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XX was the big brother of X. As parti-gyle pals, the recipes were obviously identical, just more of everything in XX.

There’s a big difference in the hopping rate of London Milds and those brewed elsewhere. For example, Tetley’s Milds contained 3.5-4 lbs of hops per quarter (336 lbs) of malt, Fullers 7.5 lbs. In fact Fullers Milds were more heavily hopped than most provincial Pale Ales. This is reflected in the 37 (calculated) IBUs.

I’m not sure what the final colour of XX was. Based on the ingredients listed in the brewing record, it doesn’t come out that dark. However, I know that some other London brewers darkened their Milds at racking time. Unfortunately, the earliest Whitbread Gravity Book analysis that I have is from 1951. That lists X Ale as around 22 SRM.


1939 Fullers XX
pale malt 7.75 lb 79.86%
flaked maize 1.50 lb 15.46%
glucose 0.33 lb 3.40%
caramel 1000 SRM 0.125 lb 1.29%
Fuggles 90 mins 1.25 oz
Fuggles 30 mins 1.25 oz
OG 1042.5
FG 1010
ABV 4.30
Apparent attenuation 76.47%
IBU 37
SRM 12
Mash at 147º F
After underlet 151º F
Sparge at 168º F
Boil time 90 minutes
pitching temp 62.5º F
Yeast WLP002 English Ale


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