Blog Tracker
25-11-2012, 07:11
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2012/11/barclay-perkins-1859-porter-and-stout.html)
http://1.bp.blogspot.com/-gioWKRdJkRA/UK89nPQHL1I/AAAAAAAAM0c/fXB4tocXlww/s320/Barclays_Imperial_Stout.JPG (http://1.bp.blogspot.com/-gioWKRdJkRA/UK89nPQHL1I/AAAAAAAAM0c/fXB4tocXlww/s1600/Barclays_Imperial_Stout.JPG)
That title isn't a mouthful, is it? No, I didn't think so. Never mind. By popular demand (one person requested it) here are the grists for the Barclay Perkins Porters and Stouts mentioned in my 1859 EI recipe post (http://barclayperkins.blogspot.nl/2012/11/lets-brew-special-1859-barclay-perkins.html).
What do they tell us? That Barclay Perkins had two types of Porter/Stout grist. The first, used for TT (Running Porter) and Hhd (Keeping Porter) was about 85% pale malt, 12% brown malt and 4% black malt. The second, used for all the Stouts and EI Porter 75%, 15% brown malt, 2% black malt and 8% amber malt. OK, I know some of the Stout grists have more brown and less pale malt, but I'm trying to generalise here.
It tells me that EI was a relatively classy beer, because it used a Stout-like grist including amber malt. And that, in general, the posher beers in the range got more brown and amber malt. Just look at the IBS. That's the top of the range Stout. Not just for Barclay Perkins, but for the whole world and the whole of time. Because that's Russian Stout. The original one, first brewed by Thrale.
The loyalty of London brewers to brown malt is also demonstrated. By this time in many regions - Ireland for example - Porter and Stout grists had been simplified to just pale and black malt. London brewers stuck with brown malt to the bitter end. Whitbread were still using it at Chiswell Street in the 1960's. Who would have guessed that Mackeson contained it?
Here's the table. Or rather tables. I've given the grists in both percentages and quarters. I suspect that in the 1850's Barclay operkins were using volume rather than weight quarters. Which means that a quarter of brown malt isn't the smae as a quarter of pale malt, because it's lighter. But, so you can make up your own minds, I've included a table with the raw number of quarters.
Barclay Perkins Porter and Stout grists in 1859 %age
Date
Year
Beer
Style
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
Pitch temp
pale malt
brown malt
black malt
amber malt
14th Oct
1859
TT
Porter
1060.1
1017.0
5.70
71.72%
16.79
4.06
68º
84.58%
12.03%
3.40%
19th Oct
1859
Hhd
Porter
1062.3
1016.5
6.06
73.53%
18.43
4.03
68º
82.65%
13.88%
3.47%
7th Oct
1859
FS Expt
Stout
1064.3
1016.5
6.32
74.32%
17.88
4.66
66.5º
74.02%
18.68%
3.19%
4.12%
10th Nov
1859
EI
Porter
1064.5
1016.5
6.36
74.43%
20.15
4.93
68º
73.02%
18.79%
3.52%
4.66%
5th Oct
1859
BS
Stout
1092.5
1028.5
8.47
69.20%
16.17
8.15
60.5º
66.38%
18.64%
2.64%
12.33%
21st Oct
1859
BS PU
Stout
1093.9
1029.0
8.59
69.12%
14.31
7.41
58.5º
63.73%
21.86%
2.84%
11.57%
9th Nov
1859
BS K
Stout
1094.2
1028.0
8.76
70.27%
19.93
9.40
58º
73.82%
15.78%
2.05%
8.35%
2nd Nov
1859
BS ex
Stout
1095.3
1029.0
8.77
69.57%
19.31
8.82
59º
73.82%
15.78%
2.05%
8.35%
25th Oct
1859
IBS
Stout
1105.3
1033.0
9.56
68.65%
15.19
9.60
57º
63.50%
22.56%
2.75%
11.19%
Source:
Barclay Perkins brewing record held at the London Metropolitan Archives document number ACC/2305/1/544.
