Doubtless it was no coincidence. When the Allies got on top in the Battle of the Atlantic in 1943, the supply situation improved. The cranking up of UK agricultural production, especially of barley, also helped. As did forcing brewers to use oats. At least, temporarily.
This particular example was brewed single-gyle, which accounts for the small differences in the proportions of the ingredients.
I’d take the FG very much with a pinch of salt. I know from analyses of finished Drybrough beers that the real rate of attenuation was usually 75-80%. I’d guess that the FG when served was around 1008º.
| 1943 Drybrough 60/- | ||
| pale malt | 5.25 lb | 73.43% |
| enzymic malt | 0.25 lb | 3.50% |
| chocolate malt | 0.05 lb | 0.70% |
| flaked oats | 1.00 lb | 13.99% |
| malt extract | 0.10 lb | 1.40% |
| No. 2 invert sugar | 0.50 lb | 6.99% |
| Fuggles 135 mins | 0.50 oz | |
| Fuggles 90 mins | 0.33 oz | |
| Goldings 30 mins | 0.25 oz | 1.08 oz |
| Goldings dry hops | 0.25 oz | |
| OG | 1032 | |
| FG | 1014 | |
| ABV | 2.38 | |
| Apparent attenuation | 56.25% | |
| IBU | 16 | |
| SRM | 6.5 | |
| Mash at | 149º F | |
| Sparge at | 165º F | |
| Boil time | 135 minutes | |
| pitching temp | 60º F | |
| Yeast | WLP028 Edinburgh Ale | |
This is an excerpt from my recently-released BlitzKrieg!, the definitive book on brewing during WW II.
The second volume contains the recipes. But not just that. There are also overviews of some of the breweries covered, showing their beers at the start and the end of the conflict.
Buy one now and be the envy of your friends!
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