When I see a London beer called XX, my immediate thought is: Mild Ale. On closer examination, XX xpt doesn’t really fit the profile for that style. Yes, Mild Ales of this period could be pretty hoppy. The rate in this case, however – 15 lbs per quarter (336 lbs) – is at the level of Stock Pale Ale or Stock Ale.
The “xpt” – presumably standing for “export” is a clue to the heavy hopping. This weas a beer intended for export. The only question is: what was it sold as in export markets? I’ve no real idea. I very much doubt it was Mild Ale. That sometimes leaked outside the UK, but not often. I’ve no clue, to be honest. Perhaps it was an Australian Ale or some other enigmatic export.
There’s no great secret to the recipe. Base malt, sugar and loads of hops. The latter from the 1879 and 1880 seasons. And all English, which was usually a sign of a classy, expensive beer.
|1880 Whitbread XX xpt|
|mild malt||13.25 lb||84.13%|
|No. 2 invert sugar||2.50 lb||15.87%|
|Fuggles 90 mins||3.50 oz|
|Fuggles 60 mins||3.50 oz|
|Goldings 30 mins||3.50 oz|
|Goldings dry hops||1.00 oz|
|Mash at||151º F|
|Sparge at||160º F|
|Boil time||90 minutes|
|pitching temp||56º F|
|Yeast||Wyeast 1099 Whitbread Ale|