Let's Brew Wednesday - 1837 Whitbread KXX

I've been very concentrated on the 20th century for the last couple of years. And I've realised that I've published very few London Stock Ale recipes from the 19th century. So here's one.

In the early days of brewing Ales in London Porter breweries, they didn’t use all K’s to designate their Stock Ales. Instead they used X’s, as for Mild Ales, with a single K as a prefix. Whitbread only shifted to all K’s in 1865.

Early 19th century recipes are masterpieces in simplicity. This beer, for example, only contains two ingredients other than water and yeast. Just base malt and two types of hops. English, obviously.

The level of hopping is surprisingly low for a Keeping Ale. 7.6 lbs per quarter (336 lbs) of malt is really bugger all.  I’d have expected almost double that. But there’s a reason why the hopping rate is low. This example was part5i-gyled with X Ale, a Mild.

In the brewing log, the “starting”, i.e. racking, gravity is listed at 1032.7º. I’ve guessed at a much lower number, assuming that there would have been a Brettanomyces secondary fermentation during the many months of ageing which would have knocked that down a fair bit.

1837 Whitbread KXX
mild malt	20.50 lb	100.00%
Goldings 120 mins	3.00 oz
Goldings 30 mins	3.00 oz
Goldings dry hops	1.00 oz
OG	1090
FG	1022
ABV	9.00
Apparent attenuation	75.56%
IBU	59
SRM	8
Mash at	152º F
Sparge at	165º F
Boil time	120 minutes
pitching temp	59º F
Yeast	Wyeast 1099 Whitbread Ale

Reid Ales 1852 - 1853

Did I mention my new book? It's just about done. Just the last few recipes to polish off and I can send it off to the printers. So to speak.

Let's Brew! it's called. Containing a couple of hundred recipes, of which almost half are brand new. You could see it as an add-on pack for The Home Brewer's Guide to Vintage Beer.

Why am I mentioning this? because one of things I was prompted to do while writing it was to take a closer look at some of the brewing records I had inexplicably neglected. Which included those of Reid.

Reid was one of the big Porter brewers in the 19th cntury and remained one of the largest breweries in London, and hence the UK, in the early part of the 19th. After which it began to fall behind the likes of Whitbread, Barclay Perkins and Truman.

In the frist half of the 19th century they brewed Ales as well as Porter and Stout, though inexplicably dropped the Ales in the 1860's or 1870's. As at other London breweries, their Ales fell into two groups, Mild Ales indicated by a number of X's and Stock Ales indicated by a number of K's.

Even the weakest, X Ale, their lowest gravity Mild was quite a strong beer. Mild Ales of 3% ABV or so are a relatively recent development, only really becoming the norm in the 1930's. Their XXX Ale, at 9.5% ABV, looks nothing like a modern Mild. Waich it isn't, as it was also pale in colour and pretty bitter.

All of these beers, with the exception of X Ale, which contained a tiny amount of black malt, were 100% pale malt. The main difference between the X's and the K's was the level of hopping, which was higher in the latter. Which makes total sense as they were meant to be aged for six months or more.

Reid Ales 1852 - 1853
Year	Beer	Style	OG	FG	ABV	App. Atten-uation	lbs hops/ qtr	hops lb/brl	boil time (hours)	boil time (hours)	Pitch temp
1852	X	Mild	1069.3	1024.9	5.86	64.00%	12.26	3.63	1.5	3	57º
1852	XXX	Mild	1097.0	1025.8	9.42	73.43%	10.72	4.90	1.5	3	57º
1853	KK	Stock Ale	1083.1	1018.3	8.57	78.00%	13.42	4.81	1.5	3	56º
1853	KKK	Stock Ale	1095.6	1023.5	9.53	75.36%	13.10	5.71	2	4	57º
1853	KKKK	Stock Ale	1116.3	1031.6	11.21	72.86%	13.56	7.23	2	4	56.25º
Source:
Reid brewing record held at Westminster City Archives, document number 789/273.

Despite closing in 1898 on their merger with Watney and Combe, the Reid name lived on as a brand for Watney Stout well past WW II.

