Blog Tracker
12-02-2015, 07:09
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2015/02/adnams-grists-in-1914.html)
http://2.bp.blogspot.com/-h-ZRh9fpef8/VNiMwfUc1KI/AAAAAAAAWg8/22vxN03Q_g0/s1600/Adnams_Suffolk_Punch_Sweet_Ale_2.jpg (http://2.bp.blogspot.com/-h-ZRh9fpef8/VNiMwfUc1KI/AAAAAAAAWg8/22vxN03Q_g0/s1600/Adnams_Suffolk_Punch_Sweet_Ale_2.jpg)
In the second part of my look at Adnams beers in 1914 we’ll be looking at the grists. It’s so exciting.
You’d better find it fascinating. I spent a big chunk of my Saturday transcribing this stuff. Four or five hours to do just one of the Adnams brewing books. There are 46 books altogether. Say half a day for each. That’s the best part of a full months work to proves them all.
I’m really not sure what one of Adnams’ base malts is. It’s listed as “Medium” in the records. I’m guessing something like mild malt, given which beers it was used most in. As was typical back then, a proportion of the pale malt was usually from Californian barley.
Moving on to the coloured malts, you can see that some beers contained none at all. And that crystal malt only occurs in XX and Tally Ho grists. No shock there. Crystal malt was very rare in Pale Ales before WW I. I’m quite surprised to see brown and amber malts make an appearance. In the 1913 book Adnams Stouts were all coloured with just black malt. Now that’s been replaced by chocolate malt and brown and sometimes amber malt added.
There’s quite a bit of variation in the adjunct percentage from 8.5% in X to 22% in BLB. 15-20% was normal. It was common for the largest proportion of sugar to be used in relatively expensive Pale Ales. Their use was designed to keep both the colour and body light. Only one proprietary sugar was used, CDM, which I’m fairly certain was dark. On and there’s tintose, too, a sort of caramel colorant.
The hops are a combination of English and West Coast. Again, that’s pretty typical for the period. Though new supplies of American hops would start to dry up as the war progressed.
Adnams grists in 1914
Date
6th Aug
11th Aug
22nd Dec
5th Aug
11th Aug
7th Aug
Beer
BLB
BS
DS
Tally Ho
X
XX
Style
Pale Ale
Stout
Stout
Old Ale
Mild Ale
Mild Ale
OG
1044
1055
1065
1082
1033
1042
pale malt
78.00%
39.34%
45.65%
46.93%
34.28%
31.07%
brown malt
9.84%
6.52%
amber malt
13.04%
choc. Malt
9.84%
13.04%
crystal malt
4.27%
6.21%
medium malt
29.51%
6.52%
29.86%
57.14%
43.49%
flaked maize
6.00%
4.27%
6.21%
no. 2 sugar
16.00%
9.84%
4.35%
14.22%
CDM
1.64%
2.17%
Cane blocks
8.70%
7.62%
12.43%
tintose
0.46%
0.96%
0.59%
% adjuncts
22.00%
11.48%
15.22%
18.95%
8.58%
19.23%
hops
Oregon and EK
Oregon and EK
Oregon, Saaz and EK
Oregon and EK
Oregon and EK
Oregon and EK
Source:
Adnams brewing records.
For comparison purposes, here are Whitbread’s grists from 1914:
Whitbread Ale grists in 1914
Date
Beer
Style
OG
pale malt
SA malt
PA malt
no. 1 sugar
other sugar
6th Oct
X
Mild
1055.1
92.86%
7.14%
24th Jun
2PA
Pale Ale
1054.2
23.60%
56.12%
20.28%
8th Oct
FA
Pale Ale
1048.5
22.28%
57.92%
19.80%
7th Oct
PA
Pale Ale
1061.1
23.60%
56.12%
20.28%
6th Oct
IPA
IPA
1049.9
21.95%
58.54%
19.51%
6th Nov
KK
Stock Ale
1072.7
27.99%
44.78%
16.79%
10.45%
6th Nov
2KKK
Stock Ale
1078.0
27.99%
44.78%
16.79%
10.45%
6th Nov
KKK
Stock Ale
1082.0
27.99%
44.78%
16.79%
10.45%
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/079 and LMA/4453/D/01/080.
