I’ve mentioned that the recipes for the Milds are basically all the same. But there is one are where they differ: the hopping rate. While X has just 4.5 lbs per quarter (336 lbs) of malt, X2 has 8.5 lbs. Obviously, this is reflected in the bitterness level, which is much higher in X2.
The grist is much the same as the weaker Milds: pale malt, mild malt and some sugar. Once again “Inality”. Slightly more legible in this record. Not that it helps me much. I’ve still no idea what it was.
The same hops again, but lots more of them. Kent from the 1886 and 1887 harvests, Alsace from 1886 and Altmark from 1887.
| 1888 Tetley X2 | ||
| pale malt | 4.75 lb | 34.55% |
| mild malt | 8.00 lb | 58.18% |
| No. 2 invert sugar | 1.00 lb | 7.27% |
| Fuggles 180 mins | 2.00 oz | |
| Strisselspalt 180 mins | 2.00 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1063 | |
| FG | 1016.5 | |
| ABV | 6.15 | |
| Apparent attenuation | 73.81% | |
| IBU | 50 | |
| SRM | 8 | |
| Mash at | 148º F | |
| Sparge at | 165º F | |
| Boil time | 180 minutes | |
| pitching temp | 61º F | |
| Yeast | Wyeast 1469 West Yorkshire Ale Timothy Taylor | |
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