It's in the Wahls' book, but they had borrowed them from someone else:
"Composition of various European beers, according to Prof. Dr. H. Luers, Munich, in "Grafe Handbuch Der Organischen Warenkunde", Volume III, 1929."
It's mostly Bavarian breweries, speiced with a few exotics from Prague and Britain:
|European beers in 1929|
|Year||Brewer||Town||country||Beer||OG||FG||ABV||App. Atten-uation||OG Plato|
|1929||Erste Pilsener Actienbrauerei||Pilsen||Czech Republic||Pilsener||1046.99||1011.6||4.56||75.32%||11.71|
|1929||Burgerliches Brauhaus||Pilsen||Czech Republic||Pilsener Urquell||1048.17||1013.4||4.51||72.18%||11.99|
|Beer from the Expert's Viewpoint by Arnold Spencer Wahl and Robert Wahl, 1937, page 166.|
I've no idea what that Barclay Perkins beer is. Obviously some sort of Stout. But it doesn't match any they brewed in the 1920's: BBS Ex had an OG of 1079º and IBS Ex 1103º*. I suspect the analysis is really from before WW I.
The Bass Pale Ale has an OG that looks right for the export version, but the FG looks far too high. Don't quite understand that one.
Moving on to the Munich beers, they still have the high OG and poor attenuation of the 19th century.
The Kulmbcher has a surprisingly high gravity - though didn't we just read something saying it had a bock-like OG? - and reasonable attenuation leaving quite an alcoholic beer.
The Pilseners look . . . very much like modern Pilsner Urquell in terms of OG and ABV. It seems a very unchaging beer in terms of strength. More so than any other individual beer I can think of.
Told you there wasn't much this time. That's it.
* Barclay Perkins brewing record held at the London Metropolitan Archives, document number ACC/2305/01/614.