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15-05-2019, 08:34
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The first years of WW I were the last hurrah for strong Mild, unfortunately.

Since dropping the stronger XK in 1905, Whitbread were down to brewing just a single Mild, X Ale. Ironically, the war would prompt them to brew multiple Milds again. Though not necessarily in a good way, as some were ridiculously weak. As you’ll see in later recipes.

The grist hadn’t got any more complicated, consisting of just pale malt and sugar. There were four types of pale malt, however, including some made from Indian-grown barley. Once again, I’m guessing as to the sugar type. This time, I’ve gone for No. 3 invert. It seems a fair enough bet, as another brew of X Ale from a couple of months earlier definitely contained No. 3. They just always be bothered to note it down.

There were three types of hops: Pacific hops from the 1913 harvest, plus two types of Mid-Kent hops from the same year, some of which had been kept in a cold store.

It’s odd to think that fewer than ten years after this was brewed 1055º would seem ridiculously strong for a Mild.




1914 Whitbread X


pale malt
10.75 lb
91.49%


No. 3 invert sugar
1.00 lb
8.51%


Cluster 115 mins
0.50 oz



Fuggles 60 mins
1.00 oz



Fuggles 30 mins
1.00 oz



OG
1055



FG
1017



ABV
5.03



Apparent attenuation
69.09%



IBU
35



SRM
11.5



Mash at
148º F



Sparge at
168º F



Boil time
115 minutes



pitching temp
60º F



Yeast
Wyeast 1099 Whitbread Ale




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