This beer is a bit of a puzzle. The XX indicates that it was a Mild Ale, And I’m pretty sure “xpt” stands for export. So an Export Mild. But is that really what it is?
Because the level of hopping is crazy – almost 15 lbs per quarter (336 lbs) of malt. That’s about the same rate as Whitbread’s Stock Ales and Pale Ales. And around double to rate of X Ale. It is an export beer, so you would expect it to be heavily hopped. But at this level?
The grist is very basic: two types of English pale malt and sugar. Which type of sugar isn’t explained, but I’ve chosen No. 2 invert. It could have been something more like No.1. Or something else entirely. It’s all very vague.
I know a little more about the hops. They’re all English. A third were from the 1879 harvest, the remainder from 1880. Making them mostly pretty fresh.
XX xpt, whatever it was, didn’t stick around much longer. It was last brewed in 1884.
|1880 Whitbread XX xpt|
|mild malt||14.00 lb||84.85%|
|No. 2 invert sugar||2.50 lb||15.15%|
|Fuggles 105 mins||3.50 oz|
|Fuggles 60 mins||3.50 oz|
|Goldings 30 mins||3.50 oz|
|Mash at||150º F|
|Sparge at||160º F|
|Boil time||105 minutes|
|pitching temp||56º 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: