Though they don’t show up very often. I’ve only got a couple of examples of XXXX, but loads of X, GA and Porter. It’s clear that these stronger beers were being brewed in very small quantities. They can’t have been very easy to find and would have been pricey. But money wasn’t as much a problem as supply. The war had pushed up wages and many workers had plenty of disposable cash.
The grist has been simplified since the 1917 example. Out go No. 1 invert and cane sugars. The sugar content has remained at around, but now it’s all in the form of No. 3 invert. The hops have also been simplified, from Farnham and Kent to just Farnham. Odd that, despite the brewery being located in Kent, the hops are from Surrey.
All the hops were from the 1917 season, accordingly I’ve left the amount unadjusted. Which is why it comes out at over 100 calculated IBUs.
Almost forgot to tell you what this is: a Burton Ale. Quite likely sold on draught. Perfect for a cold January evening.
| 1918 Kidd XXXX (16th Jan) | ||
| pale malt | 11.00 lb | 78.24% |
| no. 3 sugar | 2.75 lb | 19.56% |
| caramel 2000 L | 0.06 lb | 0.43% |
| malt extract | 0.25 lb | 1.78% |
| Goldings 150 mins | 5.00 oz | |
| Goldings 60 mins | 2.50 oz | |
| Goldings 30 mins | 2.50 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1070 | |
| FG | 1029 | |
| ABV | 5.42 | |
| Apparent attenuation | 58.57% | |
| IBU | 116 | |
| SRM | 22 | |
| Mash at | 154º F | |
| Sparge at | 165º F | |
| Boil time | 150 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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