Let's Brew 1891 Barclay Perkins KK

Here’s another recipe that will feature in volume II of Strong! Though who knows when that will come out. It’s behind vol. II of Scotland! in the queue. The queue of books I have to finish, that is. I’ve several in various states of completion. I still plan a huge update of Decoction! when I can be arsed.

It’s amazing to think that this KK was an everyday drinking beer. One of the standard features of a late Victorian London bar. Also amazing to think that in the 20th century draught Burton, which is what this is, went from on sale everywhere in London to totally forgotten in just a couple of decades (1955 to 1975).

Even I wouldn’t be able to put away many pints of a beer this strong. Victorians must have been made of stronger stuff. Or just total pissheads. Having read plenty of newspaper reports of drunken disorder, I suspect the latter is true.

The grist is typical of Barclay Perkins grists after the 1880 Free Mash Tun Act: 75% malt, the rest split evenly between an adjunct and sugar. Initially, they preferred flaked rice as an adjunct but switched to flaked maize around 1900. My guess would be because of the price. Flaked maize was used by most breweries in England, an exception being Whitbread which only used malt and sugar. Many Scottish brewers preferred their maize in the form of grits.

The hops are an interesting mix of English and German. As is often the case, the foreign hops are named by variety, while the English hops only mention the region where they were grown. In this case Mid Kent. So they could be Fuggles, but my money would be on something classier, such as a form of whitebine. Of which Goldings are the most easily available modern variety.

At this time KK was almost certainly aged for a couple of months before sale. Probably in trade casks, i.e. the cask in which it would be shipped to the customer. This seems to have been the usual practice for K Ales. While Stouts still tended to be aged in vats.

You’ll note that this Burton is still relatively pale. That changed around 1900, when, like X Ale, KK started to become darker. Don’t ask me why. I have no hard evidence, just half-arsed guesses.

1891 Barclay Perkins KK
Mild malt	11.00 lb	69.84%
crystal malt 60L	0.75 lb	4.76%
flaked rice	2.00 lb	12.70%
No. 2 invert sugar	2.00 lb	12.70%
Hallertau 90 min	3.50 oz
Goldings 60 min	2.75 oz
Goldings 30 min	2.75 oz
Goldings dry hops	1.00 oz
OG	1074
FG	1019
ABV	7.28
Apparent attenuation	74.32%
IBU	106
SRM	13
Mash at	152º F
Sparge at	168º F
Boil time	90 minutes
pitching temp	60º F
Yeast	Wyeast 1098 British ale - dry
or	Wyeast 1099 Whitbread Ale

Let’s Brew Wednesday – 1909 Barclay Perkins KK

A little relief from the 1950’s, with a classic Edwardian Burton Ale, KK. And a recipe from Kristen.

This beer would have been sold as Burton and would have been one of the standard draught beers in their London pubs. Burton Ales were pretty common in London until the 1960’s, though in their latter days as a winter seasonal. Youngs Winter Warmer is the only survivor of this tradition.

K Ales, the keeping versions of X Ales, evolved during the 19th century, especially towards the end. Initially K and X Ales were identical, save for the hopping, with K Ales having approximately 50% more hops. The grists were achingly simple: pale malt. At Barclay Perkins, that changed in the 1880’s, when crystal malt was added to their X Ale grist but not to the K Ales. Instead, they contained No. 2 invert sugar.

Around 1900 there was another change to the K Ales grists, with SA malt (I think it stands for Strong Ale) being used as part of the base malt. After WW I the grists diverged  even more at Barclay Perkins, leaving their Burton and Mild Ales as quite different beers.

At Fullers, it was different story. They were still part-gyling X Ale with their Burton or Strong Ales after WW II. Meaning their Burton was really just a stronger version of their Mild.

I’m pretty sure this would have been my drink of choice, had I been living in London a little over a century ago.







On that happy thought, it’s over to Kristen . . . . . .

