A little more complexity has crept into the recipes. Mostly in the sugars, but a little amongst the grains, too. The share claimed by malt is much the same as in the preceding two decades, hovering around 80%. Sometimes a little more, sometimes a little less.
Whitbread liked to use a mix of base malts and not just in their Pale Ales. Their Stock Ales having both standard pale malt and SA malt (“SA” standing, presumably, for either “Strong Ale” or “Stock Ale”) . After WW I, their Mild Ales had a combination of pale and mild ale malts.
Adjuncts appear in more beers, in far lower quantities, however. In the case of Fullers, less than 5% of the total. It makes you wonder why they bothered. Such restrained dipping into the adjunct box wouldn’t last for long.
|London Stock Pale Ale grists 1900 - 1914|
|Year||Brewer||Beer||pale malt||PA malt||total malt||flaked maize||flaked rice|
|Barclay Perkins brewing records held at the London Metropolitan Archives, document numbers ACC/2305/1/593, ACC/2305/1/605.|
|Fullers brewing records held at the brewery.|