Saturday 17 July 2010

Barclay Perkins Porter grists in 1859-1861

Remember those tables of Barclay Perkins Porter grists immeidately before and after the invention of patent malt? I mentioned that there was little change in the next few decades. Well here's the proof.

Pay particular attention to the brown malt content.


Barclay Perkins beers 1859 - 1861
Date Year Beer Style OG FG ABV App. Attenuation lbs hops/ qtr hops lb/brl barrels lbs hops qtrs malt Pitch temp pale malt brown malt black malt amber malt
23rd Sep 1859 TT Porter 1059.8 1017.0 5.67 71.59% 17.36 4.22 1356.25 5728 330 68.5º 85.25% 11.61% 3.14% 0.00%
27th Sep 1859 TT Porter 1060.1 1017.0 5.70 71.72% 17.12 4.26 1326.5 5650 330 69º 85.19% 11.62% 3.19% 0.00%
30th Sep 1859 BS Stout 1091.4 1029.0 8.26 68.27% 12.66 6.05 543.75 3290 259.88 60º 66.97% 18.07% 2.52% 12.44%
5th Oct 1859 BS Stout 1092.5 1028.5 8.47 69.20% 16.17 8.15 516 4204 260 60.5º 66.94% 18.06% 2.56% 12.44%
7th Oct 1859 FS Expt Stout 1064.3 1016.5 6.32 74.32% 17.88 4.66 998 4650 260 66.5º 74.66% 18.10% 3.09% 4.15%
12th Oct 1859 BS Stout 1090.9 1029.0 8.18 68.08% 12.75 6.22 533.5 3316 260 58.5º 66.94% 18.06% 2.56% 12.44%
13th Oct 1859 Hhd Porter 1061.5 1016.5 5.95 73.17% 17.52 3.97 1391 5520 315 68º 84.44% 12.20% 3.36% 0.00%
14th Oct 1859 TT Porter 1060.1 1017.0 5.70 71.72% 16.79 4.06 1364.75 5540 330 68º 85.09% 11.62% 3.28% 0.00%
19th Oct 1859 Hhd Porter 1062.3 1016.5 6.06 73.53% 18.43 4.03 1053.25 4240 230 68º 83.21% 13.43% 3.36% 0.00%
20th Oct 1859 TT vts Porter 1061.2 1018.0 5.72 70.60% 16.00 3.92 1060.25 4160 260 67.5º 85.26% 11.79% 2.95% 0.00%
25th Oct 1859 IBS Stout 1105.3 1033.0 9.56 68.65% 15.19 9.60 459 4406 290 57º 64.14% 21.89% 2.67% 11.30%
21st Oct 1859 BS PV Stout 1093.9 1029.0 8.59 69.12% 14.31 7.41 541.25 4008 280 58.5º 64.35% 21.21% 2.76% 11.68%
1st Nov 1859 TT Porter 1059.6 1018.0 5.50 69.78% 17.93 3.80 1416 5380 300 68º 83.41% 12.86% 3.73% 0.00%
2nd Nov 1859 BS ex Stout 1095.3 1029.0 8.77 69.57% 19.31 8.82 613.25 5406 280 59º 74.34% 15.26% 1.98% 8.41%
9th Nov 1859 BS K Stout 1094.2 1028.0 8.76 70.27% 19.93 9.40 593.5 5580 280 58º 74.34% 15.26% 1.98% 8.41%
10th Nov 1859 EI Porter 1064.5 1016.5 6.36 74.43% 20.15 4.93 1411 6952 345 68º 73.67% 18.21% 3.41% 4.70%
11th Nov 1859 BS PV Stout 1090.6 1029.0 8.15 67.98% 15.00 6.79 618.25 4200 280 57.5º 64.35% 21.21% 2.76% 11.68%
18th Nov 1859 IBS Stout 1103.0 1033.0 9.27 67.97% 15.52 10.43 431.5 4500 290 57º 62.66% 22.75% 2.84% 11.75%
17th Nov 1859 EI Porter 1062.3 1016.5 6.06 73.53% 19.33 4.94 1349.75 6670 345 67º 73.67% 18.21% 3.41% 4.70%
22nd Nov 1859 EI Porter 1062.3 1016.5 6.06 73.53% 19.82 4.84 1023 4954 250 68º 75.37% 17.20% 3.13% 4.31%
5th Dec 1859 BS K Stout 1090.6 1028.0 8.28 69.09% 17.24 9.03 553.5 5000 290 68º 67.14% 18.96% 2.71% 11.19%
7th Dec 1859 IBS Stout 1102.5 1033.0 9.19 67.80% 16.21 9.81 479 4700 290 57º 64.06% 21.89% 2.74% 11.31%
14th Dec 1859 BS K Stout 1089.7 1028.0 8.17 68.80% 17.05 8.77 563.5 4944 290 58º 67.14% 18.96% 2.71% 11.19%
22nd Dec 1859 Hhd Porter 1058.2 1016.0 5.58 72.49% 19.28 4.32 1340.75 5790 300.25 67.5º 84.24% 13.03% 2.74% 0.00%
23rd Jan 1860 BSt B Stout 1088.6 1028.0 8.02 68.41% 16.45 8.25 578.5 4770 290 59º 66.99% 18.97% 2.85% 11.20%
5th Mar 1861 EI for V Porter 1060.7


20.91 5.11 1351 6899 330 65.5º 72.18% 19.48% 3.61% 4.73%
Source:
Barclay Perkins brewing records held at the London Metropolitan archives.


See. About 11% for Porter, 20% for Stouts. The brown malt content, I mean. Very similar to 1821. The only real difference is in the proportion of black malt. That's much greater, at 2 or 3%, compare to less than 1% in 1821.

The next big change was the arrival of sugar. But that's for next time.

2 comments:

Ed said...

A lot of those grists add up to more than 100%. And did they really have exactly the same OG for everything?

Ron Pattinson said...

Ed, thanks for pointing that out. Slight table problem there. Now fixed.