Thanks again. Very, very interesting. If you figure his Alpha Acids were lower back then, and he was likely working with older, deteriorated hops much of the year...and if you hold back part of the hops quantity for a 10 min addition, it looks more like:
OG: 1.035
FG: 1.010
ABV: 3.2%
IBU: 25
COLOUR: 21°SRM/41°EBC
Which makes it a pretty true-to-style dark mild of the time, right? I agree 17.6% simple sugar is high, but believe it or not, that's not so outrageous compared to many other commercial dark milds. Sounds like Bravery figured a lot of things out between 1965 and 1976. Fun stuff.
1965 H.E. Bravery Mild Ale Recipe
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seymour
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Re: 1965 H.E. Bravery Mild Ale Recipe
Hopefully someday, but I've already got several recipes in cue. I'll keep you posted. Either way, I love observing how homebrew recipes and general understanding improved over the years.crafty john wrote:You gonna try it then mate
I'm gonna go out on a limb here and say the H.E. Bravery Light Ale you posted looks like it might be tasty, too:
79% Pale, 3% Crystal Malt, 18% Cane Sugar
Goldings hops for bittering and aroma
OG: 1036, ABV: 3.4%, IBU: 34, COLOUR: 5°SRM/10°EBC
That's a lot of sugar, but if you keep the fermentation temp down, it could be nice. We often mock and deride these old homebrew recipes, but we simultaneously bow down to Trappist ales with sugar percentages that high.
Just to play devil's advocate a bit more, compare the highly-revered Welsh ale Felinfoel Double Dragon recipe:
79% Pale, 3% Crystal Malt, 10% Torrified Wheat, 8% Invert Syrup.
If you combine the two non-malt adjuncts, it's the exact same recipe. They use Goldings for aroma, too!
I know I'm oversimplifying, but it's something to think about at least.