At 7% ABV, it’s a pretty powerful beer. Though it wouldn’t have been considered as being super-strong at the time. Still, around double the strength of a modern Mild.
Though all were brewed single-gyle, XX has exactly the same grist as X: two-thirds pale malt one-third sugar. The only difference is that this time all the malt is Saale. That is, made from German barley.
It is rather sugar-heavy. Though it’s strong enough that I couldn’t imagine that it would taste thin.
Three types of hops: Sussex from the 1881 harvest, along with two types of Mid-Kent, both from 1878.
| 1880 Chapman XX | ||
| pale malt | 6.50 lb | 68.42% |
| No. 1 invert sugar | 3.00 lb | 31.58% |
| Fuggles 90 mins | 2.00 oz | |
| Fuggles 30 mins | 2.00 oz | |
| OG | 1068 | |
| FG | 1015 | |
| ABV | 7.01 | |
| Apparent attenuation | 77.94% | |
| IBU | 40 | |
| SRM | 9 | |
| Mash at | 147.5º F | |
| Sparge at | 170º F | |
| Boil time | 90 minutes | |
| pitching temp | 57º F | |
| Yeast | WLP023 Burton Ale | |
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