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29-07-2020, 07:21
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2020/07/lets-brew-wednesday-1922-wadworth-xxxx.html)
https://1.bp.blogspot.com/-RgypSchMOa8/XyAjEWMITMI/AAAAAAAAiJY/9GwyBVuV254miwhQuYgrrCl1HY9yTDclgCLcBGAsYHQ/w308-h400/Wadworth_Home_Brewed.JPG (https://1.bp.blogspot.com/-RgypSchMOa8/XyAjEWMITMI/AAAAAAAAiJY/9GwyBVuV254miwhQuYgrrCl1HY9yTDclgCLcBGAsYHQ/s555/Wadworth_Home_Brewed.JPG)
This is another one where I’m not 100% sure what it was. I have it marked down as a Mild Ale in my spreadsheet. Except 1056º is too strong for a 1922 Mild. Especially one brewed out in the sticks.
Wadworth had four Mild Ales in 1922: XX 1029.6º, XXX 1033º and XXXX 1040.7º
But this wasn’t a standard brew of XXXX. It’s usual OG was 1040.7º, this batch is much stronger. Why on earth suddenly brew a much higher OG version? In the comments section is says “Stk Sep 10”. Not sure at all what that means.
At this strength, XXXX looks very much like a Southern Old Ale. Which is basically just a stronger Mild Ale.
Base malt, maize and sugar. So many 20th-century British beers are made up of those three elements. The type of invest is a guess. I could be wrong. The hop variety is a guess, too. As are the mashing temperatures. The information I have is very basic. Not much more than a list of ingredients.
1922 Wadworth XXXX
pale malt
9.00 lb
76.14%
flaked maize
1.25 lb
10.58%
glucose
0.75 lb
6.35%
No. 3 invert sugar
0.75 lb
6.35%
caramel 1000 SRM
0.07 lb
0.59%
Fuggles 90 mins
0.75 oz
Fuggles 60 mins
0.75 oz
Fuggles 30 mins
0.75 oz
OG
1056
FG
1020
ABV
4.76
Apparent attenuation
64.29%
IBU
25
SRM
12.5
Mash at
152º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
58º F
Yeast
Wyeast 1275 Thames Valley ale
More... (http://barclayperkins.blogspot.com/2020/07/lets-brew-wednesday-1922-wadworth-xxxx.html)
https://1.bp.blogspot.com/-RgypSchMOa8/XyAjEWMITMI/AAAAAAAAiJY/9GwyBVuV254miwhQuYgrrCl1HY9yTDclgCLcBGAsYHQ/w308-h400/Wadworth_Home_Brewed.JPG (https://1.bp.blogspot.com/-RgypSchMOa8/XyAjEWMITMI/AAAAAAAAiJY/9GwyBVuV254miwhQuYgrrCl1HY9yTDclgCLcBGAsYHQ/s555/Wadworth_Home_Brewed.JPG)
This is another one where I’m not 100% sure what it was. I have it marked down as a Mild Ale in my spreadsheet. Except 1056º is too strong for a 1922 Mild. Especially one brewed out in the sticks.
Wadworth had four Mild Ales in 1922: XX 1029.6º, XXX 1033º and XXXX 1040.7º
But this wasn’t a standard brew of XXXX. It’s usual OG was 1040.7º, this batch is much stronger. Why on earth suddenly brew a much higher OG version? In the comments section is says “Stk Sep 10”. Not sure at all what that means.
At this strength, XXXX looks very much like a Southern Old Ale. Which is basically just a stronger Mild Ale.
Base malt, maize and sugar. So many 20th-century British beers are made up of those three elements. The type of invest is a guess. I could be wrong. The hop variety is a guess, too. As are the mashing temperatures. The information I have is very basic. Not much more than a list of ingredients.
1922 Wadworth XXXX
pale malt
9.00 lb
76.14%
flaked maize
1.25 lb
10.58%
glucose
0.75 lb
6.35%
No. 3 invert sugar
0.75 lb
6.35%
caramel 1000 SRM
0.07 lb
0.59%
Fuggles 90 mins
0.75 oz
Fuggles 60 mins
0.75 oz
Fuggles 30 mins
0.75 oz
OG
1056
FG
1020
ABV
4.76
Apparent attenuation
64.29%
IBU
25
SRM
12.5
Mash at
152º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
58º F
Yeast
Wyeast 1275 Thames Valley ale
More... (http://barclayperkins.blogspot.com/2020/07/lets-brew-wednesday-1922-wadworth-xxxx.html)