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17-11-2021, 07:44
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/11/lets-brew-wednesday-1880-whitbread-xx.html)
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In the 20th-century, I’m pretty sure what style all the beers that I find in brewing records are. While some from the end of the preceding century can be a mystery. Here’s another one of those.
When I see a London beer called XX, my immediate thought is: Mild Ale. On closer examination, XX xpt doesn’t really fit the profile for that style. Yes, Mild Ales of this period could be pretty hoppy. The rate in this case, however – 15 lbs per quarter (336 lbs) – is at the level of Stock Pale Ale or Stock Ale.
The “xpt” – presumably standing for “export” is a clue to the heavy hopping. This weas a beer intended for export. The only question is: what was it sold as in export markets? I’ve no real idea. I very much doubt it was Mild Ale. That sometimes leaked outside the UK, but not often. I’ve no clue, to be honest. Perhaps it was an Australian Ale or some other enigmatic export.
There’s no great secret to the recipe. Base malt, sugar and loads of hops. The latter from the 1879 and 1880 seasons. And all English, which was usually a sign of a classy, expensive beer.
1880 Whitbread XX xpt
mild malt
13.25 lb
84.13%
No. 2 invert sugar
2.50 lb
15.87%
Fuggles 90 mins
3.50 oz
Fuggles 60 mins
3.50 oz
Goldings 30 mins
3.50 oz
Goldings dry hops
1.00 oz
OG
1078
FG
1025
ABV
7.01
Apparent attenuation
67.95%
IBU
103
SRM
12
Mash at
151º F
Sparge at
160º F
Boil time
90 minutes
pitching temp
56º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2021/11/lets-brew-wednesday-1880-whitbread-xx.html)
https://1.bp.blogspot.com/-m62YwzaEzgk/YYq_7uSi8HI/AAAAAAAAjuI/TVAHkA4q-7cGb2gMSXS_3w5qwfL15emDgCLcBGAsYHQ/s320/Whitbread_Brewmaster_Export_Pale_Ale.jpg (https://1.bp.blogspot.com/-m62YwzaEzgk/YYq_7uSi8HI/AAAAAAAAjuI/TVAHkA4q-7cGb2gMSXS_3w5qwfL15emDgCLcBGAsYHQ/s514/Whitbread_Brewmaster_Export_Pale_Ale.jpg)
In the 20th-century, I’m pretty sure what style all the beers that I find in brewing records are. While some from the end of the preceding century can be a mystery. Here’s another one of those.
When I see a London beer called XX, my immediate thought is: Mild Ale. On closer examination, XX xpt doesn’t really fit the profile for that style. Yes, Mild Ales of this period could be pretty hoppy. The rate in this case, however – 15 lbs per quarter (336 lbs) – is at the level of Stock Pale Ale or Stock Ale.
The “xpt” – presumably standing for “export” is a clue to the heavy hopping. This weas a beer intended for export. The only question is: what was it sold as in export markets? I’ve no real idea. I very much doubt it was Mild Ale. That sometimes leaked outside the UK, but not often. I’ve no clue, to be honest. Perhaps it was an Australian Ale or some other enigmatic export.
There’s no great secret to the recipe. Base malt, sugar and loads of hops. The latter from the 1879 and 1880 seasons. And all English, which was usually a sign of a classy, expensive beer.
1880 Whitbread XX xpt
mild malt
13.25 lb
84.13%
No. 2 invert sugar
2.50 lb
15.87%
Fuggles 90 mins
3.50 oz
Fuggles 60 mins
3.50 oz
Goldings 30 mins
3.50 oz
Goldings dry hops
1.00 oz
OG
1078
FG
1025
ABV
7.01
Apparent attenuation
67.95%
IBU
103
SRM
12
Mash at
151º F
Sparge at
160º F
Boil time
90 minutes
pitching temp
56º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2021/11/lets-brew-wednesday-1880-whitbread-xx.html)