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11-04-2013, 08:13
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There's a lot of stuff that I do behind the scenes that doesn't register here. Background research. Sometimes it takes months rather than days or hours. Like plodding through the muddy fields of Drybrough's brewing records.

They've been taking me forever to get through, for a couple of reasons. First, I've loads of them. Because of the multiple beer per page format I've photos of several thousand individual beers. That takes a lot of getting through. Second, they aren't the easiest records to understand. I'll be honest: there are many things I don't understand at all. Like how they gyled their Milds.

The combination of lots of work and being put off by comprehension issues has left me struggling - or avoiding - Drybrough's records for the last six months. I've finally worked my way through WW I. I'm hoping the hours of toil have been rewarded with an excellent set of data. I've more than enough, really. Which has been putting me off posting, too. The tables needed some radical pruning to get them to a reasonable size.

Preamble over, what will be a very, very long series bounces down with a look at Drybrough's PI during WW I. This was their biggest seller, probably at least 50% of production. Which means there's something immediately apparent about its strength. It's low for a standard beer of the day. Remember that X Ale (ordinary Mild) was over 1050º in London.

This might explain that:




Output and average OG by UK region in 1914



bulk barrels
average OG


England
31,737,384
1051.69


Scotland
2,288,481
1047.67


Ireland
3,532,902
1065.93


UK
37,558,767
1052.80


Source:


Brewers' Journal 1921, page 246.



The average OG was a good bit lower in Scotland than in England. So no surprise the Drybrough's biggest seller was weaker.

A philosophical question before we get bogged down in detail: what style of beer was PI? The name implies it was an IPA. However in 1920 the names of all Drybrough's Pale Ales were changed from PI to PA. PA presumably standing for Pale Ale. There was no change in the character of the beers. So were they IPA's or Pale Ales? It's this sort of shit that has me seriously considering just using Pale Ale as the style for any Pale Ale or IPA. There is no way of differentiating the two styles, other than what the brewer called them.

I've picked Whitbread FA to use as a comparison because it's their Pale Ale with the closest gravity to Drybrough PI. Just 3 degrees or so higher at the start of the war, two at the end. Between 1914 and 191 the gravity of PI fell from 1044º to 1030º - a drop of 32%. In percentage terms, FA saw exactly the same decline, 32%, from 1047.4º to 1032.4º. Interesting, that.

Fuller's AK is an even better match for PI, starting and ending the war at just about exactly the same gravity. Though, interestingly, it did fall lower, bottoming out at 1026º in 1918.

FA was the weakest of Whitbread's Pale Ales, while PI, at least at the start of the war, was in the middle of Drybrough's, with PI 60/- above and PI 48/- below. Fuller's began the war with two Pale Ales, AK being the weaker.

There's one very obvious difference between PI and the London beers: the hopping rate. Even taking into account the slight difference in gravity, PI was hopped at about half the rate of FA and about two thirds the rate of AK. This must have given PI a very different flavour profile. In fact, PI has fewer hops than Whitbread's X Ale, which in 1914 was hopped at 6 lbs per quarter, 1.3 lbs per barrel (it was a bit stronger at 1053º).

The next difference which would have accentuated the flavour profile mismatch even more: the degree of attenuation. It averaged 69.5% for PI, 77.2% for FA and 79.8% for AK. As a result, PI would have tasted much sweeter than FA and AK. Not that, the FG of PI was higher than of FA, despite being a few points lower in gravity.

You can see that, while the boil times of all three beers fell during the war, those of PI fell the most. They started a little longer than FA and ended a little shorter. Breweries were prompted to cut theit boiling times in attempt to reduce their use of coal, which is short supply.

The pitching temperatures were very similar. The ones listed for Drybrough aren't the real pitching temperatures, but those just after the start of fermentation. Based on later records where the real pitching temperature is given, the beers in the table were pitched at 59-60º F.

There's not much difference between the length of fermentation, except in the early war years. From 1917, PI, FA and AK all averaged around 7 days from pitching to racking.

The maximum fermentation was a couple of degrees higher for PI than AK. Though in the case of both beers it also fell a couple of degrees during the war.

There's no way that Drybrough PI would have been considered a Bitter in London. The hopping is far too low and the final gravity too high. To be honest, it looks more like a Light Mild.

Next time we'll be looking at the grists.



Drybrough PI 1914 - 1919


Date
Year
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
boil time (hours)
boil time (hours)
boil time (hours)
Pitch temp
max. fermen-tation temp
length of fermen-tation (days)


