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24-11-2013, 07:24
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We've got a good example here of the interaction between beer history and real history. You know, the political kind of history. Because between October 1853 and February 1856 there was a little thing called the Crimean War. The only serious European war involving Britain between Waterloo and WW I. And what always happened when Britain was at war? The tax on beer goes up. In many ways war has been the driving force behind the changes in British beers. The Napoleonic Wars changed Porter from a brown malt to a pale malt base. WW I and WW II created Britain's low-gravity beer culture.
What did the Crimean War do to beer? Nothing really permanent. Drove down gravities for a while. Oh, and made adulteration rife. Because while the wholesale price of beer went up, drinkers weren't prepared to pay more in the pub. The ludicrous situation arose where the retail price was the same as the wholesale price. Landlords had to water their beer if they wanted to earn a living. You can see a dip in the gravities of both KXX and KXXX during the period of the war. It did one other thing, the Crimean War. Government contracts to supply troops with beer led Truman to brew a "Crimea Export Porter".
In 1854 the tax on malt (there was no tax on beer itself between 1830 and 1880) increased from 2s 7d plus 5% to 4s*. Based on a price of 60s per quarter, that 5% amounts to about another 4.5d per bushel. So let's call it a round 3s. Which means the tax went up 1s per bushel. As I know how many bushels it took to brew a certain number of barrels, I can work out what that meant to KXX and KXXX. KXX took about 3 bushels of malt per barrel, KXXX about 3.5 bushels. This is dead easy. Sometimes the old imperial measures and money are simpler than that decimal crap. Three bushels times 1 shilling gives us a 36 pence tax rise for KXX. Which is exactly a penny a gallon. For KXX 1.67d per pint.
One thing is really obvious in the figures. The hopping rate was much higher than in the 1840's. Then KXX and KXXX both had about 10 lbs of hops per quarter of malt, which amounted to a little under 4 lbs of hops per barrel for KXX, a little over 4 lbs for KXXX. In the 1850's, the rate was about 50% higher - 15 lbs per quarter, 6 to 7 lbs per barrel. That's a very high level of hopping, getting close to IPA levels. While the rate for X Ales only increased from around 8 lbs to 9 lbs per quarter Why did Whitbread increase the hopping of their K Ales by so much? I'd really like to know, because I've frankly no idea.
It's not because hops became cheaper. As this table shows, in the first half of the 1850's the price of hops was on average 50% higher than in the 1840's. I'm not surprised they were expensive in 1854. It was a disastrous year for hop growing in Britain, with only 88,000 cwt grown, compared to 400,000 cwt in an average year**. You can see this reflected in the hops used. See how in 1855, the year when most of the 1854 crop would have been used, some of the beers have no English hops, just American and Belgian. 1856 was a bumper year for English hops, with almost 750,000 cwt produced***. Sure enough, in 1856 and 1857, the beers have all English hops.
London prices of hops
Year.
£ s. d.
shillings
shillings
1840
13 11 0
271
1841
6 6 0
126
1842
4 8 10
88.83
1843
6 0 9
120.75
1844
7 3 0
143
1845
6 10 0
82
1846
5 0 0
100
1847
3 10 0
70
1848
2 15 0
55
1849
7 10 0
150
average 1840's
120.66
1850
3 10 0
70
1851
6 10 0
130
1852
4 5 0
85
1853
11 11 0
231
1854
20 0 0
400
average 1850's
183.2
Source:
"A Practical Treatise on Malting and Brewing" by William Ford, 1862, page 289.
There's been no real change in the degree of attenuation, which remains at around 66%. Likewise the fermentation temperatures remain quite high, hitting the high 70's or even 80º F. Which probably explains why the beers only took 5 or 6 days to ferment, despite having quite high gravities.
There's again not much to report in terms of the grists. All the beers in the tables below, both K and X Ales were 100% pale malt. typically simple 19th-century Ale recipes.
That's me done. Except to thromise that we'll be looking at Whitbread's K Ales from the 1860's next.
Whitbread K Ales in the 1850's
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. fermentation temp
length of fermentation (days)
comments
27th Sep
1850
KXX
1081.4
1030.5
6.74
62.59%
13.85
5.18
1.17
2
2
60º
75º
3 + 3
American and English hops.