Kristen’s Version:
Notes: Another week, another KK. This is the style of K-ales I really like. Absolutely loads of hops, lots of tasty dark sugar with a little higher finishing gravity to round everything out nicely. If you are in need of more K-ale’s in your life, this is for you. If not, this is for you. Seriously.

Malt: A few pale malts…English and American 6-row. Also, we have again here our ever sexy, never duplicated SA malt. Finishes pretty fat and sweet and tasty but we don’t have that. We’ve spoken of this before… so what I’ve done here is sub-out the English ale malt and SA malt with some nice English Mild malt. It won’t get you all the way there but it will definitely get you closer than just using pale malt. If you can’t find mild, they go ahead and go with something like Optic, that’s pretty nice and rich. The US 6-row I think is quite mandatory to these K-ales. Really lends some huskiness to bright up the rich malt character. I have crystal 120L on here but really you can use anything from 50 to 150ish. Pick your favorite English type because we aren’t talking ‘cara’ here…proper English caramel is all you need. Invert No2 is required; if you don’t have it, make it. If not, make something else.

Hops: Loads and loads of Goldings chucked into this baby here along with, surprisingly, a good amount of Hallertauer! We’re talking like +3#/bbl and that’s before all the dry hopping! The first addition should be first wort hopped, then follow along. Dry hops aren’t huge but a nice boost for the aroma at 0.5#/bbl or so. As always, they use different Goldings from different places but if you want to get this beer similar in character, you’ll keep your AA% low as you need that greenery to get the correct mouth feel and such. 

Yeast: Same problem as always with these types of beers is trying to keep the gravity higher and not finishing too dry. As long as you are north of 1.015 or so I think it will be close enough. Any drier than that and it will get oppressive.

Cask: Standard procedure:
1) let the beer ferment until finished and then give it another day or so. For me right around 5-7 days.
2) Rack the beer to your vessel of choice (firkin, polypin, cornie, whatever).
3) Add primings at ~3.5g/L
4) Add prepared isinglass at 1ml/L
5) ONLY add dry hops at 0.25g/l – 1g/L.
6) Bung it up and roll it around to mix. Condition at 55F or so for 4-5 days and its ready to go. Spile/vent. Tap. Settle. Serve at 55F.

Whitbread K Ales in the 1870's

It seems like several years ago I started this series on Whitbread's K Ales. At this rate, I may just finish before I expire.

It's a momentous, er, moment in the history of Whitbread's Ales. Why? We'll be getting to that in a minute. After I've run through a few other things in excruciating detail.

First let's look at the changes in K Ales since the last decade. The table shows a continued decline in gravity of both KK and KKK - 3%-odd. Not huge, but over the whole century such small changes add up. As you can see by comparing the figures from the 1840's and the 1870's. OG is down almost 16% for KK and 13% for KKK. There's been a similar fall in ABV and, for KKK, even a fall in the degree of apparent attenuation.

The hopping rates are more complicated. They're slightly down on the 1860's, but more than 50% higher than in the 1840's. Such a big change must have altered the character of the finished beers. Why did they up the hop rate so much? No idea. If you have an explanation, feel free to chip in.

period	beer	OG	FG	ABV	App. Atten-uation	lbs hops/ qtr	hops lb/brl
1840's	KXX	1089.0	1031.3	7.63	64.87%	10.10	3.96
1860's	KK	1078.1	1027.4	6.70	64.76%	15.98	6.4
1870's	KK	1075.1	1024.9	6.63	66.86%	15.34	5.22
difference 1860's - 1870's		-3.83%	-9.09%	-0.98%	3.25%	-4.04%	-18.33%
difference 1840's - 1870's		-15.64%	-20.35%	-13.09%	3.07%	51.92%	31.83%
1840's	KXXX	1097.7	1030.8	8.85	68.42%	8.99	3.92
1860's	KKK	1087.5	1028.9	7.30	67.01%	15.91	6.79
1870's	KKK	1084.8	1032.2	6.98	62.12%	15.21	6.19
difference 1860's - 1870's		-3.08%	11.57%	-4.34%	-7.30%	-4.42%	-8.92%
difference 1840's - 1870's		-13.26%	4.47%	-21.14%	-9.20%	69.14%	57.86%
Sources:
Whitbread brewing records held at the London Metropolitan Archives.

