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27-02-2020, 08:25
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2020/02/truman-burton-adjunct-and-sugars-in-1946.html)
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When it came to sugars, Truman was pretty dull. All the beers have the same two: Invert K and malt extract. The latter being given different names, either DMS or EDME.
Truman hadn’t used any malt extract before the war. My guess is that they adopted it to compensate for the loss of malt made from American grain. This usually contained more enzymes than UK malt. The enzyme-rich malt extract would make up for this. It’s far more common to see the use of malt extract at small breweries rather than at large national concerns like Truman.
Though caramel doesn’t appear in any specific brew, it does pop up in materials totals. Material. So I know it was being use, just not where and in which quantities.
The relative proportions of adjunct and sugar have changed. While before the war both were around 8%, that had changed by 1946. In most cases the percentage of adjuncts had increased considerably, while that of sugar had fallen.
Truman (Burton) adjunct and sugars in 1946
Beer
Style
OG
flaked barley
invert K
malt extract
Total non malt
X
Mild
1025.8
14.12%
5.88%
3.53%
23.54%
XX
Mild
1028.8
13.70%
6.09%
2.03%
21.81%
No. 7
Mild
1033
13.48%
6.42%
2.57%
22.47%
P2
Pale Ale
1040.7
7.67%
3.41%
1.71%
12.79%
P1
Pale Ale
1047.6
7.67%
3.41%
1.71%
12.79%
P1 Bott
Pale Ale
1050.7
4.18%
4.18%
1.39%
9.76%
XXX
Strong Ale
1039.6
10.14%
4.22%
1.69%
16.05%
Source:
Truman brewing record held at the London Metropolitan Archives, document number B/THB/C/354.
More... (http://barclayperkins.blogspot.com/2020/02/truman-burton-adjunct-and-sugars-in-1946.html)
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When it came to sugars, Truman was pretty dull. All the beers have the same two: Invert K and malt extract. The latter being given different names, either DMS or EDME.
Truman hadn’t used any malt extract before the war. My guess is that they adopted it to compensate for the loss of malt made from American grain. This usually contained more enzymes than UK malt. The enzyme-rich malt extract would make up for this. It’s far more common to see the use of malt extract at small breweries rather than at large national concerns like Truman.
Though caramel doesn’t appear in any specific brew, it does pop up in materials totals. Material. So I know it was being use, just not where and in which quantities.
The relative proportions of adjunct and sugar have changed. While before the war both were around 8%, that had changed by 1946. In most cases the percentage of adjuncts had increased considerably, while that of sugar had fallen.
Truman (Burton) adjunct and sugars in 1946
Beer
Style
OG
flaked barley
invert K
malt extract
Total non malt
X
Mild
1025.8
14.12%
5.88%
3.53%
23.54%
XX
Mild
1028.8
13.70%
6.09%
2.03%
21.81%
No. 7
Mild
1033
13.48%
6.42%
2.57%
22.47%
P2
Pale Ale
1040.7
7.67%
3.41%
1.71%
12.79%
P1
Pale Ale
1047.6
7.67%
3.41%
1.71%
12.79%
P1 Bott
Pale Ale
1050.7
4.18%
4.18%
1.39%
9.76%
XXX
Strong Ale
1039.6
10.14%
4.22%
1.69%
16.05%
Source:
Truman brewing record held at the London Metropolitan Archives, document number B/THB/C/354.
More... (http://barclayperkins.blogspot.com/2020/02/truman-burton-adjunct-and-sugars-in-1946.html)