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Shut up about Barclay Perkins - Whitbread Double Brown grists 1939 - 1945
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One of the features of the war was a rapid change in recipes to cope with government restrictions and the availability of ingredients. The six years of the war saw more changes than would usually have taken place over a couple of decades.
Whitbread Double Brown is a good example of constant recipe tinkering. There’s not a single type of malt which was in every wartime version. Admittedly, pale malt and PA malt were very similar. But I find the chopping and changing between chocolate and crystal malt rather more surprising.
The explanation of the presence of mild malt in the 1941 version is that it was parti-gyled with XX Mild. Before the war, Double Brown was always brewed single-gyle. During the early war years, it was first parti-gyled with 33, Whitbread’s Burton, then with XX Ale.
I can think of no simple explanation for the presence of wheat malt. Except, again, that it was on account of the parti-gyling with XX. In 1940 and 1941 XX suddenly acquired a small percentage of wheat malt. Perhaps for head retention.
Whitbread Double Brown grists 1939 - 1945 |
Date |
Year |
OG |
pale malt |
PA malt |
chocolate Malt |
crystal malt |
mild malt |
wheat malt |
21st Sep |
1939 |
1054.5 |
25.27% |
52.17% |
|
2.45% |
|
|
11th Apr |
1940 |
1054.1 |
6.35% |
85.71% |
3.17% |
|
|
|
14th Aug |
1940 |
1049.3 |
5.92% |
79.93% |
2.96% |
|
|
|
20th Nov |
1940 |
1047.3 |
81.42% |
|
|
11.63% |
|
|
31st Jan |
1941 |
1046.1 |
20.17% |
|
|
12.10% |
58.49% |
2.02% |
13th Oct |
1944 |
1044.2 |
|
74.80% |
3.25% |
|
|
|
24th Aug |
1945 |
1043.3 |
|
66.49% |
3.17% |
|
|
|
Sources: |
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/107, LMA/4453/D/01/108, LMA/4453/D/01/111 and LMA/4453/D/01/112. |
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