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10-02-2013, 07:08
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2013/02/eldridge-pope-grists-in-1964.html)
Here as thromised are the grists to go with my last table of Eldridge Pope beers. Do tell me if I'm going too fast. If you like I could slow down and go through the Pope stuff in greater detail.
http://1.bp.blogspot.com/-8cZsYwBlktE/URNxtxSlgbI/AAAAAAAAQU4/lTZE1RU5_Ho/s400/Eldridge_Pope_Oat_Malt_Stout.jpg (http://1.bp.blogspot.com/-8cZsYwBlktE/URNxtxSlgbI/AAAAAAAAQU4/lTZE1RU5_Ho/s1600/Eldridge_Pope_Oat_Malt_Stout.jpg)
Very similar. I'm answering the question I posed in the last post about how much the Brown Ale and Mild recipes resembled each other. Unsusprisngly, as some of them were parti-gyled together. So I fell confident in calling Eldridge Pope's a Type II Brown Ale, that is bottled Mild. A Type I Brown Ale being stronger and not particularlay Mild-like.
I know those aren't the usual names nor is mine the usual way of dividing up Brown Ales. But can't everyone play the beer styles naming game? Or is that pleasure reserved only for those that talk out of their arse?
Pale malt, crystal malt, wheat malt and various sugars. Pretty typical apart from the wheat malt. With presumably the majority of the colour being derived from sugar, though all that crystal would have added some. That's quite a lot of crystal, pushing 15% of the grist. You'll note, except for the one example with a bit of black malt, there are no dark malts in the Brown Ale and Mild grists.
Funny that the Lager has the highest malt content. I've no idea what Solexona is, other than it's a type of sugar. Presumably a pale one. Not really anything more to say. Except to remind you that it was fermented with Carlsberg yeast. I must remember to ask Kristen to do it as a Let's Brew as an example of a British pseudo-Lager.
Now for the Pale ales. I forgot to mention the HX sugar when talking about the Milds. Looking at the tiny amounts in the Pale Ales, I assume this is a dark sugar. Some caramelly type thing. What's listed as invert is probably No. 2. The percentage of sugar, around 10%, is very similar to what you'd find in late 19th-century Pale Ales. Some things just never change.
Here, finally, are Pale Ales with crystal malt in them. A lot less than in all the other types, mind you. Why is the wheat flour in there? Probably because it was cheap at helped head retention. But that's just my guess.
The Strong and Old Ales are a funny bunch. I said in the first instalment that Strong Old Ale and XXXX were probably the same beer. I now realise that's probably not the case. Because the former was parti-gyled with the Pale Ales and the latter with Mild. Which explains the much higher crystal malt content of XXXX.
Dorset Special Ale was also parti-gyled with the Bitters. I know from the Whitbread Gravity Book that it was dark brown, so it must have been primed with a dark sugar. Was the same true of Strong Old Ale? I don't have a colour measurement for that so can't be sure. But it would be unusual for a beer called Old Ale to be pale in the 1960's. Anyone out there remember the beer? It's not that long ago.
Parti-gyling also explains why the Double Stout contains oats. Note how the percentage of oats has fallen even more, to around 3%. I get the impression that breweries deliberately lowered the oat content of their Oatmeal Stout to a level that wasn't perceptible. Which makes you wonder why they bothered with it at all. I suppose they couldn't have called it Oat Malt Stout with no oats at all in the grist. Perhaps this explains why the style died out.
Here's all the information in table form.