The level of attenuation of the K Ales still looks pretty low at well under 70%. But remember that these were Stock Ales which would have been stored for perhaps a year or more before sale. During which time Brettanomyces would have been nibbling away slowly at the remaining sugars. The true final gravity was doubtless a good bit lower. How can I say for sure there would have been a secondary Brettanomyces fermentation? Because the customers would have complained if there hadn't been. If you were buying Stock Ale, you'd expect the "aged" flavour imparted by Brettanomyces.

Before we go any further, I have to point out something I noticed when looking at the X Ales. For this decade I've examples from both the winter and summer months. And there's a clear difference in the hopping. I've seen brewing manuals advise a higher hopping rate for the warmer months and here it's plain to see. 10%-15% per quarter, 14%-30% per barrel.

period	beer	OG	FG	ABV	App. Atten-uation	lbs hops/ qtr	hops lb/brl
1870's summer	X	1062.2	1019.0	5.72	69.49%	8.33	2.32
1870's winter	X	1061.4	1018.0	5.75	70.71%	6.03	1.63
difference summer - winter		-1.29%	-5.19%	0.49%	1.75%	-27.56%	-29.79%
1870's summer	XL	1069.7	1022.2	6.28	68.17%	8.74	2.83
1870's winter	XL	1069.0	1023.0	6.08	66.69%	7.47	2.36
difference summer - winter		-1.02%	3.61%	-3.18%	-2.17%	-14.51%	-16.54%
1870's summer	XX	1079.0	1031.1	6.34	60.62%	9.10	3.41
1870's winter	XX	1077.6	1023.6	6.28	61.27%	8.14	2.93
difference summer - winter		-1.87%	-24.07%	-0.87%	1.08%	-10.58%	-14.14%

(The figures are derived from the other and previous tables.)

A continued reduction in Whitbread's range of X Ales - this time XXX has disappeared, has left only one meaningful comparison. The only two beers to still share a strength band, XX and KK. This whittling down of the strong Milds is probably connected with the most fascinating insight these figures have given me: the weakening of the connection between K and X Ales. The hopping rate of XX is 44% lower per quarter and 39% lower per barrel. About what I'd expect.

period	beer	OG	FG	ABV	App. Atten-uation	lbs hops/ qtr	hops lb/brl
1870's	KK	1075.1	1024.9	6.63	66.86%	15.34	5.22
1870's	XX	1078.4	1030.7	6.30	60.8%	8.64	3.20
difference:		4.43%	23.33%	-4.97%	-9.09%	-43.64%	-38.76%

Now here's the best bit. Looking at the recipes, for the first time there are significant differences between the K and X Ales. No longer is the K Ale just a more heavily hopped version of the X Ale. The grists aren't the same. This is the start of the process which, by the 1930's, would leave Mild and Burton with significantly different recipes.

Looking at the K Ales first, they have grists of around 85% pale malt and 15% sugar. Given all that sugar, it's surprising how poor the attenuation is. What type of sugar is it? Probably No. 1 or No. 2 invert. Looking at the recipes, those K Ales  are starting to look quite like Pale Ales, just higher gravity and not quite as heavily hopped.

Now look at the X Ales. Only one contains sugar and about a quarter contain a small quantity of brown malt. Which is why, unlike in some of the earlier decades, K and X Ales were never parti-gyled together in the 1870's.

There's also a notable difference in the type of hops used. More than half the K Ales contain only English hops. Almost every X Ale does. Poperinghe and Belgian hops both only occur in X Ales. My conclusion: they used better quality hops in the K Ales. Which, of course, makes sense.

Nothing remains but to show you the final tables.

