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%
Sources:
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.