Lager grists in the 1970s

Only six elements to the grist this time. Meaning there’s room to lump them into a single table.

All are very simple beers, in terms of recipe, with no more than three ingredients. In the case of Drybrough Continental, it’s just two.
You probably could have guessed, given the pale colour required for the style, that there’s just a single malt: lager. And it makes up a fair percentage in all three, peaking at 91% in Drybrough Continental.

All three examples contain a single adjunct. Three different flaked grains: maize, rice and barley. In each case making up 9% to 10% of the total fermentables. They would help keep the colour pale, but I doubt that was the only reason for their use. Given that the brewers’ other beers also contained adjuncts, including the dark ones.

There’s unexpectedly little sugar. None at all in Continental. Just a small amount of malt extract in Elgood Lager and some cane sugar in London Lager. Quite a bit less than in most other styles, as the average for all UK-brewed beer was around 15%. Though that would have included primings as well as copper additions of sugar, which is what we’re seeing in the table. 

Lager malt, adjuncts and sugars 1969 - 1975
Year	Brewer	Beer	lager malt	flaked maize	flaked rice	flaked barley	malt extract	cane sugar
1970	Drybrough	Continental	90.91%	9.09%
1975	Elgood	Lager	88.24%		8.82%		2.94%
1969	Truman	London Lager	82.76%			10.34%		6.90%
Sources:
As in the table above.