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28-12-2023, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/12/mild-ale-malts-1969-1985.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-bOQol8NcUVI4r_Wc5ttYqMFpaQApAwkIIFY3JsUqzsgR82YhN_ owgWs6VXcmt7VAswtwcX2Awg-lZCwh7JCXycPuwmLSWf6haRGB8hED0Us-_-nZUj2xOP2k6smGkH4aUeYifdgwn9wFBpFy80ujWkdbWEKi_iyO bCMMM0MFW569VJeQMSPe1LVceY/w305-h400/Elgood_Brown_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-bOQol8NcUVI4r_Wc5ttYqMFpaQApAwkIIFY3JsUqzsgR82YhN_ owgWs6VXcmt7VAswtwcX2Awg-lZCwh7JCXycPuwmLSWf6haRGB8hED0Us-_-nZUj2xOP2k6smGkH4aUeYifdgwn9wFBpFy80ujWkdbWEKi_iyO bCMMM0MFW569VJeQMSPe1LVceY/s584/Elgood_Brown_Ale.jpg)
Things start to get quite complicated, even with just the malts.
The total malt content is quite high, averaging around 80%. Mostly in the form of base malt. Of which there are two: pale malt and mild malt. No real surprise that the latter should be used in Mild Ales. Especially at more price-conscious breweries.
I suppose enzymic malt also counts as a base malt. I’m not sure if it was really needed to help mash conversion. But some brewers found it a hard habit to kick.
The most commonly-used other malt is crystal. Again, no real surprise there. It’s more of a shock that there are examples without it. And one of those is from Scotland, where crystal malt was never much used. There’s quite a bit of variation in the percentage, from around 5% to over 13%.
Only three beers contain any roasted malt: one black malt and two chocolate malt. Why so few? Because most of the beers were getting the majority of their colour from sugar, not malt. Which was really typical of Dark Mild.
I’m not 100% sure that Boddington used wheat in malted form. It isn’t clear from the brewing records which form it was in. It could also have been flour or flakes. I assume its presence was for improved head retention.
Mild Ale malts 1969 - 1985
Year
Brewer
Beer
pale malt
mild malt
black malt
choc. Malt
crystal malt
wheat malt
enzymic malt
total malt
1977
Adnams
XXX
79.72%
8.30%
88.03%
1971
Boddington
BM
65.24%
13.73%
3.43%
2.58%
84.98%
1971
Boddington
XX
64.59%
13.60%
3.40%
2.55%
84.14%
1970
Drybrough
B 60/-
76.50%
1.82%
78.32%
1975
Elgood
MM
67.40%
11.23%
78.64%
1969
Fremlin
XX
66.90%
1.05%
9.41%
2.61%
79.97%
1968
Fullers
H
75.00%
5.00%
80.00%
1972
Higson
H
70.05%
6.43%
76.49%
1971
Shepherd Neame
MB
67.49%
4.82%
72.31%
1969
Truman
LM
65.49%
9.63%
75.12%
1972
Whitbread
B. Mild
69.77%
3.49%
9.07%
82.33%
1985
Tetley
Mild
77.50%
77.50%
1985
Tetley
Falstaff
77.50%
77.50%
1971
Watney
Special Mild
70.00%
5.50%
75.50%
Average
79.34%
Sources:
Adnams brewing record held at the brewery.
Boddington brewing record held at Manchester Central Library, document number M693/405/134.
Drybrough brewing record held at the Scottish Brewing Archive, document number D/6/1/1/9.
Elgood brewing record held at the brewery
Fremlin brewing record held at the Kent Archives, document number U3555/2/F/Bx2/1/93.
Fullers brewing record held at the brewery.
Higson brewing record.
Shepherd Neame brewing book held at the brewery, document number 1971 H-5O5.
Truman brewing record held by Derek Prentice.
Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/09/141.
