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Shut up about Barclay Perkins - Let's Brew Wednesday - 1917 Whitbread X
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April 1917 was a momentous month for British brewing. As that’s when gravities started to fall. A drop from which most British styles never recovered.
At this point, Whitbread X Ale had lost 10 gravity points since the outbreak of war. But things were going to get much worse over the next two years. X Ale itself was dropped in July 1914, just a couple of weeks after this example was brewed. It was replaced by Government Ale, a much more watery beer.
Other than the fall in gravity, not much had changed since 1916. The grist is still a very simple combination of pale malt and sugar. Though there were four different types of pale malt, including some made from American barley.
The hops were all English, Mid-Kent from 1916 and East Kent from 1915 and 1916.
Whitbread never brewed a Mild Ale as strong as this again.
1917 Whitbread X |
pale malt |
8.25 lb |
89.19% |
No. 3 invert sugar |
1.00 lb |
10.81% |
Goldings 105 mins |
1.00 oz |
|
Fuggles 60 mins |
0.75 oz |
|
Goldings 30 mins |
0.50 oz |
|
OG |
1044.5 |
|
FG |
1008 |
|
ABV |
4.83 |
|
Apparent attenuation |
82.02% |
|
IBU |
31 |
|
SRM |
9.5 |
|
Mash at |
148º F |
|
Sparge at |
168º F |
|
Boil time |
105 minutes |
|
pitching temp |
61º F |
|
Yeast |
Wyeast 1099 Whitbread Ale |
|
This is one of the dozens of recipes in my book Mild! plus. Which is available in both paperback:
and hardback formats:
More...
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