That’s how I know that, contrary to expectations and usual practice, XX was Lovibond’s most popular beer. At every other brewery I’ve looked at, X Ale was the most popular. And while X was usually parti-gyled with XXX or XXXX, XX was always brewed single-gyle.
The gravity of XX Ale varied a bit, the weaker examples being around 1063º and the stronger ones 1069º. Which places it in much the same class as the X Ale from the larger London breweries. Whitbread X, for example, was around 1066º at this time and Barclay Perkins X 1062º
The malt bill is incredibly simple – just one type of base malt and that’s it. The hops are identical to those used in X Ale, that is Kent and American yearlings, plus new Kent.
|1864 Lovibond XX|
|mild malt||15.75 lb||100.00%|
|Cluster 60 mins||0.75 oz|
|Goldings 40 mins||0.75 oz|
|Goldings 20 mins||0.75 oz|
|Mash at||148º F|
|Sparge at||165º F|
|Boil time||60 minutes|
|pitching temp||55º 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: