Let's Brew Wednesday - 1909 Maclay PI 60/.Let's Brew Wednesday - 1971 Whitbread Final Selection.Let's Brew Wednesday - 1972 Whitbread Gold Label.Drinkalongathon 2013 - M & S Extra Strong Tea and.Drinkalongathon 2013 - sherry and, er, nothing.Drinkalongathon 2013 - El dorado rum and carols.Drinkalongathon 2013 - Prior and goat cheese thingies.Drinkalongathon 2013 - Abt and Midsomer Murders fr.Drinkalongathon 2013 - a blur and a blank.Blatant book tarting - The Home Brewer's Guide to.Condition at 55F or so for 4-5 days and its ready to go. For me right around 5-7 days.Ģ) Rack the beer to your vessel of choice (firkin, polypin, cornie, whatever).Ħ) Bung it up and roll it around to mix.
One of the very easiest to produce.ġ) let the beer ferment until finished and then give it another day or so. Wyeast 1098 (more tart and dry) or Wyeast 1099/Safale S04 (more fruity and malty). For this recipe, its very cool to note the large addition of fresh Hallertauer hops which, would again, reinforce the lager character. We aren’t worried about that, we can just add more of the tasty Kents. Every single log, without fail has a similar addition. That being said, they seemed to always add about 10-20bu of hop extract. The vast majority of which were middle Kents. Hops: Goldings seem to be the theme with these logs. However, I’m not sure if what they are referring to was actually from Plzeň or just a ‘pils’ type malt. I’d really like to know how was this viewed compared to the Tankard? Was this the ‘luxury’ beer compared to the other? That’s just my opinion anyway… This beer is a very quick, very simple, moderately stronger pale ale, for drinking by the masses. Either way, this little blighter most assuredly would please a lot of the ‘lager boys/girls’ out there. Seems they couldn’t make up their minds if they really wanted to go all the way and make a lager or make this ale, lagerish, but couldn’t let go of the habit of adding buttloads of sugars to their beers. The recipe is pretty much spot on for a nice little German lager except for the addition of the little sugar…darker invert sugar at that. Notes: As we continue into the 70’s with yet another of the delicious Whitbread ales, we come to one that to me, looks exactly like it was trying to compete with the likes of the Heineken’s and Stella Artois’s of the beer world. From the beers it was used in, I think Kristen's guess of No. The sugar in the original was WSM, which I'm pretty sure stands for Whitbread Special Mix. It's complicated by the fact that the original used hop extract. Though not particularly bitter as the hopping rate was low - 0.8 lbs per barrel as compared to 0.6 for the much weaker Best Mild. It's actually 1006.5, making the apparent attenuation 86.65%. Getting back to the beer itself, I'm not quite sure where Kristen got that FG of 1014 from.
While the trademark has expired in many countries, in the UK it's still valid until 2016. From which it appears that it was first brewed in 1967 or 1968. All I came across are cans, trays and labels from collectors and trademark information. It's weird how difficult it is to find information on a beer that was brewed until quite recently. Pilsner malt, Hallertau hops - sounds like a Lager, doesn't it? Then there are the hops East Kent and Hallertau. Then again, that is quite pale - Tankard was 25 EBC. Which leads me to believe that it must have been colour adjusted with caramel, because it's given as 15 EBC on the brewing record. For a start, the grist is pilsner malt and sugar. Which is ironic.īecause the beer is nothing like a traditional Pale Ale. That and the foaming tankard are obvious attempts to make the beer appear olde worlde. But what would they know? They only brewed it, after all.īefore I forget, can you see the way the chav on the label is dressed? That's the traditional costume of brewers, who for some reason wore a red cap. It's not as if they could ever classify a beer incorrectly, is it?Īs you can see, Whitbread seemed to think it was a Pale Ale. Yet, surprisingly, I've just noticed Mild is how RateBeer classifies it. This obviously isn't an export version of their Mild. Confusing because BM was the name of another, very different beer: Best Mild. It was Kristen who worked out what it was. Now here's a beer that confused the hell out of me.
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