Whitbread K Ales in the 1870's
Date	Year	Beer	OG	FG	ABV	App. Atten-uation	lbs hops/ qtr	hops lb/brl	boil time (hours)	boil time (hours)	Pitch temp	max. fermen-tation temp	length of fermen-tation (days)
6th Dec	1871	KK	1078.7	1029.9	6.45	61.97%	15.36	6.31			58º	º
17th Oct	1872	KK	1075.1	1017.5	7.62	76.75%	14.10	4.98			58º	º
25th Sep	1873	KK	1078.4	1028.3	6.63	63.96%	14.20	5.50			58º	72º	3 + 3
11th Dec	1874	KK	1075.9	1030.5	6.01	59.85%	13.64	5.14			57º	73º	4 + 3
15th Nov	1875	KK	1073.4	1022.2	6.78	69.81%	14.85	5.23	1.75	3.17	56º	72º	4 + 5
24th Nov	1876	KK	1073.1	1023.3	6.60	68.18%	13.08	4.39	1.75	2.83	58º	73º	4 + 4
17th Apr	1877	KK	1073.4	1021.6	6.85	70.57%	15.88	5.44	1.75	2.58	58º	71.5º	4 + 5
25th Jan	1878	KK	1069.3	1023.5	6.05	66.00%	15.08	4.87	1.75	3	58º	75.5º	5 + 6
4th Dec	1879	KK	1078.4	1027.7	6.71	64.66%	21.84	5.10	2	3	58º	º	9
9th Feb	1870	KKK	1084.8	1029.1	7.37	65.69%	14.38	6.21	1.5	2	58º	º	6
27th Mar	1871	KKK	1085.0	1035.5	6.56	58.31%	13.51	5.97	2.5		58º	º	5
27th Nov	1872	KKK	1085.0	1034.1	6.74	59.93%	14.36	6.85			58º	º
23rd Sep	1873	KKK	1084.5	1033.2	6.78	60.66%	14.53	6.90			58º	72º	3 + 3
6th Oct	1874	KKK	1084.8	1036.0	6.45	57.52%	11.54	4.92			58º	73º	4 + 3
6th Jan	1875	KKK	1083.4	1028.0	7.33	66.45%	14.53	6.35			57º	72.75º	4 + 4
20th Nov	1876	KKK	1085.3	1028.5	7.51	66.56%	14.17	6.24	1.75	2.5	57º	72.25º	4 + 5
19th Jan	1877	KKK	1086.4	1034.1	6.93	60.58%	14.99	5.94	2	2.75	57º	71.5º	5 + 3
28th Jan	1878	KKK	1085.6	1031.3	7.18	63.43%	15.04	6.11		2.75	57º	º	9
8th Dec	1879	KKK	1083.1				25.03	6.37	2	3.08	58º	º	8
Source:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/035, LMA/4453/D/01/036, LMA/4453/D/01/037, LMA/4453/D/01/038, LMA/4453/D/01/039, LMA/4453/D/01/040, LMA/4453/D/01/041, LMA/4453/D/01/042, LMA/4453/D/01/043, LMA/4453/D/01/045 and LMA/4453/D/02/024.

