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18-01-2013, 08:23
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Many thanks to Peter Symonds for passing on photographs of Eldridge Pope brewing records, the source of today's post.


http://4.bp.blogspot.com/-CRHufXwg2s8/UPVkH28gtWI/AAAAAAAAP2E/RVes2lPZLTo/s400/Eldridge_Pope_Double_Stout.jpg (http://4.bp.blogspot.com/-CRHufXwg2s8/UPVkH28gtWI/AAAAAAAAP2E/RVes2lPZLTo/s1600/Eldridge_Pope_Double_Stout.jpg)
I'm assembling an impressive set of brewing record photos. They're staring to cover quite a lot of Britain. It's good to have material from outside London (and Scotland), if only for comparison purposes. And I never tire of finding new AK's. Especially one that managed to hang around as long as Eldridge Pope's.

Nothing particularly odd in there. Though there are three Pale Ales with quite a small spread of gravities: 1048.5, 1051.5 and 1057.6. If you look in the table of Whitbread beers that I've included for comparison purposes, you can se that Whitbread also had three Pale Ales, but with slightly higher gravities of 1050, 1055 and 1061. I'm not sure how significant that is. It would depend on the price charged for the different beers.

One difference that is significant is in the hopping rate of the two breweries' Pale Ales. Whitbread's contain about 50% more hops.

Eldridge Pope and Whitbread both have two Milds. The former's X Ale is 10 points weaker than Whitbread's, but the stronger Milds of the two breweries are almost exactly the same strength. The hopping rate is a little lower in the Eldridge Pope beers, but not by much.

Eldridge Pope's Strong Ale, XXXX, is roughly similar in strength to Whitbread's KK, but has a much lower hopping rate. I think I'm detecting a trend here.

When comes to the Stouts, things are the other way around. The Eldridge Pope versions are more heavily hopped. Even though their strongest Stout is hardly stronger than Whibreead's Porter.

Here are their beers from 1896 - 1897 in convenient table format:




Eldridge Pope beers in 1896-1897


Year
Beer
Style
OG
FG
ABV
App. Attenuation
lbs hops/ qtr
hops lb/brl
boil time (hours)
boil time (hours)
boil time (hours)
Pitch temp
max. fermentation temp
length of fermentation (days)


1896
AK
Pale Ale
1048.5
1011.6
4.87
76.00%
7.33
1.50
2.5
2.5
2.5
60º
71.25º
8


1896
AK
Pale Ale
1048.5
1011.9
4.84
75.43%
7.03
1.44
2.5
2.5
2.75
59.5º
69º
8


1896
BAK
Pale Ale
1048.5
1011.9
4.84
75.43%
7.03
1.44
2.5
2.5
2.75
59.5º
69.75º
8


1896
PA
Pale Ale
1057.6
1014.4
5.72
75.00%
10.5
2.56
2.5
2.75

59.5º
70.25º
7


1896
XX
Mild
1049.0
1011.6
4.95
76.27%
4.36
0.91
2.5
2.75

60º
70.5º
7


1896
S
Stout
1061.5
1026.9
4.58
56.31%
9.43
2.50
2.5


59º
70.5º
8


1896
LTS
Stout
1051.2
1019.4
4.21
62.16%
10.37
2.23
2.5


60º
70º
8


1897
XXX
Mild
1065.1
1018.6
6.16
71.49%
6.25
1.75
2.5
2.5
2.75
60º
74.25º
9


1897
XX
Mild
1048.8
1013.9
4.62
71.59%
6.25
1.31
2.5
2.5
2.75
60º
69º
8


1897
XXXX
Strong Ale
1074.8
1023.8
6.74
68.15%
8.95
2.82
2.5
2.5
2.5
60º
74º
9


1897
KK
Pale Ale
1051.5
1014.1
4.95
72.58%
6.81
1.50
2
2.5

60º
69.5º
4


1897
XX
Mild
1049.6
1012.5
4.91
74.86%
6.23
1.33
2
2.5

60.25º
70.5º
4


Source:


Eldridge Pope brewing records




http://1.bp.blogspot.com/-2IOXLp6ZlJk/UPVhNaH4_dI/AAAAAAAAP0U/LAFrXdUg_T0/s320/Eldridge_Pope_Beers_1896_1897.jpg (http://1.bp.blogspot.com/-2IOXLp6ZlJk/UPVhNaH4_dI/AAAAAAAAP0U/LAFrXdUg_T0/s1600/Eldridge_Pope_Beers_1896_1897.jpg)

And here are Whitbread's from the same period:




Whitbread beers in 1896


Year
Beer
Style
OG
FG
ABV
App. Attenuation
lbs hops/ qtr
hops lb/brl
boil time (hours)
boil time (hours)
Pitch temp


1896
FA
Pale Ale
1050.4
1012.0
5.08
76.20%
10.03
2.24
1.67
1.75
57.5º


1896
2PA
Pale Ale
1055.4
1016.0
5.21
71.12%
13.99
3.64
1.5
1.75
57º


1896
PA
Pale Ale
1060.9
1016.0
5.95
73.74%
15.06
4.28
1.5
1.75
57º


1896
X
Mild
1058.2
1014.0
5.84
75.93%
7.50
1.90
1.75
1.75
60º


1896
XK
Ale
1064.8
1015.0
6.59
76.86%
7.50
2.12
1.75
1.75
58º


1896
KK
Stock Ale
1078.1
1030.0
6.37
61.59%
13.28
4.51
1.75
1.75
57º


1896
KKK
Stock Ale
1087.4
1034.0
7.07
61.12%
12.88
5.12
1.75
2
57º


1896
P
Porter
1059.6
1015.0
5.89
74.81%
7.79
1.94
1.75
1.75
60º


1896
C
Porter
1059.3
1016.0
5.73
73.01%
6.81
1.85
1.5
1.75
60º


1896
CS
Stout
1066.2
1020.0
6.11
69.79%
6.81
2.06
1.5
1.75
60º


1896
SS
Stout
1085.0
1030.0
7.28
64.71%
9.53
3.98
1.75
2
57º


1896
SSS
Stout
1094.5
1034.0
8.00
64.02%
9.53
4.42
1.75
2
57º


Sources:


Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/062 and LMA/4453/D/09/091



http://1.bp.blogspot.com/-kIiW6kkokHQ/UPVg2ILR4DI/AAAAAAAAP0M/KpwCdKLWJ9o/s320/Whitbread_Beers_1896.jpg (http://1.bp.blogspot.com/-kIiW6kkokHQ/UPVg2ILR4DI/AAAAAAAAP0M/KpwCdKLWJ9o/s1600/Whitbread_Beers_1896.jpg)




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