The gravity is much higher - a very reasonable 1056º - and the ABV over 5%. It's weird to think that were older drinkers in the 1950's who would have drunk this version of XXP in their youth. I can't imagine they were very happy with the changes.
Though there are some things about this recipe that perhaps aren't that great. For example, the massive percentage of grits. The hopping is also very modest for a beer of this gravity. The rate is lower than a London Mild of the same period.
The hops are a combination of Pacifics from the 1910 and 1912 crop, plus Kents from 1912. I've reduced the hopping in the recipe to account for their age.
| 1913 William Younger XXP | ||
| pale malt | 7.00 lb | 53.85% |
| grits | 6.00 lb | 46.15% |
| Cluster 120 mins | 1.00 oz | |
| Cluster 90 mins | 0.50 oz | |
| Fuggles 60 mins | 0.50 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1056 | |
| FG | 1017 | |
| ABV | 5.16 | |
| Apparent attenuation | 69.64% | |
| IBU | 36 | |
| SRM | 4 | |
| Mash at | 150º F | |
| Sparge at | 160º F | |
| Boil time | 120 minutes | |
| pitching temp | 59º F | |
| Yeast | WLP028 Edinburgh Ale | |
It looks a little bit like an English predecessor of a US cream ale!
ReplyDeleteRefresh the memory of someone fairly new to the letter designations for beers... What is XXP? I've seen it as a porter but according to other things I've read it may be a Scottish IPA... or is it a pale ale??
ReplyDeleteThanks in advance.
nonymous,
ReplyDeletein this case the P stands for Pale Ale. P, XP and and XXP in ascending order of gravity.