Eldridge Pope grists in 1964
Year
Beer
Style
OG
FG
ABV
App. Atten-uation
pale malt
choc. Malt
crystal malt
lager malt
wheat flour
malted oats
malt extract
Barbsyrup
HX sugar
invert sugar
Solexona
1964
Dorset Brown Ale
Brown Ale
1025.5
1006.4
2.53
75.00%
71.68%
13.94%
4.65%
3.54%
3.54%
2.65%
1964
Dorset Brown Ale
Brown Ale
1025.5
1005.5
2.64
78.26%
66.56%
14.06%
9.38%
3.13%
3.75%
3.13%
1964
IPA
IPA
1043.2
1011.4
4.21
73.72%
76.44%
5.96%
4.88%
3.25%
0.07%
9.40%
1964
König Lager
Lager
1033.5
95.92%
4.08%
1964
SM
Mild
1026.3
1006.9
2.57
73.68%
75.00%
12.50%
4.17%
2.78%
2.78%
2.78%
1964
SM
Mild
1026.3
1006.9
2.57
73.68%
71.68%
13.94%
4.65%
3.54%
3.54%
2.65%
1964
Mild
Mild
1026.3
1006.4
2.64
75.79%
66.56%
14.06%
9.38%
3.13%
3.75%
3.13%
1964
Mild
Mild
1026.3
1007.5
2.49
71.58%
65.38%
1.92%
17.31%
7.69%
2.56%
2.56%
2.56%
1964
Strong Old Ale
Old Ale
1051.2
1013.0
5.06
74.59%
76.44%
5.96%
4.88%
3.25%
0.07%
9.40%
1964
BAK (Crystal)
Pale Ale
1030.2
1007.8
2.97
74.31%
76.44%
5.96%
4.88%
3.25%
0.07%
9.40%
1964
Best Bitter
Pale Ale
1030.2
1007.5
3.00
75.23%
68.17%
7.18%
9.58%
5.98%
0.13%
8.97%
1964
BK
Pale Ale
1030.2
1006.9
3.08
77.06%
68.17%
7.18%
9.58%
5.98%
0.13%
8.97%
1964
BPA
Pale Ale
1042.1
1011.6
4.03
72.37%
76.44%
5.96%
4.88%
3.25%
0.07%
9.40%
1964
Oat Malt Stout
Stout
1030.2
1009.4
2.75
68.81%
59.11%
11.82%
13.30%
2.96%
3.94%
5.91%
2.96%
1964
Oat Malt Stout
Stout
1030.2
1011.6
2.46
61.47%
54.42%
13.61%
15.31%
3.40%
3.40%
6.80%
3.06%
1964
Double Stout
Stout
1039.3
1015.0
3.22
61.97%
54.42%
13.61%
15.31%
3.40%
3.40%
6.80%
3.06%
1964
XXXX
Strong Ale
1053.2
1017.2
4.76
67.71%
71.68%
13.94%
4.65%
3.54%
3.54%
2.65%
1964
Dorset Special Ale
Strong Ale
1074.8
1024.1
6.71
67.78%
76.44%
5.96%
4.88%
3.25%
0.07%
9.40%
Source:
Eldridge Pope brewing records
http://1.bp.blogspot.com/-8lsPGWqRj4M/URJkoMKILVI/AAAAAAAAQTo/qbHnvbHd98Y/s320/Eldridge_Pope_grists_1964.jpg (http://1.bp.blogspot.com/-8lsPGWqRj4M/URJkoMKILVI/AAAAAAAAQTo/qbHnvbHd98Y/s1600/Eldridge_Pope_grists_1964.jpg)
We're not finished yet with Eldridge Pope. Next time we'll be moving on to 1967 and the first brew of Hardy Ale.
More... (http://barclayperkins.blogspot.com/2013/02/eldridge-pope-grists-in-1964.html)
Here as thromised are the grists to go with my last table of Eldridge Pope beers. Do tell me if I'm going too fast. If you like I could slow down and go through the Pope stuff in greater detail.
http://1.bp.blogspot.com/-8cZsYwBlktE/URNxtxSlgbI/AAAAAAAAQU4/lTZE1RU5_Ho/s400/Eldridge_Pope_Oat_Malt_Stout.jpg (http://1.bp.blogspot.com/-8cZsYwBlktE/URNxtxSlgbI/AAAAAAAAQU4/lTZE1RU5_Ho/s1600/Eldridge_Pope_Oat_Malt_Stout.jpg)
Very similar. I'm answering the question I posed in the last post about how much the Brown Ale and Mild recipes resembled each other. Unsusprisngly, as some of them were parti-gyled together. So I fell confident in calling Eldridge Pope's a Type II Brown Ale, that is bottled Mild. A Type I Brown Ale being stronger and not particularlay Mild-like.
I know those aren't the usual names nor is mine the usual way of dividing up Brown Ales. But can't everyone play the beer styles naming game? Or is that pleasure reserved only for those that talk out of their arse?
Pale malt, crystal malt, wheat malt and various sugars. Pretty typical apart from the wheat malt. With presumably the majority of the colour being derived from sugar, though all that crystal would have added some. That's quite a lot of crystal, pushing 15% of the grist. You'll note, except for the one example with a bit of black malt, there are no dark malts in the Brown Ale and Mild grists.
Funny that the Lager has the highest malt content. I've no idea what Solexona is, other than it's a type of sugar. Presumably a pale one. Not really anything more to say. Except to remind you that it was fermented with Carlsberg yeast. I must remember to ask Kristen to do it as a Let's Brew as an example of a British pseudo-Lager.
Now for the Pale ales. I forgot to mention the HX sugar when talking about the Milds. Looking at the tiny amounts in the Pale Ales, I assume this is a dark sugar. Some caramelly type thing. What's listed as invert is probably No. 2. The percentage of sugar, around 10%, is very similar to what you'd find in late 19th-century Pale Ales. Some things just never change.
Here, finally, are Pale Ales with crystal malt in them. A lot less than in all the other types, mind you. Why is the wheat flour in there? Probably because it was cheap at helped head retention. But that's just my guess.