18th Feb
1851
KXX
1082.3
1030.5
6.85
62.96%
12.52
4.55
1.5
1.5
2
60º
75º
3 + 3
American and English hops.
21st Dec
1853
KXX
1079.2
1022.7
7.48
71.33%
14.54
5.46
1.5
2
60º
79º
3 + 2
English and Poperingue hops.
3rd Mar
1853
KXX
1084.8
1029.4
7.33
65.36%
14.71
6.25
1.5
2
60º
79º
3 + 3
English hops.
31st Mar
1854
KXX
1078.1
1026.3
6.85
66.31%
15.04
5.65
1.5
2
60º
79.5º
3 + 2
English and Belgian hops.
6th Nov
1854
KXX
1082.5
1026.3
7.44
68.12%
15.19
6.23
1.5
2.5
60º
80º
3 + 1
American and Belgian hops.
18th Oct
1855
KXX
1079.5
1029.4
6.63
63.07%
15.04
6.17
1.5
2
60º
78º
3 + 3
English and Belgian hops.
26th May
1855
KXX
1085.6
1031.6
7.15
63.11%
15.05
6.69
1.5
3
60º
º
5
American and Belgian hops.
12th Mar
1856
KXX
1081.7
1027.7
7.15
66.10%
15.18
6.32
1.5
2.5
60º
78º
3 + 2
English hops.
7th Nov
1856
KXX
1084.8
1029.6
7.29
65.03%
15.51
6.57
1.5
2
60º
79º
3 + 3
English hops.
23rd Feb
1857
KXX
1084.8
1026.9
7.66
68.30%
15.38
5.86
1.5
2
60º
78º
3 + 2
English hops.
19th Oct
1857
KXX
1086.1
1029.4
7.51
65.92%
15.65
5.96
1.5
2
60º
79º
3 + 2
English hops.
20th Jan
1858
KXX
1080.3
1026.3
7.15
67.24%
16.92
6.25
1.5
2
60º
77º
2 + 4
English hops.
5th Oct
1859
KXX Expt.
1082.5
1030.5
6.89
63.09%
16.36
6.93
1.5
2
60º
71º
2 + 3
English hops.
3rd Oct
1850
KXXX
1083.9
1026.3
7.62
68.65%
13.36
6.02
1.17
2
2
60º
78º
3 + 3
American and English hops.
15th Feb
1851
KXXX
1090.9
1028.8
8.21
68.29%
12.50
5.25
1.5
2
2
60º
75.5º
3 + 3
American and English hops.
19th Dec
1853
KXXX
1087.8
1029.1
7.77
66.88%
14.98
6.55
1.5
2.5
60º
80º
3 + 2
English and Poperingue hops.
28th Mar
1853
KXXX
1092.2
1029.9
8.25
67.57%
15.46
7.50
1.5
3
60º
79º
3 + 2
English hops (Fuggle).
15th Feb
1855
KXXX
1084.8
1021.6
8.36
74.51%
15.03
7.16
1.5
3
60º
81º
3 + 2
American and Belgian hops.
10th May
1855
KXXX
1086.4
1033.8
6.96
60.90%
15.06
7.28
1.5
2.5
60º
78º
3 + 2
American and Belgian hops.
20th Nov
1856
KXXX
1087.0
1030.5
7.48
64.97%
15.51
6.36
1.5
2
60º
80º
3 + 3
English hops.
8th Feb
1858
KXXX
1087.3
1031.6
7.37
63.81%
15.61
6.61
1.5
2
60º
77.5º
3 + 3
English hops.
16th Feb
1858
KXXX
1089.7
1031.9
7.66
64.51%
15.71
6.55
1.5
2
60º
79º
3 + 2
English hops.
