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29-12-2021, 08:29
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/12/lets-brew-wednesday-1881-whitbread-xps.html)
https://blogger.googleusercontent.com/img/a/AVvXsEhKgq_GozcN58xBphglGuoqBFYxbbidfZ-dBgawSHO0PybAlEGeZ9UJRgRki7UdNum8l5dAoMUbQAs_lEKzn WfJBirehT5oUOMo46LEsAbbGsNPxF-XfKk8n1ekoFlx_lkcbawahCyI9vw2vBQe_C6h7DiNIBSQk_zd1 sxjX0X_MZGbbx7ZddWnJ6df=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEhKgq_GozcN58xBphglGuoqBFYxbbidfZ-dBgawSHO0PybAlEGeZ9UJRgRki7UdNum8l5dAoMUbQAs_lEKzn WfJBirehT5oUOMo46LEsAbbGsNPxF-XfKk8n1ekoFlx_lkcbawahCyI9vw2vBQe_C6h7DiNIBSQk_zd1 sxjX0X_MZGbbx7ZddWnJ6df=s384)
One step up in strength from Porter was XPS. The name presumably stands for Export Stout. It’s about the same as a Single Stout for the domestic market.
I’ve no real idea where it was exported to. It could have been pretty much anywhere in the world. Possibly even as far away as Australia, which at the time was importing large quantities of British beer.
The grist is mostly made up of the same elements as the Porter: pale, brown and black malt. In slightly different proportions, however. There double the percentage of brown malt and less pale malt. There’s also one extra element: sugar. I’ve guessed No. 3 invert, as there’s no indication of type in the brewing record.
Two types of English hops, from the 1880 and 1881 harvest, and one type of American hops, from 1881, graced the copper. I’ve guessed that there were also quite a lot of dry hops, this being a beer that would have to stay sound for a long time.
For that same reason I’ve reduced the FG from the 1021.9º listed in the brewing record.
1881 Whitbread XPS
pale malt
11.50 lb
71.88%
brown malt
2.25 lb
14.06%
black malt
0.75 lb
4.69%
No. 3 invert sugar
1.50 lb
9.38%
Cluster 120 mins
2.00 oz
Goldings 60 mins
4.00 oz
Goldings 30 mins
4.00 oz
Goldings dry hops
1.00 oz
OG
1073
FG
1016
ABV
7.54
Apparent attenuation
78.08%
IBU
122
SRM
34
Mash at
149º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
57º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2021/12/lets-brew-wednesday-1881-whitbread-xps.html)
https://blogger.googleusercontent.com/img/a/AVvXsEhKgq_GozcN58xBphglGuoqBFYxbbidfZ-dBgawSHO0PybAlEGeZ9UJRgRki7UdNum8l5dAoMUbQAs_lEKzn WfJBirehT5oUOMo46LEsAbbGsNPxF-XfKk8n1ekoFlx_lkcbawahCyI9vw2vBQe_C6h7DiNIBSQk_zd1 sxjX0X_MZGbbx7ZddWnJ6df=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEhKgq_GozcN58xBphglGuoqBFYxbbidfZ-dBgawSHO0PybAlEGeZ9UJRgRki7UdNum8l5dAoMUbQAs_lEKzn WfJBirehT5oUOMo46LEsAbbGsNPxF-XfKk8n1ekoFlx_lkcbawahCyI9vw2vBQe_C6h7DiNIBSQk_zd1 sxjX0X_MZGbbx7ZddWnJ6df=s384)
One step up in strength from Porter was XPS. The name presumably stands for Export Stout. It’s about the same as a Single Stout for the domestic market.
I’ve no real idea where it was exported to. It could have been pretty much anywhere in the world. Possibly even as far away as Australia, which at the time was importing large quantities of British beer.
The grist is mostly made up of the same elements as the Porter: pale, brown and black malt. In slightly different proportions, however. There double the percentage of brown malt and less pale malt. There’s also one extra element: sugar. I’ve guessed No. 3 invert, as there’s no indication of type in the brewing record.
Two types of English hops, from the 1880 and 1881 harvest, and one type of American hops, from 1881, graced the copper. I’ve guessed that there were also quite a lot of dry hops, this being a beer that would have to stay sound for a long time.
For that same reason I’ve reduced the FG from the 1021.9º listed in the brewing record.
1881 Whitbread XPS
pale malt
11.50 lb
71.88%
brown malt
2.25 lb
14.06%
black malt
0.75 lb
4.69%
No. 3 invert sugar
1.50 lb
9.38%
Cluster 120 mins
2.00 oz
Goldings 60 mins
4.00 oz
Goldings 30 mins
4.00 oz
Goldings dry hops
1.00 oz
OG
1073
FG
1016
ABV
7.54
Apparent attenuation
78.08%
IBU
122
SRM
34
Mash at
149º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
57º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2021/12/lets-brew-wednesday-1881-whitbread-xps.html)