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09-11-2016, 07:29
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2016/11/1933-drybrough-p80.html)
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You can never have too many watery Scottish Pale Ale recipes, that’s what I say. But that’s not what you’re getting.
Instead it’s a full-strength, top-of-the-range Pale Ale. Obviously, though, it being Scotland, Drybrough used the same recipe for all their beers.
You know how the standard line is that Scottish Ales get all their colour from either being boiled to gloop or roast barley? I’ve found fuck all evidence of this. Dark grains of any variety are rare in any Scottish beer other than Stout. So I was slightly surprised to discover Drybrough adding a touch of black malt to their beers in the 1930’s. I assume it’s there purely to add a little colour. Strange that they didn’t use caramel like everyone else.
Other than the pale and black malt, there’s also flaked maize, malt extract (very popular in the 1930’s) and a proprietary sugar called Avona. As I haven’t the foggiest what that is, I’ve substituted No. 1 invert. Though I could just as easily plumped for No. 2 invert.
As usual, there’s a good bit of guessing in the hops. All I know for sure is that they were all English. Making Fuggles and Golding a safe choice.
English Pale Ales in 1933
Brewer
Beer
Price per pint d
package
OG
FG
ABV
App. Attenuation
Barclay Perkins
Pale Ale
7
draught
1049.1
Bass
Pale Ale
bottled
1055
1007
6.28
87.27%
Bass
Blue Label
bottled
1057.5
1014
5.66
75.65%
Charrington
PA
7
draught
1048
1012.4
4.62
74.17%
Courage
PA
8
draught
1057
1010.5
6.07
81.58%
Hoare
PA
7
draught
1043
1007.8
4.58
81.86%
Hoare & Co
Pale Ale
7
draught
1044.9
Ind Coope
Draught Ale
8
draught
1056
1009
6.14
83.93%
Lees
B
1047.0
1009.0
5.03
80.85%
Mann
Pale Ale
7
draught
1052.6
Meux
Pale Ale
7
draught
1043.9
Morgans
Pale Ale
9
bottled
1048
1018.4
3.82
61.67%
Taylor Walker
Pale Ale
7
draught
1044
1008.8
4.58
80.00%
Tetley
Bitter
8
draught
1048
1008.6
5.14
82.08%
Truman
PA
7
draught
1050
1005.7
5.80
88.60%
Watney
Pale Ale
7
draught
1050
1015.7
4.44
68.60%
Whitbread
PA
7
draught
1048.8
1012.2
4.75
75.00%
Sources:
Truman Gravity Book held at the London Metropolitan Archives, document number B/THB/C/252.
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001.
Thomas Usher Gravity Book document TU/6/11
Lees brewing records
Going into compare and contrast mode, P80/- looks very much like and English 7d Pale Ale, or Best Bitter. Though most of the English examples have a much higher degree of attenuation, mostly over 80%. Though you can that Bass was stronger and not that far off the classic 1065º pre-WW I OG.
1933 Drybrough P80/-
pale malt
7.50 lb
70.62%
black malt
0.06 lb
0.56%
flaked maize
1.75 lb
16.48%
No. 1 invert sugar
1.25 lb
11.77%
malt extract
0.06 lb
0.56%
Fuggles 120 min
1.00 oz
Fuggles 60 min
0.75 oz
Goldings 30 min
0.75 oz
Goldings dry hops
0.25 oz
OG
1049
FG
1015
ABV
4.50
Apparent attenuation
69.39%
IBU
31
SRM
8
Mash at
152º F
Sparge at
167º F
Boil time
120 minutes
pitching temp
59º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2016/11/1933-drybrough-p80.html)
https://4.bp.blogspot.com/-HX0X5kImscg/WB3GYgPC-hI/AAAAAAAAa4U/wme2Xeks7tMzmxOuiZRvaJPjiawMDAPdQCLcB/s400/Drybrough_Starbright_Ale_4.JPG (https://4.bp.blogspot.com/-HX0X5kImscg/WB3GYgPC-hI/AAAAAAAAa4U/wme2Xeks7tMzmxOuiZRvaJPjiawMDAPdQCLcB/s1600/Drybrough_Starbright_Ale_4.JPG)
You can never have too many watery Scottish Pale Ale recipes, that’s what I say. But that’s not what you’re getting.
Instead it’s a full-strength, top-of-the-range Pale Ale. Obviously, though, it being Scotland, Drybrough used the same recipe for all their beers.
You know how the standard line is that Scottish Ales get all their colour from either being boiled to gloop or roast barley? I’ve found fuck all evidence of this. Dark grains of any variety are rare in any Scottish beer other than Stout. So I was slightly surprised to discover Drybrough adding a touch of black malt to their beers in the 1930’s. I assume it’s there purely to add a little colour. Strange that they didn’t use caramel like everyone else.
Other than the pale and black malt, there’s also flaked maize, malt extract (very popular in the 1930’s) and a proprietary sugar called Avona. As I haven’t the foggiest what that is, I’ve substituted No. 1 invert. Though I could just as easily plumped for No. 2 invert.
As usual, there’s a good bit of guessing in the hops. All I know for sure is that they were all English. Making Fuggles and Golding a safe choice.
English Pale Ales in 1933
Brewer
Beer
Price per pint d
package
OG
FG
ABV
App. Attenuation
Barclay Perkins
Pale Ale
7
draught
1049.1
Bass
Pale Ale
bottled
1055
1007
6.28
87.27%
Bass
Blue Label
bottled
1057.5
1014
5.66
75.65%
Charrington
PA
7
draught
1048
1012.4
4.62
74.17%
Courage
PA
8
draught
1057
1010.5
6.07
81.58%
Hoare
PA
7
draught
1043
1007.8
4.58
81.86%
Hoare & Co
Pale Ale
7
draught
1044.9
Ind Coope
Draught Ale
8
draught
1056
1009
6.14
83.93%
Lees
B
1047.0
1009.0
5.03
80.85%
Mann
Pale Ale
7
draught
1052.6
Meux
Pale Ale
7
draught
1043.9
Morgans
Pale Ale
9
bottled
1048
1018.4
3.82
61.67%
Taylor Walker
Pale Ale
7
draught
1044
1008.8
4.58
80.00%
Tetley
Bitter
8
draught
1048
1008.6
5.14
82.08%
Truman
PA
7
draught
1050
1005.7
5.80
88.60%
Watney
Pale Ale
7
draught
1050
1015.7
4.44
68.60%
Whitbread
PA
7
draught
1048.8
1012.2
4.75
75.00%
Sources:
Truman Gravity Book held at the London Metropolitan Archives, document number B/THB/C/252.
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001.
Thomas Usher Gravity Book document TU/6/11
Lees brewing records
Going into compare and contrast mode, P80/- looks very much like and English 7d Pale Ale, or Best Bitter. Though most of the English examples have a much higher degree of attenuation, mostly over 80%. Though you can that Bass was stronger and not that far off the classic 1065º pre-WW I OG.
1933 Drybrough P80/-
pale malt
7.50 lb
70.62%
black malt
0.06 lb
0.56%
flaked maize
1.75 lb
16.48%
No. 1 invert sugar
1.25 lb
11.77%
malt extract
0.06 lb
0.56%
Fuggles 120 min
1.00 oz
Fuggles 60 min
0.75 oz
Goldings 30 min
0.75 oz
Goldings dry hops
0.25 oz
OG
1049
FG
1015
ABV
4.50
Apparent attenuation
69.39%
IBU
31
SRM
8
Mash at
152º F
Sparge at
167º F
Boil time
120 minutes
pitching temp
59º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2016/11/1933-drybrough-p80.html)