Brewing with oats (1943) part four

More on oats. Is anyone still listening? I thought not. Maybe a few of you are still looking at the nice labels. Can you detect a theme in my choices?

"Progress with Oats
It is satisfactory to note that the figures for the month of July disclose that for all practical purposes the target figure for the use of oats had been attained within six months of the date when the undertaking to do so was given on behalf of the industry. To determine the exact figures is a matter of some little difficulty, since one has to calculate whether brewers as a whole have used 10% less barley than they had been using hitherto for the quantity of beer brewed. In normal times the quantity of oats used in brewing was almost negligible, and was probably almost entirely limited to oatmeal stout. Indeed, until the Ministry of Food made known their desire that oats should be used to conserve barley supplies, the purchase of oats for brewing had for some time been prohibited. Since the appeal was made to brewers early in the year the figures of the use of oats have been steadily mounting once the initial experimental period had been passed. The requirement was wisely made somewhat elastic, because it was obvious that to lay down a hard and fast rule that any given percentage of oats must be used in every brew would lead to serious difficulties in some cases. Brewers were further given a free hand as to the form in which they should utilise this material, whether as malted oats, oat flakes, ground oats and so on. This has enabled such difficulties as inadequate mash tun capacity to be met in the best way possible. It is hoped that the figures for the month of August, when available, will show that the figure of 10% has been well achieved, and in the meantime the hope may be expressed that all breweries will continue to do their share towards maintaining this position so long as it is necessary in the national interest."
"The Brewing Trade Review 1943" pages 305-306. (Published in October 1943)

Malted oats? Hang on, didn't one of the other articles say malting oats wasn't allowed because it was a waste of malting labour? They must have changed their minds.

Brewing with oats (1943) part three

I'm getting quite into this stuff about oats. Today's post concerns some of the technical issues surrounding the use of flaked oats.

Members of the Institute of Brewing on the use of Flaked Oats
"Meetings of the Institute of Brewing have been held in both London and Birmingham at which the use of flaked oats in brewing beer was dealt with thoroughly, both from the scientific and practical sides. First in respect of the scientific aspect Professor R.H. Hopkins read a paper which contained some very useful figures. As regards nitrogen, always the most important constituent, he found that oats acted as a diluent of the permanently soluble nitrogen and in this he was corroborated by F.E.B. Moritz and H. Heron. The question of oil, of which oats contain two to three times as much as malt, was recognised as being of some concern traditionally and estimations of it in the grist and in the resulting grains tend to show that none of it passes into the wort but it remains behind in the mash tun; analyses occasionally showed slight differences but these might well have been due, in Professor Hopkin's opinion, to the difficulties of sampling. An outstanding feature of flaked oats is its unevenness, consisting of coarse crushed grains and flour; the latter tends to separate readily.

The next item of importance is the extract which to some extent is a commercial one and is closely connected with the moisture percentage which is of technical importance in respect of the possible development of mould. The extract of flaked oats is low compared with that of malt, averaging 55 lb only, with an average moisture of, say, 11%. The percentage of moisture, however, may vary from 8 to 14. With regard to the effect of moisture on mould development, Moritz made some interesting experiments, his results showing that oats with 14% and upwards of moisture was likely to develop mould in a fortnight or so, depending on storage temperature, but that below 13% mould did not develop after 20 days at 80º F. He tried some oats of 15.5% of moisture and found that they gave a strong mouldy smell after 5 days at 80º F. but if some of this same sample of oats was dried down to 12, 10 and 9% respectively, no mould smell developed. Another test on the subject of flaked oats was also made by Moritz. He mashed a grist containing 90% malt and 10% flaked oats, by weight, for the usual period, then boiled the wort without hops and without filtration for half an hour and an hour and a half respectively; cooled under sterile conditions and then forced at 80º F. Heavy bacterial infection developed within three days in the half-hour boiled sample and slight infection at four days with the longer boiled sample. The worts from all malt grist treated in the same way did not show bacterial infection after 17 days. The test was repeated with the addition of hops at the rate of three-quarters of a pound per barrel, and the shorter period of boil raised to one hour, and no infection showed after 10 days with either boiling period. So hops are pretty useful in spite of the depreciation they have lately received. The experiment does, however, show that oats are infection carriers and that they compare so unfavourably with malt is probably because they do not go through so much cleaning as barley gets in the dressing and steeping and some sterilising effect during kilning. W.J. Watkins suggested that oats should not only be carefully selected but also washed before flaking.

In respect of the practical side in the use of flaked oats the first point remarked upon was the greater bulk necessary for a given amount of extract. If a brewer is using a 50-quarter mash tun and fills it when using malt alone, malt with an extract, say, of 95 lb., if he displaces five quarters of malt by flaked oats (extract 55 lb.) so as to get the same amount of extract he will require a capacity of nearly 54 quarters. This may be awkward; and if he brews with a shorter length it may be equally awkward in respect of filling his fermenting vessels. Several brewers referred to this, but appeared to think they would be able to manage it somehow. As regards effect on fermentations and yeast crop, L.C. Thompson with the experience of 66 gyles came to the conclusion that flaked oats had no appreciable effect; possibly yeast crops were "just below normal" but he seemed doubtful if he could maintain this opinion. Attenuations and fining were normal and this appeared to be the experience of others except one brewer who had found his final attention somewhat delayed when using oats.