The Strong and Old Ales are a funny bunch. I said in the first instalment that Strong Old Ale and XXXX were probably the same beer. I now realise that's probably not the case. Because the former was parti-gyled with the Pale Ales and the latter with Mild. Which explains the much higher crystal malt content of XXXX.
Dorset Special Ale was also parti-gyled with the Bitters. I know from the Whitbread Gravity Book that it was dark brown, so it must have been primed with a dark sugar. Was the same true of Strong Old Ale? I don't have a colour measurement for that so can't be sure. But it would be unusual for a beer called Old Ale to be pale in the 1960's. Anyone out there remember the beer? It's not that long ago.
Parti-gyling also explains why the Double Stout contains oats. Note how the percentage of oats has fallen even more, to around 3%. I get the impression that breweries deliberately lowered the oat content of their Oatmeal Stout to a level that wasn't perceptible. Which makes you wonder why they bothered with it at all. I suppose they couldn't have called it Oat Malt Stout with no oats at all in the grist. Perhaps this explains why the style died out.
Here's all the information in table form.
Eldridge Pope grists in 1964
Year
Beer
Style
OG
FG
ABV
App. Atten-uation
pale malt
choc. Malt
crystal malt
lager malt
wheat flour
malted oats
malt extract
Barbsyrup
HX sugar
invert sugar
Solexona
1964
Dorset Brown Ale
Brown Ale
1025.5
1006.4
2.53
75.00%
71.68%
13.94%
4.65%
3.54%
3.54%
2.65%
1964
Dorset Brown Ale
Brown Ale
1025.5
1005.5
2.64
78.26%
66.56%
14.06%
9.38%
3.13%
3.75%
3.13%
1964
IPA
IPA
1043.2
1011.4
4.21
73.72%
76.44%
5.96%
4.88%
3.25%
0.07%
9.40%
1964
König Lager
Lager
1033.5
95.92%
4.08%
1964
SM
Mild
1026.3
1006.9
2.57
73.68%
75.00%
12.50%
4.17%
2.78%
2.78%
2.78%
1964
SM
Mild
1026.3
1006.9
2.57
73.68%
71.68%
13.94%
4.65%
3.54%
3.54%
2.65%
1964
Mild
Mild
1026.3
1006.4
2.64
75.79%
66.56%
14.06%
9.38%
3.13%
3.75%
3.13%
1964
Mild
Mild
1026.3
1007.5
2.49
71.58%
65.38%
1.92%
17.31%
7.69%
2.56%
2.56%
2.56%
1964
Strong Old Ale
Old Ale
1051.2
1013.0
5.06
74.59%
76.44%
5.96%
4.88%
3.25%
0.07%
9.40%
1964
BAK (Crystal)
Pale Ale
1030.2
1007.8
2.97
74.31%
76.44%
5.96%
4.88%
3.25%
0.07%
9.40%
1964
Best Bitter
Pale Ale
1030.2
1007.5
3.00
75.23%
68.17%
7.18%
9.58%
5.98%
0.13%
8.97%
1964
BK
Pale Ale
1030.2
1006.9
3.08
77.06%
68.17%
7.18%
9.58%
5.98%
0.13%
8.97%
1964
BPA
Pale Ale
1042.1
1011.6
4.03
72.37%
76.44%
5.96%
4.88%
3.25%
0.07%
9.40%
1964
Oat Malt Stout
Stout
1030.2
1009.4
2.75
68.81%
59.11%
11.82%
13.30%
2.96%
3.94%
5.91%
2.96%
1964
Oat Malt Stout
Stout
1030.2
1011.6
2.46
61.47%
54.42%
13.61%
15.31%
3.40%
3.40%
6.80%
3.06%
1964
Double Stout
Stout
1039.3
1015.0
3.22
61.97%
54.42%
13.61%
15.31%
3.40%
3.40%
6.80%
3.06%
1964
XXXX
Strong Ale
1053.2
1017.2
4.76
67.71%
71.68%
13.94%
4.65%
3.54%
3.54%
2.65%
1964
Dorset Special Ale
Strong Ale
1074.8
1024.1
6.71
67.78%
76.44%
5.96%
4.88%
3.25%
0.07%
9.40%
Source:
Eldridge Pope brewing records
http://1.bp.blogspot.com/-8lsPGWqRj4M/URJkoMKILVI/AAAAAAAAQTo/qbHnvbHd98Y/s320/Eldridge_Pope_grists_1964.jpg (http://1.bp.blogspot.com/-8lsPGWqRj4M/URJkoMKILVI/AAAAAAAAQTo/qbHnvbHd98Y/s1600/Eldridge_Pope_grists_1964.jpg)
We're not finished yet with Eldridge Pope. Next time we'll be moving on to 1967 and the first brew of Hardy Ale.
More... (http://barclayperkins.blogspot.com/2013/02/eldridge-pope-grists-in-1964.html)