The recipe is pretty much the same as X, even though the two were not parti-gyled together. Which is to say a combination of pale and mild malts along with some sugar. The last again being the enigmatic “Inchity”. Whatever that might be.
It’s really just a slightly beefed-up version of X. Which isn’t surprising, really.
The hops were the same as in X. Just a few more of them. Kent from the 1886 and 1887 harvests, Alsace from 1886 and Altmark from 1887.
| 1888 Tetley X1 | ||
| pale malt | 4.00 lb | 34.78% |
| mild malt | 6.50 lb | 56.52% |
| No. 2 invert sugar | 1.00 lb | 8.70% |
| Fuggles 120 mins | 1.00 oz | |
| Strisselspalt 120 mins | 1.00 oz | |
| Goldings dry hops | 0.25 oz | |
| OG | 1053 | |
| FG | 1016.5 | |
| ABV | 4.83 | |
| Apparent attenuation | 68.87% | |
| IBU | 25 | |
| SRM | 7.5 | |
| Mash at | 148º F | |
| Sparge at | 165º F | |
| Boil time | 120 minutes | |
| pitching temp | 63º F | |
| Yeast | Wyeast 1469 West Yorkshire Ale Timothy Taylor | |
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