Whitbread’s Ales had very simple grists, just base malt and sugar. It’s a bit annoying that they mostly don’t mention which type of sugar. My guess is that it’s No. 1 invert for the Pale Ales and No. 3 for everything else. Not that again it’s the Pale Ales with the lowest percentage of malt in the grist.
Their Porter grists are more complicated:
Whitbread Porter grists in 1914
Date
30th Apr
10th Aug
30th Apr
1st Apr
19th Aug
Beer
P
Exp S
LS
SS
SSS
Style
Porter
Stout
Stout
Stout
Stout
OG
1053
1065.4
1054.7
1081.9
1096.1
pale malt
70.92%
48.29%
70.92%
58.58%
50.52%
brown malt
13.07%
10.24%
13.07%
13.23%
13.02%
black malt
7.84%
7.32%
7.84%
6.14%
5.89%
amber malt
14.63%
9.45%
17.36%
oats
0.33%
0.33%
no. 3 sugar
19.51%
13.22%
other sugar
7.84%
7.84%
12.60%
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/079, LMA/4453/D/01/080, LMA/4453/D/09/108 and LMA/4453/D/09/1094.
With their combination of pale brown, black and sometimes amber, they aren’t a million miles away from Adnams’ grists. The sugar is probably always No. 3 invert. The tiny amount of oats is there to allow them to sell some of the Stout as Oatmeal Stout. Not that it would have had the slightest impact on the character of the beers.
I’ll be slowly trundling through Adnams records over the next few years. Want to put bets on when I’ll get to the 1980’s?
More... (http://barclayperkins.blogspot.com/2015/02/adnams-grists-in-1914.html)
http://2.bp.blogspot.com/-h-ZRh9fpef8/VNiMwfUc1KI/AAAAAAAAWg8/22vxN03Q_g0/s1600/Adnams_Suffolk_Punch_Sweet_Ale_2.jpg (http://2.bp.blogspot.com/-h-ZRh9fpef8/VNiMwfUc1KI/AAAAAAAAWg8/22vxN03Q_g0/s1600/Adnams_Suffolk_Punch_Sweet_Ale_2.jpg)
In the second part of my look at Adnams beers in 1914 we’ll be looking at the grists. It’s so exciting.
You’d better find it fascinating. I spent a big chunk of my Saturday transcribing this stuff. Four or five hours to do just one of the Adnams brewing books. There are 46 books altogether. Say half a day for each. That’s the best part of a full months work to proves them all.
I’m really not sure what one of Adnams’ base malts is. It’s listed as “Medium” in the records. I’m guessing something like mild malt, given which beers it was used most in. As was typical back then, a proportion of the pale malt was usually from Californian barley.
Moving on to the coloured malts, you can see that some beers contained none at all. And that crystal malt only occurs in XX and Tally Ho grists. No shock there. Crystal malt was very rare in Pale Ales before WW I. I’m quite surprised to see brown and amber malts make an appearance. In the 1913 book Adnams Stouts were all coloured with just black malt. Now that’s been replaced by chocolate malt and brown and sometimes amber malt added.
There’s quite a bit of variation in the adjunct percentage from 8.5% in X to 22% in BLB. 15-20% was normal. It was common for the largest proportion of sugar to be used in relatively expensive Pale Ales. Their use was designed to keep both the colour and body light. Only one proprietary sugar was used, CDM, which I’m fairly certain was dark. On and there’s tintose, too, a sort of caramel colorant.
The hops are a combination of English and West Coast. Again, that’s pretty typical for the period. Though new supplies of American hops would start to dry up as the war progressed.
