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11-12-2018, 07:22
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When it came to gristts, Drybrough was very typically Scottish. They used very little in the way of coloured malt, just a tiny amount of black or chocolate malt. The quantities are so small it could only have been for colour adjustment. Other than that, there’s only pale malt and a small quantity of enzymic malt.
Tell a lie, there was another type of malt Drybrough used: malted oats. Which is slightly odd. Not that they used oats. They didn’t have much option with that: brewers were instructed in early 1943 to replace flaked barley with oats. But in flaked, not malted, form. In fact, oats weren’t supposed to be malted at all. So where did Drybrough get theirs from?
The base malt percentage actually increased during the war. This wasn’t unusual as adjuncts like flaked maize became unavailable and sugar was diverted to food production.
In terms of adjuncts, the types of grains being used were totally out of the brewer’s control. At the start of the war brewers were told by the government to use flaked barley instead of flaked maize. In 1943 the government ordained that flaked oats should replace flaked barley. And, finally, in 1944 it was back to flaked barley. Messing around I’m sure brewers could have done without.
Drybrough continued to employ flaked barley after the end of the war, though after 1953 in conjunction with flaked maize. It was only around 1960 that they reverted to just flaked maize, as they had brewed before the war.
Drybrough 60/- grists 1938 - 1947 malts
Date
Year
OG
pale malt
black malt
choc. Malt
enzymic malt
14th Oct
1938
1038
72.04%
0.73%
1.76%
19th Oct
1939
1038
79.40%
0.32%
1.76%
3rd Jan
1940
1036
86.31%
0.56%
2.81%
3rd Feb
1941
1037
85.52%
0.23%
2.92%
11th Jul
1941
1034
88.84%
0.26%
2.70%
2nd Feb
1942
1032
83.02%
0.37%
3.11%
3rd Feb
1943
1032
80.77%
2.88%
14th Oct
1943
1032
72.84%
2.88%
17th Jan
1944
1032
72.54%
0.67%
2.81%
13th Jul
1944
1032
75.55%
0.59%
2.98%
8th Feb
1945
1032
76.44%
0.47%
2.39%
8th Oct
1946
1029
76.53%
0.33%
2.78%
23rd Oct
1947
1029
75.98%
0.63%
1.58%
Sources:
Drybrough brewing records held at the Scottish Brewing Archive, document numbers D/6/1/1/4 and D/6/1/1/5.
Drybrough 60/- grists 1938 - 1947 adjuncts
Date
Year
OG
flaked maize
flaked barley
flaked oats
malted oats
14th Oct
1938
1038
15.81%
19th Oct
1939
1038
8.82%
3rd Jan
1940
1036
3rd Feb
1941
1037
11th Jul
1941
1034
2nd Feb
1942
1032
4.15%
3rd Feb
1943
1032
7.69%
14th Oct
1943
1032
7.67%
7.67%
17th Jan
1944
1032
5.00%
10.01%
13th Jul
1944
1032
11.93%
8th Feb
1945
1032
12.74%
8th Oct
1946
1029
12.34%
23rd Oct
1947
1029
12.66%
Sources:
Drybrough brewing records held at the Scottish Brewing Archive, document numbers D/6/1/1/4 and D/6/1/1/5.
More... (http://barclayperkins.blogspot.com/2018/12/drybrough-60-grists-1938-1947.html)
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When it came to gristts, Drybrough was very typically Scottish. They used very little in the way of coloured malt, just a tiny amount of black or chocolate malt. The quantities are so small it could only have been for colour adjustment. Other than that, there’s only pale malt and a small quantity of enzymic malt.
Tell a lie, there was another type of malt Drybrough used: malted oats. Which is slightly odd. Not that they used oats. They didn’t have much option with that: brewers were instructed in early 1943 to replace flaked barley with oats. But in flaked, not malted, form. In fact, oats weren’t supposed to be malted at all. So where did Drybrough get theirs from?
The base malt percentage actually increased during the war. This wasn’t unusual as adjuncts like flaked maize became unavailable and sugar was diverted to food production.
In terms of adjuncts, the types of grains being used were totally out of the brewer’s control. At the start of the war brewers were told by the government to use flaked barley instead of flaked maize. In 1943 the government ordained that flaked oats should replace flaked barley. And, finally, in 1944 it was back to flaked barley. Messing around I’m sure brewers could have done without.
Drybrough continued to employ flaked barley after the end of the war, though after 1953 in conjunction with flaked maize. It was only around 1960 that they reverted to just flaked maize, as they had brewed before the war.
Drybrough 60/- grists 1938 - 1947 malts
Date
Year
OG
pale malt
black malt
choc. Malt
enzymic malt
14th Oct
1938
1038
72.04%
0.73%
1.76%
19th Oct
1939
1038
79.40%
0.32%
1.76%
3rd Jan
1940
1036
86.31%
0.56%
2.81%
3rd Feb
1941
1037
85.52%
0.23%
2.92%
11th Jul
1941
1034
88.84%
0.26%
2.70%
2nd Feb
1942
1032
83.02%
0.37%
3.11%
3rd Feb
1943
1032
80.77%
2.88%
14th Oct
1943
1032
72.84%
2.88%
17th Jan
1944
1032
72.54%
0.67%
2.81%
13th Jul
1944
1032
75.55%
0.59%
2.98%
8th Feb
1945
1032
76.44%
0.47%
2.39%
8th Oct
1946
1029
76.53%
0.33%
2.78%
23rd Oct
1947
1029
75.98%
0.63%
1.58%
Sources:
Drybrough brewing records held at the Scottish Brewing Archive, document numbers D/6/1/1/4 and D/6/1/1/5.
Drybrough 60/- grists 1938 - 1947 adjuncts
Date
Year
OG
flaked maize
flaked barley
flaked oats
malted oats
14th Oct
1938
1038
15.81%
19th Oct
1939
1038
8.82%
3rd Jan
1940
1036
3rd Feb
1941
1037
11th Jul
1941
1034
2nd Feb
1942
1032
4.15%
3rd Feb
1943
1032
7.69%
14th Oct
1943
1032
7.67%
7.67%
17th Jan
1944
1032
5.00%
10.01%
13th Jul
1944
1032
11.93%
8th Feb
1945
1032
12.74%
8th Oct
1946
1029
12.34%
23rd Oct
1947
1029
12.66%
Sources:
Drybrough brewing records held at the Scottish Brewing Archive, document numbers D/6/1/1/4 and D/6/1/1/5.
More... (http://barclayperkins.blogspot.com/2018/12/drybrough-60-grists-1938-1947.html)