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17-09-2019, 07:21
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Whitbread’s standard strength Mild, X, changed it’s name early in 1940 from X to XX. Odd, as, while you would expect XX to be stronger than X, the name change was also accompanied by a cut in gravity.
At the outbreak of war, Whitbread a weaker Mild called LA, with a gravity of 1028.3º. It was discontinued in 1940, probably because of the small volumes being produced. In 1939, they brewed just 5,747 barrels of LA. To put that into context, 232,453 barrels of X Ale were produced that same year.*
As with Barclay Perkins Mild, the gravity reductions to Whitbread’s Mild mostly occurred in the first half of the war. From 1942 onwards, it remained relatively stable at around 1028º. Which is very similar to where Barclay Perkins X ended up.
Whitbread’s Mild was typical of those brewed in London in being quite heavily hopped. 8 lbs per quarter (336 lbs) of malt is a very reasonable rate and similar to the level of hopping found in may provincial Bitters. The hopping rate was reduced by about 25% in 1941 on government orders. But at around 6lbs per quarter of malt, the degree of hopping was still very respectable.
The base malt was mostly a mix of pale malt and mild malt, though occasionally it was 100% of just one. The only coloured grain employed was crystal malt, the percentage of which declined steadily throughout the war. By its end, only about half as much was being used as in 1939.
As a brewery which pre-war had brewed from just malt and sugar, wartime government insistence on the use of unmalted grains caused more recipe changes than elsewhere. Adjunct brewers mostly just swapped flaked maize for flaked barley.
Whitbread used a variety of different adjuncts, including some unusual ones like barley meal and flaked rye. By the end of the war, they had settled down on the use of flaked barley. The proportion of unmalted grains increased over the later war years reaching almost 17% by 1945.
The sugar columns are a little misleading. The three where there’s no No. 3 listed almost certainly did contain it. Simply the brewing records for that period didn’t note the type of sugar being used. It was almost certainly No. 3, though. The rest of the “other sugar” is Hay’s M, a type of caramel.
The total amount of sugar used was about halved between 1939 and 1942, but returned to around its pre-war level in 1945.
Whitbread Mild 1939 - 1945
Date
Year
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
boil time (hours)
Pitch temp
colour
25th Sep
1939
1033.6
1010
3.12
70.24%
8.27
1.1
1.25
1
65º
17 + 40
23rd Apr
1940
1033.6
1009
3.25
73.21%
8.12
1.14
1.25
1.25
65º
16 + 40
31st Jul
1940
1031.5
1008.5
3.04
73.02%
8.42
1.09
1.25
1
65º
16 + 40
20th Nov
1940
1031.1
1010
2.79
67.85%
8.42
1.07
1.17
0.75
66º
16 + 40
31st Jan
1941
1030
1009
2.78
70.00%
8.1
1
2.17
1.5
65º
16 + 40
10th Oct
1941
1031.2
1009
2.94
71.15%
6.38
0.76
1.25
1.25
65º
14 + 40
30th Jan
1942
1029.1
1007.5
2.86
74.23%
5.84
0.75
1
1
65º
18 + 40
30th May
1942
1028.4
1007
2.83
75.35%
6.19
0.75
1
1
65º
16 + 40
5th Apr
1943
1027.8
1008
2.62
71.22%
6.07
0.76
1
1.25
65º
15 + 40
2nd Sep
1943
1028.2
1008
2.67
71.63%
6.07
0.73
1
0.83
65º
14 + 40
7th Apr
1944
1028.3
1007.5
2.75
73.50%
5.79
0.69
1
0.75
65º
14 + 40
11th Dec
1944
1028.4
1008.5
2.63
70.07%
5.91
0.72
1
1
65º
14 + 40
5th Apr
1945
1028.4
1008.5
2.63
70.07%
5.67
0.71
1
0.75
65º
15 + 40
24th Aug
1945
1028.1
1010
2.39
64.41%
5.67
0.71
1
0.75
65º
13 + 40
Source:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/107, LMA/4453/D/01/108, LMA/4453/D/01/109, LMA/4453/D/01/110, LMA/4453/D/01/111, LMA/4453/D/01/112, and LMA/4453/D/01/113.
