Though, in contrast to London brewers, such regional Stouts were available exclusively in bottled form. Draught Stouts was, in most parts of the country, just a memory by the start of the war.
As with most of Adnams other beers, their Double Stout was on the weak side. It’s about 5º lower in gravity than the bottom-level Stouts from London brewers, such as Whitbread and Barclay Perkins. 1042º is about as weak as English Stout got before WW II.
The grist is different from the classic London pale, brown, black malt combination. Here it consists of mild, crystal, amber and chocolate malt. Plus, of course, some invert sugar and caramel for extra colour and flavour.
That the hops were English is about all I can tell you about them. The brewing record has no record of their type or year of harvest.
|1939 Adnams Double Stout|
|mild malt||7.00 lb||73.68%|
|crystal malt 80 L||0.50 lb||5.26%|
|amber malt||0.50 lb||5.26%|
|chocolate malt||0.50 lb||5.26%|
|No. 3 invert sugar||0.75 lb||7.89%|
|caramel 2000 SRM||0.25 lb||2.63%|
|Fuggles 120 mins||1.00 oz|
|Fuggles 60 mins||0.50 oz|
|Fuggles 30 mins||0.50 oz|
|Mash at||147.5º F|
|After underlet||156º F|
|Sparge at||163º F|
|Boil time||120 minutes|
|pitching temp||59.5º F|