Let's Brew - 1881 Whitbread FA

In 1865, Whitbread brewed up their first regular Pale Ale in Chiswell Street. It was followed in 1872 by a weaker version, wittily called “Family Ale”.

It was a deliberately lighter beer, intended for the domestic trade rather than pubs. That is, beer meant to be consumed at home with meals. Which is why it was one of Whitbread’s early bottled beers.

To modern eyes it might look like a Strong Bitter. A quick comparison with Whitbread’s Milds reveals that it was more like a 19th-century Session Ale. The high degree of attenuation achieved after primary fermentation indicates to me that this was a Running Beer, meant to be consumed no more than a couple of weeks after brewing.

Don’t expect any big surprises in the recipe. Whitbread’s Ales were all just base malt and sugar in the 1880s.

Fairly fresh English hops, from the 1880 and 1881 harvest graced the kettle. Who knows what the dry hops were, though I’m certain that they would have been present. Whitbread never did bother noting them in their brewing records.

1881 Whitbread FA
pale malt	9.25 lb	86.05%
No. 1 invert sugar	1.50 lb	13.95%
Fuggles 120 mins	3.50 oz
Goldings 30 mins	3.50 oz
Goldings dry hops	0.50 oz
OG	1051
FG	1007
ABV	5.82
Apparent attenuation	86.27%
IBU	84
SRM	6
Mash at	150º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	58º F
Yeast	Wyeast 1099 Whitbread Ale