Cairnes grists in 1914

Cairnes grists have become simpler. Whereas in 1898 there were six different ingredients, now there are just four.
    
The biggest change is the introduction of an adjunct in the form of flaked maize. In 1914 only malt and sugar were used. Other than B.P.G., which, rather than the sugar I first thought, is some sort of preparation of unmalted grain. Exactly what sort of preparation and which type of grain it was made from isn’t clear.

The three sugars of 1898 – No. 2 and No. 3 invert, and caramel – have been slimmed down to just one: glucose. It’s not specified in which form the glucose was. In a couple of the beers – 2d Ale and Bitter Ale – the sugar content is around 20%. That’s very high, even for England. And in Ireland, where little sugar was used, it’s extremely high.

The percentage of malt has fallen from between 80% and 90% to between 65% and 75%. The introduction of flaked maize is the biggest reason for the decline in the malt content. As before, the base malt was made from a combination of Middle Eastern and UK barley. 

Cairnes grists in 1914
Beer	Style	OG	pale malt	black malt	flaked maize	glucose
2d Ale	Mild	1038	65.22%		14.49%	20.29%
Mild Ale	Mild	1062	75.90%		14.46%	9.64%
Bitter Ale	Pale Ale	1050	70.59%		9.80%	19.61%
SS	Stout	1050	70.03%	7.74%	13.34%	8.89%
DS	Stout	1067	66.39%	6.21%	18.97%	8.43%
Source:
Cairnes brewing record held at the Guinness archives.