Wadworth had four Mild Ales in 1922: XX 1029.6º, XXX 1033º and XXXX 1040.7º
But this wasn’t a standard brew of XXXX. It’s usual OG was 1040.7º, this batch is much stronger. Why on earth suddenly brew a much higher OG version? In the comments section is says “Stk Sep 10”. Not sure at all what that means.
At this strength, XXXX looks very much like a Southern Old Ale. Which is basically just a stronger Mild Ale.
Base malt, maize and sugar. So many 20th-century British beers are made up of those three elements. The type of invest is a guess. I could be wrong. The hop variety is a guess, too. As are the mashing temperatures. The information I have is very basic. Not much more than a list of ingredients.
|1922 Wadworth XXXX|
|pale malt||9.00 lb||76.14%|
|flaked maize||1.25 lb||10.58%|
|No. 3 invert sugar||0.75 lb||6.35%|
|caramel 1000 SRM||0.07 lb||0.59%|
|Fuggles 90 mins||0.75 oz|
|Fuggles 60 mins||0.75 oz|
|Fuggles 30 mins||0.75 oz|
|Mash at||152º F|
|Sparge at||170º F|
|Boil time||90 minutes|
|pitching temp||58º F|
|Yeast||Wyeast 1275 Thames Valley ale|