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22-04-2021, 07:08
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Not sure when I'm going to get bored with AK. Probably until another shiny thing distracts me.
What immediately strikes me is how no new ingredients were added during the war years. And that the exact same five ingredients were being used in 1920 as in 1914. Though during the war some of these elements were dropped for a while. Only pale malt and No. 2 invert sugar were omnipresent.
Pale malt bubbled along at around 80% of the grist for most of the war. Other than in 1917 and part of 1920, when it was 90%. This coincided with absence of maize and a reduction in the sugar content.
It's easy to understand why maize was removed from the recipe in the later war years. Being an ingredient which could only be imported, supplies of it were going to restricted and even nonexistent. Interesting that when it was freely available in 1920, rather more of it was used than had been pre-war.
Getting a grip on what was happening with the sugars is trickier. There's a sudden surge in the quantity of No. 2 invert used in 1918, at one point reaching almost 20% of the grist. It seems odd at a time when sugar for food uses was in short supply. By 1919 the sugar content was much the same as in 1914, but in 1920 it was halved. I'm struggling to make any sense of that.
Fullers AK grists in WW I
Date
Year
pale malt
flaked maize
no. 2 sugar
glucose
intense
20th Nov
1914
81.67%
6.05%
6.05%
6.05%
0.18%
2nd Jul
1915
80.08%
6.36%
6.78%
6.78%
1st Jun
1916
81.36%
5.08%
6.78%
6.78%
3rd Nov
1916
82.35%
5.88%
5.88%
5.88%
20th Jun
1917
90.00%
4.00%
6.00%
2nd Jan
1918
93.81%
6.05%
0.14%
11th Apr
1918
74.94%
12.49%
12.49%
0.08%
7th Nov
1918
80.72%
19.09%
0.19%
19th Jun
1919
79.20%
6.89%
6.89%
6.89%
0.14%
11th Feb
1920
79.78%
13.50%
3.27%
3.27%
0.17%
fall
2.31%
-123.18%
45.90%
45.90%
6.67%
Source:
Fullers brewing records held at the brewery.
More... (http://barclayperkins.blogspot.com/2021/04/fullers-ak-grists-in-ww-i.html)
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Not sure when I'm going to get bored with AK. Probably until another shiny thing distracts me.
What immediately strikes me is how no new ingredients were added during the war years. And that the exact same five ingredients were being used in 1920 as in 1914. Though during the war some of these elements were dropped for a while. Only pale malt and No. 2 invert sugar were omnipresent.
Pale malt bubbled along at around 80% of the grist for most of the war. Other than in 1917 and part of 1920, when it was 90%. This coincided with absence of maize and a reduction in the sugar content.
It's easy to understand why maize was removed from the recipe in the later war years. Being an ingredient which could only be imported, supplies of it were going to restricted and even nonexistent. Interesting that when it was freely available in 1920, rather more of it was used than had been pre-war.
Getting a grip on what was happening with the sugars is trickier. There's a sudden surge in the quantity of No. 2 invert used in 1918, at one point reaching almost 20% of the grist. It seems odd at a time when sugar for food uses was in short supply. By 1919 the sugar content was much the same as in 1914, but in 1920 it was halved. I'm struggling to make any sense of that.
Fullers AK grists in WW I
Date
Year
pale malt
flaked maize
no. 2 sugar
glucose
intense
20th Nov
1914
81.67%
6.05%
6.05%
6.05%
0.18%
2nd Jul
1915
80.08%
6.36%
6.78%
6.78%
1st Jun
1916
81.36%
5.08%
6.78%
6.78%
3rd Nov
1916
82.35%
5.88%
5.88%
5.88%
20th Jun
1917
90.00%
4.00%
6.00%
2nd Jan
1918
93.81%
6.05%
0.14%
11th Apr
1918
74.94%
12.49%
12.49%
0.08%
7th Nov
1918
80.72%
19.09%
0.19%
19th Jun
1919
79.20%
6.89%
6.89%
6.89%
0.14%
11th Feb
1920
79.78%
13.50%
3.27%
3.27%
0.17%
fall
2.31%
-123.18%
45.90%
45.90%
6.67%
Source:
Fullers brewing records held at the brewery.
More... (http://barclayperkins.blogspot.com/2021/04/fullers-ak-grists-in-ww-i.html)