The biggest change to X Ale’s recipe after WW I was the addition of crystal malt in 1924. Which was quite late. Crystal malt was originally developed for use in Mild Ale. Barclay Perkins were already using it in theirs in the 1880s.
As was usual, the colour mostly derives from the No.3 invert sugar and caramel. Despite the dark colour, there is no roasted malt of any kind.
Ironically, given that the UK was at war with Germany, around a quarter of the hops were Hallertau from the 1935 harvest. The remainder being Mid-Kent from 1937 and 1938.
Dark brown and just over 3% ABV. It’s looking very much like a modern Dark Mild.
| 1939 Whitbread X | ||
| pale malt | 5.75 lb | 76.21% |
| crystal malt 60 L | 1.00 lb | 13.25% |
| No. 3 invert sugar | 0.67 lb | 8.88% |
| caramel 2000 SRM | 0.13 lb | 1.66% |
| Hallertau 75 mins | 0.50 oz | |
| Fuggles 75 mins | 0.50 oz | |
| Fuggles 30 mins | 1.00 oz | |
| OG | 1034 | |
| FG | 1010 | |
| ABV | 3.18 | |
| Apparent attenuation | 70.59% | |
| IBU | 25 | |
| SRM | 23 | |
| Mash at | 150º F | |
| Sparge at | 168º F | |
| Boil time | 75 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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