Scottish brewers were, for the most part pretty dull when it came to recipes. Most only had the one.
I’ve only bothered with one of a brewery’s Pale Ale range, as all were parti-gyled together. Except at the ever contrary William Younger. Not only weren’t their Pale Ales parti-gyled together, they all had slightly different recipes. The crazy bastards.
| Scottish Pale Ale grists 1948 - 1965: malts and adjuncts | ||||||||
| Year | Brewer | Beer | OG | pale malt | black malt | enzymic malt | flaked maize | flaked barley |
| 1958 | Bernard | Pale 1/1 | 1031 | 75.20% | 0.82% | 13.08% | ||
| 1948 | Drybrough | P 60/- | 1030 | 79.11% | 0.78% | 1.65% | 10.55% | |
| 1954 | Drybrough | 60/- | 1032 | 74.52% | 2.40% | 0.64% | 6.01% | 6.01% |
| 1960 | Drybrough | 60/- | 1031 | 74.95% | 0.44% | 12.49% | ||
| 1965 | Drybrough | 60/- | 1031 | 74.45% | 0.06% | 12.07% | ||
| 1951 | Maclay | PA 6d | 1030 | 86.33% | ||||
| 1956 | Maclay | PA 6d | 1030 | 74.82% | 11.51% | |||
| 1965 | Maclay | PA 6d | 1030 | 74.82% | 11.51% | |||
| 1962 | Thomas Usher | P 1/4 | 1036 | 69.23% | 6.29% | |||
| 1957 | Younger, Robert | 60/- | 1030 | 77.03% | 13.75% | |||
| 1960 | Younger, Robert | 60/- | 1030 | 71.39% | 19.99% | |||
| 1949 | Younger, Wm. | XXP Btg | 1031 | 92.86% | 7.14% | |||
| 1949 | Younger, Wm. | XXP | 1031.5 | 88.24% | 11.76% | |||
| 1949 | Younger, Wm. | Ext | 1047 | 87.50% | 12.50% | |||
| 1958 | Younger, Wm. | XXPQ | 1033 | 60.00% | 26.67% | |||
| 1958 | Younger, Wm. | XXPSL | 1038 | 58.62% | 27.59% | |||
| 1958 | Younger, Wm. | EXT | 1046 | 60.94% | 29.69% | |||
| 1958 | Younger, Wm. | XXPS Btg | 1038 | 62.16% | 32.43% | |||
| Sources: | ||||||||
| T & J Bernard brewing record held at the Scottish Brewing Archive, document number TJB6/1/1/1. | ||||||||
| Drybrough brewing record held at the Scottish Brewing Archive, document number D/6/1/1/6. | ||||||||
| Drybrough brewing record held at the Scottish Brewing Archive, document number D/6/1/1/7. | ||||||||
| Drybrough brewing record held at the Scottish Brewing Archive, document number D/6/1/1/8. | ||||||||
| Maclay brewing record held at the Scottish Brewing Archive, document number M/6/1/1/28. | ||||||||
| Maclay brewing record held at the Scottish Brewing Archive, document number M/6/1/1/35. | ||||||||
| Maclay brewing record held at the Scottish Brewing Archive, document number M/6/1/1/44. | ||||||||
| Thomas Usher brewing record held at the Scottish Brewing Archive, document number TU/6/9/1. | ||||||||
| Robert Younger brewing record held at the Scottish Brewing Archive, document number RY/6/1/2. | ||||||||
| Robert Younger brewing record held at the Scottish Brewing Archive, document number RY/6/1/3. | ||||||||
| William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/88. | ||||||||
| William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/3/112. | ||||||||
I’ve lumped the malts and adjuncts together because there aren’t many of either. Mostly it’s just pale malt and flaked maize or barley. A couple of examples have a small amount of black malt for colour. But there’s no crystal malt in sight.
William Younger loved to stuff their beers with adjuncts. Before WW II most of their beers were 40% grits. The beers above aren’t quite that bad, but those from the 1950s all still have over 25% flaked maize.
Two sugar tables for this set.
| Scottish Pale Ale grists 1948 - 1965: sugars | |||||||
| Year | Brewer | Beer | OG | no. 1 sugar | invert | Avona | Hydrol |
| 1958 | Bernard | Pale 1/1 | 1031 | 6.54% | 4.36% | ||
| 1948 | Drybrough | P 60/- | 1030 | 2.64% | |||
| 1954 | Drybrough | 60/- | 1032 | 3.21% | 3.21% | ||
| 1960 | Drybrough | 60/- | 1031 | 6.81% | 1.51% | ||
| 1965 | Drybrough | 60/- | 1031 | 7.38% | 0.67% | ||
| 1951 | Maclay | PA 6d | 1030 | 9.59% | |||
| 1956 | Maclay | PA 6d | 1030 | 7.67% | |||
| 1965 | Maclay | PA 6d | 1030 | 7.67% | |||
| 1962 | Thomas Usher | P 1/4 | 1036 | 17.48% | |||
| 1957 | Younger, Robert | 60/- | 1030 | 4.58% | 3.67% | ||
| 1960 | Younger, Robert | 60/- | 1030 | 3.81% | 3.81% | ||
| 1949 | Younger, Wm. | XXP Btg | 1031 | ||||
| 1949 | Younger, Wm. | XXP | 1031.5 | ||||
| 1949 | Younger, Wm. | Ext | 1047 | ||||
| 1958 | Younger, Wm. | XXPQ | 1033 | ||||
| 1958 | Younger, Wm. | XXPSL | 1038 | 2.30% | |||
| 1958 | Younger, Wm. | EXT | 1046 | 3.13% | |||
| 1958 | Younger, Wm. | XXPS Btg | 1038 | ||||
Invert sugar is as popular as ever. No. 1 being what you’d expect in Pale Ales. The unspecific “invert” is most likely either No. 1 or No. 2 invert. Avona and Hydrol are enigmatic proprietary sugars.
