London XX Ale malts and sugars 1880 - 1899

It’s an indication of many fewer ingredients were used relative to X Ale in that I can fit them all into a single table. All a bit dull, really. Most of the beers are just base malt and sugar. One from Fullers has a touch of crystal malt and another the unusual base of amber malt.

Frustratingly, the specific type of sugar wasn’t detailed in any of the records. Probably some sort of invert is the best guess I can make.

The lack of adjuncts can be explained by most examples being pre-1890, when they weren’t used so much. And the ones after 1890 are from Whitbread, who eschewed unmalted grains. 

London XX Ale malts and sugars 1880 - 1899
Year	Brewer	Beer	pale malt	amber malt	crystal malt	total malt	other sugar
1880	Barclay Perkins	XX	85.71%			85.71%	14.29%
1886	Barclay Perkins	XX	100.00%			100.00%
1881	Whitbread	XL	91.84%			91.84%	8.16%
1885	Whitbread	XL	92.31%			92.31%	7.69%
1890	Whitbread	XK	89.29%			89.29%	10.71%
1895	Whitbread	XK	93.85%			93.85%	6.15%
1899	Whitbread	XK	91.16%			91.16%	8.84%
1887	Fullers	XX		78.75%		78.75%	21.25%
1893	Fullers	XX	75.25%		4.86%	80.11%	19.89%
1880	Truman	40/- Ale	73.15%			73.15%	26.85%
	Average					87.62%	13.76%
Sources:
Barclay Perkins brewing records held at the London Metropolitan Archives, document numbers ACC/2305/1/579 and ACC/2305/1/584.
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/047, LMA/4453/D/01/050, LMA/4453/D/01/056, LMA/4453/D/01/061 and LMA/4453/D/01/065.
Fullers brewing records held at the brewery.
Truman brewing record held at the London Metropolitan Archives, document number B/THB/C/161.