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24-10-2020, 08:19
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2020/10/lets-brew-1946-whitbread-xxxx.html)
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I originally planned to publish my WW II book before May this year. Then I changed my target date to August. Until I got totally consumed by writing a stupid number of recipes. Of which this is one.
There hadn’t been much of a change in XXXX since the war ended. Which must have been reassuring to drinkers in search of something with some punch.
I assume that this was an exclusively draught beer. Certainly its predecessor, 33, had been. It was popular enough to be economical to brew single-gyle. This batch was of 790 barrels, which is a lot of beer by any reckoning.
Making it all the more surprising that this seems to be the last year it was brewed. At least, I have no later photographs of XXXX brewing records. If I were to guess, I’d say that they dropped it in 1947, when UK beer strengths hit a nadir, and just never bothered bringing it back. Odd, as in the 1950s Burton was a standard draught beer in London, where Whitbread was based.
The grist is unchanged, with the classic combination pale and chocolate malt, flaked barley, No. 3 invert and caramel.
The hops were Mid-Kent Whitbread from the 1945 harvest, Mid-Kent from 1945 and East Kent, also from 1945, plus some Hopulon.
1946 Whitbread XXXX
pale malt
6.00 lb
65.50%
chocolate malt
0.33 lb
3.60%
flaked barley
1.25 lb
13.65%
No. 3 invert sugar
1.50 lb
16.38%
caramel 1000 SRM
0.08 lb
0.87%
Fuggles 60 mins
1.25 oz
Fuggles 30 mins
0.75 oz
Goldings 30 mins
0.25 oz
Goldings dry hops
0.50 oz
OG
1043.5
FG
1010
ABV
4.43
Apparent attenuation
77.01%
IBU
28
SRM
22
Mash at
149º F
After underlet
154º F
Sparge at
168º F
Boil time
60 minutes
pitching temp
62º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2020/10/lets-brew-1946-whitbread-xxxx.html)
https://1.bp.blogspot.com/-7wj5Im0jUs4/X5MlflpK2aI/AAAAAAAAiY8/iNhv7M6LS3sR7FmRWLkg0jaRyOBKUCrXACLcBGAsYHQ/w305-h400/Mew_XXXX_Ale.jpg (https://1.bp.blogspot.com/-7wj5Im0jUs4/X5MlflpK2aI/AAAAAAAAiY8/iNhv7M6LS3sR7FmRWLkg0jaRyOBKUCrXACLcBGAsYHQ/s500/Mew_XXXX_Ale.jpg)
I originally planned to publish my WW II book before May this year. Then I changed my target date to August. Until I got totally consumed by writing a stupid number of recipes. Of which this is one.
There hadn’t been much of a change in XXXX since the war ended. Which must have been reassuring to drinkers in search of something with some punch.
I assume that this was an exclusively draught beer. Certainly its predecessor, 33, had been. It was popular enough to be economical to brew single-gyle. This batch was of 790 barrels, which is a lot of beer by any reckoning.
Making it all the more surprising that this seems to be the last year it was brewed. At least, I have no later photographs of XXXX brewing records. If I were to guess, I’d say that they dropped it in 1947, when UK beer strengths hit a nadir, and just never bothered bringing it back. Odd, as in the 1950s Burton was a standard draught beer in London, where Whitbread was based.
The grist is unchanged, with the classic combination pale and chocolate malt, flaked barley, No. 3 invert and caramel.
The hops were Mid-Kent Whitbread from the 1945 harvest, Mid-Kent from 1945 and East Kent, also from 1945, plus some Hopulon.
1946 Whitbread XXXX
pale malt
6.00 lb
65.50%
chocolate malt
0.33 lb
3.60%
flaked barley
1.25 lb
13.65%
No. 3 invert sugar
1.50 lb
16.38%
caramel 1000 SRM
0.08 lb
0.87%
Fuggles 60 mins
1.25 oz
Fuggles 30 mins
0.75 oz
Goldings 30 mins
0.25 oz
Goldings dry hops
0.50 oz
OG
1043.5
FG
1010
ABV
4.43
Apparent attenuation
77.01%
IBU
28
SRM
22
Mash at
149º F
After underlet
154º F
Sparge at
168º F
Boil time
60 minutes
pitching temp
62º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2020/10/lets-brew-1946-whitbread-xxxx.html)