More... (http://barclayperkins.blogspot.com/2023/12/mild-ale-malts-1969-1985.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-bOQol8NcUVI4r_Wc5ttYqMFpaQApAwkIIFY3JsUqzsgR82YhN_ owgWs6VXcmt7VAswtwcX2Awg-lZCwh7JCXycPuwmLSWf6haRGB8hED0Us-_-nZUj2xOP2k6smGkH4aUeYifdgwn9wFBpFy80ujWkdbWEKi_iyO bCMMM0MFW569VJeQMSPe1LVceY/w305-h400/Elgood_Brown_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-bOQol8NcUVI4r_Wc5ttYqMFpaQApAwkIIFY3JsUqzsgR82YhN_ owgWs6VXcmt7VAswtwcX2Awg-lZCwh7JCXycPuwmLSWf6haRGB8hED0Us-_-nZUj2xOP2k6smGkH4aUeYifdgwn9wFBpFy80ujWkdbWEKi_iyO bCMMM0MFW569VJeQMSPe1LVceY/s584/Elgood_Brown_Ale.jpg)
Things start to get quite complicated, even with just the malts.
The total malt content is quite high, averaging around 80%. Mostly in the form of base malt. Of which there are two: pale malt and mild malt. No real surprise that the latter should be used in Mild Ales. Especially at more price-conscious breweries.
I suppose enzymic malt also counts as a base malt. I’m not sure if it was really needed to help mash conversion. But some brewers found it a hard habit to kick.
The most commonly-used other malt is crystal. Again, no real surprise there. It’s more of a shock that there are examples without it. And one of those is from Scotland, where crystal malt was never much used. There’s quite a bit of variation in the percentage, from around 5% to over 13%.
Only three beers contain any roasted malt: one black malt and two chocolate malt. Why so few? Because most of the beers were getting the majority of their colour from sugar, not malt. Which was really typical of Dark Mild.
I’m not 100% sure that Boddington used wheat in malted form. It isn’t clear from the brewing records which form it was in. It could also have been flour or flakes. I assume its presence was for improved head retention.
Mild Ale malts 1969 - 1985
Year
Brewer
Beer
pale malt
mild malt
black malt
choc. Malt
crystal malt
wheat malt
enzymic malt
total malt
1977
Adnams
XXX
79.72%
8.30%
88.03%
1971
Boddington
BM
65.24%
13.73%
3.43%
2.58%
84.98%
1971
Boddington
XX
64.59%
13.60%
3.40%
2.55%
84.14%
1970
Drybrough
B 60/-
76.50%
1.82%
78.32%
1975
Elgood
MM
67.40%
11.23%
78.64%
1969
Fremlin
XX
66.90%
1.05%
9.41%
2.61%
79.97%
1968
Fullers
H
75.00%
5.00%
80.00%
1972
Higson
H
70.05%
6.43%
76.49%
1971
Shepherd Neame
MB
67.49%
4.82%
72.31%
1969
Truman
LM
65.49%
9.63%
75.12%
1972
Whitbread
B. Mild
69.77%
3.49%
9.07%
82.33%
1985
Tetley
Mild
77.50%
77.50%
1985
Tetley
Falstaff
77.50%
77.50%
1971
Watney
Special Mild
70.00%
5.50%
75.50%
Average
79.34%
Sources:
Adnams brewing record held at the brewery.
Boddington brewing record held at Manchester Central Library, document number M693/405/134.
Drybrough brewing record held at the Scottish Brewing Archive, document number D/6/1/1/9.
Elgood brewing record held at the brewery
Fremlin brewing record held at the Kent Archives, document number U3555/2/F/Bx2/1/93.
Fullers brewing record held at the brewery.
Higson brewing record.
Shepherd Neame brewing book held at the brewery, document number 1971 H-5O5.
Truman brewing record held by Derek Prentice.
Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/09/141.
More... (http://barclayperkins.blogspot.com/2023/12/mild-ale-malts-1969-1985.html)