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13-01-2020, 07:30
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2020/01/drybroughs-malts-in-1936.html)
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Drybrough was also typically Scottish when it came to the ingredients they used. There was a very limited palette of malts.
There was little other than base malt. There was a small amount of enzymic malt and a minute amount to black malt for colour adjustment. Plus everyone’s favourite adjunct, flaked maize.
Though the malt situation was a little more complicated, as there were multiple types of pale malt. Typically for the pre-war period, the barley from which the malt was made came from all over the world. It would, however, have all been malted in the UK. While large quantities of barley were imported, no malt was.
This is the breakdown of the pale malts for the 60/- and 80/-. The other beers had the same types, but not in exactly the same proportions:
malt
quarters
%
Scotch
3
15%
Chilean
2
10%
Tunis
7
35%
Californian
8
40%
Total
20
Only 15% of the malt was made from UK-grown barley. All the rest had been imported. It’s not unusual for UK beers of the period to include large quantities of foreign barley, but this is quite an extreme example.
Drybrough's malts in 1936
Date
Year
OG
pale malt
black malt
enzymic malt
flaked maize
P 54/-
Pale Ale
1031
75.51%
0.78%
1.64%
12.04%
Bottling
Pale Ale
1033
69.20%
0.76%
1.82%
18.21%
P 60/-
Pale Ale
1037
69.75%
0.31%
1.74%
17.44%
P 80/-
Pale Ale
1050
69.75%
0.31%
1.74%
17.44%
Burns
Strong Ale
1084
77.20%
1.51%
13.31%
Source:
Drybrough brewing record held at the Scottish Brewing Archive, document number D/6/1/1/4.
More... (http://barclayperkins.blogspot.com/2020/01/drybroughs-malts-in-1936.html)
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Drybrough was also typically Scottish when it came to the ingredients they used. There was a very limited palette of malts.
There was little other than base malt. There was a small amount of enzymic malt and a minute amount to black malt for colour adjustment. Plus everyone’s favourite adjunct, flaked maize.
Though the malt situation was a little more complicated, as there were multiple types of pale malt. Typically for the pre-war period, the barley from which the malt was made came from all over the world. It would, however, have all been malted in the UK. While large quantities of barley were imported, no malt was.
This is the breakdown of the pale malts for the 60/- and 80/-. The other beers had the same types, but not in exactly the same proportions:
malt
quarters
%
Scotch
3
15%
Chilean
2
10%
Tunis
7
35%
Californian
8
40%
Total
20
Only 15% of the malt was made from UK-grown barley. All the rest had been imported. It’s not unusual for UK beers of the period to include large quantities of foreign barley, but this is quite an extreme example.
Drybrough's malts in 1936
Date
Year
OG
pale malt
black malt
enzymic malt
flaked maize
P 54/-
Pale Ale
1031
75.51%
0.78%
1.64%
12.04%
Bottling
Pale Ale
1033
69.20%
0.76%
1.82%
18.21%
P 60/-
Pale Ale
1037
69.75%
0.31%
1.74%
17.44%
P 80/-
Pale Ale
1050
69.75%
0.31%
1.74%
17.44%
Burns
Strong Ale
1084
77.20%
1.51%
13.31%
Source:
Drybrough brewing record held at the Scottish Brewing Archive, document number D/6/1/1/4.
More... (http://barclayperkins.blogspot.com/2020/01/drybroughs-malts-in-1936.html)