Sources
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/014, LMA/4453/D/01/016, LMA/4453/D/01/017, LMA/4453/D/01/018, LMA/4453/D/01/019, LMA/4453/D/01/020, LMA/4453/D/01/021, LMA/4453/D/01/022 and LMA/4453/D/01/024
http://3.bp.blogspot.com/-Af1PKF8tRZQ/UoyE89nJJXI/AAAAAAAASa0/4lrbxDRKHlY/s320/Whitbread_K_Ales_1850s.jpg (http://3.bp.blogspot.com/-Af1PKF8tRZQ/UoyE89nJJXI/AAAAAAAASa0/4lrbxDRKHlY/s1600/Whitbread_K_Ales_1850s.jpg)
Whitbread X Ales in the 1850's
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. fermentation temp
length of fermentation (days)
comments
25th Sep
1850
X
1077.3
1029.1
6.38
62.37%
8.36
2.76
2
2
2
64º
74º
3 + 2
American and English hops.
15th Feb
1851
X
1067.6
1024.9
5.64
63.11%
12.50
3.91
1.5
2
2
64º
74º
3 + 4
American and English hops.
16th Sep
1852
X
1078.9
1024.4
7.22
69.12%
9.43
3.49
1.67
2.5
64º
75º
3 + 3
English hops.
20th Aug
1853
X
1076.5
1027.7
6.45
63.77%
10.01
3.93
1.5
2
64º
75º
3 + 2
English hops.
29th Aug
1854
X
1073.7
1026.0
6.30
64.66%
10.11
3.51
1.5
2
64º
74º
3 + 1
English and Belgian hops.
30th Aug
1855
X
1067.9
1023.5
5.86
65.31%
9.27
2.99
1.5
2
64º
74.5º
3 + 3
American and Belgian hops.
11th Aug
1856
X
1067.3
1022.2
5.97
67.08%
9.13
2.98
1.5
2
64º
74º
3 + 2
English hops.
12th Oct
1857
X
1065.4
1020.8
5.90
68.22%
7.41
2.05
1.5
2
64º
74.5º
3 + 2
English hops.
20th Oct
1858
X
1069.0
1023.5
6.01
65.86%
8.59
2.15
1.5
2
64º
74.5º
3 + 2
English hops.
28th Sep
1859
X
1069.3
1019.4
6.60
72.00%
9.99
3.41
1.5
2
64º
74.5º
3 + 3
English hops.
9th Oct
1850
XL
1079.2
1033.2
6.08
58.04%
7.98
2.65
1.5
2
2
64º
75º
3 + 3
American and English hops.
26th Nov
1859
XL
1072.6
1027.1
6.01
62.60%
8.80
3.30
1.5
2
60º
69.5º
2 + 4
English hops.
7th Oct
1850
XX
1089.5
1031.9
7.62
64.40%
9.95
3.80
1.5
2
2
60º
75.5º
3 + 2
American and English hops.
29th Sep
1852
XX
1088.6
1030.2
7.73
65.94%
9.07
3.81
1.5
2.5
60º
79º
3 + 3
English hops.
20th Aug
1853
XX
1089.2
1030.5
7.77
65.84%
10.01
4.58
1.5
2
60º
80º
3 + 2
English hops.
29th Aug
1854
XX
1087.0
10.11
4.15
1.5
2
60º
80º
3 + ?
English and Belgian hops.
9th Jan
1855
XX
1082.0
1027.7
7.18
66.22%
1.11
0.49
1.5
2
60º
79º
3 + 2
Belgian hops.
18th Nov
1856
XX
1082.0
1029.9
6.89
63.51%
7.25
2.72
1.5
2
60º
79º
3 + 4
13th Aug
1858
XX
1080.6
1032.7
6.34
59.45%
10.74
3.96
1.5
2
60º
79º
3 + 2
English hops.
20th Oct
1858
XX
1081.4
1031.0
6.67
61.90%
8.59
2.54
1.5
2
60º
79º
3 + 2
English hops.
28th Sep
1859
XX
1083.1
1035.2
6.34
57.67%
9.99
4.10
1.5
2
60º
71º
3 + 3
English hops.
21st Dec
1859
XX xpt
1083.9
1029.1
7.26
65.35%
16.04
7.64
?
2
60º
78º
3 + 3
English hops.
25th Sep
1850
XXX
1098.1
1029.1
9.12
70.34%
8.36
3.50
2
2
2
60º
76º
3 + 2
American and English hops.
