The gravity was down about 20% on its pre-war level, more the fall in average OG which was about 15%. In general, strong beers suffered heavily from gravity cuts. That’s if they were still brewed at all. Little over 5% ABV was brewed in the later war years.
The effective OG would have been a point or two higher on account of the primings added at racking time: 2 quarts per barrel of a sugar solution with a gravity of around 1150º.
The grist isn’t hugely different from pre-war. The base malt has been simplified, with the mild malt and pale malt being dropped in favour of 100% SA malt. For which I’ve substituted mild malt. Confusing, I know. And flaked barley replaces flaked rice. Bizarrely, there’s a small amount of lager malt. I’m guessing because they had some spare lying around.
The hops were Kent Fuggles from the 1941 and 1943 harvests and Mid-Kent Fuggles from 1943. The dry hops were East Kent Goldings from 1944.
| 1944 Barclay Perkins KK (trade) | ||
| mild malt | 6.50 lb | 68.10% |
| amber malt | 0.75 lb | 7.86% |
| crystal malt 60 L | 0.50 lb | 5.24% |
| lager malt | 0.25 lb | 2.62% |
| flaked barley | 0.67 lb | 7.02% |
| No. 3 invert sugar | 0.75 lb | 7.86% |
| caramel 1000 SRM | 0.125 lb | 1.31% |
| Fuggles 90 mins | 0.75 oz | |
| Fuggles 60 mins | 0.75 oz | |
| Fuggles 30 mins | 0.75 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1043.5 | |
| FG | 1015 | |
| ABV | 3.77 | |
| Apparent attenuation | 65.52% | |
| IBU | 30 | |
| SRM | 17 | |
| Mash at | 147º F | |
| After underlet | 152º F | |
| Sparge at | 165º F | |
| Boil time | 90 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1099 Whitbread ale | |
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