Rather surprisingly, XXXX has a higher gravity than in 1897. It’s only by 1º, but it’s better than a decline.
Ther have been a couple of changes to the recipe, too. The flaked maize has been dropped. In its place there comes a small quantity of crystal malt. There’s also be a change in the type of sugar, from No. 2 invert to No. 3. Which leaves the colour of this version far darker. Something which would have been very noticeable, had it happened in one go. Which I doubt is how it went.
There were four types of hops, three English, two from the 1909 harvest and one from 1910. As well as Oregon hops from 1909.
This looks very much like a candidate for ageing, given the reasonably high gravity and the heavy hopping. My guess would be for at least a year.
1911 Eldridge Pope XXXX | ||
pale malt | 14.00 lb | 85.50% |
crystal malt 60 L | 0.75 lb | 4.58% |
No. 3 invert sugar | 1.625 lb | 9.92% |
Cluster 125 mins | 1.75 oz | |
Fuggles 90 mins | 1.75 oz | |
Fuggles 60 mins | 1.75 oz | |
Fuggles 30 mins | 1.75 oz | |
OG | 1076 | |
FG | 1024 | |
ABV | 6.88 | |
Apparent attenuation | 68.42% | |
IBU | 86 | |
SRM | 15 | |
Mash at | 153º F | |
Sparge at | 170º F | |
Boil time | 125 minutes | |
pitching temp | 60º F | |
Yeast | White Labs WLP099 Super High Gravity |
I thought X beers were runners for quick consumption and that beers meant for aging would be a K beer, was that not always the case?
ReplyDeleteGood point but it always could have been consumed mild or stale.
DeleteOscar
That's London, with the Ks. Many breweries had XXXX in both Mid and Old versions.
DeleteThanks Ron.
DeleteOscar
Thanks Ron, Just when I think I have something figured out, I learn that I really don’t know what I’m talking about! I never realized that K beers was a London only thing. How would a consumer know that they were ordering an aged beer?
ReplyDeleteK beers weren't exclusively a London thing, but rarer elsewhere.
DeleteYou's know you were getting an aged beer if you asked for Old Ale. Or, in London, Old Burton or Burton.