Adnams grists in 1914
Date
6th Aug
11th Aug
22nd Dec
5th Aug
11th Aug
7th Aug
Beer
BLB
BS
DS
Tally Ho
X
XX
Style
Pale Ale
Stout
Stout
Old Ale
Mild Ale
Mild Ale
OG
1044
1055
1065
1082
1033
1042
pale malt
78.00%
39.34%
45.65%
46.93%
34.28%
31.07%
brown malt
9.84%
6.52%
amber malt
13.04%
choc. Malt
9.84%
13.04%
crystal malt
4.27%
6.21%
medium malt
29.51%
6.52%
29.86%
57.14%
43.49%
flaked maize
6.00%
4.27%
6.21%
no. 2 sugar
16.00%
9.84%
4.35%
14.22%
CDM
1.64%
2.17%
Cane blocks
8.70%
7.62%
12.43%
tintose
0.46%
0.96%
0.59%
% adjuncts
22.00%
11.48%
15.22%
18.95%
8.58%
19.23%
hops
Oregon and EK
Oregon and EK
Oregon, Saaz and EK
Oregon and EK
Oregon and EK
Oregon and EK
Source:
Adnams brewing records.
For comparison purposes, here are Whitbread’s grists from 1914:
Whitbread Ale grists in 1914
Date
Beer
Style
OG
pale malt
SA malt
PA malt
no. 1 sugar
other sugar
6th Oct
X
Mild
1055.1
92.86%
7.14%
24th Jun
2PA
Pale Ale
1054.2
23.60%
56.12%
20.28%
8th Oct
FA
Pale Ale
1048.5
22.28%
57.92%
19.80%
7th Oct
PA
Pale Ale
1061.1
23.60%
56.12%
20.28%
6th Oct
IPA
IPA
1049.9
21.95%
58.54%
19.51%
6th Nov
KK
Stock Ale
1072.7
27.99%
44.78%
16.79%
10.45%
6th Nov
2KKK
Stock Ale
1078.0
27.99%
44.78%
16.79%
10.45%
6th Nov
KKK
Stock Ale
1082.0
27.99%
44.78%
16.79%
10.45%
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/079 and LMA/4453/D/01/080.
Whitbread’s Ales had very simple grists, just base malt and sugar. It’s a bit annoying that they mostly don’t mention which type of sugar. My guess is that it’s No. 1 invert for the Pale Ales and No. 3 for everything else. Not that again it’s the Pale Ales with the lowest percentage of malt in the grist.
Their Porter grists are more complicated:
Whitbread Porter grists in 1914
Date
30th Apr
10th Aug
30th Apr
1st Apr
19th Aug
Beer
P
Exp S
LS
SS
SSS
Style
Porter
Stout
Stout
Stout
Stout
OG
1053
1065.4
1054.7
1081.9
1096.1
pale malt
70.92%
48.29%
70.92%
58.58%
50.52%
brown malt
13.07%
10.24%
13.07%
13.23%
13.02%
black malt
7.84%
7.32%
7.84%
6.14%
5.89%
amber malt
14.63%
9.45%
17.36%
oats
0.33%
0.33%
no. 3 sugar
19.51%
13.22%
other sugar
7.84%
7.84%
12.60%
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/079, LMA/4453/D/01/080, LMA/4453/D/09/108 and LMA/4453/D/09/1094.
With their combination of pale brown, black and sometimes amber, they aren’t a million miles away from Adnams’ grists. The sugar is probably always No. 3 invert. The tiny amount of oats is there to allow them to sell some of the Stout as Oatmeal Stout. Not that it would have had the slightest impact on the character of the beers.
I’ll be slowly trundling through Adnams records over the next few years. Want to put bets on when I’ll get to the 1980’s?
More... (http://barclayperkins.blogspot.com/2015/02/adnams-grists-in-1914.html)