The recipe is similar to that of X Ale. Identical, sometimes, as they were often parti-gyled together. Fullers also parti-gyled their Mild and Burton in the 1930s. Though large London brewers like Barclay Perkins and Whitbread, had separate gyles for their Burtons.
Note that XXX is also adjunct-free. Just two types of mild malt, a touch of crystal, No. 3 invert and caramel. Pretty simple stuff.
There’s nothing very complicate about the hops, either. Just two types: East Kent from the 1931 season and English of unspecified region and age. Though they were cold stored and probably not from the most recent harvest.
Was this aged? I don’t think so. No more than a couple of weeks, anyway, between racking and consumption.
| 1932 Youngs XXX Ale | ||
| mild malt | 9.25 lb | 79.03% |
| crystal malt 60 L | 0.875 lb | 7.48% |
| No. 3 invert sugar | 1.50 lb | 12.82% |
| caramel 1000 SRM | 0.08 lb | 0.68% |
| Fuggles 120 min | 2.00 oz | |
| Fuggles 30 min | 2.00 oz | |
| OG | 1056 | |
| FG | 1016.5 | |
| ABV | 5.23 | |
| Apparent attenuation | 70.54% | |
| IBU | 44 | |
| SRM | 18.5 | |
| Mash at | 152º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 59º F | |
| Yeast | WLP002 English Ale | |
Learn more about brewing at Youngs from former brewer John Hatch.
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