Whitbread K Ale grists in the 1870's
Date	Year	Beer	OG	FG	ABV	App. Atten-uation	pale malt	sugar	hops
6th Dec	1871	KK	1078.7	1029.9	6.45	61.97%	85.32%	14.68%	English hops.
17th Oct	1872	KK	1075.1	1017.5	7.62	76.75%	84.68%	15.32%	English hops.
25th Sep	1873	KK	1078.4	1028.3	6.63	63.96%	85.16%	14.84%	English hops.
11th Dec	1874	KK	1075.9	1030.5	6.01	59.85%	86.76%	13.24%	English hops.
15th Nov	1875	KK	1073.4	1022.2	6.78	69.81%	88.57%	11.43%	American and Altmark hops
24th Nov	1876	KK	1073.1	1023.3	6.60	68.18%	86.82%	13.18%	American and English hops.
17th Apr	1877	KK	1073.4	1021.6	6.85	70.57%	87.36%	12.64%	American and English hops.
25th Jan	1878	KK	1069.3	1023.5	6.05	66.00%	86.85%	13.15%	American and English hops.
4th Dec	1879	KK	1078.4	1027.7	6.71	64.66%	73.73%	26.27%	American and English hops.
9th Feb	1870	KKK	1084.8	1029.1	7.37	65.69%	85.62%	14.38%	American, Bavarian and English hops.
27th Mar	1871	KKK	1085.0	1035.5	6.56	58.31%	84.46%	15.54%	English hops.
27th Nov	1872	KKK	1085.0	1034.1	6.74	59.93%	86.14%	13.86%	English hops.
23rd Sep	1873	KKK	1084.5	1033.2	6.78	60.66%	86.37%	13.63%	English hops.
6th Oct	1874	KKK	1084.8	1036.0	6.45	57.52%	87.10%	12.90%	English hops.
6th Jan	1875	KKK	1083.4	1028.0	7.33	66.45%	84.82%	15.18%	English hops.
20th Nov	1876	KKK	1085.3	1028.5	7.51	66.56%	86.87%	13.13%	American and English hops.
19th Jan	1877	KKK	1086.4	1034.1	6.93	60.58%	88.02%	11.98%	English hops.
28th Jan	1878	KKK	1085.6	1031.3	7.18	63.43%	86.50%	13.50%	English hops.
8th Dec	1879	KKK	1083.1				76.28%	23.72%	American, Californian and English hops.
Source:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/035, LMA/4453/D/01/036, LMA/4453/D/01/037, LMA/4453/D/01/038, LMA/4453/D/01/039, LMA/4453/D/01/040, LMA/4453/D/01/041, LMA/4453/D/01/042, LMA/4453/D/01/043, LMA/4453/D/01/045 and LMA/4453/D/02/024.

