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08-05-2019, 07:39
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2019/05/lets-brew-wednesday-1880-whitbread-xx.html)
https://1.bp.blogspot.com/-llJQOI8qqk8/XNFh4kzgYwI/AAAAAAAAgVM/Jx-BDKXj3ZY5xB39Pxkwy0tRZ-CoT7TEQCLcBGAs/s400/Whitbread_Double_Brown.gif (https://1.bp.blogspot.com/-llJQOI8qqk8/XNFh4kzgYwI/AAAAAAAAgVM/Jx-BDKXj3ZY5xB39Pxkwy0tRZ-CoT7TEQCLcBGAs/s1600/Whitbread_Double_Brown.gif)
I'm not about to drop my Mild theme now May has rolled around.Get ready for lots more Mild recipes over the next few weeks. Though, by jumping around eras, I should be able to keep them pretty varied.
This beer is a bit of a puzzle. The XX indicates that it was a Mild Ale, And I’m pretty sure “xpt” stands for export. So an Export Mild. But is that really what it is?
Because the level of hopping is crazy – almost 15 lbs per quarter (336 lbs) of malt. That’s about the same rate as Whitbread’s Stock Ales and Pale Ales. And around double to rate of X Ale. It is an export beer, so you would expect it to be heavily hopped. But at this level?
The grist is very basic: two types of English pale malt and sugar. Which type of sugar isn’t explained, but I’ve chosen No. 2 invert. It could have been something more like No.2. Or something else entirely. It’s all very vague.
I know a little more about the hops. They’re all English. A third were from the 1879 harvest, the remainder from 1880. Making them mostly pretty fresh.
XX xpt, whatever it was, didn’t stick around much longer. It was last brewed in 1884.
1880 Whitbread XX xpt
mild malt
14.00 lb
84.85%
No. 2 invert sugar
2.50 lb
15.15%
Fuggles 105 mins
3.50 oz
Fuggles 60 mins
3.50 oz
Goldings 30 mins
3.50 oz
OG
1078.5
FG
1025
ABV
7.08
Apparent attenuation
68.15%
IBU
105
SRM
12
Mash at
150º F
Sparge at
160º F
Boil time
105 minutes
pitching temp
56º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2019/05/lets-brew-wednesday-1880-whitbread-xx.html)
https://1.bp.blogspot.com/-llJQOI8qqk8/XNFh4kzgYwI/AAAAAAAAgVM/Jx-BDKXj3ZY5xB39Pxkwy0tRZ-CoT7TEQCLcBGAs/s400/Whitbread_Double_Brown.gif (https://1.bp.blogspot.com/-llJQOI8qqk8/XNFh4kzgYwI/AAAAAAAAgVM/Jx-BDKXj3ZY5xB39Pxkwy0tRZ-CoT7TEQCLcBGAs/s1600/Whitbread_Double_Brown.gif)
I'm not about to drop my Mild theme now May has rolled around.Get ready for lots more Mild recipes over the next few weeks. Though, by jumping around eras, I should be able to keep them pretty varied.
This beer is a bit of a puzzle. The XX indicates that it was a Mild Ale, And I’m pretty sure “xpt” stands for export. So an Export Mild. But is that really what it is?
Because the level of hopping is crazy – almost 15 lbs per quarter (336 lbs) of malt. That’s about the same rate as Whitbread’s Stock Ales and Pale Ales. And around double to rate of X Ale. It is an export beer, so you would expect it to be heavily hopped. But at this level?
The grist is very basic: two types of English pale malt and sugar. Which type of sugar isn’t explained, but I’ve chosen No. 2 invert. It could have been something more like No.2. Or something else entirely. It’s all very vague.
I know a little more about the hops. They’re all English. A third were from the 1879 harvest, the remainder from 1880. Making them mostly pretty fresh.
XX xpt, whatever it was, didn’t stick around much longer. It was last brewed in 1884.
1880 Whitbread XX xpt
mild malt
14.00 lb
84.85%
No. 2 invert sugar
2.50 lb
15.15%
Fuggles 105 mins
3.50 oz
Fuggles 60 mins
3.50 oz
Goldings 30 mins
3.50 oz
OG
1078.5
FG
1025
ABV
7.08
Apparent attenuation
68.15%
IBU
105
SRM
12
Mash at
150º F
Sparge at
160º F
Boil time
105 minutes
pitching temp
56º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2019/05/lets-brew-wednesday-1880-whitbread-xx.html)