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27-04-2019, 07:14
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2019/04/lets-brew-1864-lovibond-x.html)
https://3.bp.blogspot.com/-9v4BeSSpLBU/XLWcEK0M5-I/AAAAAAAAgMQ/ztoEwnqbA-YoFjlS3uE08VTLA9sSBNpUgCLcBGAs/s400/Lovibonds_Mild_Dinner_Ale.JPG (https://3.bp.blogspot.com/-9v4BeSSpLBU/XLWcEK0M5-I/AAAAAAAAgMQ/ztoEwnqbA-YoFjlS3uE08VTLA9sSBNpUgCLcBGAs/s1600/Lovibonds_Mild_Dinner_Ale.JPG)
Lovibond was a smaller London brewery. Which may explain why their X Ale looks shockingly weak for a Mild from the capital. In the 1860s, the X Ale from large London breweries was around 1060º.
It’s a very simple recipe: 9 quarters of pale malt, 1 quarter of while malt, American and Kent hops. But that’s typical for the middle of the 19th century. There’s really not a great deal else I can say about the recipe.
There’s one obvious big difference with the other London brewers’ records I’ve looked at: Lovibond don’t seem to have underlet during mashing. In England – but especially in London – it was usual to start with an infusion mash, then add a smaller amount of hotter water via the underlet after 60 to 90 minutes. This raised the temperature of the goods, effectively forming a step mash. Lovibond seem to have gone with a single infusion and then a sparge.
The other defining feature of Lovibond X is it’s very low gravity – just 1041º. This is exceptionally weak for an X Ale in the 1860s, especially one brewed in London. But on closer inspection, I noticed that Lovibond brewed very little X Ale. Usually, you would expect it to be one of their most popular beers. But it isn’t. They brewed more XX than any other X Ale. And XX was in the 1060º’s.
The hops were a combination of American yearlings – in this case, as this beer was brewed in October, than would mean from the 1867 harvest – Kent yearlings and new Kent hops.
1864 Lovibond X
mild malt
9.25 lb
100.00%
Cluster 120 mins
0.75 oz
Goldings 90 mins
0.75 oz
Goldings 30 mins
0.75 oz
OG
1041
FG
1014.5
ABV
3.51
Apparent attenuation
64.63%
IBU
37
SRM
5
Mash at
146º F
Sparge at
165º F
Boil time
120 minutes
pitching temp
58º F
Yeast
Wyeast 1099 Whitbread Ale
This is one of the dozens of recipes in my book Mild! plus. Which is avaiable in both paperback: (http://www.lulu.com/shop/ronald-pattinson/mild-plus-random/paperback/product-18852158.html)
https://3.bp.blogspot.com/-sFTpH_zW5IQ/TyL2PK8-VkI/AAAAAAAAIpA/U0b9Ey-kq7o/s400/Mild_plus_lexie_cover_words_thumb.jpg (https://3.bp.blogspot.com/-sFTpH_zW5IQ/TyL2PK8-VkI/AAAAAAAAIpA/U0b9Ey-kq7o/s1600/Mild_plus_lexie_cover_words_thumb.jpg)
and hardback formats (http://www.lulu.com/shop/ronald-pattinson/mild-plus/hardcover/product-21198241.html):
https://3.bp.blogspot.com/-sFTpH_zW5IQ/TyL2PK8-VkI/AAAAAAAAIpA/U0b9Ey-kq7o/s400/Mild_plus_lexie_cover_words_thumb.jpg (http://www.lulu.com/shop/ronald-pattinson/mild-plus/hardcover/product-21198241.html)
More... (http://barclayperkins.blogspot.com/2019/04/lets-brew-1864-lovibond-x.html)
https://3.bp.blogspot.com/-9v4BeSSpLBU/XLWcEK0M5-I/AAAAAAAAgMQ/ztoEwnqbA-YoFjlS3uE08VTLA9sSBNpUgCLcBGAs/s400/Lovibonds_Mild_Dinner_Ale.JPG (https://3.bp.blogspot.com/-9v4BeSSpLBU/XLWcEK0M5-I/AAAAAAAAgMQ/ztoEwnqbA-YoFjlS3uE08VTLA9sSBNpUgCLcBGAs/s1600/Lovibonds_Mild_Dinner_Ale.JPG)
Lovibond was a smaller London brewery. Which may explain why their X Ale looks shockingly weak for a Mild from the capital. In the 1860s, the X Ale from large London breweries was around 1060º.
It’s a very simple recipe: 9 quarters of pale malt, 1 quarter of while malt, American and Kent hops. But that’s typical for the middle of the 19th century. There’s really not a great deal else I can say about the recipe.
There’s one obvious big difference with the other London brewers’ records I’ve looked at: Lovibond don’t seem to have underlet during mashing. In England – but especially in London – it was usual to start with an infusion mash, then add a smaller amount of hotter water via the underlet after 60 to 90 minutes. This raised the temperature of the goods, effectively forming a step mash. Lovibond seem to have gone with a single infusion and then a sparge.
The other defining feature of Lovibond X is it’s very low gravity – just 1041º. This is exceptionally weak for an X Ale in the 1860s, especially one brewed in London. But on closer inspection, I noticed that Lovibond brewed very little X Ale. Usually, you would expect it to be one of their most popular beers. But it isn’t. They brewed more XX than any other X Ale. And XX was in the 1060º’s.
The hops were a combination of American yearlings – in this case, as this beer was brewed in October, than would mean from the 1867 harvest – Kent yearlings and new Kent hops.
1864 Lovibond X
mild malt
9.25 lb
100.00%
Cluster 120 mins
0.75 oz
Goldings 90 mins
0.75 oz
Goldings 30 mins
0.75 oz
OG
1041
FG
1014.5
ABV
3.51
Apparent attenuation
64.63%
IBU
37
SRM
5
Mash at
146º F
Sparge at
165º F
Boil time
120 minutes
pitching temp
58º F
Yeast
Wyeast 1099 Whitbread Ale
This is one of the dozens of recipes in my book Mild! plus. Which is avaiable in both paperback: (http://www.lulu.com/shop/ronald-pattinson/mild-plus-random/paperback/product-18852158.html)
https://3.bp.blogspot.com/-sFTpH_zW5IQ/TyL2PK8-VkI/AAAAAAAAIpA/U0b9Ey-kq7o/s400/Mild_plus_lexie_cover_words_thumb.jpg (https://3.bp.blogspot.com/-sFTpH_zW5IQ/TyL2PK8-VkI/AAAAAAAAIpA/U0b9Ey-kq7o/s1600/Mild_plus_lexie_cover_words_thumb.jpg)
and hardback formats (http://www.lulu.com/shop/ronald-pattinson/mild-plus/hardcover/product-21198241.html):
https://3.bp.blogspot.com/-sFTpH_zW5IQ/TyL2PK8-VkI/AAAAAAAAIpA/U0b9Ey-kq7o/s400/Mild_plus_lexie_cover_words_thumb.jpg (http://www.lulu.com/shop/ronald-pattinson/mild-plus/hardcover/product-21198241.html)
More... (http://barclayperkins.blogspot.com/2019/04/lets-brew-1864-lovibond-x.html)