Whitbread X Ales in the 1870's
Date	Year	Beer	OG	FG	ABV	App. Atten-uation	lbs hops/ qtr	hops lb/brl	boil time (hours)	boil time (hours)	Pitch temp	max. fermen-tation temp	length of fermen-tation (days)
17th Mar	1870	X	1061.2				6.06	1.71	1.5	2	64º	º
19th Jul	1871	X	1061.8	1022.2	5.24	64.13%	8.99	2.61			64º	º	5
18th Oct	1872	X	1059.8	1018.3	5.50	69.44%	6.94	1.88			64º	º
23rd Aug	1872	X	1065.9	1021.6	5.86	67.23%	8.66	2.54			64º	º
29th Jul	1873	X	1062.0	1023.0	5.17	62.95%	8.03	2.41			64º	º	5
16th Jan	1873	X	1062.3	1022.7	5.24	63.56%	5.77	1.63			64º	º
18th Jul	1874	X	1060.4	1019.7	5.39	67.43%	8.40	2.33			64º	74.5º	2 + 3
19th Oct	1874	X	1061.5	1016.3	5.97	73.42%	6.43	1.63			62º	73º	2 + 3
23rd Sep	1875	X	1062.3	1019.9	5.61	68.00%	7.73	2.17		2.17	60º	71º	3 + 3
1st Nov	1875	X	1062.3	1017.5	5.94	72.00%	6.54	1.73	1.33	2	60º	72º	3 + 3
19th Oct	1876	X	1061.8	1016.1	6.05	73.99%	6.13	1.66			60º	72.5º	3 + 4
17th Jul	1876	X	1064.8	1015.8	6.49	75.64%	8.04	2.14	1.5	2	61º	73º	3 + 4
19th Jul	1877	X	1060.4	1015.8	5.90	73.85%	8.52	2.27	1.5	2.58	61º	72º	3 + 4
19th Oct	1877	X	1060.9	1019.1	5.53	68.64%	5.06	1.35	1.5	2.33	61º	72º	8
5th Feb	1878	X	1060.7	1016.6	5.83	72.60%	5.29	1.41			61º	72º	7
16th Jul	1878	X	1060.7	1015.8	5.94	73.97%	8.53	2.29	2.5	2	61º	º	7
26th Jul	1879	X	1061.8	1017.2	5.90	72.20%	8.03	2.13	2	2	62º	º	6
6th Jan	1879	X	1062.3	1017.5	5.94	72.00%	6.08	1.69	1.5	1.75	61º	75º	3 + 3
29th Mar	1871	XL	1067.6	1021.3	6.12	68.44%	8.14	2.67	1.5	2	60º	º	6
26th Sep	1871	XL	1068.1	1024.7	5.75	63.82%	10.18	3.35			60º	º
15th Jul	1872	XL	1069.3	1026.3	5.68	62.00%	9.06	2.79			60º	º
10th Feb	1872	XL	1070.1	1024.9	5.97	64.43%	7.00	2.05			60º	º
18th Oct	1873	XL	1070.1	1024.7	6.01	64.82%	9.11	2.99			60º	75º	3 + 3
2nd Aug	1873	XL	1071.2	1027.1	5.83	61.87%	9.09	3.08			60º	75º	5
28th Jul	1874	XL	1071.7	1023.8	6.34	66.80%	9.41	3.14			60º	75º	3 + 2
17th Feb	1875	XL	1068.4	1022.4	6.08	67.21%	8.06	2.58			59º	72.5º	3 + 3
22nd Sep	1875	XL	1069.3	1022.2	6.23	68.00%	7.79	2.49	1.5		60º	71º	3 + 3
11th Jul	1876	XL	1070.4	1019.9	6.67	71.65%	8.11	2.87	2.5	2.75	60º	72.5º	3 + 3
19th Oct	1877	XL	1068.7	1021.6	6.23	68.55%	5.06	1.52	1.5	2.33	61º	72º	8
17th Jul	1877	XL	1069.0	1016.6	6.93	75.90%	8.49	2.62		3.5	60º	72º	3 + 5
16th Jul	1878	XL	1069.3	1018.3	6.74	73.60%	8.53	2.62	2.5	2	61º	º	7
29th Jul	1879	XL	1069.0	1020.8	6.38	69.88%	8.02	2.52		1.5	61º	72.5º	8
18th Mar	1879	XL	1070.4	1015.8	7.22	77.56%	6.00	1.80	1.75	2.25	61º	73º	7
26th Sep	1871	XX	1080.1	1030.2	6.60	62.28%	10.18	3.93			60º	º
3rd Apr	1871	XX	1080.3	1032.7	6.30	59.31%	8.53	3.33	1.5	2	64º	º	5
23rd Aug	1872	XX	1079.5	1031.9	6.30	59.93%	8.66	3.06			60º	º
8th Aug	1873	XX	1077.6	1031.3	6.12	59.64%	8.47	3.23			60º	75º	3 + 2
16th Apr	1874	XX	1077.0	1029.1	6.34	62.23%	7.98	2.76			60º	75º	3 + 2
17th Feb	1875	XX	1075.9	1029.4	6.16	61.31%	8.06	2.86			59º	73.75º	3 + 3
Source:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/035, LMA/4453/D/01/036, LMA/4453/D/01/037, LMA/4453/D/01/038, LMA/4453/D/01/039, LMA/4453/D/01/040, LMA/4453/D/01/041, LMA/4453/D/01/042, LMA/4453/D/01/043, LMA/4453/D/01/044, LMA/4453/D/01/045 and LMA/4453/D/02/024.