8th Sep
1852
XXX
1099.2
1041.6
7.62
58.10%
9.23
4.46
1.5
2.5
60º
79º
3 + 0
English hops.
16th Sep
1852
XXX
1099.2
9.43
4.38
1.67
2.5
60º
79º
5 + ?
English hops.
26th Sep
1853
XXX
1097.5
1034.6
8.32
64.49%
10.05
4.83
1.5
2
60º
80º
3 + 2
English hops.
22nd Feb
1854
XXX
1092.0
1030.5
8.14
66.87%
9.71
5.08
1.5
3
60º
80º
3 + 3
English, Bavarian and Belgian hops.
25th Apr
1855
XXX
1092.0
1030.5
8.14
66.87%
11.19
5.33
1.5
2
60º
78º
3 + 2
American and Belgian hops.
22nd Oct
1856
XXX
1087.8
1032.1
7.37
63.41%
9.99
4.23
1.5
2
60º
80º
3 + 3
English hops.
21st Jan
1857
XXX
1089.5
1032.7
7.51
63.47%
10.98
4.72
1.5
2
60º
79.5º
3 + 3
English hops.
Sources
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/014, LMA/4453/D/01/016, LMA/4453/D/01/017, LMA/4453/D/01/018, LMA/4453/D/01/019, LMA/4453/D/01/020, LMA/4453/D/01/021, LMA/4453/D/01/022, LMA/4453/D/01/023 and LMA/4453/D/01/024
http://4.bp.blogspot.com/-f2KZQ_v8kPU/UoyFDPm4dcI/AAAAAAAASa8/WFQ3gu9192o/s320/Whitbread_X_Ales_1850s.png (http://4.bp.blogspot.com/-f2KZQ_v8kPU/UoyFDPm4dcI/AAAAAAAASa8/WFQ3gu9192o/s1600/Whitbread_X_Ales_1850s.png)
* "Journal of the Institute of Brewing, volume 7" 1901, page 33.
** "A Practical Treatise on Malting and Brewing" by William Ford, 1862, page 289.
*** "A Practical Treatise on Malting and Brewing" by William Ford, 1862, page 289.
More... (http://barclayperkins.blogspot.com/2013/11/whitbread-k-ales-in-1850s.html)
http://4.bp.blogspot.com/-DW2CuEI0wC4/UoyDD0f8okI/AAAAAAAASao/9AK3dLpKrow/s400/Ridleys_Stock_Ale_1953.jpg (http://4.bp.blogspot.com/-DW2CuEI0wC4/UoyDD0f8okI/AAAAAAAASao/9AK3dLpKrow/s1600/Ridleys_Stock_Ale_1953.jpg)
We've got a good example here of the interaction between beer history and real history. You know, the political kind of history. Because between October 1853 and February 1856 there was a little thing called the Crimean War. The only serious European war involving Britain between Waterloo and WW I. And what always happened when Britain was at war? The tax on beer goes up. In many ways war has been the driving force behind the changes in British beers. The Napoleonic Wars changed Porter from a brown malt to a pale malt base. WW I and WW II created Britain's low-gravity beer culture.
What did the Crimean War do to beer? Nothing really permanent. Drove down gravities for a while. Oh, and made adulteration rife. Because while the wholesale price of beer went up, drinkers weren't prepared to pay more in the pub. The ludicrous situation arose where the retail price was the same as the wholesale price. Landlords had to water their beer if they wanted to earn a living. You can see a dip in the gravities of both KXX and KXXX during the period of the war. It did one other thing, the Crimean War. Government contracts to supply troops with beer led Truman to brew a "Crimea Export Porter".
In 1854 the tax on malt (there was no tax on beer itself between 1830 and 1880) increased from 2s 7d plus 5% to 4s*. Based on a price of 60s per quarter, that 5% amounts to about another 4.5d per bushel. So let's call it a round 3s. Which means the tax went up 1s per bushel. As I know how many bushels it took to brew a certain number of barrels, I can work out what that meant to KXX and KXXX. KXX took about 3 bushels of malt per barrel, KXXX about 3.5 bushels. This is dead easy. Sometimes the old imperial measures and money are simpler than that decimal crap. Three bushels times 1 shilling gives us a 36 pence tax rise for KXX. Which is exactly a penny a gallon. For KXX 1.67d per pint.
