Tuesday 16 November 2021

London Stock Pale Ale grists 1900 - 1914

Apologies for banging on about the 1880 to 1914 period. I need to bash out a shitload of posts and I'm just recycling my work on my book "Free!".

A little more complexity has crept into the recipes. Mostly in the sugars, but a little amongst the grains, too. The share claimed by malt is much the same as in the preceding two decades, hovering around 80%. Sometimes a little more, sometimes a little less.

Whitbread liked to use a mix of base malts and not just in their Pale Ales. Their Stock Ales having both standard pale malt and SA malt (“SA” standing, presumably, for either “Strong Ale” or “Stock Ale”) . After WW I, their Mild Ales had a combination of pale and mild ale malts.

Adjuncts appear in more beers, in far lower quantities, however. In the case of Fullers, less than 5% of the total. It makes you wonder why they bothered. Such restrained dipping into the adjunct box wouldn’t last for long.

London Stock Pale Ale grists 1900 - 1914
Year Brewer Beer pale malt PA malt total malt flaked maize flaked rice
1900 Barclay Perkins PA 70.91%   70.91%   10.91%
1908 Barclay Perkins PA 85.71%   85.71%    
1902 Fullers IPA 83.04%   83.04%    
1910 Fullers PA 81.59%   81.59% 3.35%  
1914 Fullers PA 82.94%   82.94% 2.68%  
1901 Whitbread PA 13.16% 65.79% 78.95%    
1905 Whitbread PA 17.65% 58.82% 76.47%    
1910 Whitbread PA 19.11% 60.51% 79.62%    
1914 Whitbread PA 23.60% 56.12% 79.72%    
Barclay Perkins brewing records held at the London Metropolitan Archives, document numbers ACC/2305/1/593, ACC/2305/1/605.
Fullers brewing records held at the brewery.

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