| Scottish Pale Ale grists 1948 - 1965: sugars again | ||||||||
| Year | Brewer | Beer | OG | cane | candy | caramel | malt extract | other sugar |
| 1958 | Bernard | Pale 1/1 | 1031 | |||||
| 1948 | Drybrough | P 60/- | 1030 | 0.88% | 4.39% | |||
| 1954 | Drybrough | 60/- | 1032 | 0.80% | 3.21% | |||
| 1960 | Drybrough | 60/- | 1031 | 1.51% | 0.76% | 1.51% | ||
| 1965 | Drybrough | 60/- | 1031 | 2.68% | 2.68% | |||
| 1951 | Maclay | PA 6d | 1030 | 0.24% | 3.84% | |||
| 1956 | Maclay | PA 6d | 1030 | 0.24% | 1.92% | 3.84% | ||
| 1965 | Maclay | PA 6d | 1030 | 0.24% | 1.92% | 3.84% | ||
| 1962 | Thomas Usher | P 1/4 | 1036 | 0.00% | 2.10% | 4.90% | ||
| 1957 | Younger, Robert | 60/- | 1030 | 0.05% | 0.92% | |||
| 1960 | Younger, Robert | 60/- | 1030 | 0.05% | 0.95% | |||
| 1949 | Younger, Wm. | XXP Btg | 1031 | |||||
| 1949 | Younger, Wm. | XXP | 1031.5 | |||||
| 1949 | Younger, Wm. | Ext | 1047 | |||||
| 1958 | Younger, Wm. | XXPQ | 1033 | 8.89% | 4.44% | |||
| 1958 | Younger, Wm. | XXPSL | 1038 | 6.90% | 4.60% | |||
| 1958 | Younger, Wm. | EXT | 1046 | 6.25% | ||||
| 1958 | Younger, Wm. | XXPS Btg | 1038 | 5.41% | ||||
A more normal lot of sugars. Though exactly what is meant by cane and candy isn’t 100% clear. I assume that cane refers to some partially refined cane sugar. There’s lots of malt extract again, always in tiny quantities. The largest amount used is under 3% of the total grist.
Pale malt, flaked adjunct and sugar. That’s all there is to Scottish Pale Ale grists.
Posts
6 comments:
I also have Boddingtons recipes from the era that also include very small quantities of malt extract, which I dutifully add at the end of the boil in the form of light dried malt extract.
Would the malt extract have been a fine tuning mechanism, to smooth out small differences in potential extract of the base malts from year to year, after each annual batch of malt from the maltsters had been tested in the brewery labs?
I'd guess that if you were going to fine tune to maintain a consistent O.G. , then it would be much easier to have some malt extract as always part of the standard recipe and just tweak that from batch to batch rather then go to the bother of manipulating the actual base malt quantities?
Mike in NSW,
no. It's for the enzynes and was added to the mash.
When you're parti-gyling - as most Scottish breweries were - you can always hit the target OGs no matter what the extract from the malt. Plus the amount of malt extract is always the same. If they were adjusting for OG it would be different every time.
Aha, so that would have been diastatic malt extract. Is that still available?
I believe that EDME of home brew fame stood for the Essex Diastatic Malt Extract company, so it would have been a fair sized industry?
Mike in NSW,
it often specifially says EDME in the brewing records.
Hydrol is the left-over liquid in the commercial production of dextrose from starches. It's the supernatant when the sugar is crystallized out. It contains some of the dextrose and other sugars. Here's a technical paper from the International Starch Institute that mentions it
http://www.starch.dk/isi/glucose/img/TM32-2e%20Dextrose.pdf
Cheers,
Eric
In South Africa, at least, Hydrol is a trademark of Tongaat Hulett, the big name in corn starch there. They've been going since colonial times, so I don't know if it was theirs originally or whether it was once of those cases where it was licenced from a UK company that has since demised whilst the local company survived.
http://www.tongaathulettstarch.co.za/prods-enzyme-conv-syrup.asp
Hydrol® Glucose Syrup (Hydrol®)
The supernatant by-product formed in the production of dextrose monohydrate. It is used in the manufacture of caramel colour and yeast.
Quick Google finds a reference by you to (an advert in?) the JIB of 1940 which talks of Avona as "superlative copper sugar".
Post a Comment