One thing is really obvious in the figures. The hopping rate was much higher than in the 1840's. Then KXX and KXXX both had about 10 lbs of hops per quarter of malt, which amounted to a little under 4 lbs of hops per barrel for KXX, a little over 4 lbs for KXXX. In the 1850's, the rate was about 50% higher - 15 lbs per quarter, 6 to 7 lbs per barrel. That's a very high level of hopping, getting close to IPA levels. While the rate for X Ales only increased from around 8 lbs to 9 lbs per quarter Why did Whitbread increase the hopping of their K Ales by so much? I'd really like to know, because I've frankly no idea.
It's not because hops became cheaper. As this table shows, in the first half of the 1850's the price of hops was on average 50% higher than in the 1840's. I'm not surprised they were expensive in 1854. It was a disastrous year for hop growing in Britain, with only 88,000 cwt grown, compared to 400,000 cwt in an average year**. You can see this reflected in the hops used. See how in 1855, the year when most of the 1854 crop would have been used, some of the beers have no English hops, just American and Belgian. 1856 was a bumper year for English hops, with almost 750,000 cwt produced***. Sure enough, in 1856 and 1857, the beers have all English hops.
London prices of hops
Year.
£ s. d.
shillings
shillings
1840
13 11 0
271
1841
6 6 0
126
1842
4 8 10
88.83
1843
6 0 9
120.75
1844
7 3 0
143
1845
6 10 0
82
1846
5 0 0
100
1847
3 10 0
70
1848
2 15 0
55
1849
7 10 0
150
average 1840's
120.66
1850
3 10 0
70
1851
6 10 0
130
1852
4 5 0
85
1853
11 11 0
231
1854
20 0 0
400
average 1850's
183.2
Source:
"A Practical Treatise on Malting and Brewing" by William Ford, 1862, page 289.
There's been no real change in the degree of attenuation, which remains at around 66%. Likewise the fermentation temperatures remain quite high, hitting the high 70's or even 80º F. Which probably explains why the beers only took 5 or 6 days to ferment, despite having quite high gravities.
There's again not much to report in terms of the grists. All the beers in the tables below, both K and X Ales were 100% pale malt. typically simple 19th-century Ale recipes.
That's me done. Except to thromise that we'll be looking at Whitbread's K Ales from the 1860's next.
Whitbread K Ales in the 1850's
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. fermentation temp
length of fermentation (days)
comments
27th Sep
1850
KXX
1081.4
1030.5
6.74
62.59%
13.85
5.18
1.17
2
2
60º
75º
3 + 3
American and English hops.
18th Feb
1851
KXX
1082.3
1030.5
6.85
62.96%
12.52
4.55
1.5
1.5
2
60º
75º
3 + 3
American and English hops.
21st Dec
1853
KXX
1079.2
1022.7
7.48
71.33%
14.54
5.46
1.5
2
60º
79º
3 + 2
English and Poperingue hops.
3rd Mar
1853
KXX
1084.8
1029.4
7.33
65.36%
14.71
6.25
1.5
2
60º
79º
3 + 3
English hops.
31st Mar
1854
KXX
1078.1
1026.3
6.85
66.31%
15.04
5.65
1.5
2
60º
79.5º
3 + 2
English and Belgian hops.
6th Nov
1854
KXX
1082.5
1026.3
7.44
68.12%
15.19
6.23
1.5
2.5
60º
80º
3 + 1
American and Belgian hops.
18th Oct
1855
KXX
1079.5
1029.4
6.63
63.07%
15.04
6.17
1.5
2
60º
78º
3 + 3
English and Belgian hops.
26th May
1855
KXX
1085.6
1031.6
7.15
63.11%
15.05
6.69
1.5
3
60º
º
5
American and Belgian hops.
12th Mar
1856
KXX
1081.7
1027.7
7.15
66.10%
15.18
6.32
1.5
2.5
60º
78º
3 + 2
English hops.
