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16-11-2021, 07:20
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/11/london-stock-pale-ale-grists-1900-1914.html)
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Apologies for banging on about the 1880 to 1914 period. I need to bash out a shitload of posts and I'm just recycling my work on my book "Free!".
A little more complexity has crept into the recipes. Mostly in the sugars, but a little amongst the grains, too. The share claimed by malt is much the same as in the preceding two decades, hovering around 80%. Sometimes a little more, sometimes a little less.
Whitbread liked to use a mix of base malts and not just in their Pale Ales. Their Stock Ales having both standard pale malt and SA malt (“SA” standing, presumably, for either “Strong Ale” or “Stock Ale”) . After WW I, their Mild Ales had a combination of pale and mild ale malts.
Adjuncts appear in more beers, in far lower quantities, however. In the case of Fullers, less than 5% of the total. It makes you wonder why they bothered. Such restrained dipping into the adjunct box wouldn’t last for long.
London Stock Pale Ale grists 1900 - 1914
Year
Brewer
Beer
pale malt
PA malt
total malt
flaked maize
flaked rice
1900
Barclay Perkins
PA
70.91%
70.91%
10.91%
1908
Barclay Perkins
PA
85.71%
85.71%
1902
Fullers
IPA
83.04%
83.04%
1910
Fullers
PA
81.59%
81.59%
3.35%
1914
Fullers
PA
82.94%
82.94%
2.68%
1901
Whitbread
PA
13.16%
65.79%
78.95%
1905
Whitbread
PA
17.65%
58.82%
76.47%
1910
Whitbread
PA
19.11%
60.51%
79.62%
1914
Whitbread
PA
23.60%
56.12%
79.72%
Sources:
Barclay Perkins brewing records held at the London Metropolitan Archives, document numbers ACC/2305/1/593, ACC/2305/1/605.
Fullers brewing records held at the brewery.
More... (http://barclayperkins.blogspot.com/2021/11/london-stock-pale-ale-grists-1900-1914.html)
https://1.bp.blogspot.com/-ZANmxXQaT60/YY0Jye--AXI/AAAAAAAAjvI/ukwzWNB0v0IpL7c2OwEneCF5lD2yrottQCLcBGAsYHQ/s320/Fullers_Pale_Ale_1957.jpg (https://1.bp.blogspot.com/-ZANmxXQaT60/YY0Jye--AXI/AAAAAAAAjvI/ukwzWNB0v0IpL7c2OwEneCF5lD2yrottQCLcBGAsYHQ/s573/Fullers_Pale_Ale_1957.jpg)
Apologies for banging on about the 1880 to 1914 period. I need to bash out a shitload of posts and I'm just recycling my work on my book "Free!".
A little more complexity has crept into the recipes. Mostly in the sugars, but a little amongst the grains, too. The share claimed by malt is much the same as in the preceding two decades, hovering around 80%. Sometimes a little more, sometimes a little less.
Whitbread liked to use a mix of base malts and not just in their Pale Ales. Their Stock Ales having both standard pale malt and SA malt (“SA” standing, presumably, for either “Strong Ale” or “Stock Ale”) . After WW I, their Mild Ales had a combination of pale and mild ale malts.
Adjuncts appear in more beers, in far lower quantities, however. In the case of Fullers, less than 5% of the total. It makes you wonder why they bothered. Such restrained dipping into the adjunct box wouldn’t last for long.
London Stock Pale Ale grists 1900 - 1914
Year
Brewer
Beer
pale malt
PA malt
total malt
flaked maize
flaked rice
1900
Barclay Perkins
PA
70.91%
70.91%
10.91%
1908
Barclay Perkins
PA
85.71%
85.71%
1902
Fullers
IPA
83.04%
83.04%
1910
Fullers
PA
81.59%
81.59%
3.35%
1914
Fullers
PA
82.94%
82.94%
2.68%
1901
Whitbread
PA
13.16%
65.79%
78.95%
1905
Whitbread
PA
17.65%
58.82%
76.47%
1910
Whitbread
PA
19.11%
60.51%
79.62%
1914
Whitbread
PA
23.60%
56.12%
79.72%
Sources:
Barclay Perkins brewing records held at the London Metropolitan Archives, document numbers ACC/2305/1/593, ACC/2305/1/605.
Fullers brewing records held at the brewery.
More... (http://barclayperkins.blogspot.com/2021/11/london-stock-pale-ale-grists-1900-1914.html)