Which explains why the recipe is so radically different from all their others. I say all their others. They only had the one recipe, from which they brewed Pale Ales of varying degrees of wateriness.
It must have been weird for Drybrough’s brewers to suddenly have all these exotic ingredients: crystal malt, No. 3 invert and torrefied barley. The ingredients are so different from the ones they normally used that I can only assume that it’s very similar to the London-brewed version.
With Brown Ale hugely popular at the time, Drybrough must have already had one in their portfolio. Which they doubtless constructed from 60/- plus priming sugars. With Mann’s being a renowned national brand, I’m sure Drybrough’s own Brown Ale was quickly dropped after the takeover.
|1966 Drybrough MBA Brown Ale|
|pale malt||4.25 lb||57.90%|
|black malt||0.09 lb||1.23%|
|crystal malt 60 L||1.75 lb||23.84%|
|torrefied barley||0.50 lb||6.81%|
|No. 3 invert sugar||0.50 lb||6.81%|
|caramel 500 SRM||0.25 lb||3.41%|
|Fuggles 90 min||0.50 oz|
|Goldings 30 min||0.50 oz|
|Mash at||145 / 158º F|
|Sparge at||165º F|
|Boil time||90 minutes|
|pitching temp||62º F|
|Yeast||WLP028 Edinburgh Ale|
The recipe is from from my overly detailed look at post-war UK brewing, Austerity!
Which is now also available in Kindle format.