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|
|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: