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23-10-2016, 07:26
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2016/10/shepherd-neame-grists-in-1956.html)
https://3.bp.blogspot.com/-MUiAha6qcNI/WAszvjxFq_I/AAAAAAAAayo/RlfTEEXJdsIsMP9wVPc05AOLSLPdtZzxgCLcB/s400/Shepherd_Neame_Double_Stout_pumpclip.png (https://3.bp.blogspot.com/-MUiAha6qcNI/WAszvjxFq_I/AAAAAAAAayo/RlfTEEXJdsIsMP9wVPc05AOLSLPdtZzxgCLcB/s1600/Shepherd_Neame_Double_Stout_pumpclip.png)
Time to look at what went into Shepherd Neame’s beers in 1956. What fun that’s going to be.
Let’s kick off with their Pale Ales. Because they’re the simplest. Just pale malt and the merest hit of malt extract. All-malt beers were extremely rare in Britain in the 20th century. I’m trying to think of any others I’ve come across, but am stumped. Just about every beer, other than Guinness, contained some sugar.
Do you see what else is missing? Crystal malt. Most Milds and Brown Ales would have contained some. This is the fun of looking at new breweries. Every so often there are real surprises. Like the malts Shep’s used. Who would have guessed that the four would be pale malt, black malt, wheat malt and oat malt? There’s only one dark malt and that was only used in one beer.
Talking of which, the black malt wasn’t mashed to the Stout but added during the boil. There’s a very good reason for that: the Stout was parti-gyled with BA. The first wort was used for BA and the second wort, which had the black malt and all the sugar added to it, formed the majority of the Stout. Robert Younger did something similar. Presumably they were forced to brew this way due to low demand for Stout. They didn’t need as much as a full brew length.
The Strong Ales, Brown Ales and – weirdly – LDA – all have the same recipe and were parti-gyled together. They contain about 19% sugar, which is towards the high end. 15-20% was pretty normal. No. 3 is what you would expect. No idea what Wortex is, other than a type of proprietary sugar.
The hops all came from their own gardens.
Shepherd Neame grists in 1956
Beer
Style
OG
pale malt
black malt
wheat malt
malted oats
no. 3 sugar
malt extract
caramel
Wortex
UKCS
cane
hops
Br
Brown Ale
1026.3
76.51%
4.03%
13.42%
0.67%
5.37%
Kent
DB
Brown Ale
1029.4
76.51%
4.03%
13.42%
0.67%
5.37%
Kent
MB
Mild
1030.2
88.11%
5.59%
0.70%
5.59%
Kent
LDA
Pale Ale
1029.4
76.51%
4.03%
13.42%
0.67%
5.37%
Kent
BB
Pale Ale
1030.2
98.63%
1.37%
Kent
BA
Pale Ale
1032.4
98.63%
1.37%
Kent
PA
Pale Ale
1035.5
98.63%
1.37%
Kent
SXX
Pale Ale
1039.3
98.63%
1.37%
Kent
SS
Stout
1026.3
74.07%
11.11%
3.70%
1.23%
4.94%
4.94%
Kent
AA
Strong Ale
1044.3
76.51%
4.03%
13.42%
0.67%
5.37%
Kent
ESXA
Strong Ale
1052.6
75.50%
3.97%
13.25%
0.66%
6.62%
Kent
Source:
Shepherd Neame brewing record held at the brewery.
More... (http://barclayperkins.blogspot.com/2016/10/shepherd-neame-grists-in-1956.html)
https://3.bp.blogspot.com/-MUiAha6qcNI/WAszvjxFq_I/AAAAAAAAayo/RlfTEEXJdsIsMP9wVPc05AOLSLPdtZzxgCLcB/s400/Shepherd_Neame_Double_Stout_pumpclip.png (https://3.bp.blogspot.com/-MUiAha6qcNI/WAszvjxFq_I/AAAAAAAAayo/RlfTEEXJdsIsMP9wVPc05AOLSLPdtZzxgCLcB/s1600/Shepherd_Neame_Double_Stout_pumpclip.png)
Time to look at what went into Shepherd Neame’s beers in 1956. What fun that’s going to be.
Let’s kick off with their Pale Ales. Because they’re the simplest. Just pale malt and the merest hit of malt extract. All-malt beers were extremely rare in Britain in the 20th century. I’m trying to think of any others I’ve come across, but am stumped. Just about every beer, other than Guinness, contained some sugar.
Do you see what else is missing? Crystal malt. Most Milds and Brown Ales would have contained some. This is the fun of looking at new breweries. Every so often there are real surprises. Like the malts Shep’s used. Who would have guessed that the four would be pale malt, black malt, wheat malt and oat malt? There’s only one dark malt and that was only used in one beer.
Talking of which, the black malt wasn’t mashed to the Stout but added during the boil. There’s a very good reason for that: the Stout was parti-gyled with BA. The first wort was used for BA and the second wort, which had the black malt and all the sugar added to it, formed the majority of the Stout. Robert Younger did something similar. Presumably they were forced to brew this way due to low demand for Stout. They didn’t need as much as a full brew length.
The Strong Ales, Brown Ales and – weirdly – LDA – all have the same recipe and were parti-gyled together. They contain about 19% sugar, which is towards the high end. 15-20% was pretty normal. No. 3 is what you would expect. No idea what Wortex is, other than a type of proprietary sugar.
The hops all came from their own gardens.
Shepherd Neame grists in 1956
Beer
Style
OG
pale malt
black malt
wheat malt
malted oats
no. 3 sugar
malt extract
caramel
Wortex
UKCS
cane
hops
Br
Brown Ale
1026.3
76.51%
4.03%
13.42%
0.67%
5.37%
Kent
DB
Brown Ale
1029.4
76.51%
4.03%
13.42%
0.67%
5.37%
Kent
MB
Mild
1030.2
88.11%
5.59%
0.70%
5.59%
Kent
LDA
Pale Ale
1029.4
76.51%
4.03%
13.42%
0.67%
5.37%
Kent
BB
Pale Ale
1030.2
98.63%
1.37%
Kent
BA
Pale Ale
1032.4
98.63%
1.37%
Kent
PA
Pale Ale
1035.5
98.63%
1.37%
Kent
SXX
Pale Ale
1039.3
98.63%
1.37%
Kent
SS
Stout
1026.3
74.07%
11.11%
3.70%
1.23%
4.94%
4.94%
Kent
AA
Strong Ale
1044.3
76.51%
4.03%
13.42%
0.67%
5.37%
Kent
ESXA
Strong Ale
1052.6
75.50%
3.97%
13.25%
0.66%
6.62%
Kent
Source:
Shepherd Neame brewing record held at the brewery.
More... (http://barclayperkins.blogspot.com/2016/10/shepherd-neame-grists-in-1956.html)