And even that was rationed. Pubs were allowed a certain allocation of the beer and no more. I’m surprised that they continued to brew it at all, even at was effectively half strength. As in the case of this example.
The full-strength version reappeared sometime around 1950, when brewing restrictions were starting to be lifted and it was practical to brew very strong beers again.
The grist is similar to the classic 19th-century Porter recipe, but with a few variations. Roast barley has been used instead of black malt. I’m guessing to hit the percentage of non-malted grains required by the government. And mild malt has been used in place of straight pale malt. There’s also amber and crystal malt which must have made the beer quite full-bodied for its strength. Which I suppose was the idea.
The hops were all Mid-Kent Fuggles from the 1938 and 1940 harvests, the former having been kept in a cold store.
| 1941 Barclay Perkins IBS | ||
| mild malt | 8.25 lb | 61.43% |
| brown malt | 0.75 lb | 5.58% |
| amber malt | 1.25 lb | 9.31% |
| crystal malt 60 L | 0.75 lb | 5.58% |
| roast barley | 1.50 lb | 11.17% |
| No. 3 invert sugar | 0.75 lb | 5.58% |
| caramel 1000 SRM | 0.18 lb | 1.34% |
| Fuggles 120 mins | 1.25 oz | |
| Fuggles 60 mins | 1.25 oz | |
| Fuggles 30 mins | 1.00 oz | |
| OG | 1056.5 | |
| FG | 1019 | |
| ABV | 4.96 | |
| Apparent attenuation | 66.37% | |
| IBU | 40 | |
| SRM | 39 | |
| Mash at | 143º F | |
| After underlet | 149º F | |
| Sparge at | 165º F | |
| Boil time | 120 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1099 Whitbread ale | |
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