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Guinness didn't use flaked barley for tax reasons. There weren't any tax advantages in using unmalted grain. They used it because it was cheaper than malt. I think they only started using it in the 1980s. Flaked barley was once common in UK beer. But only because brewers were forced to use it...

Yes.

Porter vats weren't pitched.

Earlty 18th century Porter was all aged in vats for a fairly short time, about 6 months, Later in the century, they started ageing some for a longer period, 12 months or more, and blending that with fresh Porter at the brewery. 2 parts young, 1 part old. Of course, the vatted Porter underwent a...

I wouldn't recommend the Brewers Publications Porter. It's very out of date. At least after 1800, Porter was blended in the brewery, not in the pub. Because they didn't trust publicans. The vats used to age Porter were unlined. But, wouldn't have imparted any oak flavour as English brewers...

The original bottom-fermenting Heineken was a Munich style Dark Lager.

The hopping schedule looks very like the one Heineken used in the 1930s, except the last addition was at 20 minutes. But with the same increasing quantity the later the addition.

Those are the gravities as the wort was run off.

Brewers almost never used pure sucrose.

Goose Island release their version tomorrow. It's lovely.

You need to get in touch with Coors, who own the Bass records. I've been trying to see them for more than a decade. The bastards won't let anyone look at them. Truman No. 1, however, is a good substitute. I'm drinking one right now.. It's full of blendy goodness.

The K Ales weren't called Mild Ales. They were called Stock Ales and later Strong or Old Ales.

When you put it like that, it doesn't make a significant difference which of the two formulae you use. As I have it programmed into my spreadsheets, it doesn't involve any extra effort using the more complex formula.

This is what I use: =((((OG-FG)*(125*1.05))+((OG-FG)*(1000/7.5)))/2)/1000 Can't for the life of me remember where I got it from. Some brewing text book or other.

Priming sugars and caramel additions would account for the colour. It's sadly usual that these colour adjustments don't appear in brewing records. Any chance of getting hold of those other photos?

Interesting. You don't have any more photos from Nimmo do you? I've been back from Brazil for a while., And been to Columbia since.

Which brewery is that from?

And this is a really nice strong Brown Ale: 1954 Whitbread Double Brown pale malt 9.00 lb 82.76% chocolate malt 0.125 lb 1.15% no. 3 invert sugar 1.75 lb 16.09% Fuggles 60 min 1.25 oz Fuggles 40 min 1.25 oz Fuggles 20 min 1.50 oz OG 1053 FG 1014.5 ABV 5.09...

This is probably the most popular Dark Mild recipe I've published. Quite atypical due to the quantity of coloured malts, but it seems to work really well. 1955 Lees Best Mild pale malt 4.50 lb 66.08% brown malt 0.125 lb 1.84% black malt 0.06 lb 0.88% chocolate Malt 0.25 lb 3.67%...

Flaked corn used to be in around 90% of UK beers. Longer-established breweries like Harveys still use it. The new-fangled craft brewers won't. Unless they're brewing one of my historic recipes, of course.