The changing of a Burton (part two)

Still banging on about Whitbread Burton Ale and how it transmogrified over the years.

These are the malts. Quite a bit of switching around.

I've been down the pub tonight with my mates will and Lucas. Which is why I'm not going into any complicated explanation. Bit knacked and wet. It was pissing it down here earlier.

I'll be boring you with the sugars tomorrow.

(Unless I can think of something better to do.)

Whitbread draught Burton Ale  grists 1900 - 1958
Year	Beer	OG	SA malt	pale malt	PA malt	brown malt	choc. Malt	crystal malt
1900	KK	1076.3	84.48%			1.72%
1924	KK	1055.1		34.50%	52.50%
1932	XXX	1045.2		73.38%				12.76%
1934	33	1060.8		26.51%	51.36%		1.66%
1940	XXXX	1052.8		5.88%	79.41%		2.94%
1946	XXXX	1043.3			66.49%		3.17%
1958	KKKK	1050.5			82.23%		0.90%
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/065, LMA/4453/D/01/089, LMA/4453/D/01/098, LMA/4453/D/01/100, LMA/4453/D/01/107, LMA/4453/D/01/113 and LMA/4453/D/01/126.