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That the three Mild Ales all have basically the same recipe shouldn’t be a surprise. They were parti-gyled together. Nothing odd there. XXX, the Strong Ale, was sometimes parti-gyled with the Milds, too. Then other times parti-gyled with P2 Pale Ale. Which is a bit strange, As the recipes of the Mild and Pale Ale parti-gyles were different. The most obvious being the lack of crystal malt in the Pale Ales.

In the case of the Milds, the percentage of malt in the grist is lower than the 85% or so of 1939. Though for the Pale Ales and the Burton Ale, it’s a little higher than pre-war.

In terms of the types of malt used, nothing changed between 1939 and 1946, save for the addition of a tint quantity of black malt. I suspect it was adopted as a replacement, or partial replacement, for caramel.

I.M. Co – at least that’s what I think it says. The handwriting in Truman’s logs is terrible. My guess is that it’s some sort of patented enzymic malt. From where it’s listed in the brewing record, I’m pretty sure it’s not simply another type of pale malt.

Truman (Burton) malts in 1946
Beer Style OG pale malt black malt high dried malt crystal malt I.M. Co. Total malt
X Mild 1025.8 45.90% 0.55% 22.95% 7.06% 76.46%
XX Mild 1028.8 48.70% 0.57% 22.83% 6.09% 78.19%
No. 7 Mild 1033 46.23% 0.48% 23.11% 7.70% 77.53%
P2 Pale Ale 1040.7 70.34% 0.24% 12.79% 3.84% 87.21%
P1 Pale Ale 1047.6 70.34% 0.24% 12.79% 3.84% 87.21%
P1 Bott Pale Ale 1050.7 71.14% 0.26% 14.65% 4.18% 90.24%
XXX Strong Ale 1039.6 63.36% 0.32% 17.74% 2.53% 83.95%
Truman brewing record held at the London Metropolitan Archives, document number B/THB/C/354.