I just realised something yesterday. That I've, almost accidentally, started writing bits of the book I plan after I finally fish "Blitzkrieg!". Makes me fell like I'm not wasting my time here.
A word before we look at the make-up of an AK. You need to understand what the brewers' intentions were. They wanted a light, pale beer that was easy to drink. Knowing their will making it easier to interpret their recipe choices.
No surprise, given the aim was a pale beer, that's there's no malt, other than the base, in any of them. Crystal malt in Pale Ales didn't become a practice until well into the 20th century. Only after WW II did it become widespread.
I expected more than five out of nine (excluding the 1878 Andams, which id pre-Free Mash Tun Act) to have included an adjunct of some sort. The quantities weren't huge, either. just 4% to 8%.
While there were sack-loads of sugar , averaging out at almost 20% of the grist. Boddington AK was the only example with a sugar content below 10%. Throwing in lots of sugar is exactly what you'd do, if you wanted to keep the body light.
|AK grists 1878 - 1911|
|Year||Brewer||Beer||pale malt||flaked maize||flaked rice||total adjunct||invert||Sacc.||other sugar||total sugar|
|Adnams brewing record held at the brewery.|
|Fullers brewing record held at the brewery.|
|Boddington brewing record held at Manchester Central Library, document number M693/405/125.|
|Russell brewing record held at the London Metropolitan Archives, document number B/THB/RUS/8|
|Eldridge Pope brewing record.|
|Rose brewing record.|