The two only seem to have very briefly been brewed in parallel. By 1950 XX was gone, and Best Ale was left to fly the Mild flag alone.
The main difference between Best Ale and Whitbread's pre-war Mild (apart from the lower gravity) was the amount of crystal malt. In 1939 X Ale, over 13% of the grist was crystal malt. In 1950, it was just about half that. As is typical for mass-produced Milds of the period, the colour comes from dark No.3 invert sugar and caramel.
The grist retains the typical Whitbread simplicity: mild and crystal malt, plus No.3 invert and caramel. There were, however, two types of mild malt and two of crystal malt.
The hops were English: Mid-Kent from the 1948 and 1950 harvests, plus Essex hops from 1949.
| 1950 Whitbread Best Ale | ||
| mild malt | 6.00 lb | 87.27% |
| crystal malt | 0.50 lb | 7.27% |
| No. 3 invert sugar | 0.25 lb | 3.64% |
| caramel 2000 SRM | 0.125 lb | 1.82% |
| Fuggles 60 mins | 0.75 oz | |
| Fuggles 30 mins | 0.75 oz | |
| OG | 1031 | |
| FG | 1009 | |
| ABV | 2.91 | |
| Apparent attenuation | 70.97% | |
| IBU | 18 | |
| SRM | 21 | |
| Mash at | 148º F | |
| Sparge at | 168º F | |
| Boil time | 60 minutes | |
| pitching temp | 65º 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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