Whitbread X Ale grists in the 1870's
Date	Year	Beer	OG	FG	ABV	App. Atten-uation	pale malt	brown malt	sugar	hops
17th Mar	1870	X	1061.2				100.00%			American and English hops.
19th Jul	1871	X	1061.8	1022.2	5.24	64.13%	100.00%			American and English hops.
18th Oct	1872	X	1059.8	1018.3	5.50	69.44%	99.04%	0.96%		American and English hops.
23rd Aug	1872	X	1065.9	1021.6	5.86	67.23%	100.00%			English hops.
29th Jul	1873	X	1062.0	1023.0	5.17	62.95%	100.00%			American and English hops.
16th Jan	1873	X	1062.3	1022.7	5.24	63.56%	88.50%		11.50%	American, English and Belgian hops
18th Jul	1874	X	1060.4	1019.7	5.39	67.43%	100.00%			American and English hops.
19th Oct	1874	X	1061.5	1016.3	5.97	73.42%	99.24%	0.76%		American and English hops.
23rd Sep	1875	X	1062.3	1019.9	5.61	68.00%	100.00%			Poperinghe and English  hops
1st Nov	1875	X	1062.3	1017.5	5.94	72.00%	100.00%			Altmark and English hops
19th Oct	1876	X	1061.8	1016.1	6.05	73.99%	100.00%			Bavarian, American and English  hops
17th Jul	1876	X	1064.8	1015.8	6.49	75.64%	100.00%			American, Altmark and English hops.
19th Jul	1877	X	1060.4	1015.8	5.90	73.85%	99.36%	0.64%		American and English hops.
19th Oct	1877	X	1060.9	1019.1	5.53	68.64%	99.36%	0.64%		American, Altmark and English hops.
5th Feb	1878	X	1060.7	1016.6	5.83	72.60%	100.00%			American and English hops.
16th Jul	1878	X	1060.7	1015.8	5.94	73.97%	100.00%			American and English hops.
26th Jul	1879	X	1061.8	1017.2	5.90	72.20%	100.00%			American and English hops.
6th Jan	1879	X	1062.3	1017.5	5.94	72.00%	99.24%	0.76%		American and English hops.
29th Mar	1871	XL	1067.6	1021.3	6.12	68.44%	100.00%			English hops.
26th Sep	1871	XL	1068.1	1024.7	5.75	63.82%	100.00%			American and English hops.
15th Jul	1872	XL	1069.3	1026.3	5.68	62.00%	100.00%			American and English hops.
10th Feb	1872	XL	1070.1	1024.9	5.97	64.43%	100.00%			American, English and Belgian hops
18th Oct	1873	XL	1070.1	1024.7	6.01	64.82%	100.00%			English hops.
2nd Aug	1873	XL	1071.2	1027.1	5.83	61.87%	100.00%			American and English hops.
28th Jul	1874	XL	1071.7	1023.8	6.34	66.80%	100.00%			English hops.
17th Feb	1875	XL	1068.4	1022.4	6.08	67.21%	100.00%			American and English hops.
22nd Sep	1875	XL	1069.3	1022.2	6.23	68.00%	100.00%			Poperinghe and English  hops
11th Jul	1876	XL	1070.4	1019.9	6.67	71.65%	100.00%			American, Altmark and English hops.
19th Oct	1877	XL	1068.7	1021.6	6.23	68.55%	99.36%	0.64%		American, Altmark and English hops.
17th Jul	1877	XL	1069.0	1016.6	6.93	75.90%	99.36%	0.64%		American and English hops.
16th Jul	1878	XL	1069.3	1018.3	6.74	73.60%	100.00%			American and English hops.
29th Jul	1879	XL	1069.0	1020.8	6.38	69.88%	100.00%			American and English hops.
18th Mar	1879	XL	1070.4	1015.8	7.22	77.56%	100.00%			American and English hops.
26th Sep	1871	XX	1080.1	1030.2	6.60	62.28%	100.00%			American and English hops.
3rd Apr	1871	XX	1080.3	1032.7	6.30	59.31%	100.00%			English hops.
23rd Aug	1872	XX	1079.5	1031.9	6.30	59.93%	100.00%			English hops.
8th Aug	1873	XX	1077.6	1031.3	6.12	59.64%	100.00%			American and English hops.
16th Apr	1874	XX	1077.0	1029.1	6.34	62.23%	100.00%			Bavarian, Belgian and English hops
17th Feb	1875	XX	1075.9	1029.4	6.16	61.31%	100.00%			American and English hops.
Source:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/035, LMA/4453/D/01/036, LMA/4453/D/01/037, LMA/4453/D/01/038, LMA/4453/D/01/039, LMA/4453/D/01/040, LMA/4453/D/01/041, LMA/4453/D/01/042, LMA/4453/D/01/043, LMA/4453/D/01/044, LMA/4453/D/01/045 and LMA/4453/D/02/024.