Which were to brew all-malt Pale Ales. That doesn’t leave much to discuss about the recipe. It’s just a load of pale malt and a touch of malt extract. I assume that the latter was for extra enzymes in the mash tun. Though why you would need that in a beer without unmalted grains I’m not sure.
Shepherd Neame brewed an impressive range of Pale Ale, in ascending order: LDA (1030º), BB (1030º), BA (1035º), PA (1037º) and SXX (1041º). SXX was their Best or Special Bitter.
I find it strange that a brewery bang in the middle of England’s main hop growing area should use so many old hops. In this case around 85% of the hops were from the 1949 crop. Though, as they were all from its own hop garden, that might explain why. Were they just using up hops that they’d been saving for a rainy day?
Talking of hops, none of Shepherd Neame's Pale Ales were very heavily hopped. Again, not what you'd expect from a brewery in hop country.
|1952 Shepherd Neame SXX|
|pale malt||9.25 lb||97.37%|
|malt extract||0.25 lb||2.63%|
|Fuggles 120 mins||1.00 oz|
|Goldings 30 mins||1.00 oz|
|Goldings dry hops||0.25 oz|
|Mash at||149º F|
|Sparge at||170º F|
|Boil time||120 minutes|
|pitching temp||62º F|
|Yeast||WLP007 Dry English Ale|