Drybrough, taken over my Watney, didn’t have the greatest reputation in their later years. When they became a Keg Heavy factory. With the odd drop of Keg Light, just to, er, lighten things up.
Enzymic malt features, as it did in many post-war beers. Though in much larger quantities here. The malt extract, on the other hand, is a typically minute quantity. As so often, there are loads of different sugars: 2 cwt Fison, 3 cwt CMM, 3 cwt Avona. And, as usual, I’ve refined them down to a single type of invert.
The presence of flaked barley is a hangover from the war years. Once restrictions were lifted and imports of maize were available again, brewers switch back to flaked maize.
Unusually, this batch was brewed single-gyle. Mostly 60/- was parti-gyled, either with Burns Ale of 54/- and XXP.
The hops were all English, from the 1946 and 1947 crop.
|1948 Drybrough 60/-|
|pale malt||4.75 lb||70.16%|
|enzymic malt||0.75 lb||11.08%|
|black malt||0.05 lb||0.74%|
|flaked barley||0.67 lb||9.90%|
|malt extract||0.05 lb||0.74%|
|No. 2 invert sugar||0.50 lb||7.39%|
|Fuggles 90 min||0.50 oz|
|Goldings 30 min||0.50 oz|
|Goldings dry hops||0.50 oz|
|Mash at||145º F|
|Sparge at||165º F|
|Boil time||90 minutes|
|pitching temp||60º F|
|Yeast||WLP028 Edinburgh Ale|
The above is an excerpt from my overly detailed look at post-war UK brewing, Austerity!
Which is now also available in Kindle format.