Let's Brew Wednesday - 1881 Whitbread XPS

One step up in strength from Porter was XPS. The name presumably stands for Export Stout. It’s about the same as a Single Stout for the domestic market.

I’ve no real idea where it was exported to. It could have been pretty much anywhere in the world. Possibly even as far away as Australia, which at the time was importing large quantities of British beer.

The grist is mostly made up of the same elements as the Porter: pale, brown and black malt. In slightly different proportions, however. There double the percentage of brown malt and less pale malt. There’s also one extra element: sugar. I’ve guessed No. 3 invert, as there’s no indication of type in the brewing record.

Two types of English hops, from the 1880 and 1881 harvest, and one type of American hops, from 1881, graced the copper. I’ve guessed that there were also quite a lot of dry hops, this being a beer that would have to stay sound for a long time.

For that same reason I’ve reduced the FG from the 1021.9º listed in the brewing record.

1881 Whitbread XPS
pale malt	11.50 lb	71.88%
brown malt	2.25 lb	14.06%
black malt	0.75 lb	4.69%
No. 3 invert sugar	1.50 lb	9.38%
Cluster 120 mins	2.00 oz
Goldings 60 mins	4.00 oz
Goldings 30 mins	4.00 oz
Goldings dry hops	1.00 oz
OG	1073
FG	1016
ABV	7.54
Apparent attenuation	78.08%
IBU	122
SRM	34
Mash at	149º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	57º F
Yeast	Wyeast 1099 Whitbread Ale