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11-03-2020, 06:21
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2020/03/lets-brew-wednesday-1948-drybrough-60.html)
https://1.bp.blogspot.com/-BrorwLl8leI/XleLW0HF8NI/AAAAAAAAhpw/0E6eAcABdOApcvuB0Cdox5hj_Q7IUiwuACLcBGAsYHQ/s320/Drybrough_Starbright_Ale_2.JPG (https://1.bp.blogspot.com/-BrorwLl8leI/XleLW0HF8NI/AAAAAAAAhpw/0E6eAcABdOApcvuB0Cdox5hj_Q7IUiwuACLcBGAsYHQ/s1600/Drybrough_Starbright_Ale_2.JPG)
Scottish Light, one of the most confusingly-named styles of beer. Because it was often pretty dark.
Drybrough, taken over my Watney, didn’t have the greatest reputation in their later years. When they became a Keg Heavy factory. With the odd drop of Keg Light, just to, er, lighten things up.
Enzymic malt features, as it did in many post-war beers. Though in much larger quantities here. The malt extract, on the other hand, is a typically minute quantity. As so often, there are loads of different sugars: 2 cwt Fison, 3 cwt CMM, 3 cwt Avona. And, as usual, I’ve refined them down to a single type of invert.
The presence of flaked barley is a hangover from the war years. Once restrictions were lifted and imports of maize were available again, brewers switch back to flaked maize.
Unusually, this batch was brewed single-gyle. Mostly 60/- was parti-gyled, either with Burns Ale of 54/- and XXP.
The hops were all English, from the 1946 and 1947 crop.
1948 Drybrough 60/-
pale malt
4.75 lb
70.16%
enzymic malt
0.75 lb
11.08%
black malt
0.05 lb
0.74%
flaked barley
0.67 lb
9.90%
malt extract
0.05 lb
0.74%
No. 2 invert sugar
0.50 lb
7.39%
Fuggles 90 min
0.50 oz
Goldings 30 min
0.50 oz
Goldings dry hops
0.50 oz
OG
1030
FG
1012
ABV
2.38
Apparent attenuation
60.00%
IBU
14
SRM
7
Mash at
145º F
Sparge at
165º F
Boil time
90 minutes
pitching temp
60º F
Yeast
WLP028 Edinburgh Ale
The above is an excerpt from my overly detailed look at post-war UK brewing, Austerity (http://www.lulu.com/content/paperback-book/austerity/23181344)!
http://www.lulu.com/content/paperback-book/austerity/23181344 (http://www.lulu.com/content/paperback-book/austerity/23181344)
https://2.bp.blogspot.com/-RmaoqYOczY4/W1tPUnpqvpI/AAAAAAAAe98/RyJHYLG_tSURahghqLGJt1bgEb-7MiBFwCLcBGAs/s400/Austerity_front_thumb.jpg (http://www.lulu.com/content/paperback-book/austerity/23181344)
Which is now also available in Kindle format (https://www.amazon.com/dp/B08359HJXZ).
More... (http://barclayperkins.blogspot.com/2020/03/lets-brew-wednesday-1948-drybrough-60.html)
https://1.bp.blogspot.com/-BrorwLl8leI/XleLW0HF8NI/AAAAAAAAhpw/0E6eAcABdOApcvuB0Cdox5hj_Q7IUiwuACLcBGAsYHQ/s320/Drybrough_Starbright_Ale_2.JPG (https://1.bp.blogspot.com/-BrorwLl8leI/XleLW0HF8NI/AAAAAAAAhpw/0E6eAcABdOApcvuB0Cdox5hj_Q7IUiwuACLcBGAsYHQ/s1600/Drybrough_Starbright_Ale_2.JPG)
Scottish Light, one of the most confusingly-named styles of beer. Because it was often pretty dark.
Drybrough, taken over my Watney, didn’t have the greatest reputation in their later years. When they became a Keg Heavy factory. With the odd drop of Keg Light, just to, er, lighten things up.
Enzymic malt features, as it did in many post-war beers. Though in much larger quantities here. The malt extract, on the other hand, is a typically minute quantity. As so often, there are loads of different sugars: 2 cwt Fison, 3 cwt CMM, 3 cwt Avona. And, as usual, I’ve refined them down to a single type of invert.
The presence of flaked barley is a hangover from the war years. Once restrictions were lifted and imports of maize were available again, brewers switch back to flaked maize.
Unusually, this batch was brewed single-gyle. Mostly 60/- was parti-gyled, either with Burns Ale of 54/- and XXP.
The hops were all English, from the 1946 and 1947 crop.
1948 Drybrough 60/-
pale malt
4.75 lb
70.16%
enzymic malt
0.75 lb
11.08%
black malt
0.05 lb
0.74%
flaked barley
0.67 lb
9.90%
malt extract
0.05 lb
0.74%
No. 2 invert sugar
0.50 lb
7.39%
Fuggles 90 min
0.50 oz
Goldings 30 min
0.50 oz
Goldings dry hops
0.50 oz
OG
1030
FG
1012
ABV
2.38
Apparent attenuation
60.00%
IBU
14
SRM
7
Mash at
145º F
Sparge at
165º F
Boil time
90 minutes
pitching temp
60º F
Yeast
WLP028 Edinburgh Ale
The above is an excerpt from my overly detailed look at post-war UK brewing, Austerity (http://www.lulu.com/content/paperback-book/austerity/23181344)!
http://www.lulu.com/content/paperback-book/austerity/23181344 (http://www.lulu.com/content/paperback-book/austerity/23181344)
https://2.bp.blogspot.com/-RmaoqYOczY4/W1tPUnpqvpI/AAAAAAAAe98/RyJHYLG_tSURahghqLGJt1bgEb-7MiBFwCLcBGAs/s400/Austerity_front_thumb.jpg (http://www.lulu.com/content/paperback-book/austerity/23181344)
Which is now also available in Kindle format (https://www.amazon.com/dp/B08359HJXZ).
More... (http://barclayperkins.blogspot.com/2020/03/lets-brew-wednesday-1948-drybrough-60.html)