29th Dec
1914
PI
1044.0
1015.0
3.84
65.91%
4.97
0.91
2
2.17

62º
67º
10


5th Jan
1915
PI
1044.0
1014.0
3.97
68.18%
5.03
0.92
2
2
2.17
62º
70º
8


8th Jan
1915
PI
1044.0
1014.0
3.97
68.18%
4.59
0.84
2
2
2.17
62º
69º
8


14th Jul
1915
PI
1044.0
1013.0
4.10
70.45%
4.99
0.90
2
2
2.17
62º
71º
7


14th Dec
1915
PI
1042.0
1013.0
3.84
69.05%
5.07
0.93
2
2.17

63º
69º
8


7th Jan
1916
PI
1045.0
1014.0
4.10
68.89%
5.02
0.93
2
2
2.17
63º
70º
7


18th Jul
1916
PI
1043.0
1013.0
3.97
69.77%
3.99
0.72
2
2
2.17
63º
70.5º
7


4th Aug
1916
PI
1043.0
1013.0
3.97
69.77%
4.03
0.74
2
2
2.17
63º
71º
8


18th Oct
1916
PI
1042.0
1013.0
3.84
69.05%
3.95
0.73
2
2
2.17
63º
71º
8


16th Jan
1917
PI
1041.0
1012.0
3.84
70.73%
3.95
0.68
2
2
2.17
63º
69º
4


13th Feb
1917
PI
1036.0
1012.0
3.18
66.67%
4.04
0.61
2
2
2.17
63º
68º
7


14th Aug
1917
PI
1035.0
1010.0
3.31
71.43%
4.04
0.56
2
2
2.17
61º
67º



15th Aug
1917
PI
1034.0
1010.0
3.18
70.59%
3.99
0.57
2
2
2.17
62º
71º
5


16th Aug
1917
PI
1035.0
1010.0
3.31
71.43%
3.74
0.56
2
2
2.17
63º
72º
6


17th Aug
1917
PI
1035.0
1010.0
3.31
71.43%
4.04
0.57
2
2
2.17
62º
66º
6


17th Aug
1917
PI
1029.0
1009.0
2.65
68.97%
4.04
0.47
2
2
2.17
62º
64º
6


20th Aug
1917
PI
1034.0
1010.0
3.18
70.59%
4.04
0.58
2
2
2.17
63º
71º
5


19th Oct
1917
PI
1033.0
1010.0
3.04
69.70%
3.98
0.55
2
2
2
62º
64º
8


23rd Oct
1917
PI
1037.0
1011.0
3.44
70.27%
3.99
0.62
2
2
2
62º
67º
8


6th Nov
1917
PI
1038.0
1013.0
3.31
65.79%
3.99
0.66
2
2
2
63º
68º
8


21st Dec
1917
PI
1037.0
1011.0
3.44
70.27%
5.16
0.79
2
2
2
62º
67º
7


22nd Jan
1918
PI
1037.0
1011.0
3.44
70.27%
5.05
0.78
2
2
2
63º
68.5º



27th Jan
1918
PI
1037.0
1011.0
3.44
70.27%
4.98
0.78
2
2
2
63º
68.5º



19th Feb
1918
PI
1038.0
1010.0
3.70
73.68%
4.98
0.79
2
2
2
63º
67.5º
7


26th Feb
1918
PI
1037.0
1010.0
3.57
72.97%
5.03
0.79
2
2
2
63º
68º
7


5th Mar
1918
PI
1038.0
1010.0
3.70
73.68%
4.98
0.82
2
2
2
63º
69º
7


8th Mar
1918
PI
1038.0
1011.0
3.57
71.05%
5.00
0.87
2
2
2
64º
67º
8


23rd Jul
1918
PI
1030.0
1009.0
2.78
70.00%
4.93
0.63
1.5
1.5
1.5
64º
68º
7


13th Aug
1918
PI
1030.0
1009.0
2.78
70.00%
5.02
0.67
2
2

64º
67º
7


23rd Oct
1918
PI
1030.0
1009.0
2.78
70.00%
5.01
0.66
1.5
1.25
1.25
62º
66º
6


29th Oct
1918
PI
1030.0
1010.0
2.65
66.67%
5.02
0.62
1.33
1.33

63º
67º
7


24th Jan
1919
PI
1030.0
1009.0
2.78
70.00%
4.93
0.63
1.33
1.25
1.25
61º
63º
7


28th Jan
1919
PI
1030.0
1010.0
2.65
66.67%
5.00
0.64
1.33
1.25
1.25
62º
64º
8


7th Feb
1919
PI
1030.0
1010.0
2.65
66.67%
5.00
0.72
1.33
1.33

62º
64º
7


2nd Jul
1919
PI
1029.0
1010.0
2.51
65.52%
5.00
0.60
1.33
1.25
1.25
62º
64º
7


3rd Jul
1919
PI
1031.0
1010.0
2.78
67.74%
4.93
0.65
1.5
1.25
1.25
61º
64º
8


8th Jul
1919
PI
1030.0
1009.0
2.78
70.00%
5.11
0.68
1.5
1.25
1.25
62º
63º
7


Source:


Drybrough brewing record held at the Scottish Brewing Archive, document number D/6/1/1/3






Fuller's AK 1914 - 1919


Date
Year
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
boil time (hours)
boil time (hours)
Pitch temp
max. fermen-tation temp
length of fermen-tation (days)


