There hadn’t been much of a change in XXXX since the war ended. Which must have been reassuring to drinkers in search of something with some punch.
I assume that this was an exclusively draught beer. Certainly its predecessor, 33, had been. It was popular enough to be economical to brew single-gyle. This batch was of 790 barrels, which is a lot of beer by any reckoning.
Making it all the more surprising that this seems to be the last year it was brewed. At least, I have no later photographs of XXXX brewing records. If I were to guess, I’d say that they dropped it in 1947, when UK beer strengths hit a nadir, and just never bothered bringing it back. Odd, as in the 1950s Burton was a standard draught beer in London, where Whitbread was based.
The grist is unchanged, with the classic combination pale and chocolate malt, flaked barley, No. 3 invert and caramel.
The hops were Mid-Kent Whitbread from the 1945 harvest, Mid-Kent from 1945 and East Kent, also from 1945, plus some Hopulon.
1946 Whitbread XXXX | ||
pale malt | 6.00 lb | 65.50% |
chocolate malt | 0.33 lb | 3.60% |
flaked barley | 1.25 lb | 13.65% |
No. 3 invert sugar | 1.50 lb | 16.38% |
caramel 1000 SRM | 0.08 lb | 0.87% |
Fuggles 60 mins | 1.25 oz | |
Fuggles 30 mins | 0.75 oz | |
Goldings 30 mins | 0.25 oz | |
Goldings dry hops | 0.50 oz | |
OG | 1043.5 | |
FG | 1010 | |
ABV | 4.43 | |
Apparent attenuation | 77.01% | |
IBU | 28 | |
SRM | 22 | |
Mash at | 149º F | |
After underlet | 154º F | |
Sparge at | 168º F | |
Boil time | 60 minutes | |
pitching temp | 62º F | |
Yeast | Wyeast 1099 Whitbread Ale |
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