Sunday 21 April 2019

Adnams grists in 1946

The recipes Adnams employed changed little more than their gravities. They’re easily the brewery where the war had the least impact. At least amongst the breweries whose records I’ve seen.

The only really significant change was the appearance of an adjunct – in the form of flaked barley – in PA and XX. The quantities of coloured malts used in XX and DS remained much the same at around 5% of each. And PA started to use medium malt for about half of the base malt.

The addition of flaked barley didn’t lead to a reduction in the proportion of malt being used. Instead, it mostly seems to have been used as a substitute for sugar.

The sugar content of XX and PA fell from 12-13% to 7-8%. Only in DS, which didn’t include flaked barley, did the proportion of sugar remain roughly the same.

The hops for both the 1939 and 1946 versions of the beers were all English. Which is about everything I know about them. The records aren’t very revealing on this point, not even listing the year of harvest.


Adnams malts in 1946
Date Beer Style OG pale malt amber malt choc. Malt crystal malt medium malt flaked barley
1st Jan PA Pale Ale 1036 41.38% 46.55% 5.17%
2nd Jan XX Mild Ale 1027 5.17% 5.17% 72.41% 10.34%
10th Jan DS Stout 1039 5.17% 5.17% 5.17% 77.59%
Source:
Adnams brewing record Book 33 held at the brewery.


Adnams sugars in 1946
Date Beer Style OG no. 1 sugar no. 3 sugar Tintose total sugar
1st Jan PA Pale Ale 1036 6.90% 6.90%
2nd Jan XX Mild Ale 1027 6.90% 1.11% 8.00%
10th Jan DS Stout 1039 6.90% 2.62% 9.51%
Source:
Adnams brewing record Book 33 held at the brewery.

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