The Whitbread beer is an outlier, a beer, us the name implies brewed under contract, presumably for export. They didn't brew an IPA for the domestic market for another three decades. Which probably explains why the hopping is so much heavier than in the other examples.
Talking of hopping, it's mostly 50%, or less, in terms of lbs per quarter of that in the early 19th-century IPAs..
On the whole, they look pretty similar to the 1840s analyses. The average OG is a little higher, balanced out by a much lower degree of attenuation. With the proviso that these are racking gravities and not the eventual FG.
Compared to the couple of brewing records from the early part of the century, the gravity is quite a bit lower - 6.6º. Though the earlier sample size is low.
|Late 19th-century IPA|
|Year||Brewer||Beer||OG||FG||ABV||App. Atten-uation||lbs hops/ qtr||hops lb/brl|
|1868||Younger, Wm.||XXP (home trade)||1052||1016||4.76||69.23%||8.00||2.27|
|1869||Younger, Wm.||XXP (home trade)||1053||1014||5.16||73.58%||11.67||2.39|
|Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/01/031.|
|William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/21.|
|Medway brewing record in my possession.|
|Thomas Usher brewing records held at the Scottish Brewing Archive, document numbers TU/6/1/1 and TU/6/1/2.|
|Fullers brewing record held at the brewery.|
|Labatt brewing record, document number A08-054-1156.|