There’s an essentially identical grist to X. Which I suppose isn’t a great surprise. Though both beers were brewed single-gyle. Why would that be? Well, one element of the recipe did differ: the hopping rate. X was hopped at 6.1 lbs per quarter (336 lbs) of malt. While XX had 8.77 lbs. That greater hopping rate is reflected in the considerably higher (calculated) bitterness.
Exactly the same hops were employed as in X (as you’ll see, they pop up in all of their beers): English from the 18908 and 1910 harvests. And in the same proportions, too/ One third old, two thirds fresh.
| 1911 Russell XX | ||
| pale malt | 7.75 lb | 71.26% |
| flaked maize | 0.75 lb | 6.90% |
| No. 1 invert sugar | 2.25 lb | 20.69% |
| caramel 1000 SRM | 0.125 lb | 1.15% |
| Fuggles 90 mins | 1.25 oz | |
| Fuggles 90 mins | 1.25 oz | |
| Fuggles 30 mins | 1.25 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1055 | |
| FG | 1015 | |
| ABV | 5.29 | |
| Apparent attenuation | 72.73% | |
| IBU | 42 | |
| SRM | 14 | |
| Mash at | 149º F | |
| Sparge at | 168º F | |
| Boil time | 90 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1768 English Special Bitter | |
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