Whitbread Mild grists 1939 - 1945
Date
Year
OG
pale malt
crystal malt
mild malt
PA malt
wheat malt
25th Sep
1939
1033.6
75.73%
13.59%
23rd Apr
1940
1033.6
24.30%
13.08%
54.21%
1.87%
31st Jul
1940
1031.5
77.54%
13.57%
1.94%
20th Nov
1940
1031.1
81.42%
11.63%
31st Jan
1941
1030.0
20.17%
12.10%
58.49%
2.02%
10th Oct
1941
1031.2
65.39%
11.98%
4.99%
4.99%
2.00%
30th Jan
1942
1029.1
12.02%
68.11%
2.00%
30th May
1942
1028.4
46.32%
12.63%
16.84%
2.11%
5th Apr
1943
1027.8
9.28%
10.31%
55.67%
2nd Sep
1943
1028.2
46.39%
10.31%
18.56%
7th Apr
1944
1028.3
10.45%
71.08%
11th Dec
1944
1028.4
7.42%
73.14%
5th Apr
1945
1028.4
7.39%
62.32%
24th Aug
1945
1028.1
36.97%
7.39%
25.35%
Source:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/107, LMA/4453/D/01/108, LMA/4453/D/01/109, LMA/4453/D/01/110, LMA/4453/D/01/111, LMA/4453/D/01/112, and LMA/4453/D/01/113.
Whitbread Mild sugars and adjuncts 1939 - 1945
Date
Year
OG
no. 3 sugar
other sugar
flaked barley
barley meal
flaked rye
flaked oat
25th Sep
1939
1033.6
9.06%
1.62%
23rd Apr
1940
1033.6
4.98%
1.56%
31st Jul
1940
1031.5
5.17%
1.78%
20th Nov
1940
1031.1
6.95%
31st Jan
1941
1030.0
7.23%
10th Oct
1941
1031.2
5.66%
4.99%
30th Jan
1942
1029.1
4.01%
1.84%
12.02%
30th May
1942
1028.4
5.61%
1.75%
8.42%
1.05%
5.26%
5th Apr
1943
1027.8
5.50%
1.72%
17.53%
2nd Sep
1943
1028.2
5.50%
1.72%
17.53%
7th Apr
1944
1028.3
4.18%
1.74%
12.54%
11th Dec
1944
1028.4
2.83%
1.77%
14.84%
5th Apr
1945
1028.4
9.86%
3.52%
16.90%
24th Aug
1945
1028.1
9.86%
3.52%
16.90%
Source:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/107, LMA/4453/D/01/108, LMA/4453/D/01/109, LMA/4453/D/01/110, LMA/4453/D/01/111, LMA/4453/D/01/112, and LMA/4453/D/01/113.
* Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/01/107.
More... (http://barclayperkins.blogspot.com/2019/09/whitbread-mild-1939-1945.html)
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Whitbread’s standard strength Mild, X, changed it’s name early in 1940 from X to XX. Odd, as, while you would expect XX to be stronger than X, the name change was also accompanied by a cut in gravity.
At the outbreak of war, Whitbread a weaker Mild called LA, with a gravity of 1028.3º. It was discontinued in 1940, probably because of the small volumes being produced. In 1939, they brewed just 5,747 barrels of LA. To put that into context, 232,453 barrels of X Ale were produced that same year.*
As with Barclay Perkins Mild, the gravity reductions to Whitbread’s Mild mostly occurred in the first half of the war. From 1942 onwards, it remained relatively stable at around 1028º. Which is very similar to where Barclay Perkins X ended up.
Whitbread’s Mild was typical of those brewed in London in being quite heavily hopped. 8 lbs per quarter (336 lbs) of malt is a very reasonable rate and similar to the level of hopping found in may provincial Bitters. The hopping rate was reduced by about 25% in 1941 on government orders. But at around 6lbs per quarter of malt, the degree of hopping was still very respectable.
The base malt was mostly a mix of pale malt and mild malt, though occasionally it was 100% of just one. The only coloured grain employed was crystal malt, the percentage of which declined steadily throughout the war. By its end, only about half as much was being used as in 1939.
As a brewery which pre-war had brewed from just malt and sugar, wartime government insistence on the use of unmalted grains caused more recipe changes than elsewhere. Adjunct brewers mostly just swapped flaked maize for flaked barley.
Whitbread used a variety of different adjuncts, including some unusual ones like barley meal and flaked rye. By the end of the war, they had settled down on the use of flaked barley. The proportion of unmalted grains increased over the later war years reaching almost 17% by 1945.
The sugar columns are a little misleading. The three where there’s no No. 3 listed almost certainly did contain it. Simply the brewing records for that period didn’t note the type of sugar being used. It was almost certainly No. 3, though. The rest of the “other sugar” is Hay’s M, a type of caramel.
The total amount of sugar used was about halved between 1939 and 1942, but returned to around its pre-war level in 1945.
