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 | |
| OG | 1069.5 | |
| FG | 1015 | |
| ABV | 7.21 | |
| Apparent attenuation | 78.42% | |
| IBU | 25 | |
| SRM | 7 | |
| 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:
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4 comments:
Hi Ron ,
I noticed your comment about the original gravities of Lovibond`s X X varying quite a bit ; did the attenuation point rise and fall accordingly ? ,
Cheers
Edd
I know this is probably a dumb question, but how do you get 120 minutes of hopping in a 60 minute boil?
Aaron,
that's what's known as a mistke. Now fixed.
Thanks, Ron -- wasn't trying to be a smartass, just wondering where I missed the boat. I might make this recipe in a few weeks.
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