Every beer except the two poshest – PA Export and KKKK – had some flaked maize in the grist. With the Mild Ales containing rather more than the other styles. Flaked maize was a pretty standard ingredient, occurring in the overwhelming majority of brewers’ beers. 10% - 15% is a pretty typical proportion.
At around 10%, the total quantity of sugar in the Mild Ales is towards the low end of typical. The principal type, however, is, however, totally typical: No. 3 invert. Used for both colour and flavour, it was important in achieving the expected character of a Mild. After colour correction, the dark versions would have contained a slightly greater proportion of caramel.
The other sugar which pops up in the Mild Ales and DB is something called “BS”. It could simply be brown sugar.
I was so surprised by the percentage of No. 3 invert sugar in the Pale Ales that I went back to the brewing records to check. I would have expected No. 1 or No.2, especially in those quantities. Checking back through the brewing records, it appears that they switched from No. 2 invert to No. 3 in 1937.
KK once again shadows the Mild Ales, though without any BS. While its stronger siblings are out on their own with No. 2 invert.
Brewed from just pale malt and No. 1 invert, PA Export must have been relatively pale, especially for its gravity. Its simple grist is reminiscent of Pale Ales from the 19th century.
|Barclay Perkins Ale adjuncts and sugars before WW II|
|Year||Beer||Style||flaked maize||no. 1 sugar||no. 2 sugar||no. 3 sugar||BS||caramel|
|1939||XLK (bottling)||Pale Ale||11.02%||17.52%||0.24%|
|1939||XLK (trade)||Pale Ale||11.10%||16.65%||0.12%|
|1936||PA Export||Pale Ale||7.69%|
|1937||KK (bottling)||Strong Ale||8.15%||14.49%||1.29%|
|Barclay Perkins brewing records held at the London Metropolitan Archives, document numbers ACC/2305/01/621 and ACC/2305/01/623.|