A trend in the middle war years was for the more popular beers to have their gravities reduced, while posher beers were mostly unaffected. That’s clear in the case of Crowley AK, where the gravity dropped four points between 1914 and 1916. Things were only going to get worse.
The big change to the recipe is the addition of CDM – caramelised dextro-maltose. That’s the caramel that you can see in the recipe. There’s also a quantity of a sugar called laevuline, for which I’ve substituted more No. 3 invert.
The hops in this example were all pretty old, English from the 1914 harvest, Oregon from 1912. In the later war years more and more ancient hops appeared, presumably emergency stocks that were being raided.
|1916 Crowley AK|
|pale malt||8.50 lb||88.31%|
|No. 3 invert sugar||1.00 lb||10.39%|
|caramel 500 SRM||0.13 lb||1.30%|
|Cluster 120 mins||0.25 oz|
|Fuggles 120 mins||0.50 oz|
|Goldings 30 mins||1.00 oz|
|Goldings dry hops||0.25 oz|
|Mash at||149º F|
|Sparge at||160º F|
|Boil time||120 minutes|
|pitching temp||59.75º F|
|Yeast||Wyeast 1275 Thames Valley ale|
The above is an excerpt from Armistice,
my wonderful book on brewing in WW I.