http://4.bp.blogspot.com/-U3h1g-dZpW0/UK8_tF9TBjI/AAAAAAAAM0k/JmleuRbmiNw/s320/BP_1859_Porter_grists_percent.jpg (http://4.bp.blogspot.com/-U3h1g-dZpW0/UK8_tF9TBjI/AAAAAAAAM0k/JmleuRbmiNw/s1600/BP_1859_Porter_grists_percent.jpg)
Barclay Perkins Porter and Stout grists in 1859 in quarters
Date
Year
Beer
Style
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
Pitch temp
pale malt
brown malt
black malt
amber malt
14th Oct
1859
TT
Porter
1060.1
1017.0
5.70
71.72%
16.79
4.06
68º
265.83
50
14.125
19th Oct
1859
Hhd
Porter
1062.3
1016.5
6.06
73.53%
18.43
4.03
68º
180
40
10
7th Oct
1859
FS Expt
Stout
1064.3
1016.5
6.32
74.32%
17.88
4.66
66.5º
179.75
60
10.25
10
10th Nov
1859
EI
Porter
1064.5
1016.5
6.36
74.43%
20.15
4.93
68º
235
80
15
15
5th Oct
1859
BS
Stout
1092.5
1028.5
8.47
69.20%
16.17
8.15
60.5º
161.50
60
8.5
30
21st Oct
1859
BS PU
Stout
1093.9
1029.0
8.59
69.12%
14.31
7.41
58.5º
165.25
75
9.75
30
9th Nov
1859
BS K
Stout
1094.2
1028.0
8.76
70.27%
19.93
9.40
58º
265.25
75
9.75
30
2nd Nov
1859
BS ex
Stout
1095.3
1029.0
8.77
69.57%
19.31
8.82
59º
265.25
75
9.75
30
25th Oct
1859
IBS
Stout
1105.3
1033.0
9.56
68.65%
15.19
9.60
57º
170.25
80
9.75
30
Source:
Barclay Perkins brewing record held at the London Metropolitan Archives document number ACC/2305/1/544.
http://3.bp.blogspot.com/-tyAW6vHZd7Y/UK8_zYJpvzI/AAAAAAAAM0s/7Z3NiFb7Brc/s320/BP_1859_Porter_grists_quarters.jpg (http://3.bp.blogspot.com/-tyAW6vHZd7Y/UK8_zYJpvzI/AAAAAAAAM0s/7Z3NiFb7Brc/s1600/BP_1859_Porter_grists_quarters.jpg)
https://blogger.googleusercontent.com/tracker/5445569787371915337-5789425075910726626?l=barclayperkins.blogspot.com
More... (http://barclayperkins.blogspot.com/2012/11/barclay-perkins-1859-porter-and-stout.html)
http://1.bp.blogspot.com/-gioWKRdJkRA/UK89nPQHL1I/AAAAAAAAM0c/fXB4tocXlww/s320/Barclays_Imperial_Stout.JPG (http://1.bp.blogspot.com/-gioWKRdJkRA/UK89nPQHL1I/AAAAAAAAM0c/fXB4tocXlww/s1600/Barclays_Imperial_Stout.JPG)
That title isn't a mouthful, is it? No, I didn't think so. Never mind. By popular demand (one person requested it) here are the grists for the Barclay Perkins Porters and Stouts mentioned in my 1859 EI recipe post (http://barclayperkins.blogspot.nl/2012/11/lets-brew-special-1859-barclay-perkins.html).
What do they tell us? That Barclay Perkins had two types of Porter/Stout grist. The first, used for TT (Running Porter) and Hhd (Keeping Porter) was about 85% pale malt, 12% brown malt and 4% black malt. The second, used for all the Stouts and EI Porter 75%, 15% brown malt, 2% black malt and 8% amber malt. OK, I know some of the Stout grists have more brown and less pale malt, but I'm trying to generalise here.
It tells me that EI was a relatively classy beer, because it used a Stout-like grist including amber malt. And that, in general, the posher beers in the range got more brown and amber malt. Just look at the IBS. That's the top of the range Stout. Not just for Barclay Perkins, but for the whole world and the whole of time. Because that's Russian Stout. The original one, first brewed by Thrale.
The loyalty of London brewers to brown malt is also demonstrated. By this time in many regions - Ireland for example - Porter and Stout grists had been simplified to just pale and black malt. London brewers stuck with brown malt to the bitter end. Whitbread were still using it at Chiswell Street in the 1960's. Who would have guessed that Mackeson contained it?
Here's the table. Or rather tables. I've given the grists in both percentages and quarters. I suspect that in the 1850's Barclay operkins were using volume rather than weight quarters. Which means that a quarter of brown malt isn't the smae as a quarter of pale malt, because it's lighter. But, so you can make up your own minds, I've included a table with the raw number of quarters.
