In the early days of brewing Ales in London Porter breweries, they didn’t use all K’s to designate their Stock Ales. Instead they used X’s, as for Mild Ales, with a single K as a prefix. Whitbread only shifted to all K’s in 1865.
Early 19th century recipes are masterpieces in simplicity. This beer, for example, only contains two ingredients other than water and yeast. Just base malt and two types of hops. English, obviously.
The level of hopping is surprisingly low for a Keeping Ale. 7.6 lbs per quarter (336 lbs) of malt is really bugger all. I’d have expected almost double that. But there’s a reason why the hopping rate is low. This example was part5i-gyled with X Ale, a Mild.
In the brewing log, the “starting”, i.e. racking, gravity is listed at 1032.7º. I’ve guessed at a much lower number, assuming that there would have been a Brettanomyces secondary fermentation during the many months of ageing which would have knocked that down a fair bit.
|1837 Whitbread KXX|
|mild malt||20.50 lb||100.00%|
|Goldings 120 mins||3.00 oz|
|Goldings 30 mins||3.00 oz|
|Goldings dry hops||1.00 oz|
|Mash at||152º F|
|Sparge at||165º F|
|Boil time||120 minutes|
|pitching temp||59º F|
|Yeast||Wyeast 1099 Whitbread Ale|