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Ron Pattinson
09/29/07 11:25 AM  
Whitbread recipes from 1933
was in the London Metroplitan Archive last week and photographed brewing logs for all of Whitbread’s beers in 1933. I’ve extracted the most important information such as malts used, hops, nashineg temperature, length of boil, OG, FG and colour.

The recipes are for IPA, PA, X (Mild), Light Ale, Porter, London Stout, Extra Stout, Double Brown.

Maybe someone might like to give them a try. I know that the yeast is available. I’d love to find out what the beers themselves would have tasted like.

You can find the recipes here:

barclayperkins.blogspot.com/2007/09/more-whitbread-1933.html

Al B
10/01/07 12:50 PM  
Re: Whitbread recipes from 1933
Not quite sure why "pale malt" is listed twice for the given recipes.

I'm transfixed on doing the 1877 Griffin Triple Stoudt instead of a barleywine this winter.

Ron Pattinson
10/02/07 03:10 AM  
Re: Whitbread recipes from 1933
Pale malt is listed twice because there is more than one type on the log. The first is usually Californian.
 
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