At this point, Whitbread X Ale had lost 10 gravity points since the outbreak of war. But things were going to get much worse over the next two years. X Ale itself was dropped in July 1914, just a couple of weeks after this example was brewed. It was replaced by Government Ale, a much more watery beer.
Other than the fall in gravity, not much had changed since 1916. The grist is still a very simple combination of pale malt and sugar. Though there were four different types of pale malt, including some made from American barley.
The hops were all English, Mid-Kent from 1916 and East Kent from 1915 and 1916.
Whitbread never brewed a Mild Ale as strong as this again.
| 1917 Whitbread X | ||
| pale malt | 8.25 lb | 89.19% |
| No. 3 invert sugar | 1.00 lb | 10.81% |
| Goldings 105 mins | 1.00 oz | |
| Fuggles 60 mins | 0.75 oz | |
| Goldings 30 mins | 0.50 oz | |
| OG | 1044.5 | |
| FG | 1008 | |
| ABV | 4.83 | |
| Apparent attenuation | 82.02% | |
| IBU | 31 | |
| SRM | 9.5 | |
| Mash at | 148º F | |
| Sparge at | 168º F | |
| Boil time | 105 minutes | |
| pitching temp | 61º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
This is one of the dozens of recipes in my book Mild! plus. Which is available in both paperback:
and hardback formats:
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