Saturday 27 April 2019

Let's Brew - 1864 Lovibond X

Lovibond was a smaller London brewery. Which may explain why their X Ale looks shockingly weak for a Mild from the capital. In the 1860s, the X Ale from large London breweries was around 1060º.

It’s a very simple recipe: 9 quarters of pale malt, 1 quarter of while malt, American and Kent hops. But that’s typical for the middle of the 19th century. There’s really not a great deal else I can say about the recipe.

There’s one obvious big difference with the other London brewers’ records I’ve looked at: Lovibond don’t seem to have underlet during mashing. In England – but especially in London – it was usual to start with an infusion mash, then add a smaller amount of hotter water via the underlet after 60 to 90 minutes. This raised the temperature of the goods, effectively forming a step mash. Lovibond seem to have gone with a single infusion and then a sparge.

The other defining feature of Lovibond X is it’s very low gravity – just 1041º. This is exceptionally weak for an X Ale in the 1860s, especially one brewed in London. But on closer inspection, I noticed that Lovibond brewed very little X Ale. Usually, you would expect it to be one of their most popular beers. But it isn’t. They brewed more XX than any other X Ale. And XX was in the 1060º’s.

The hops were a combination of American yearlings – in this case, as this beer was brewed in October, than would mean from the 1867 harvest – Kent yearlings and new Kent hops.

1864 Lovibond X
mild malt 9.25 lb 100.00%
Cluster 120 mins 0.75 oz
Goldings 90 mins 0.75 oz
Goldings 30 mins 0.75 oz
OG 1041
FG 1014.5
ABV 3.51
Apparent attenuation 64.63%
IBU 37
Mash at 146º F
Sparge at 165º F
Boil time 120 minutes
pitching temp 58º F
Yeast Wyeast 1099 Whitbread Ale

This is one of the dozens of recipes in my book Mild! plus. Which is avaiable in both paperback:

and hardback formats:

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