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Shut up about Barclay Perkins - The changing of a Burton (part two)
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Still banging on about Whitbread Burton Ale and how it transmogrified over the years.
These are the malts.Quite a bit of switching around.
I've been down the pub tonight with my mates will and Lucas. Which is why I'm not going into any complicated explanation. Bit knacked and wet. It was pissing it down here earlier.
I'll be boring you with the sugars tomorrow.
(Unless I can think of something better to do.)
Whitbread draught Burton Ale grists 1900 - 1958 |
Year |
Beer |
OG |
SA malt |
pale malt |
PA malt |
brown malt |
choc. Malt |
crystal malt |
1900 |
KK |
1076.3 |
84.48% |
|
|
1.72% |
|
|
1924 |
KK |
1055.1 |
|
34.50% |
52.50% |
|
|
|
1932 |
XXX |
1045.2 |
|
73.38% |
|
|
|
12.76% |
1934 |
33 |
1060.8 |
|
26.51% |
51.36% |
|
1.66% |
|
1940 |
XXXX |
1052.8 |
|
5.88% |
79.41% |
|
2.94% |
|
1946 |
XXXX |
1043.3 |
|
|
66.49% |
|
3.17% |
|
1958 |
KKKK |
1050.5 |
|
|
82.23% |
|
0.90% |
|
Sources: |
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/065, LMA/4453/D/01/089, LMA/4453/D/01/098, LMA/4453/D/01/100, LMA/4453/D/01/107, LMA/4453/D/01/113 and LMA/4453/D/01/126. |
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