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Shut up about Barclay Perkins - Let's Brew - 1946 Whitbread XXXX
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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...
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