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11-01-2024, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/01/special-bitter-malts-in-1970s.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMiwGIJh0FC2WJ7OMxK62DIbbsqaC4Fsr34eL50OWLS OFBR_Tjci2fPiAPPN6QtcGepXCOw44zJnXW1FySHygwkETbzIk SagHM2jUyNXZ6SrZM1werNwoy9bffigqDX8b4e1wrp71XItNc7 ra1QXMDJiWQyYRe7s_Od8cdkWLV3LwR_1S-w34Wt05uLY/w318-h400/Fremlins_Family_Pale_Ale_3.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMiwGIJh0FC2WJ7OMxK62DIbbsqaC4Fsr34eL50OWLS OFBR_Tjci2fPiAPPN6QtcGepXCOw44zJnXW1FySHygwkETbzIk SagHM2jUyNXZ6SrZM1werNwoy9bffigqDX8b4e1wrp71XItNc7 ra1QXMDJiWQyYRe7s_Od8cdkWLV3LwR_1S-w34Wt05uLY/s398/Fremlins_Family_Pale_Ale_3.jpg)
More about Bitter in the 1970s. I hope you're not getting bored by this stuff. But I am trying to write a book. It does take quite a lot of time and effort. In the vague chance that you might be interested, "Keg!" is currently just shy of 100,000 words and 313 pages.
Each of the four beers contains more than just the base pale malt. Though in the case of County Ale, it’s just enzymic malt. Which I can’t imagine had any impact on the flavour.
Two out of four contain crystal malt. See? Crystal malt wasn’t universally employed in any class of Bitter. I wonder if use of crystal malt was tied to home brewing? If you’re brewing with malt extract, as many home brewers did in the 1970s, steeping crystal malt is a way of adding an extra dimension to your Bitter.
Amber malt, as in Abbey Ale, seems like an odd choice. Especially as it wasn’t a malt which was much used at the time. No wonder the beer turned out so dark.
Who would have expected half the examples to contain wheat? Perhaps someone with knowledge of brewing practices at the time. I always assume its presence is for heading purposes.
What can I say about enzymic malt? Other than that it’s weird how many brewers persisted in using it. Was it really to help conversion?
An average malt content of 82% is fairly high. But that is a little less that the 85% of Best Bitter.
Special Bitter malts 1969 - 1981
Year
Brewer
Beer
pale malt
crystal malt
amber malt
wheat malt
enzymic malt
total malt
1971
Shepherd Neame
Abbey Ale
61.15%
5.73%
5.73%
3.82%
76.43%
1981
Eldridge Pope
Royal Oak
76.57%
8.67%
5.98%
91.23%
1969
Truman
Ben Truman
86.67%
86.67%
1969
Fremlin
County Ale
70.36%
4.19%
74.54%
Average
82.22%
Sources:
As in the table above.
More... (http://barclayperkins.blogspot.com/2024/01/special-bitter-malts-in-1970s.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMiwGIJh0FC2WJ7OMxK62DIbbsqaC4Fsr34eL50OWLS OFBR_Tjci2fPiAPPN6QtcGepXCOw44zJnXW1FySHygwkETbzIk SagHM2jUyNXZ6SrZM1werNwoy9bffigqDX8b4e1wrp71XItNc7 ra1QXMDJiWQyYRe7s_Od8cdkWLV3LwR_1S-w34Wt05uLY/w318-h400/Fremlins_Family_Pale_Ale_3.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMiwGIJh0FC2WJ7OMxK62DIbbsqaC4Fsr34eL50OWLS OFBR_Tjci2fPiAPPN6QtcGepXCOw44zJnXW1FySHygwkETbzIk SagHM2jUyNXZ6SrZM1werNwoy9bffigqDX8b4e1wrp71XItNc7 ra1QXMDJiWQyYRe7s_Od8cdkWLV3LwR_1S-w34Wt05uLY/s398/Fremlins_Family_Pale_Ale_3.jpg)
More about Bitter in the 1970s. I hope you're not getting bored by this stuff. But I am trying to write a book. It does take quite a lot of time and effort. In the vague chance that you might be interested, "Keg!" is currently just shy of 100,000 words and 313 pages.
Each of the four beers contains more than just the base pale malt. Though in the case of County Ale, it’s just enzymic malt. Which I can’t imagine had any impact on the flavour.
Two out of four contain crystal malt. See? Crystal malt wasn’t universally employed in any class of Bitter. I wonder if use of crystal malt was tied to home brewing? If you’re brewing with malt extract, as many home brewers did in the 1970s, steeping crystal malt is a way of adding an extra dimension to your Bitter.
Amber malt, as in Abbey Ale, seems like an odd choice. Especially as it wasn’t a malt which was much used at the time. No wonder the beer turned out so dark.
Who would have expected half the examples to contain wheat? Perhaps someone with knowledge of brewing practices at the time. I always assume its presence is for heading purposes.
What can I say about enzymic malt? Other than that it’s weird how many brewers persisted in using it. Was it really to help conversion?
An average malt content of 82% is fairly high. But that is a little less that the 85% of Best Bitter.
Special Bitter malts 1969 - 1981
Year
Brewer
Beer
pale malt
crystal malt
amber malt
wheat malt
enzymic malt
total malt
1971
Shepherd Neame
Abbey Ale
61.15%
5.73%
5.73%
3.82%
76.43%
1981
Eldridge Pope
Royal Oak
76.57%
8.67%
5.98%
91.23%
1969
Truman
Ben Truman
86.67%
86.67%
1969
Fremlin
County Ale
70.36%
4.19%
74.54%
Average
82.22%
Sources:
As in the table above.
More... (http://barclayperkins.blogspot.com/2024/01/special-bitter-malts-in-1970s.html)