Though it still clocked in at almost 4.5% ABV, making it the strongest beer in Whitbread’s range. Mackeson did have a higher OG, but a lower degree of attenuation left the ABV lower.
The grist was made up of exactly the same four elements, but the proportions had changed somewhat. The percentage of chocolate malt was halved, while that of No.3 invert was reduced by 25%. This was offset, at least in colour terms, by an increase in the amount of caramel.
The rate of hopping had also dropped, by around a third. Which accounts for the fall in the (calculated) IBUs from 36.5 to just 27. The hops themselves were a combination of Whitbread Mid-Kent from the 1940 and 1941 harvests, plus Worcester from 1940.
|1941 Whitbread XXXX|
|pale malt||9.00 lb||89.20%|
|chocolate malt||0.25 lb||2.48%|
|No. 3 invert sugar||0.75 lb||7.43%|
|caramel 1000 SRM||0.09 lb||0.89%|
|Fuggles 90 mins||1.25 oz|
|Fuggles 30 mins||1.00 oz|
|Mash at||150º F|
|After underlet||155º F|
|Sparge at||165º F|
|Boil time||90 minutes|
|pitching temp||62º F|
|Yeast||Wyeast 1099 Whitbread Ale|