Next in respect of the effect of oats on taste; on the whole it seems to be so slight as to be negligible. L.C. Thompson found some gyles of mild ale and one of pale ale to be below the usual fullness, although there was no comment in the trade, and T.E. Grant had a similar experience. G.T. Cook found it very difficult to detect any difference between beers brewed with and without flaked oats, and although he believed there was a tendency for oats to give a softness he confessed it was not possible to pick out such beers blindfold. These results are from large practical brewings; with brewings made in the experimental brewery at Birmingham Professor Hopkins said the prevailing opinion was that oats introduced a slight difference in flavour which was variously described as "more bitter," "softer" and "drier." But although the oat-containing beers could be distinguished the difference from the controls was not great. from all these experiments it would appear that brewers are not going to have any serious difficulties in using flaked oats and the public will not be any worse off."
"The Brewing Trade Review 1943" pages 137-138. (Published in May 1943)

So flaked oats are likely carriers of infection. That's handy to know. As is the fact that oats, in the quantities being used, had little to no effect on the flavour of the beer. Though the flavour descriptions given in the final paragraph do seem contradictory: "softer" and "more bitter.

Brewing with oats (1943) part two

I don't issue threats lightly. Here's the technical stuff about brewing with oats. One or two of you may find it fun. You weirdoes.

"Flaked Oats
Brewers have now been requested to use flaked oats in their grists, and asa this is a new constituent its technical qualities are of immediate interest. Little need be said of the husky part because oat husks have been in use in a few breweries for many years for the purpose of assisting mash tun drainage, so it is the remaining chief components, namely, starch, protein and fat which require consideration.

First of all one must take into account the flaking process which we understand is the same as that adopted for maize, namely, passing between steam-heated drums. This brings the temperature of the moist oats somewhere about 180º - 200º F., and is likely to have much the same effect on the starch of oats as on the starch of maize: indeed, we should expect it to have a greater effect in rendering the starch more susceptible to the action of diastase because oat starch is an easier convertible starch than maize before such treatment. Anyway, brewers may feel confident that they will get the whole of the starch converted into extract without any change of mash tun procedure. We would add this reminder to those taking the opticity of their worts that just as in the case of maize they should allow an additional one degree for every 4% of oats used, since the oats will not be yielding any extract of low opticity value as malt does. It should be added that equal care in mixing the flaked oats with the grist as intimately as possible is as desirable as with maize flakes.

With respect to protein matter, in the case of maize this is practically insoluble. Hopkins has found a very slight proteolytic action on it in the mash tun, but it was so small as to be insignificant. We may hope for the same with flaked oats, or very nearly so, that the heating has denatured the protein to an extent which renders it unattackable by proteolytic enzyme even under ordinary mash tun conditions. Even if a little is rendered soluble it is unlikely to have a serious technical effect.

As regards the oil or fat in flaked oats, this is very appreciably higher than anything the brewer has so far used in his grists so he would naturally feel suspicious. Fifty years ago authorities insisted on flaked maize keeping its oil percentage down to one and flakes showing as much as 1.5 were condemned. Likewise, about that time the Billing's converter was introduced into this country which used maize grits which were 2% of oil, and objections to it were sometimes raised that the oil would cause turbidity and loss of head on the beer. We have never heard any scientific justification for these opinions. In fact, in those days we knew very little about the causes of haze in beer and as often as not put them down to hop resins. On the other hand, on the principle that there cannot be any smoke without a fire, the accusations against fatty oilin brewing materials made an impression which still lasts. So the question has been as to whether the oil in flaked oats will affect the beer. So far, we understand that it has not been found to have any effect when oats are used at the moderate rate of 10%; although this rate contributes very little to the total fat in the grist yet it is the quality of the fat that matters. Thus, one has heard of oats smelling rancid owing to an oxidation or bacterial action on the fat, but whether this would as readily occur with oats that have been flaked we do not yet know It is to be hoped that the fat in oats will not be troublesome, and on the whole we expect this will prove to be the case."
"The Brewing Trade Review 1943" pages 105-106.

There's still more about oats from the The Brewing Trade Review to come. Just send me 100 euros if you want to be spared it.

Brewing with oats (1943)

As threatened, more about the use of oats in WW II.

During both World Wars central government exercised considerable control over the brewing industry,. Dictating what materials could be used, beer gravities and even, through fuel economy measures, brewing techniques.

Soon after the beginning of the war, brewers had been obliged to start using flaked barley. When supplies of this ran short in 1943, oats were a compulsory substitute.

