The recipe for XXXX is certainly very similar to that of XXX. The only real differences are that XXXX has all mild malt as base and has 1 cwt. of something called Hydrol. No idea what that is, so I’ve just bumped up the amount of No. 3 invert.
The recipe has changed a little since 1949. The amber malt has been dropped and the gravity is 7 points lower.
The hops were all English from the 1957 and 1958 crops.
Adnams still brew an Old Ale which is very similar to this beer. I had a few pints of it in the Lord Nelson on my only visit to Southwold. Lovely stuff, when on form.
| 1959 Adnams XXXX | ||
| mild malt | 6.75 lb | 69.23% |
| crystal malt 80L | 1.75 lb | 17.95% |
| No. 3 invert sugar | 1.25 lb | 12.82% |
| Fuggles 125 mins | 1.00 oz | |
| Goldings 30 mins | 1.00 oz | |
| OG | 1046 | |
| FG | 1014.5 | |
| ABV | 4.17 | |
| Apparent attenuation | 68.48% | |
| IBU | 27 | |
| SRM | 18 | |
| Mash at | 150º F | |
| Sparge at | 170º F | |
| Boil time | 125 minutes | |
| pitching temp | 60º F | |
| Yeast | WLP025 Southwold | |
This is one of literally hundreds of recipes in my book on UK brewing in the aftermath of WW II, Austerity!
http://www.lulu.com/content/paperback-book/austerity/23181344
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3 comments:
“Hydrol - Unrationed sugar from Manbré and Garton. It was a by-product of the manufacture of pure medicinal glucose [used in the production of penicillin.]” ref WASHC, Ushers Trowbridge, 1075/278-1, Notebook, p 42
and from p24 Guile Brews
So glucose would be a better bet.
Cheers
Peter
Hydrol is a corn sugar molasses, https://academic.oup.com/jaoac/article-abstract/36/2/457/5738911?redirectedFrom=fulltext
A good chart here https://academic.oup.com/jaoac/article/36/2/457/5738911 about the conversion of dextrose to different products. The diagram indicates that Hydrol (corn sugar molasses) is dark.
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