Drybrough's malts in 1936

Drybrough was also typically Scottish when it came to the ingredients they used. There was a very limited palette of malts.

There was little other than base malt. There was a small amount of enzymic malt and a minute amount to black malt for colour adjustment. Plus everyone’s favourite adjunct, flaked maize.

Though the malt situation was a little more complicated, as there were multiple types of pale malt. Typically for the pre-war period, the barley from which the malt was made came from all over the world. It would, however, have all been malted in the UK. While large quantities of barley were imported, no malt was.

This is the breakdown of the pale malts for the 60/- and 80/-. The other beers had the same types, but not in exactly the same proportions:

malt	quarters	%
Scotch	3	15%
Chilean	2	10%
Tunis	7	35%
Californian	8	40%
Total	20

Only 15% of the malt was made from UK-grown barley. All the rest had been imported. It’s not unusual for UK beers of the period to include large quantities of foreign barley, but this is quite an extreme example.

Drybrough's malts in 1936
Date	Year	OG	pale malt	black malt	enzymic malt	flaked maize
P 54/-	Pale Ale	1031	75.51%	0.78%	1.64%	12.04%
Bottling	Pale Ale	1033	69.20%	0.76%	1.82%	18.21%
P 60/-	Pale Ale	1037	69.75%	0.31%	1.74%	17.44%
P 80/-	Pale Ale	1050	69.75%	0.31%	1.74%	17.44%
Burns	Strong Ale	1084	77.20%	1.51%		13.31%
Source:
Drybrough brewing record held at the Scottish Brewing Archive, document number D/6/1/1/4.