Strongest of Barclay Perkins Mild Ales was XX. As with X this came in two variations, Light and Dark.
The beers were identical, just that one was coloured darker at racking time through the use of caramel. If you want to convert this recipe to the darker version, just add enough caramel to get the colour up to around 22 SRM.
All of Barclay Perkins Milds had the same basic recipe as they were all parti-gyled with each other. The parti-gyle produced beers at three strengths which were primed and coloured to produce two variants at each strength.
The gravity in the recipe is allowing for the primings added at racking time which raised the effective OG by 2º.
In November 1940, Barclay Perkins rationalised their Milds, dropping the dark version of XX and the pale version of X. They continued to brew, however, Milds at three different strengths.
|1939 Barclay Perkins XX (Light)|
|pale malt||2.00 lb||20.88%|
|mild malt||3.50 lb||36.53%|
|crystal malt 60 L||0.50 lb||5.22%|
|amber malt||0.50 lb||5.22%|
|flaked maize||1.75 lb||18.27%|
|No. 3 invert sugar||1.25 lb||13.05%|
|caramel 1000 SRM||0.08 lb||0.84%|
|Fuggles 150 mins||0.75 oz|
|Fuggles 60 mins||0.50 oz|
|Fuggles 30 mins||0.50 oz|
|Mash at||146º F|
|After underlet||154º F|
|Sparge at||170º F|
|Boil time||150 minutes|
|pitching temp||61º F|
|Yeast||Wyeast 1099 Whitbread ale|