Like most UK breweries, Drybrough used some flaked maize pre-war. It was the favourite adjunct. As all maize had to be imported, its use became problematic once the conflict kicked off. Most breweries initially substituted flaked rice for maize, then went over to flaked barley.
Drybrough was a little different. Yes, like everyone else they dropped maize soon after the start of the war. But, after briefly flirting with flaked rice in the summer of 1940, they went over to just malt and sugar. Until early in 1942. When flaked barley was added to their grists.
One thing hadn’t changed. 54/- remained as watery as fuck. Though an increase in the percentage of chocolate malt meant it was darker, as brewed. A little. Though who knows what colour it was when it hit your glass.
|1942 Drybrough 54/-|
|pale malt||5.00 lb||80.06%|
|enzymic malt||0.125 lb||2.00%|
|chocolate malt||0.05 lb||0.80%|
|flaked barley||0.50 lb||8.01%|
|malt extract||0.07 lb||1.12%|
|No. 2 invert sugar||0.50 lb||8.01%|
|Fuggles 135 mins||0.50 oz|
|Fuggles 90 mins||0.25 oz|
|Goldings 30 mins||0.25 oz|
|Goldings dry hops||0.25 oz|
|Mash at||151º F|
|Sparge at||165º F|
|Boil time||135 minutes|
|pitching temp||60º F|
|Yeast||WLP028 Edinburgh Ale|