7th Nov
1856
KXX
1084.8
1029.6
7.29
65.03%
15.51
6.57
1.5
2
60º
79º
3 + 3
English hops.
23rd Feb
1857
KXX
1084.8
1026.9
7.66
68.30%
15.38
5.86
1.5
2
60º
78º
3 + 2
English hops.
19th Oct
1857
KXX
1086.1
1029.4
7.51
65.92%
15.65
5.96
1.5
2
60º
79º
3 + 2
English hops.
20th Jan
1858
KXX
1080.3
1026.3
7.15
67.24%
16.92
6.25
1.5
2
60º
77º
2 + 4
English hops.
5th Oct
1859
KXX Expt.
1082.5
1030.5
6.89
63.09%
16.36
6.93
1.5
2
60º
71º
2 + 3
English hops.
3rd Oct
1850
KXXX
1083.9
1026.3
7.62
68.65%
13.36
6.02
1.17
2
2
60º
78º
3 + 3
American and English hops.
15th Feb
1851
KXXX
1090.9
1028.8
8.21
68.29%
12.50
5.25
1.5
2
2
60º
75.5º
3 + 3
American and English hops.
19th Dec
1853
KXXX
1087.8
1029.1
7.77
66.88%
14.98
6.55
1.5
2.5
60º
80º
3 + 2
English and Poperingue hops.
28th Mar
1853
KXXX
1092.2
1029.9
8.25
67.57%
15.46
7.50
1.5
3
60º
79º
3 + 2
English hops (Fuggle).
15th Feb
1855
KXXX
1084.8
1021.6
8.36
74.51%
15.03
7.16
1.5
3
60º
81º
3 + 2
American and Belgian hops.
10th May
1855
KXXX
1086.4
1033.8
6.96
60.90%
15.06
7.28
1.5
2.5
60º
78º
3 + 2
American and Belgian hops.
20th Nov
1856
KXXX
1087.0
1030.5
7.48
64.97%
15.51
6.36
1.5
2
60º
80º
3 + 3
English hops.
8th Feb
1858
KXXX
1087.3
1031.6
7.37
63.81%
15.61
6.61
1.5
2
60º
77.5º
3 + 3
English hops.
16th Feb
1858
KXXX
1089.7
1031.9
7.66
64.51%
15.71
6.55
1.5
2
60º
79º
3 + 2
English hops.
Sources
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/014, LMA/4453/D/01/016, LMA/4453/D/01/017, LMA/4453/D/01/018, LMA/4453/D/01/019, LMA/4453/D/01/020, LMA/4453/D/01/021, LMA/4453/D/01/022 and LMA/4453/D/01/024
http://3.bp.blogspot.com/-Af1PKF8tRZQ/UoyE89nJJXI/AAAAAAAASa0/4lrbxDRKHlY/s320/Whitbread_K_Ales_1850s.jpg (http://3.bp.blogspot.com/-Af1PKF8tRZQ/UoyE89nJJXI/AAAAAAAASa0/4lrbxDRKHlY/s1600/Whitbread_K_Ales_1850s.jpg)
Whitbread X Ales in the 1850's
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. fermentation temp
length of fermentation (days)
comments
25th Sep
1850
X
1077.3
1029.1
6.38
62.37%
8.36
2.76
2
2
2
64º
74º
3 + 2
American and English hops.
15th Feb
1851
X
1067.6
1024.9
5.64
63.11%
12.50
3.91
1.5
2
2
64º
74º
3 + 4
American and English hops.
16th Sep
1852
X
1078.9
1024.4
7.22
69.12%
9.43
3.49
1.67
2.5
64º
75º
3 + 3
English hops.
20th Aug
1853
X
1076.5
1027.7
6.45
63.77%
10.01
3.93
1.5
2
64º
75º
3 + 2
English hops.
29th Aug
1854
X
1073.7
1026.0
6.30
64.66%
10.11
3.51
1.5
2
64º
74º
3 + 1
English and Belgian hops.
30th Aug
1855
X
1067.9
1023.5
5.86
65.31%
9.27
2.99
1.5
2
64º
74.5º
3 + 3
American and Belgian hops.
