Adnams grists in 1946

The recipes Adnams employed changed little more than their gravities. They’re easily the brewery where the war had the least impact. At least amongst the breweries whose records I’ve seen.

The only really significant change was the appearance of an adjunct – in the form of flaked barley – in PA and XX. The quantities of coloured malts used in XX and DS remained much the same at around 5% of each. And PA started to use medium malt for about half of the base malt.

The addition of flaked barley didn’t lead to a reduction in the proportion of malt being used. Instead, it mostly seems to have been used as a substitute for sugar.

The sugar content of XX and PA fell from 12-13% to 7-8%. Only in DS, which didn’t include flaked barley, did the proportion of sugar remain roughly the same.

The hops for both the 1939 and 1946 versions of the beers were all English. Which is about everything I know about them. The records aren’t very revealing on this point, not even listing the year of harvest.

Adnams malts in 1946
Date	Beer	Style	OG	pale malt	amber malt	choc. Malt	crystal malt	medium malt	flaked barley
1st Jan	PA	Pale Ale	1036	41.38%				46.55%	5.17%
2nd Jan	XX	Mild Ale	1027		5.17%		5.17%	72.41%	10.34%
10th Jan	DS	Stout	1039		5.17%	5.17%	5.17%	77.59%
Source:
Adnams brewing record Book 33 held at the brewery.

Adnams sugars in 1946
Date	Beer	Style	OG	no. 1 sugar	no. 3 sugar	Tintose	total sugar
1st Jan	PA	Pale Ale	1036	6.90%			6.90%
2nd Jan	XX	Mild Ale	1027		6.90%	1.11%	8.00%
10th Jan	DS	Stout	1039		6.90%	2.62%	9.51%
Source:
Adnams brewing record Book 33 held at the brewery.