But there is an envelope with a few typed sheets that contain some information about their beers. And how much of them they brewed in. As it lists the gravities, it is fairly useful for me. But I also find it fascinating to see how much of each beer they brewed.
By far the biggest seller was their pale 60/-, which wasn't far short of 60% of all they brewed. I was surprised to see that their strongest draught beer was just 1034º. That's pretty feeble, even for the 1950's. I assume that the Brown 60/- was just the pale version with extra caramel.
In fact it looks like a classic one-recipe Scottish brewery. My bet is that the draught beers, Strong Ale, Export and Pale Ale were all parti-gyled in various combinations. And they were making so little Stout, they probably parti-gyled that, too. In the weird way Scottish brewers did.
You can see that they weren't a large brewery. 18,000 barrels a year is pretty small, even for a Scottish brewer. A big London brewery would have brewed that much beer in a fortnight.
As they list the retail and wholesale price, it's possible to work out the pub's markup. £13 11/- (the price of 60/-) works out to 11.29d per pint, making the publican's cut 4.71d. PXA works out to 13d a pint, giving the pub 6d.
It's much easier to work out the price per bottle, as its for a dozen and there were 12 pence in a shilling. So a bottle of Strong Ale was 11d retail. The pub's markup was 4d to 4.5d for most of the bottled beers.
Steel Coulson Croft-an-Righ Brewery, Edinburgh 19th May 1954 | ||||||||
Beer Brewed | Produced from May 1953 - April 1954 (inclusive) | |||||||
OG | Barrels | dozen pint | dozen half pint | nip | wholesale | retail | ||
Draught Beer | Scotland | England | ||||||
Edinburgh Ale P. 60/- | 1030° | 10,585 | £13: 11/- | 1/3d | 1/2d | |||
Brown Ale B. 60/- | 1030° | 1,457 | £13: 11/- | 1/3d | ||||
PXA P. 70/- | 1034° | 2,006 | £15: 14/- | 1/7d | ||||
14,048 | ||||||||
Bottled Beer | ||||||||
Strong Ale | 1075° | 180 | 14,770 | 11/- | 1/3d | |||
Export | 1042° | 2,034 | 41,964 | 10/6d | 1/3d | |||
Elelphant Pale Ale | 1031° | 1,855 | 12,310 | 13/6d | 1/8d | |||
Elelphant Pale Ale | 32,489 | 6/10d | 10d | |||||
Elelphant Pale Ale | 31,949 | 4/10d | 6.5d | |||||
Stout (Sweet) | 1032° | 204 | 9,239 | 9/6d | 1/2d | |||
4,273 | ||||||||
Total | 18,321 | 12,310 | 83,692 | 46,719 | ||||
Source: | ||||||||
Reports on Production of Beers held at the Scottish Brewing Archive, document number SC/6/1/1. |
Here's the percentage of output for each of the beers:
Steel Coulson output 1953 -1954 | ||
Beer | barrels | % |
Edinburgh Ale P. 60/- | 10,585 | 57.78% |
Brown Ale B. 60/- | 1,457 | 7.95% |
PXA P. 70/- | 2,006 | 10.95% |
Strong Ale | 180 | 0.98% |
Export | 2,034 | 11.10% |
Elelphant Pale Ale | 1,855 | 10.12% |
Stout (Sweet) | 204 | 1.11% |
total draught | 14,048 | 76.68% |
total bottled | 4,273 | 23.32% |
Total | 18,321 | |
Source: | ||
Reports on Production of Beers held at the Scottish Brewing Archive, document number SC/6/1/1. |
2 comments:
What would be the modern day equivalent of caramel for coloring? Is it caramel crystal malt? Was it just for coloring of did it add fermentables and thus affect the OG?
Kevin,
the modern equivalent would be caramel colouring. Using malt will give a completely different result.
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