"Flaked Oats
In September 1941, the use of flaked barley was introduced by the Ministry of Food in order to conserve malt supplies, and a large proportion of the brewing trade has achieved a substantial reduction in the use of barley, whether flaked or malted, while maintaining the present level of output of beer. Supplies of flaked oats will be available from the present suppliers of flaked barley, and in most districts these supplies are already sufficient. A proportion of the barley crop is reserved for the loaf, and it has become necessary in the national interest to ask every brewer to take steps without delay to obtain delivery of flaked oats and to carry out experiments in order to ascertain the maximum proportion of this material that he can use. It is hoped that brewers will lose no time in putting the results of their experiments into effect. In some cases breweries are working to the full capacity of their mash tuns, and the greater bulk of oats, necessary to replace a given proportion of barley malt, presents a difficulty. It may be possible to overcome this difficulty by using ground oats in place of flakes, and there is no reason why a brewer who can more conveniently use oats in this form and has the facilities for grinding should not take his supplies in grains instead of flakes. It should be said, however, that the malting of oats will not be permitted, as this would be uneconomic in malting labour having regard to the lower output of beer obtainable as compared with that from a corresponding quantity of barley malt."
"The Brewing Trade Review 1943" page 63.

Because I know there are a few of you who love technical brewing details, I'll be boring all of you with further posts on how to brew with oats.

Why is British lager so weak?

Ever wondered why British lager is usually so much weaker than it is in the rest of Europe? This might help explain it.

"In accordance with the announcement made in the House of Commons by the Minister of Food on March 24th, 1947, arrangements have been made for the importation of beer under individual licence from Continental countries. The maximum gravity permitted will be 1036 degrees (before fermentation). Importation will not be confined to pre-war importers and there will be no restriction on quantities.

"Re-exports will not be permitted except for ships' and aircraft stores. Importation for such re-export will not be restricted to a maximum gravity of 1036 degrees and separate applications for import licences should be submitted."
"The Brewing Trade Review 1947" page 367

Take a look at the table of Lagers below. See how the strength of Carlsberg sold in Britain fell between 1939 and 1950.


Heineken brewed a beer especially for the British market. The Pils they sold everywhere else had an OG of around 1048º and was 4.7% ABV. For Britain, it was 1032º and 3% ABV.

Did you like these numbers? These - and many more - are available for your delectation in "Numbers!", my latest Mini Book.

Mobile brewery

I'd heard of the brewing ships constructed during WW II, but this takes mobile brewing one step further. Given the conditions under which it was brewed, I doubt it tasted that great. The soldiers must have been glad to get any beer at all, out in the jungle.

Running Beer
The sight of mobile canteens for the Forces are not uncommon, but one learns that Lord Louis Mountbatten has gone further and has instituted mobile breweries as part of the equipment of his forward combat units on the Burma border. The apparatus is said to fit on a 15 cwt. truck - surely a feat of ingenuity when one recalls the size and complexity of even the small experimental brewing plants staged at the Brewers' Exhibition just before the war - and includes a boiler for the liquor, mash tun, copper, cooler and fermenting vessels. Three days are taken in the process, and the beer keeps for only 12 hours, but the results are said to be good notwithstanding a temperature of 95º in the shade. The only missing feature seems to be the Excise officer.
'Brewing Trade Review 1944" page 10.

Illicit Brewing of Beer

In a quiet moment yesterday evening I began flicking through a random old trade magazine. As you do. "Brewing Trade Review 1947" it was. One of my purchases from the Institute of Brewing and Distilling auction. Within 5 minutes I'd found half a dozen items I could post about. Or use in The Book.

I've chosen for your delectation an odd tale of illicit brewing. There's one thing I don't quite understand. How, during the war, could they get hold of brewing materials without the authorities knowing?



Lancaster Assizes
28th May, 1947
BEFORE MR. JUSTICE STABLE
R. v. Houghton

Illicit Brewing of Beer

Mrs. Margaret A. Houghton, of Lulworth Avenue, Preston, was sent to prison for six months in the second division, and here son, Mr. Bernard Houghton, was sent to prison for 12 months, after they had pleaded guilty to conspiring to defraud the Customs and Excise of £4,520 in beer duty.

Mr. J. Robertson Crichton represented the prosecution and Mr. E. Rowson, K.C., represented the defendants.

Mr. Crichton said that Mrs. Houghton bought the Falcon Inn, Preston, which was a home-berwing house, in 1939. In August 1942, the house was not paying very well and a secret brewing plant was set up in the domestic quarters of the inn. In 1946 the inn was sold to a Mr. G.W. Shawcross, who discovered the secret plant and reported the matter to the Customs and Excise authorities. It was estimated that the equivalent of 350 barrels, or 12,600 gallons, of beer had been brewed secretly. The son, who joined the Army in 1939, was invalided out with a weak heart in 1941 and assisted his mother in the business.

Mr. Rowson said that when Mrs. Houghton took over the Falcon Inn she had no experience in the trade before. She had sold the inn for £6,000 and had paid off a mortgage of £3,200. What was left she was quite prepared to pay to the Treasury.

Mr. Justice Stable, passing sentence, said it was distressing to see a lady of Mrs. Houghton's age (67) in such a position, but he could not possibly let the matter pass.

"Brewing Trade Review 1947", page 478.