1911 Russell XXX

Russell was a smallish brewery in Gravesend in Kent. They were bought by Truman in 1930. Along with 223 pubs, which is what Truman would really have wanted.

Russell XXX has very much the air of a London Burton. No real surprise, as the brewery wasn’t a million miles away from the capital.

The grist is a classic base malt, flaked maize and sugar combination. There were two types pf pale malt, described as “English” and “foreign”. Which would be noting the origin of the barley, not where the malting was done. Which would have been in the UK. Apart from tiny quantities of lager malt, no malt was imported into the UK at that point.

“Pale invert” and “Kendall” are the descriptions given to the two types of sugar. To interpret the first as No. 1 invert is a no-brainer. The latter, given the minute amount employed, must be some type of caramel

1911 Russell XXX
pale malt	12.25 lb	77.88%
flaked maize	1.25 lb	7.95%
No. 1 invert sugar	2.15 lb	13.67%
caramel 1000 SRM	0.08 lb	0.51%
Fuggles 120 mins	2.00 oz
Fuggles 60 mins	2.00 oz
Goldings 30 mins	2.00 oz
Goldings dry hops	1.00 oz
OG	1076
FG	1022
ABV	7.14
Apparent attenuation	71.05%
IBU	62
SRM	13
Mash at	150º F
Sparge at	160º F
Boil time	120 minutes
pitching temp	58º F
Yeast	Wyeast 1099 Whitbread Ale

This recipe is in my two new books, Strong! vols. 1 & 2 and Strong! vol.2.