Lees grists in 1946

The war hadn’t caused any radical rewriting of Lees recipes. Other than the addition of flaked barley. Something over which the brewery had no say.

Substituting flaked barley for some of the base malt is the only significant change to the recipes. Interestingly, Lees dropped flaked barley from their Bitter recipe as soon as the war ended. But retained it for all their other beers.

The proportion of glucose and invert sugar was a little lower in 1946 than in 1939, but not massively so. The war had no impact on the types of sugar Lees used.

There was no real variation between the hops used in the different beers. All were English grown in either the 1944 and 1945 season. Hop imports came to virtually a complete halt during the war. Though this made little difference to Lees as before the war they had used exclusively English hops.

The hops were split approximately two-thirds 1944 harvest to one-third 1945. Though the two most expensive beers, Bitter and “C” Ale, did receive slightly more of the fresher hops.

Lees grists in 1946
Date	Beer	OG	pale malt	black malt	flaked barley	glucose	invert sugar	CWA primings
1st Apr	BM	1033	72.00%	1.33%	16.00%	5.33%	5.33%
6th Mar	Bot. B	1030	72.61%	1.91%	15.29%	5.10%	5.10%
17th May	K	1028	67.46%	1.78%	14.20%	4.73%	4.73%	7.10%
26th Mar	B	1038	86.26%	0.09%		5.85%	7.80%
25th Mar	“C” Ale	1052	69.96%	1.35%	10.76%	3.59%	14.35%
Source:
Lees brewing records held at the brewery

Lees hops in 1946
Date	Beer	OG	English 1944 (lbs)	English 1944	English 1945 (lbs)	English 1945	total
1st Apr	BM	1033	70	70.00%	30	30.00%	100
6th Mar	Bot. B	1030	50	71.43%	20	28.57%	70
17th May	K	1028	50	71.43%	20	28.57%	70
26th Mar	B	1038	70	66.67%	35	33.33%	105
25th Mar	“C” Ale	1052	36	66.67%	18	33.33%	54
Source:
Lees brewing records held at the brewery