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08-10-2023, 07:11
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Time for a deeper dive into Whitbread's beers. Let’s take a look at the grists. That’ll be fun, won’t it? Kicking off with the malts.
Five malts were employed in total. Including two base malts, pale and lager. The latter was used for beers they wanted to keep really pale: Export Pale Ale and Gold Label. Logically enough, neither of those included crystal malt. Nor did Final Selection. All the other beers did.
Brown malt, as you expect, is limited to the two Stouts. Whitbread, as a London brewer was very faithful to brown malt. Not so with black malt, which they replaced with chocolate malt in the 1920s. Which also showed up in the other two dark beers, Best Mild and Final Selection.
For most of the beers the malt content was fairly high, averaging about 85%. The exception being Gold Label, where it was just a shade under 70%.
Whitbread grists in 1973
Beer
Style
pale malt
brown malt
choc. Malt
crystal malt
lager malt
total malt
Best Mild
Mild
70.55%
3.27%
8.73%
82.55%
Trophy
Pale Ale
78.54%
6.37%
84.91%
Tankard
Pale Ale
78.54%
6.37%
84.91%
Export Pale Ale
Pale Ale
89.74%
89.74%
Mackeson
Stout
70.18%
4.70%
8.40%
3.71%
86.99%
Extra Stout
Stout
70.18%
4.70%
8.40%
3.71%
86.99%
Final Selection
Strong Ale
87.44%
3.26%
90.70%
Gold Label
Barley Wine
69.28%
69.28%
Source:
Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/09/141.
More... (http://barclayperkins.blogspot.com/2023/10/whitbread-grists-in-1973.html)
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Time for a deeper dive into Whitbread's beers. Let’s take a look at the grists. That’ll be fun, won’t it? Kicking off with the malts.
Five malts were employed in total. Including two base malts, pale and lager. The latter was used for beers they wanted to keep really pale: Export Pale Ale and Gold Label. Logically enough, neither of those included crystal malt. Nor did Final Selection. All the other beers did.
Brown malt, as you expect, is limited to the two Stouts. Whitbread, as a London brewer was very faithful to brown malt. Not so with black malt, which they replaced with chocolate malt in the 1920s. Which also showed up in the other two dark beers, Best Mild and Final Selection.
For most of the beers the malt content was fairly high, averaging about 85%. The exception being Gold Label, where it was just a shade under 70%.
Whitbread grists in 1973
Beer
Style
pale malt
brown malt
choc. Malt
crystal malt
lager malt
total malt
Best Mild
Mild
70.55%
3.27%
8.73%
82.55%
Trophy
Pale Ale
78.54%
6.37%
84.91%
Tankard
Pale Ale
78.54%
6.37%
84.91%
Export Pale Ale
Pale Ale
89.74%
89.74%
Mackeson
Stout
70.18%
4.70%
8.40%
3.71%
86.99%
Extra Stout
Stout
70.18%
4.70%
8.40%
3.71%
86.99%
Final Selection
Strong Ale
87.44%
3.26%
90.70%
Gold Label
Barley Wine
69.28%
69.28%
Source:
Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/09/141.
More... (http://barclayperkins.blogspot.com/2023/10/whitbread-grists-in-1973.html)