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22-05-2019, 09:53
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2019/05/lets-brew-wednesday-1917-whitbread-x.html)


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April 1917 was a momentous month for British brewing. As that’s when gravities started to fall. A drop from which most British styles never recovered.

At this point, Whitbread X Ale had lost 10 gravity points since the outbreak of war. But things were going to get much worse over the next two years. X Ale itself was dropped in July 1914, just a couple of weeks after this example was brewed. It was replaced by Government Ale, a much more watery beer.

Other than the fall in gravity, not much had changed since 1916. The grist is still a very simple combination of pale malt and sugar. Though there were four different types of pale malt, including some made from American barley.

The hops were all English, Mid-Kent from 1916 and East Kent from 1915 and 1916.

Whitbread never brewed a Mild Ale as strong as this again.



1917 Whitbread X


pale malt
8.25 lb
89.19%


No. 3 invert sugar
1.00 lb
10.81%


Goldings 105 mins
1.00 oz



Fuggles 60 mins
0.75 oz



Goldings 30 mins
0.50 oz



OG
1044.5



FG
1008



ABV
4.83



Apparent attenuation
82.02%



IBU
31



SRM
9.5



Mash at
148º F



Sparge at
168º F



Boil time
105 minutes



pitching temp
61º F



Yeast
Wyeast 1099 Whitbread Ale







This is one of the dozens of recipes in my book Mild! plus. Which is available in both paperback: (http://www.lulu.com/shop/ronald-pattinson/mild-plus-random/paperback/product-18852158.html)









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and hardback formats (http://www.lulu.com/shop/ronald-pattinson/mild-plus/hardcover/product-21198241.html):


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