There hadn’t been much of a change in XXXX since the war ended. Which must have been reassuring to drinkers in search of something with some punch.
I assume that this was an exclusively draught beer. Certainly its predecessor, 33, had been. It was popular enough to be economical to brew single-gyle. This batch was of 790 barrels, which is a lot of beer by any reckoning.
Making it all the more surprising that this seems to be the last year it was brewed. At least, I have no later photographs of XXXX brewing records. If I were to guess, I’d say that they dropped it in 1947, when UK beer strengths hit a nadir, and just never bothered bringing it back. Odd, as in the 1950s Burton was a standard draught beer in London, where Whitbread was based.
The grist is unchanged, with the classic combination pale and chocolate malt, flaked barley, No. 3 invert and caramel.
The hops were Mid-Kent Whitbread from the 1945 harvest, Mid-Kent from 1945 and East Kent, also from 1945, plus some Hopulon.
|1946 Whitbread XXXX|
|pale malt||6.00 lb||65.50%|
|chocolate malt||0.33 lb||3.60%|
|flaked barley||1.25 lb||13.65%|
|No. 3 invert sugar||1.50 lb||16.38%|
|caramel 1000 SRM||0.08 lb||0.87%|
|Fuggles 60 mins||1.25 oz|
|Fuggles 30 mins||0.75 oz|
|Goldings 30 mins||0.25 oz|
|Goldings dry hops||0.50 oz|
|Mash at||149º F|
|After underlet||154º F|
|Sparge at||168º F|
|Boil time||60 minutes|
|pitching temp||62º F|
|Yeast||Wyeast 1099 Whitbread Ale|