Let's kick off with the table:
Courage Strong Ale 1914 -1917 | ||||||||||||||||||||
Date | Year | Beer | Style | OG | FG | ABV | App. Atten-uation | lbs hops/ qtr | hops lb/brl | boil time (hours) | boil time (hours) | boil time (hours) | Pitch temp | dry hops (oz / barrel) | pale malt | black malt | no. 3 sugar | other sugar | I.M. Co. | total |
22nd Oct | 1914 | XX | Strong Ale | 1079.22 | 1033.24 | 6.08 | 58.04% | 10.00 | 3.07 | 2 | 2.5 | 1 | 60º | 8.00 | 67.16% | 14.93% | 17.91% | 100.00% | ||
4th Mar | 1915 | XX | Strong Ale | 1079.22 | 1033.24 | 6.08 | 58.04% | 11.00 | 3.53 | 2 | 2.5 | 1 | 60º | 8.00 | 67.16% | 14.93% | 17.91% | 100.00% | ||
5th Oct | 1915 | KK | Strong Ale | 1076.18 | 1017.73 | 7.73 | 76.73% | 10.00 | 3.10 | 2 | 2.5 | 1 | 60º | 85.07% | 14.93% | 100.00% | ||||
19th Oct | 1915 | KK | Strong Ale | 1076.18 | 1016.62 | 7.88 | 78.18% | 10.00 | 3.10 | 2 | 2 | 1 | 60º | 85.07% | 14.93% | 100.00% | ||||
5th Jul | 1916 | KK | Strong Ale | 1076.18 | 1027.70 | 6.41 | 63.64% | 11.00 | 3.42 | 2 | 2 | 1 | 60º | 85.07% | 14.93% | 100.00% | ||||
4th Jan | 1917 | KK | Strong Ale | 1075.34 | 1027.42 | 6.34 | 63.60% | 11.51 | 3.54 | 2 | 2 | 1 | 60º | 8.05 | 83.95% | 1.33% | 14.73% | 100.00% | ||
18th Oct | 1917 | KK | Strong Ale | 1072.57 | 1023.82 | 6.45 | 67.18% | 12.66 | 3.63 | 2 | 2 | 1 | 59º | 8.44 | 83.58% | 1.76% | 14.66% | 100.00% | ||
Source: Documents held in the Courage Archives and the London Metropolitan Archives: ACC/2305/08/247, ACC/2305/08/248, ACC/2305/08/249 | ||||||||||||||||||||
Wondering why there's not much of a cut in the gravity? That's because they discontinued the beer just as the draconian hacking started.
The grists aren't the miost exciting I've ever seen. Pale malt and sugar. With a dash of black malt in 1917. Oh, and I.M. Co (or is it IM C?), whatever that is. Some type of malt, that's for sure. It crops up in Truman's Burton logs, too. Not the foggiest idea what it is. Any suggestions are welcome.
I'll take on the challenge, and suggest Imperial Malt:
ReplyDeletehttp://books.google.com/books?id=TikBAAAAQAAJ&pg=PA162&dq=imperial+malt&hl=en&ei=3mbJTK-8DZOgnQfNkcjzDw&sa=X&oi=book_result&ct=result&resnum=1&ved=0CC0Q6AEwAA#v=onepag
IM could have meant that, with C meaning colouring, which seems the vocation of the malt based on other comments of Stopes. He brackets amber, crystal and Imperial in his no. II classification of malts, stating that all these have replaced porter or blown malts.
Gary