Whitbread Mild 1939 - 1945
Date
Year
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
boil time (hours)
Pitch temp
colour
25th Sep
1939
1033.6
1010
3.12
70.24%
8.27
1.1
1.25
1
65º
17 + 40
23rd Apr
1940
1033.6
1009
3.25
73.21%
8.12
1.14
1.25
1.25
65º
16 + 40
31st Jul
1940
1031.5
1008.5
3.04
73.02%
8.42
1.09
1.25
1
65º
16 + 40
20th Nov
1940
1031.1
1010
2.79
67.85%
8.42
1.07
1.17
0.75
66º
16 + 40
31st Jan
1941
1030
1009
2.78
70.00%
8.1
1
2.17
1.5
65º
16 + 40
10th Oct
1941
1031.2
1009
2.94
71.15%
6.38
0.76
1.25
1.25
65º
14 + 40
30th Jan
1942
1029.1
1007.5
2.86
74.23%
5.84
0.75
1
1
65º
18 + 40
30th May
1942
1028.4
1007
2.83
75.35%
6.19
0.75
1
1
65º
16 + 40
5th Apr
1943
1027.8
1008
2.62
71.22%
6.07
0.76
1
1.25
65º
15 + 40
2nd Sep
1943
1028.2
1008
2.67
71.63%
6.07
0.73
1
0.83
65º
14 + 40
7th Apr
1944
1028.3
1007.5
2.75
73.50%
5.79
0.69
1
0.75
65º
14 + 40
11th Dec
1944
1028.4
1008.5
2.63
70.07%
5.91
0.72
1
1
65º
14 + 40
5th Apr
1945
1028.4
1008.5
2.63
70.07%
5.67
0.71
1
0.75
65º
15 + 40
24th Aug
1945
1028.1
1010
2.39
64.41%
5.67
0.71
1
0.75
65º
13 + 40
Source:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/107, LMA/4453/D/01/108, LMA/4453/D/01/109, LMA/4453/D/01/110, LMA/4453/D/01/111, LMA/4453/D/01/112, and LMA/4453/D/01/113.
Whitbread Mild grists 1939 - 1945
Date
Year
OG
pale malt
crystal malt
mild malt
PA malt
wheat malt
25th Sep
1939
1033.6
75.73%
13.59%
23rd Apr
1940
1033.6
24.30%
13.08%
54.21%
1.87%
31st Jul
1940
1031.5
77.54%
13.57%
1.94%
20th Nov
1940
1031.1
81.42%
11.63%
31st Jan
1941
1030.0
20.17%
12.10%
58.49%
2.02%
10th Oct
1941
1031.2
65.39%
11.98%
4.99%
4.99%
2.00%
30th Jan
1942
1029.1
12.02%
68.11%
2.00%
30th May
1942
1028.4
46.32%
12.63%
16.84%
2.11%
5th Apr
1943
1027.8
9.28%
10.31%
55.67%
2nd Sep
1943
1028.2
46.39%
10.31%
18.56%
7th Apr
1944
1028.3
10.45%
71.08%
11th Dec
1944
1028.4
7.42%
73.14%
5th Apr
1945
1028.4
7.39%
62.32%
24th Aug
1945
1028.1
36.97%
7.39%
25.35%
Source:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/107, LMA/4453/D/01/108, LMA/4453/D/01/109, LMA/4453/D/01/110, LMA/4453/D/01/111, LMA/4453/D/01/112, and LMA/4453/D/01/113.
Whitbread Mild sugars and adjuncts 1939 - 1945
Date
Year
OG
no. 3 sugar
other sugar
flaked barley
barley meal
flaked rye
flaked oat
25th Sep
1939
1033.6
9.06%
1.62%
23rd Apr
1940
1033.6
4.98%
1.56%
31st Jul
1940
1031.5
5.17%
1.78%
20th Nov
1940
1031.1
6.95%
31st Jan
1941
1030.0
7.23%
10th Oct
1941
1031.2
5.66%
4.99%
30th Jan
1942
1029.1
4.01%
1.84%
12.02%
30th May
1942
1028.4
5.61%
1.75%
8.42%
1.05%
5.26%
5th Apr
1943
1027.8
5.50%
1.72%
17.53%
2nd Sep
1943
1028.2
5.50%
1.72%
17.53%
7th Apr
1944
1028.3
4.18%
1.74%
12.54%
11th Dec
1944
1028.4
2.83%
1.77%
14.84%
5th Apr
1945
1028.4
9.86%
3.52%
16.90%
24th Aug
1945
1028.1
9.86%
3.52%
16.90%
Source:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/107, LMA/4453/D/01/108, LMA/4453/D/01/109, LMA/4453/D/01/110, LMA/4453/D/01/111, LMA/4453/D/01/112, and LMA/4453/D/01/113.
* Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/01/107.
More... (http://barclayperkins.blogspot.com/2019/09/whitbread-mild-1939-1945.html)