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27-11-2023, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/11/shepherd-neame-grists-in-1971.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVE57EuFoCEmxJCWwLkxQX42gqKwc0d4x6NGtnWZ_ato Q7gP4pnAG1C4212Y1MjozTx6aMkNcRzdIpCQCiMrd57AobeJ1-f_pjUFqrWIcVhAHecFVhJRNEesj2w-d6-F-iURadAjrYJIGpqKZ8slbqE1d4HUtJqCO0nQZvQ4l-h1qftVk37d19q6rg1zE/w336-h400/Shepherd_Neame_Sheps_Light.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVE57EuFoCEmxJCWwLkxQX42gqKwc0d4x6NGtnWZ_ato Q7gP4pnAG1C4212Y1MjozTx6aMkNcRzdIpCQCiMrd57AobeJ1-f_pjUFqrWIcVhAHecFVhJRNEesj2w-d6-F-iURadAjrYJIGpqKZ8slbqE1d4HUtJqCO0nQZvQ4l-h1qftVk37d19q6rg1zE/s692/Shepherd_Neame_Sheps_Light.JPG)
Time to look at what went into these beers. Starting off with the malts and adjuncts.
Pale malt was the only base employed. Nothing very unusual about that. More uncommon is the presence of crystal malt in every single beer. Which was a bit of a turnaround. Because up until at least 1966, they didn’t use crystal malt at all.
Even more odd is the presence of amber malt in one of the Pale Ale parti-gyles. It’s not a malt you’d usually find in a Pale Ale. In fact, you rarely see it in anything other than Porter and Stout. And then mostly before WW I.
I’m not 100% that the wheat was in malted form. It’s not clear from the brewing record. Though, as it just says “wheat” and not “flaked wheat” but it does say “flaked maize”. I assume wheat is there for its head-promoting properties.
Speaking of which, it’s a little strange that flaked maize only appears in the one Pale Ale parti-gyle. And not in the Mild and Brown Ale. Looking back through the logs, it’s another ingredient which was only introduced sometime after 1966.
Shepherd Neame grists in 1971
Beer
Style
pale malt
amber malt
crystal malt
wheat malt
total malt
flaked maize
Brown Ale
Brown Ale
67.28%
4.81%
72.08%
Mild
Mild
67.28%
4.81%
72.08%
Light Ale
Pale Ale
60.55%
5.50%
5.50%
5.50%
77.06%
5.50%
Bitter
Pale Ale
84.65%
7.43%
92.08%
Best Bitter
Pale Ale
84.07%
8.24%
92.31%
Abbey Ale
Pale Ale
61.15%
5.73%
5.73%
3.82%
76.43%
3.82%
Old English Stock Ale
Pale Ale
60.55%
5.50%
5.50%
5.50%
77.06%
5.50%
Bishop's Finger
Strong Ale
59.57%
6.38%
6.38%
4.26%
76.60%
4.26%
Stout
Stout
85.71%
6.12%
91.84%
Source:
Shepherd Neame brewing book held at the brewery, document number H-5O5.
More... (http://barclayperkins.blogspot.com/2023/11/shepherd-neame-grists-in-1971.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVE57EuFoCEmxJCWwLkxQX42gqKwc0d4x6NGtnWZ_ato Q7gP4pnAG1C4212Y1MjozTx6aMkNcRzdIpCQCiMrd57AobeJ1-f_pjUFqrWIcVhAHecFVhJRNEesj2w-d6-F-iURadAjrYJIGpqKZ8slbqE1d4HUtJqCO0nQZvQ4l-h1qftVk37d19q6rg1zE/w336-h400/Shepherd_Neame_Sheps_Light.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVE57EuFoCEmxJCWwLkxQX42gqKwc0d4x6NGtnWZ_ato Q7gP4pnAG1C4212Y1MjozTx6aMkNcRzdIpCQCiMrd57AobeJ1-f_pjUFqrWIcVhAHecFVhJRNEesj2w-d6-F-iURadAjrYJIGpqKZ8slbqE1d4HUtJqCO0nQZvQ4l-h1qftVk37d19q6rg1zE/s692/Shepherd_Neame_Sheps_Light.JPG)
Time to look at what went into these beers. Starting off with the malts and adjuncts.
Pale malt was the only base employed. Nothing very unusual about that. More uncommon is the presence of crystal malt in every single beer. Which was a bit of a turnaround. Because up until at least 1966, they didn’t use crystal malt at all.
Even more odd is the presence of amber malt in one of the Pale Ale parti-gyles. It’s not a malt you’d usually find in a Pale Ale. In fact, you rarely see it in anything other than Porter and Stout. And then mostly before WW I.
I’m not 100% that the wheat was in malted form. It’s not clear from the brewing record. Though, as it just says “wheat” and not “flaked wheat” but it does say “flaked maize”. I assume wheat is there for its head-promoting properties.
Speaking of which, it’s a little strange that flaked maize only appears in the one Pale Ale parti-gyle. And not in the Mild and Brown Ale. Looking back through the logs, it’s another ingredient which was only introduced sometime after 1966.
Shepherd Neame grists in 1971
Beer
Style
pale malt
amber malt
crystal malt
wheat malt
total malt
flaked maize
Brown Ale
Brown Ale
67.28%
4.81%
72.08%
Mild
Mild
67.28%
4.81%
72.08%
Light Ale
Pale Ale
60.55%
5.50%
5.50%
5.50%
77.06%
5.50%
Bitter
Pale Ale
84.65%
7.43%
92.08%
Best Bitter
Pale Ale
84.07%
8.24%
92.31%
Abbey Ale
Pale Ale
61.15%
5.73%
5.73%
3.82%
76.43%
3.82%
Old English Stock Ale
Pale Ale
60.55%
5.50%
5.50%
5.50%
77.06%
5.50%
Bishop's Finger
Strong Ale
59.57%
6.38%
6.38%
4.26%
76.60%
4.26%
Stout
Stout
85.71%
6.12%
91.84%
Source:
Shepherd Neame brewing book held at the brewery, document number H-5O5.
More... (http://barclayperkins.blogspot.com/2023/11/shepherd-neame-grists-in-1971.html)