . C 

Cheers All and Happy Brewing 

Edd