A few general observations to begin. These grists look very 20th century. Around 15% sugar in most of the beers and crystal malt in a few. The number of different sugars used - there are at least two in every beer - is also very typical. Particularly the use of proprietary sugars like DL and Dmax in addition to numbered invert sugars.
It's indicative of the complex way sugars were used after 1900 to affect flavour, body and colour. British brewers were masters of sugar use. Though, of course, there are still idiots who think it's the work of the devil* and that beer should be all malt.
Let's begin with the Pale Ales: the AK variations and PA. These were around 80% pale malt, 15% sugar and 4% flaked maize. Pretty typical, really. For newcomers, I'll repeat that crystal malt didn't become common in Pale Ale grist until serval decades later. The "sacc." in the ones from the 10th February is almost certainly No. 2 invert noted down a different way.
Now for the Milds and Strong Ale. I've been talking about colour a lot recently and when these types of beer began their long march to darkness. Eldridge Pope's had clearly started that journey, judging by the No.3 invert and caramel they contained. But I suspect they were still dark amber rather than the dark brown associated with Mild today.
Odd that the Strong Ale contains crystal malt. 19th-century advertisements for crystal malt usually advised its use for adding body and sweetness to Mild Ales. I wouldn't have expected a beer with as high a gravity as XXXX to have needed any help in that department.
And finally, the Stouts. The main point of interest here is the presence of oats in the grist. Quite a large amount, at 7-12% of the total. I assume this is because they were marketing one as Oatmeal Stout, which was all the rage at the time. Plus it was also a (relatively) cheap adjunct, which might explain why they didn't bother with any maize in the Stouts.
Significantly, there's no longer any brown malt in the Stout grists. Not such a surprise, but it's still sad to see it go. I've a lot of irrational affection for brown malt. I'm not sure what Dmax is, other than a proprietory sugar but, judging by its use in just the Stouts, it's probably dark.
That'e me done. All that's left is the table itself.
|Eldridge Pope grists 1911 - 1912|
|Date||Year||Beer||Style||OG||FG||ABV||App. Atten-uation||pale malt||black malt||crystal malt||no. 2 sugar||no. 3 sugar||caramel||sacc||DL||Dmax||oats||flaked maize|
|10th Feb||1911||Sp AK||Pale Ale||1040.2||1011.1||3.85||72.41%||79.25%||11.32%||5.66%||3.77%|
|10th Feb||1911||BAK||Pale Ale||1044.3||1012.7||4.18||71.25%||79.25%||11.32%||5.66%||3.77%|
|10th Feb||1911||AK||Pale Ale||1042.7||1011.1||4.18||74.03%||79.25%||11.32%||5.66%||3.77%|
|15th Feb||1911||XXXX||Strong Ale||1076.2||1024.4||6.85||68.00%||85.37%||4.88%||9.76%|
|16th Feb||1911||Light Tonic Stout||Stout||1047.4||1014.7||4.32||69.01%||60.00%||6.15%||9.23%||2.05%||10.26%||12.31%|
|21st Feb||1911||PA||Pale Ale||1051.2||1015.5||4.73||69.73%||80.87%||5.22%||2.61%||0.87%||5.22%||5.22%|
|6th Jun||1912||Light Tonic Stout||Stout||1047.4||1014.7||4.32||69.01%||65.45%||6.82%||8.18%||1.82%||10.91%||6.82%|
|23rd Aug||1912||BAK||Pale Ale||1044.3||1013.3||4.10||70.00%||72.83%||15.03%||6.94%||5.20%|
|23rd Aug||1912||AK||Pale Ale||1042.7||1012.7||3.96||70.13%||77.61%||11.94%||5.97%||4.48%|
|27th Aug||1912||PA||Pale Ale||1051.0||1015.2||4.73||70.11%||77.19%||11.70%||5.85%||5.26%|
|Eldridge Pope brewing records|
* Ironically, I consider sugar to be the work of the devil everywhere but in brewing. I stopped eating refined sugar in 1972.