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04-06-2016, 07:35
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2016/06/lets-brew-1937-greene-king-ak.html)
https://2.bp.blogspot.com/-Oy_eoIuMutU/V08aXaOK3II/AAAAAAAAZ70/lrxyWBkSus0eQ63L9cegePegRnbgHgBegCLcB/s400/Greene_King_Burton_Ale_2.JPG (https://2.bp.blogspot.com/-Oy_eoIuMutU/V08aXaOK3II/AAAAAAAAZ70/lrxyWBkSus0eQ63L9cegePegRnbgHgBegCLcB/s1600/Greene_King_Burton_Ale_2.JPG)
I’m always delighted to add a new AK to my collection. And this is no exception.
It’s thanks to Ed Wray, who took a few snaps of Greene King’s brewing records, again. This is derived from a photograph he sent me rather than me just nicking it from his blog.
The OG of this beer is very revealing. Revealing about the reason so many AKs disappeared. With a gravity already in the low 1030’s, the drop in beer strength as a result of WW II left beers like this unviably weak. Just like 4d Ale.
The grist doesn’t have anything very unusual about. There is Fiona, a type of diastatic malt extract that was added in the mash tun. It’s not even that odd, plenty of beers of this period contained malt extract. It’s just the type, Fiona rather than DME, that is slightly out of the ordinary.
It’s clear that the war must have knocked Greene King’s Best Bitter, IPA, down into Ordinary Bitter country. Which is presumably when and why AK was discontinued.
I’d love to see more of Greene King’s brewing records. They’re easy to read and contain all the most important information.
1937 Greene King AK
pale malt
5.75 lb
76.67%
crystal malt 60L
0.25 lb
3.33%
flaked maize
0.50 lb
6.67%
no. 2 sugar
0.75 lb
10.00%
diastatic malt extract
0.25 lb
3.33%
Fuggles 90 mins
1.00 oz
Goldings 30 mins
0.50 oz
Saaz 30 mins
0.50 oz
Goldings dry hops
0.75 oz
OG
1033.8
FG
1011.1
ABV
3.00
Apparent attenuation
67.16%
IBU
27
SRM
7
Mash at
150º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
61º F
Yeast
WLP025 Southwold
More... (http://barclayperkins.blogspot.com/2016/06/lets-brew-1937-greene-king-ak.html)
https://2.bp.blogspot.com/-Oy_eoIuMutU/V08aXaOK3II/AAAAAAAAZ70/lrxyWBkSus0eQ63L9cegePegRnbgHgBegCLcB/s400/Greene_King_Burton_Ale_2.JPG (https://2.bp.blogspot.com/-Oy_eoIuMutU/V08aXaOK3II/AAAAAAAAZ70/lrxyWBkSus0eQ63L9cegePegRnbgHgBegCLcB/s1600/Greene_King_Burton_Ale_2.JPG)
I’m always delighted to add a new AK to my collection. And this is no exception.
It’s thanks to Ed Wray, who took a few snaps of Greene King’s brewing records, again. This is derived from a photograph he sent me rather than me just nicking it from his blog.
The OG of this beer is very revealing. Revealing about the reason so many AKs disappeared. With a gravity already in the low 1030’s, the drop in beer strength as a result of WW II left beers like this unviably weak. Just like 4d Ale.
The grist doesn’t have anything very unusual about. There is Fiona, a type of diastatic malt extract that was added in the mash tun. It’s not even that odd, plenty of beers of this period contained malt extract. It’s just the type, Fiona rather than DME, that is slightly out of the ordinary.
It’s clear that the war must have knocked Greene King’s Best Bitter, IPA, down into Ordinary Bitter country. Which is presumably when and why AK was discontinued.
I’d love to see more of Greene King’s brewing records. They’re easy to read and contain all the most important information.
1937 Greene King AK
pale malt
5.75 lb
76.67%
crystal malt 60L
0.25 lb
3.33%
flaked maize
0.50 lb
6.67%
no. 2 sugar
0.75 lb
10.00%
diastatic malt extract
0.25 lb
3.33%
Fuggles 90 mins
1.00 oz
Goldings 30 mins
0.50 oz
Saaz 30 mins
0.50 oz
Goldings dry hops
0.75 oz
OG
1033.8
FG
1011.1
ABV
3.00
Apparent attenuation
67.16%
IBU
27
SRM
7
Mash at
150º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
61º F
Yeast
WLP025 Southwold
More... (http://barclayperkins.blogspot.com/2016/06/lets-brew-1937-greene-king-ak.html)