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06-07-2019, 07:06
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2019/07/lets-brew-1944-adnams-double-stout.html)
https://1.bp.blogspot.com/-lIR-pIwnFiE/XR8qthx62pI/AAAAAAAAgow/CXYnCvJNeuIxTPmC9GKZLuCHZVxuKoavgCLcBGAs/s320/Adnams_Nourishing_Stout_2.jpg (https://1.bp.blogspot.com/-lIR-pIwnFiE/XR8qthx62pI/AAAAAAAAgow/CXYnCvJNeuIxTPmC9GKZLuCHZVxuKoavgCLcBGAs/s1600/Adnams_Nourishing_Stout_2.jpg)
Yet another 1944 recipe. Not sure why I keep posting these, other than it's 75 years ago. And I'm writing a book about brewing in WW II.
The war seems to have barely brushed Adnams beers. A slight fall in gravity and hopping rate, but barely noticeable compared to the changes in London beers. That’s the advantage of kicking off the war with an unusually weak range.
After a couple of years of war, Adnams was down to just three beers: Bitter, Mild and Stout. That’s a pretty thin range, even for a brewery out in the sticks.
The only difference to the 1939 grist is the addition of flaked barley, which replaces some of the base malt and No. 3 invert. The grist remains quite rich, with three different coloured malts: amber, crystal and chocolate. Adnams were early adaptors of chocolate malt, substituting it for black malt in 1914.
There were two types of hops, both English, from the 1942 and 1943 harvests.
1944 Adnams Double Stout
mild malt
6.00 lb
66.08%
crystal malt 80 L
0.50 lb
5.51%
amber malt
0.50 lb
5.51%
chocolate malt
0.50 lb
5.51%
flaked barley
1.00 lb
11.01%
No. 3 invert sugar
0.33 lb
3.63%
caramel 2000 SRM
0.25 lb
2.75%
Fuggles 120 mins
0.75 oz
Fuggles 60 mins
0.50 oz
Fuggles 30 mins
0.50 oz
OG
1039
FG
1011
ABV
3.70
Apparent attenuation
71.79%
IBU
23
SRM
38
Mash at
148º F
After underlet
150º F
Sparge at
165º F
Boil time
120 minutes
pitching temp
59º F
Yeast
WLP025 Southwold
More... (http://barclayperkins.blogspot.com/2019/07/lets-brew-1944-adnams-double-stout.html)
https://1.bp.blogspot.com/-lIR-pIwnFiE/XR8qthx62pI/AAAAAAAAgow/CXYnCvJNeuIxTPmC9GKZLuCHZVxuKoavgCLcBGAs/s320/Adnams_Nourishing_Stout_2.jpg (https://1.bp.blogspot.com/-lIR-pIwnFiE/XR8qthx62pI/AAAAAAAAgow/CXYnCvJNeuIxTPmC9GKZLuCHZVxuKoavgCLcBGAs/s1600/Adnams_Nourishing_Stout_2.jpg)
Yet another 1944 recipe. Not sure why I keep posting these, other than it's 75 years ago. And I'm writing a book about brewing in WW II.
The war seems to have barely brushed Adnams beers. A slight fall in gravity and hopping rate, but barely noticeable compared to the changes in London beers. That’s the advantage of kicking off the war with an unusually weak range.
After a couple of years of war, Adnams was down to just three beers: Bitter, Mild and Stout. That’s a pretty thin range, even for a brewery out in the sticks.
The only difference to the 1939 grist is the addition of flaked barley, which replaces some of the base malt and No. 3 invert. The grist remains quite rich, with three different coloured malts: amber, crystal and chocolate. Adnams were early adaptors of chocolate malt, substituting it for black malt in 1914.
There were two types of hops, both English, from the 1942 and 1943 harvests.
1944 Adnams Double Stout
mild malt
6.00 lb
66.08%
crystal malt 80 L
0.50 lb
5.51%
amber malt
0.50 lb
5.51%
chocolate malt
0.50 lb
5.51%
flaked barley
1.00 lb
11.01%
No. 3 invert sugar
0.33 lb
3.63%
caramel 2000 SRM
0.25 lb
2.75%
Fuggles 120 mins
0.75 oz
Fuggles 60 mins
0.50 oz
Fuggles 30 mins
0.50 oz
OG
1039
FG
1011
ABV
3.70
Apparent attenuation
71.79%
IBU
23
SRM
38
Mash at
148º F
After underlet
150º F
Sparge at
165º F
Boil time
120 minutes
pitching temp
59º F
Yeast
WLP025 Southwold
More... (http://barclayperkins.blogspot.com/2019/07/lets-brew-1944-adnams-double-stout.html)