Barclay Perkins Porter and Stout grists in 1859 %age
Date
Year
Beer
Style
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
Pitch temp
pale malt
brown malt
black malt
amber malt
14th Oct
1859
TT
Porter
1060.1
1017.0
5.70
71.72%
16.79
4.06
68º
84.58%
12.03%
3.40%
19th Oct
1859
Hhd
Porter
1062.3
1016.5
6.06
73.53%
18.43
4.03
68º
82.65%
13.88%
3.47%
7th Oct
1859
FS Expt
Stout
1064.3
1016.5
6.32
74.32%
17.88
4.66
66.5º
74.02%
18.68%
3.19%
4.12%
10th Nov
1859
EI
Porter
1064.5
1016.5
6.36
74.43%
20.15
4.93
68º
73.02%
18.79%
3.52%
4.66%
5th Oct
1859
BS
Stout
1092.5
1028.5
8.47
69.20%
16.17
8.15
60.5º
66.38%
18.64%
2.64%
12.33%
21st Oct
1859
BS PU
Stout
1093.9
1029.0
8.59
69.12%
14.31
7.41
58.5º
63.73%
21.86%
2.84%
11.57%
9th Nov
1859
BS K
Stout
1094.2
1028.0
8.76
70.27%
19.93
9.40
58º
73.82%
15.78%
2.05%
8.35%
2nd Nov
1859
BS ex
Stout
1095.3
1029.0
8.77
69.57%
19.31
8.82
59º
73.82%
15.78%
2.05%
8.35%
25th Oct
1859
IBS
Stout
1105.3
1033.0
9.56
68.65%
15.19
9.60
57º
63.50%
22.56%
2.75%
11.19%
Source:
Barclay Perkins brewing record held at the London Metropolitan Archives document number ACC/2305/1/544.
http://4.bp.blogspot.com/-U3h1g-dZpW0/UK8_tF9TBjI/AAAAAAAAM0k/JmleuRbmiNw/s320/BP_1859_Porter_grists_percent.jpg (http://4.bp.blogspot.com/-U3h1g-dZpW0/UK8_tF9TBjI/AAAAAAAAM0k/JmleuRbmiNw/s1600/BP_1859_Porter_grists_percent.jpg)
Barclay Perkins Porter and Stout grists in 1859 in quarters
Date
Year
Beer
Style
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
Pitch temp
pale malt
brown malt
black malt
amber malt
14th Oct
1859
TT
Porter
1060.1
1017.0
5.70
71.72%
16.79
4.06
68º
265.83
50
14.125
19th Oct
1859
Hhd
Porter
1062.3
1016.5
6.06
73.53%
18.43
4.03
68º
180
40
10
7th Oct
1859
FS Expt
Stout
1064.3
1016.5
6.32
74.32%
17.88
4.66
66.5º
179.75
60
10.25
10
10th Nov
1859
EI
Porter
1064.5
1016.5
6.36
74.43%
20.15
4.93
68º
235
80
15
15
5th Oct
1859
BS
Stout
1092.5
1028.5
8.47
69.20%
16.17
8.15
60.5º
161.50
60
8.5
30
21st Oct
1859
BS PU
Stout
1093.9
1029.0
8.59
69.12%
14.31
7.41
58.5º
165.25
75
9.75
30
9th Nov
1859
BS K
Stout
1094.2
1028.0
8.76
70.27%
19.93
9.40
58º
265.25
75
9.75
30
2nd Nov
1859
BS ex
Stout
1095.3
1029.0
8.77
69.57%
19.31
8.82
59º
265.25
75
9.75
30
25th Oct
1859
IBS
Stout
1105.3
1033.0
9.56
68.65%
15.19
9.60
57º
170.25
80
9.75
30
Source:
Barclay Perkins brewing record held at the London Metropolitan Archives document number ACC/2305/1/544.
http://3.bp.blogspot.com/-tyAW6vHZd7Y/UK8_zYJpvzI/AAAAAAAAM0s/7Z3NiFb7Brc/s320/BP_1859_Porter_grists_quarters.jpg (http://3.bp.blogspot.com/-tyAW6vHZd7Y/UK8_zYJpvzI/AAAAAAAAM0s/7Z3NiFb7Brc/s1600/BP_1859_Porter_grists_quarters.jpg)
https://blogger.googleusercontent.com/tracker/5445569787371915337-5789425075910726626?l=barclayperkins.blogspot.com
More... (http://barclayperkins.blogspot.com/2012/11/barclay-perkins-1859-porter-and-stout.html)