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23-01-2024, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/01/strong-ale-1971-1972.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtL3uRPWqs1pvZ4LcRSCXNwqqT2m-A9qwbh8MFIfJrHSrKem2RiiJY01jQvNGVEdPdFFh3DJ5ePob5P VlfzyuUjbLrd98iTudzhmQ1pF_7iOn5tZ3JCa0obBfhCgfozbD 87MvhdELn-8VKqvgvrdbMz_uWbf1GZ_oDc_ymW3exe-IeaQ0JfwabgaSEODA/w294-h400/Adnams_Broadside_Strong_Pale_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtL3uRPWqs1pvZ4LcRSCXNwqqT2m-A9qwbh8MFIfJrHSrKem2RiiJY01jQvNGVEdPdFFh3DJ5ePob5P VlfzyuUjbLrd98iTudzhmQ1pF_7iOn5tZ3JCa0obBfhCgfozbD 87MvhdELn-8VKqvgvrdbMz_uWbf1GZ_oDc_ymW3exe-IeaQ0JfwabgaSEODA/s625/Adnams_Broadside_Strong_Pale_Ale.jpg)
I’ve lumped together Scotch Ale with English Strong Ales because I have so few examples of the two types. They are generally similar and, in Scotland, Scotch Ales were usually simply called Strong Ale.
The commonest type of Scotch Ale was a dark beer of 7% to 8% ABV. These were usually parti-gyled with the Pale Ales and then coloured with caramel at racking time. Lightly-hopped, as were all Scottish Pale Ales, and poorly-attenuated, they came across as sweet to very sweet.
In England, Strong Ale was a catchall for anything of above normal strength and which didn’t fall into either the Old Ale or Barley Wine category. Although there was a lot of overlap with those two types.
There’s quite a range of gravities there, 24º. Just like all their other beers, Boddington’s Strong Ale was very highly attenuated. Leaving it the strongest, despite only having the third-highest gravity. The other three beers are all much less well attenuated, none managing to reach 70%.
The three strongest are all over 6% ABV. Pretty strong compared to the vast majority of beer being consumed, which was under 4% ABV.
Far more consistency is shown in the hopping rate per quarter (336 lbs) of malt. All are around 5 lbs. Which is a reasonable enough rate, for the period. Resulting in a fair amount of bitterness. Though, remember, these are calculated values.
Consistency is notably lacking in the colours, ranging from pale amber to dark brown. With a couple inbetween just for good measure.
Strong Ale 1971 - 1972
Year
Brewer
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
colour
IBU
1971
Maclay
Strong Ale
1077
1029
6.35
66.67%
4.95
1.60
76
41
1971
Boddington
Strong Ale
1063.5
1011.0
6.95
82.68%
5.14
1.56
103*
36
1977
Adnams
Broadside
1068.0
1022.0
6.09
67.65%
5.36
1.91
32
43
1972
Shepherd Neame
Bishop's Finger
1052.6
1019.5
4.38
62.95%
5.45
1.22
56
30
Average
1065.3
1020.4
5.94
69.99%
5.22
1.57
66.8
37.5
Sources:
Maclay brewing record held at the Scottish Brewing Archive, document number M/6/1/1/46.
Boddington brewing record held at Manchester Central Library, document number M693/405/134.
Adnams brewing record held at the brewery.
Shepherd Neame Brewing book held at the brewery, document number 1971 H-5O5.
Note:
Colour values marked with * were taken from brewery sources rather than calculated.
More... (http://barclayperkins.blogspot.com/2024/01/strong-ale-1971-1972.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtL3uRPWqs1pvZ4LcRSCXNwqqT2m-A9qwbh8MFIfJrHSrKem2RiiJY01jQvNGVEdPdFFh3DJ5ePob5P VlfzyuUjbLrd98iTudzhmQ1pF_7iOn5tZ3JCa0obBfhCgfozbD 87MvhdELn-8VKqvgvrdbMz_uWbf1GZ_oDc_ymW3exe-IeaQ0JfwabgaSEODA/w294-h400/Adnams_Broadside_Strong_Pale_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtL3uRPWqs1pvZ4LcRSCXNwqqT2m-A9qwbh8MFIfJrHSrKem2RiiJY01jQvNGVEdPdFFh3DJ5ePob5P VlfzyuUjbLrd98iTudzhmQ1pF_7iOn5tZ3JCa0obBfhCgfozbD 87MvhdELn-8VKqvgvrdbMz_uWbf1GZ_oDc_ymW3exe-IeaQ0JfwabgaSEODA/s625/Adnams_Broadside_Strong_Pale_Ale.jpg)
I’ve lumped together Scotch Ale with English Strong Ales because I have so few examples of the two types. They are generally similar and, in Scotland, Scotch Ales were usually simply called Strong Ale.
The commonest type of Scotch Ale was a dark beer of 7% to 8% ABV. These were usually parti-gyled with the Pale Ales and then coloured with caramel at racking time. Lightly-hopped, as were all Scottish Pale Ales, and poorly-attenuated, they came across as sweet to very sweet.
In England, Strong Ale was a catchall for anything of above normal strength and which didn’t fall into either the Old Ale or Barley Wine category. Although there was a lot of overlap with those two types.
There’s quite a range of gravities there, 24º. Just like all their other beers, Boddington’s Strong Ale was very highly attenuated. Leaving it the strongest, despite only having the third-highest gravity. The other three beers are all much less well attenuated, none managing to reach 70%.
The three strongest are all over 6% ABV. Pretty strong compared to the vast majority of beer being consumed, which was under 4% ABV.
Far more consistency is shown in the hopping rate per quarter (336 lbs) of malt. All are around 5 lbs. Which is a reasonable enough rate, for the period. Resulting in a fair amount of bitterness. Though, remember, these are calculated values.
Consistency is notably lacking in the colours, ranging from pale amber to dark brown. With a couple inbetween just for good measure.
Strong Ale 1971 - 1972
Year
Brewer
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
colour
IBU
1971
Maclay
Strong Ale
1077
1029
6.35
66.67%
4.95
1.60
76
41
1971
Boddington
Strong Ale
1063.5
1011.0
6.95
82.68%
5.14
1.56
103*
36
1977
Adnams
Broadside
1068.0
1022.0
6.09
67.65%
5.36
1.91
32
43
1972
Shepherd Neame
Bishop's Finger
1052.6
1019.5
4.38
62.95%
5.45
1.22
56
30
Average
1065.3
1020.4
5.94
69.99%
5.22
1.57
66.8
37.5
Sources:
Maclay brewing record held at the Scottish Brewing Archive, document number M/6/1/1/46.
Boddington brewing record held at Manchester Central Library, document number M693/405/134.
Adnams brewing record held at the brewery.
Shepherd Neame Brewing book held at the brewery, document number 1971 H-5O5.
Note:
Colour values marked with * were taken from brewery sources rather than calculated.
More... (http://barclayperkins.blogspot.com/2024/01/strong-ale-1971-1972.html)