20th Nov
1914
AK
1044.3
1009.1
4.65
79.38%
7.33
1.34
1.5
1.75
60.5º
68º
8


8th Dec
1914
AK
1044.1
1009.4
4.58
78.63%
7.35
1.36
1.5
1.75
58.5º
68º
8


2nd Jul
1915
AK
1044.5
1009.7
4.61
78.22%
7.84
1.42
1.5
1.75
59.5º
69º
8


1st Jun
1916
AK
1043.9
1009.7
4.53
77.93%
8.20
1.54
1.5
1.75
60º
67º
9


3rd Aug
1916
AK
1042.7
1008.9
4.47
79.23%
8.13
1.46
1.5
1.75
60º
67º
8


26th Oct
1916
AK
1041.0
1006.6
4.54
83.78%
8.44
1.43
1.5
1.75
59.5º
66º
8


3rd Nov
1916
AK
1041.7
1005.8
4.74
86.04%
8.18
1.46
1.5
1.75
60º
66º
8


12th Jan
1917
AK
1041.8
1007.8
4.50
81.44%
8.17
1.40
1.5
1.75
59º
64º
8


19th Jan
1917
AK
1040.7
1007.5
4.40
81.63%
8.48
1.44
1.5
1.75
59º
64º
7


13th Apr
1917
AK
1041.5
1008.3
4.39
79.99%
8.49
1.41
1.5
1.75
59.5º
65º
8


20th Jun
1917
AK
1038.6
1006.4
4.27
83.51%
8.53
1.45
1.5
1.75
60º
64º
7


8th Aug
1917
AK
1035.4
1006.4
3.84
82.00%
9.67
1.43
1.5
1.75
60º
70º
7


1st Nov
1917
AK
1035.9
1007.8
3.73
78.41%
9.64
1.47
2

60º
65º
7


14th Nov
1917
AK
1036.1
1008.3
3.68
76.98%
9.66
1.43
1.5
1.75
60º
65º
6


2nd Jan
1918
AK
1035.5
1007.5
3.70
78.92%
9.72
2.24
1.5
1.75
60º
65º
6


16th Jan
1918
AK
1036.1
1011.1
3.32
69.35%
8.70
1.28
1.5
1.75
60º
65º
5


11th Apr
1918
AK
1026.1
1005.5
2.73
78.81%
9.99
1.10
1.5
1.75
60.5º
64º
6


20th Jun
1918
AK
1026.2
1005.5
2.73
78.84%
9.68
1.11
1.5
1.75
60º
64º
5


7th Nov
1918
AK
1025.7
1005.0
2.74
80.60%
9.45
1.09
1.75

60º
66º
5


16th Jan
1919
AK
1026.1
1006.1
2.64
76.62%
9.25
1.10
1.75

60.5º
66º
5


15th Apr
1919
AK
1026.0
1004.4
2.86
82.98%
9.04
1.08
1.75

61.5º
65º
5


19th Jun
1919
AK
1028.2
1004.7
3.10
83.28%
9.72
1.14
1.5
1.5
62º
65º
5


25th Jun
1919
AK
1028.0
1005.3
3.01
81.21%
9.72
1.16
1.75

61.5º
65º
6


27th Aug
1919
AK
1030.5
1006.9
3.12
77.31%
9.96
1.28
1.5
1.5
60º
65º
6


Source:


Fuller's brewing records held at the brewery.





Whitbread FA 1914 - 1919


Date
Year
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
boil time (hours)
boil time (hours)
Pitch temp
length of fermen-tation (days)


28th May
1914
FA
1047.4
1013.0
4.55
72.55%
11.02
2.24
1.5
1.75
58.5º
6


4th Jun
1914
FA
1047.1
1013.0
4.51
72.39%
10.97
2.22
1.5
1.75
58.5º
6


22nd Jun
1914
FA
1047.6
1014.0
4.45
70.62%
10.98
2.23
1.83
2
58.5º
6


8th Oct
1914
FA
1048.5
1015.0
4.43
69.06%
9.84
2.07
1.5
1.58
58.5º
6


29th Jan
1916
FA
1045.4
1013.0
4.29
71.38%
9.95
1.98
1.5
1.75
60º
7


18th May
1917
FA
1045.7
1010.0
4.72
78.12%
12.08
2.48
1.5
2.25
60º
7


24th Jul
1917
FA
1033.2
1005.0
3.74
84.96%
13.89
2.03
1.75
1.75
60º
7


11th Oct
1917
FA
1035.2
1005.0
3.99
85.79%
11.51
1.72
1.75
1.83
60º
7


5th Jun
1918
FA
1032.7
1008.0
3.27
75.52%
12.13
1.71
1.5
1.75
62º
7


3rd Jul
1918
FA
1032.6
1007.0
3.38
78.51%
11.97
1.68
1.5
1.92
62º
7


30th Oct
1918
FA
1032.4
1005.0
3.63
84.57%
11.97
1.70
1.5
1.75
62º
7


5th Feb
1919
FA
1032.1
1006.0
3.46
81.33%
11.92
1.70
1.5
1.75
62º
7


19th Mar
1919
FA
1032.4
1007.0
3.36
78.40%
11.85
1.67
1.17
1.42
62º
7


Source:


Whitbread brewing record held at the London Metropolitan Archives document number LMA/4453/D/01/079, LMA/4453/D/01/080, LMA/4453/D/01/081, LMA/4453/D/01/082 and LMA/4453/D/01/084.





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