Whitbread PA, the brewery’s main Bitter, had been around for a long time. It first appeared in 1865 and was brewed continuously until Chiswell Street closed in the mid 1970’s. Though it changed quite a bit over the years. Initially it was 6.5% ABV, though obviously a couple of world wars whittled that down. And there was a name change after WW II, at least at the point of sale, where it became known as Tankard. Or perhaps that was just the keg version.
In the 1950’s, Whitbread brewed two Bitters: PA at 1039º and IPA/WPA at 1035º. So I suppose Best Bitter and Bitter. IPA eventually transformed itself into Trophy. I would tell you more about that, but I’m saving it for when I publish a recipe.
There is a beautiful simplicity to this recipe. It’s just pale malt, crystal malt and No. 1 invert sugar. So simple I’m struggling for something to say. Er, note how Whitbread didn’t use any adjuncts (sugar is a malt substitute, not an adjunct). Which was good of them. Except during WW II, when they were obliged to use flaked barley, flaked rye and flaked oats.
One fact worth noting is that this beer was brewed from 100% British ingredients. British malt and Kent hops. This would have been unusual, other than in wartime, at any point in the previous century. But a huge increase in barley production during the war and a fall in the quantity of hops needed left the UK self-sufficient in brewing materials. Other than the occasional continental hop, it’s rare to see any imported raw materials in the 1950’s.
You’re going to have to make do with that as I’m ausgebollocksed. Just the recipe left.
|1959 Whitbread PA|
|PA malt||6.25 lb||75.76%|
|crystal malt 60L||0.50 lb||6.06%|
|no. 1 sugar||1.50 lb||18.18%|
|Whitbread Golding Varieties 75 min||1.00 oz|
|Fuggles 60 min||0.50 oz|
|Goldings 15 min||0.50 oz|
|Mash at||148º F|
|Sparge at||165º F|
|Boil time||75 minutes|
|pitching temp||62º F|
|Yeast||Wyeast 1099 Whitbread ale|