The war seems to have barely brushed Adnams beers. A slight fall in gravity and hopping rate, but barely noticeable compared to the changes in London beers. That’s the advantage of kicking off the war with an unusually weak range.
After a couple of years of war, Adnams was down to just three beers: Bitter, Mild and Stout. That’s a pretty thin range, even for a brewery out in the sticks.
The only difference to the 1939 grist is the addition of flaked barley, which replaces some of the base malt and No. 3 invert. The grist remains quite rich, with three different coloured malts: amber, crystal and chocolate. Adnams were early adaptors of chocolate malt, substituting it for black malt in 1914.
There were two types of hops, both English, from the 1942 and 1943 harvests.
| 1944 Adnams Double Stout | ||
| mild malt | 6.00 lb | 66.08% |
| crystal malt 80 L | 0.50 lb | 5.51% |
| amber malt | 0.50 lb | 5.51% |
| chocolate malt | 0.50 lb | 5.51% |
| flaked barley | 1.00 lb | 11.01% |
| No. 3 invert sugar | 0.33 lb | 3.63% |
| caramel 2000 SRM | 0.25 lb | 2.75% |
| Fuggles 120 mins | 0.75 oz | |
| Fuggles 60 mins | 0.50 oz | |
| Fuggles 30 mins | 0.50 oz | |
| OG | 1039 | |
| FG | 1011 | |
| ABV | 3.70 | |
| Apparent attenuation | 71.79% | |
| IBU | 23 | |
| SRM | 38 | |
| Mash at | 148º F | |
| After underlet | 150º F | |
| Sparge at | 165º F | |
| Boil time | 120 minutes | |
| pitching temp | 59º F | |
| Yeast | WLP025 Southwold | |
Ron, is there any sign in the brewing records of Adnams' "new" yeast, which they got from Morgan's of Norwich in 1942? Any change in attenuation etc?
ReplyDeleteNew to your site. What is caramel (2000 SRM). I assume dark caramel for color but the SRM scale I know only goes up to 40?
ReplyDeleteThanks for any assist.
Roy Ventullo