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01-07-2019, 07:11
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One of the features of the war was a rapid change in recipes to cope with government restrictions and the availability of ingredients. The six years of the war saw more changes than would usually have taken place over a couple of decades.
Whitbread Double Brown is a good example of constant recipe tinkering. There’s not a single type of malt which was in every wartime version. Admittedly, pale malt and PA malt were very similar. But I find the chopping and changing between chocolate and crystal malt rather more surprising.
The explanation of the presence of mild malt in the 1941 version is that it was parti-gyled with XX Mild. Before the war, Double Brown was always brewed single-gyle. During the early war years, it was first parti-gyled with 33, Whitbread’s Burton, then with XX Ale.
I can think of no simple explanation for the presence of wheat malt. Except, again, that it was on account of the parti-gyling with XX. In 1940 and 1941 XX suddenly acquired a small percentage of wheat malt. Perhaps for head retention.
Whitbread Double Brown grists 1939 - 1945
Date
Year
OG
pale malt
PA malt
chocolate Malt
crystal malt
mild malt
wheat malt
21st Sep
1939
1054.5
25.27%
52.17%
2.45%
11th Apr
1940
1054.1
6.35%
85.71%
3.17%
14th Aug
1940
1049.3
5.92%
79.93%
2.96%
20th Nov
1940
1047.3
81.42%
11.63%
31st Jan
1941
1046.1
20.17%
12.10%
58.49%
2.02%
13th Oct
1944
1044.2
74.80%
3.25%
24th Aug
1945
1043.3
66.49%
3.17%
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/107, LMA/4453/D/01/108, LMA/4453/D/01/111 and LMA/4453/D/01/112.
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One of the features of the war was a rapid change in recipes to cope with government restrictions and the availability of ingredients. The six years of the war saw more changes than would usually have taken place over a couple of decades.
Whitbread Double Brown is a good example of constant recipe tinkering. There’s not a single type of malt which was in every wartime version. Admittedly, pale malt and PA malt were very similar. But I find the chopping and changing between chocolate and crystal malt rather more surprising.
The explanation of the presence of mild malt in the 1941 version is that it was parti-gyled with XX Mild. Before the war, Double Brown was always brewed single-gyle. During the early war years, it was first parti-gyled with 33, Whitbread’s Burton, then with XX Ale.
I can think of no simple explanation for the presence of wheat malt. Except, again, that it was on account of the parti-gyling with XX. In 1940 and 1941 XX suddenly acquired a small percentage of wheat malt. Perhaps for head retention.
Whitbread Double Brown grists 1939 - 1945
Date
Year
OG
pale malt
PA malt
chocolate Malt
crystal malt
mild malt
wheat malt
21st Sep
1939
1054.5
25.27%
52.17%
2.45%
11th Apr
1940
1054.1
6.35%
85.71%
3.17%
14th Aug
1940
1049.3
5.92%
79.93%
2.96%
20th Nov
1940
1047.3
81.42%
11.63%
31st Jan
1941
1046.1
20.17%
12.10%
58.49%
2.02%
13th Oct
1944
1044.2
74.80%
3.25%
24th Aug
1945
1043.3
66.49%
3.17%
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/107, LMA/4453/D/01/108, LMA/4453/D/01/111 and LMA/4453/D/01/112.
More... (http://barclayperkins.blogspot.com/2019/07/whitbread-double-brown-grists-1939-1945.html)