Saturday 1 June 2019

Let's Brew - 1939 Whitbread X

This version of X Ale was brewed just a couple of weeks after Britain declared war on Germany. Too soon for the war to have had any impact.

The biggest change to X Ale’s recipe after WW I was the addition of crystal malt in 1924. Which was quite late. Crystal malt was originally developed for use in Mild Ale. Barclay Perkins were already using it in theirs in the 1880s.

As was usual, the colour mostly derives from the No.3 invert sugar and caramel. Despite the dark colour, there is no roasted malt of any kind.

Ironically, given that the UK was at war with Germany, around a quarter of the hops were Hallertau from the 1935 harvest. The remainder being Mid-Kent from 1937 and 1938.

Dark brown and just over 3% ABV. It’s looking very much like a modern Dark Mild.

1939 Whitbread X
pale malt 5.75 lb 76.21%
crystal malt 60 L 1.00 lb 13.25%
No. 3 invert sugar 0.67 lb 8.88%
caramel 2000 SRM 0.13 lb 1.66%
Hallertau 75 mins 0.50 oz
Fuggles 75 mins 0.50 oz
Fuggles 30 mins 1.00 oz
OG 1034
FG 1010
ABV 3.18
Apparent attenuation 70.59%
IBU 25
SRM 23
Mash at 150º F
Sparge at 168º F
Boil time 75 minutes
pitching temp 65º F
Yeast Wyeast 1099 Whitbread Ale

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

and hardback formats:

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