Not that Barclay’s IPA had ever been that strong. Even in the 1920’s it only had an OG of around 1045º, which, at the time, was only very slightly above average OG.
The effect of the war is clear to see in the grist. Like most UK breweries, Barclays had used flaked maize in their beers after this became legal in 1880. The only times they didn’t, was when it wasn’t possible. Basically, at certain points during the two World Wars.
Maize wasn’t available for most of WW II and breweries were instructed to replace it with flaked barley. In addition to that, there’s pale malt and crystal malt, as you might expect, but also No. 3 invert sugar. That’s usually reserved for dark beers. Things like Mild Ale and Stout. Pale Ales usually contained either No. 1 or No. 2 invert.
There are four different copper hops: Mid-Kent Fuggles (1943, 1944 CS), Mid-Kent Goldings (1945), Mid-Kent Colgates (1944), plus East Kent Goldings (1945) dry hops. Though the Colgates are a guess. It just says “C’s” in the brewing record. One of the things I really like about Barclays brewing records is that they can be bothered to say what the hop variety was, not just where they were grown.
As with Whitbread’s, this IPA was an exclusively bottled beer.
|1946 Barclay Perkins IPA|
|pale malt||5.55 lb||78.72%|
|crystal malt 60 L||0.50 lb||7.09%|
|flaked barley||0.25 lb||3.55%|
|No. 3 invert sugar||0.75 lb||10.64%|
|Fuggles 90 min||0.75 oz|
|Fuggles 60 min||0.75 oz|
|Goldings 30 min||0.75 oz|
|Goldings dry hops||0.50 oz|
|Mash at||151º F|
|Sparge at||165º F|
|Boil time||90 minutes|
|pitching temp||61º F|
|Yeast||Wyeast 1099 Whitbread Ale|