It’s particularly tricky at the top end of Mild Ales. Is it still a Mild Ale or is it an Old Ale? Or even just Strong Ale? This is a good example. The X implies a Mild Ale and it sits neatly atop three other beers in the style.
However, the hopping rate is much higher than even for X2 – 12 lbs per quarter (336 lbs) of malt compared to 8 lbs. That’s 50% higher. One of the features of beers meant for ageing was a higher level of hopping, leading me to infer that X3 was probably an Old Ale. I could be wrong. Without more evidence, it’s impossible to be sure.
No complication of any sort in the grist, other than there being two types of base malt, pale malt and mild malt.
Rather more complexity in the hopping, where there are four different types: Kent from the 1886 and 1887 harvests, Worcester from 1886 and Bohemian from 1887. To account for the age of some of the examples, I’ve cut the original hopping rate by 20%.
| 1888 Tetley X3 | ||
| pale malt | 8.00 lb | 49.23% |
| mild malt | 8.25 lb | 50.77% |
| Fuggles 180 mins | 4.50 oz | |
| Saaz 120 mins | 1.50 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1071 | |
| FG | 1016 | |
| ABV | 7.28 | |
| Apparent attenuation | 77.46% | |
| IBU | 71 | |
| SRM | 6.5 | |
| Mash at | 152º F | |
| Sparge at | 165º F | |
| Boil time | 180 minutes | |
| pitching temp | 63º F | |
| Yeast | Wyeast 1469 West Yorkshire Ale Timothy Taylor | |
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