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Clarke was a small brewery in Stockport that was bought up and closed by Boddington in the early 1960s.

Clarke didn’t have a huge range of beers. The brewing record has page after page of Mild and Bitter. Then look . . . here’s a Brown Ale. Yippee!

They’re a rare breed to start with. This set was the last place I’d expect to find one. The 1/5, if you’re wondering, is the price per pint. 1 shilling and 5 pence. The same price as their Bitter, which is coming up next.

That price has me wondering about how Nobby was packaged. They couldn’t have sold it at that price bottled. It’s the same price as their Bitter of about the same gravity. Was this a draught beer, or did they just work out the price that it would be on draught? I’ve no idea and thinking about it is making my head hurt.

The recipe is much like the Mild, except there’s no glucose here. The hopping rate is similar to that for their Bitter at 6.5 lbs per quarter of malt, while the Mild has just 4.5 lbs.

Now I think about it, BA could also stand for Best Ale. That is, Best Mild. That would make sense. I don’t know. Make your own mind up.

1962 Clarke 1/5 Nobby BA
pale malt 5.25 lb 68.85%
enzymic malt 0.125 lb 1.64%
flaked maize 0.50 lb 6.56%
caramel 1000 SRM 0.25 lb 3.28%
No. 3 invert sugar 1.25 lb 16.39%
malt extract 0.25 lb 3.28%
Fuggles 90 min 0.67 oz
Goldings 30 min 0.67 oz
Goldings dry hops 0.25 oz
OG 1035.5
FG 1014
ABV 2.84
Apparent attenuation 60.56%
IBU 18
SRM 22
Mash at 154º F
Sparge at 170º F
Boil time 90 minutes
pitching temp 63º F
Yeast Wyeast 1318 London ale III (Boddingtons)

The recipe is taken from my new book about post-WW III UK beer.