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25-10-2019, 08:32
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Looking at Whitbread’s Mild as an example, we can observe subtle changes in the 10 years after the war’s end.

Between 1946 and 1949 the OG was constant at just under 1028º. This jumper up by about 4º in 1950, but two years later fell again by 1º. The ABV hovered just either side of the 3% mark for the whole period.

The colour darkened a fair bit over the 10 years, rising from 95 to 115. I’m sure that wasn’t accidental. Londoners had grown accustomed to their Milds being pretty dark.

Despite going up and down over the years, the hopping rate per barrel started and ended at exactly the same level: 0.71 lbs. This is reasonably high for a Mild Ale and reflects the heavier hopping that was typical of all London beers, no matter what the style.

The grist is fairly typical of Mild Ales of the period, except for the lack of adjuncts. Most breweries would have included 10-15% unmalted grains. At the start of the period this would usually have been in the form of flaked barley. As soon as the supply situation allowed, most reverted to the flaked maize they had used before the war. Whitbread, who in normal times didn’t use adjuncts, quickly dropped flaked barley, probably as soon as they could.

Note the lack of any malt darker than crystal, despite the dark brown colour of the finished beer. The colour was mostly derived from sugar. What’s listed as “other sugar” is probably Hay’s M, a type of caramel.




Whitbread Mild Ale 1946 - 1955


Year
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
colour


1946
XX
1027.3
1008.0
2.55
70.70%
6.02
0.71
95


1947
XX
1027.7
1005.5
2.94
80.14%
6.28
0.72
95


1948
XX
1027.7
1005.5
2.94
80.14%
7.07
0.80
85


1949
XX
1027.5
1008.0
2.58
70.91%
7.26
0.80
85


1950
Best Ale
1031.7
1010.5
2.80
66.88%
7.27
0.89
110


1951
Best Ale
1031.8
1009.0
3.02
71.70%
7.32
0.93
100


1952
Best Ale
1030.8
1008.0
3.02
74.03%
7.35
0.88
105


1953
Best Ale
1030.6
1008.5
2.92
72.22%
6.66
0.83
110


1954
Best Ale
1030.2
1010.0
2.67
66.89%
5.49
0.71
110


1955
MA
1030.9
1009.5
2.83
69.26%
5.56
0.71
115


Sources:


Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/114, LMA/4453/D/01/115, LMA/4453/D/01/117, LMA/4453/D/01/118, LMA/4453/D/01/119, LMA/4453/D/01/119, LMA/4453/D/01/120, LMA/4453/D/01/121 and LMA/4453/D/01/122.






Whitbread Mild Ale grists 1946 - 1955


Year
Beer
OG
pale malt
mild malt
crystal malt
flaked barley
no. 3 sugar
other sugar


1946
XX
1027.3

75.14%
7.85%
4.49%
10.47%
2.06%


1947
XX
1027.7

82.08%
8.09%

7.71%
2.12%


1948
XX
1027.7
57.30%
26.97%
7.87%

5.99%
1.87%


1949
XX
1027.5

85.55%
7.98%

4.56%
1.90%


1950
Best Ale
1031.7

86.46%
7.29%

4.17%
2.08%


1951
Best Ale
1031.8

86.61%
7.30%

4.17%
1.91%


1952
Best Ale
1030.8

86.61%
7.30%

4.17%
1.91%


1953
Best Ale
1030.6

85.71%
7.41%

4.94%
1.94%


1954
Best Ale
1030.2

79.79%
7.25%

11.05%
1.90%


1955
MA
1030.9

79.44%
6.27%

11.15%
3.14%


Sources:


Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/114, LMA/4453/D/01/115, LMA/4453/D/01/117, LMA/4453/D/01/118, LMA/4453/D/01/119, LMA/4453/D/01/119, LMA/4453/D/01/120, LMA/4453/D/01/121 and LMA/4453/D/01/122.




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