I wasn’t going to pass up a chance like that and quickly snapped some snaps. This is a recipe from the very first photograph. It’s an interwar Lorimer & Clark Pale Ale, with the snappy name of XXP 7. I think I understand that. XXP means Pale Ale – William Younger used the name, too – and 7 is just the price, 7d per pint. They loved naming beers after their price, the Scots.
It’s another very straightforward beer: pale malt, invert sugar, flaked maize and malt extract. The type of draught Bitter that was brewed both sides of the border. An English beer would probably have had more sugar instead of the malt extract, but otherwise be very similar. At least in terms of grist. The hopping rate is lower than in England.
Let’s make a quick comparison with Whitbread’s beers of the same era. For reference purposes, XXP & was hopped at 4.81 lbs per quarter, 0.75 lbs per barrel.
|Whitbread Ales in 1932|
|Beer||Style||OG||FG||ABV||App. Atten-uation||lbs hops/ qtr||hops lb/brl|
|Ex PA||Pale Ale||1046.4||1016.0||4.02||65.52%||8.00||1.59|
|Whitbread brewing book held at the London Metropolitan Archives, document number LMA/4453/D/01/098.|
You can see that XXP 7 was less heavily hopped than even LA, Whitbread’s low-gravity Mild. And at only half the rate of IPA, a beer of about the same strength. It’s pretty clear that XXP 7 was much less bitter than an equivalent English beer. Meaning it probably drank more like a Light Mild than a Bitter.
Nothing else I can really say. A simple, light, mild Bitter.
|1932 Lorimer & Clark XXP 7|
|pale malt||6.00 lb||75.00%|
|flaked barley||1.00 lb||12.50%|
|malt extract||0.50 lb||6.25%|
|No. 2 invert sugar||0.50 lb||6.25%|
|Fuggles 90 min||0.50 oz|
|Fuggles 60 min||0.50 oz|
|Goldings 30 min||0.50 oz|
|Goldings dry hops||0.50 oz|
|Mash at||154º F|
|Sparge at||160º F|
|Boil time||90 minutes|
|pitching temp||61º F|
|Yeast||WLP028 Edinburgh Ale|