11th Aug
1856
X
1067.3
1022.2
5.97
67.08%
9.13
2.98
1.5
2
64º
74º
3 + 2
English hops.
12th Oct
1857
X
1065.4
1020.8
5.90
68.22%
7.41
2.05
1.5
2
64º
74.5º
3 + 2
English hops.
20th Oct
1858
X
1069.0
1023.5
6.01
65.86%
8.59
2.15
1.5
2
64º
74.5º
3 + 2
English hops.
28th Sep
1859
X
1069.3
1019.4
6.60
72.00%
9.99
3.41
1.5
2
64º
74.5º
3 + 3
English hops.
9th Oct
1850
XL
1079.2
1033.2
6.08
58.04%
7.98
2.65
1.5
2
2
64º
75º
3 + 3
American and English hops.
26th Nov
1859
XL
1072.6
1027.1
6.01
62.60%
8.80
3.30
1.5
2
60º
69.5º
2 + 4
English hops.
7th Oct
1850
XX
1089.5
1031.9
7.62
64.40%
9.95
3.80
1.5
2
2
60º
75.5º
3 + 2
American and English hops.
29th Sep
1852
XX
1088.6
1030.2
7.73
65.94%
9.07
3.81
1.5
2.5
60º
79º
3 + 3
English hops.
20th Aug
1853
XX
1089.2
1030.5
7.77
65.84%
10.01
4.58
1.5
2
60º
80º
3 + 2
English hops.
29th Aug
1854
XX
1087.0
10.11
4.15
1.5
2
60º
80º
3 + ?
English and Belgian hops.
9th Jan
1855
XX
1082.0
1027.7
7.18
66.22%
1.11
0.49
1.5
2
60º
79º
3 + 2
Belgian hops.
18th Nov
1856
XX
1082.0
1029.9
6.89
63.51%
7.25
2.72
1.5
2
60º
79º
3 + 4
13th Aug
1858
XX
1080.6
1032.7
6.34
59.45%
10.74
3.96
1.5
2
60º
79º
3 + 2
English hops.
20th Oct
1858
XX
1081.4
1031.0
6.67
61.90%
8.59
2.54
1.5
2
60º
79º
3 + 2
English hops.
28th Sep
1859
XX
1083.1
1035.2
6.34
57.67%
9.99
4.10
1.5
2
60º
71º
3 + 3
English hops.
21st Dec
1859
XX xpt
1083.9
1029.1
7.26
65.35%
16.04
7.64
?
2
60º
78º
3 + 3
English hops.
25th Sep
1850
XXX
1098.1
1029.1
9.12
70.34%
8.36
3.50
2
2
2
60º
76º
3 + 2
American and English hops.
8th Sep
1852
XXX
1099.2
1041.6
7.62
58.10%
9.23
4.46
1.5
2.5
60º
79º
3 + 0
English hops.
16th Sep
1852
XXX
1099.2
9.43
4.38
1.67
2.5
60º
79º
5 + ?
English hops.
26th Sep
1853
XXX
1097.5
1034.6
8.32
64.49%
10.05
4.83
1.5
2
60º
80º
3 + 2
English hops.
22nd Feb
1854
XXX
1092.0
1030.5
8.14
66.87%
9.71
5.08
1.5
3
60º
80º
3 + 3
English, Bavarian and Belgian hops.
25th Apr
1855
XXX
1092.0
1030.5
8.14
66.87%
11.19
5.33
1.5
2
60º
78º
3 + 2
American and Belgian hops.
22nd Oct
1856
XXX
1087.8
1032.1
7.37
63.41%
9.99
4.23
1.5
2
60º
80º
3 + 3
English hops.
21st Jan
1857
XXX
1089.5
1032.7
7.51
63.47%
10.98
4.72
1.5
2
60º
79.5º
3 + 3
English hops.
Sources
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/014, LMA/4453/D/01/016, LMA/4453/D/01/017, LMA/4453/D/01/018, LMA/4453/D/01/019, LMA/4453/D/01/020, LMA/4453/D/01/021, LMA/4453/D/01/022, LMA/4453/D/01/023 and LMA/4453/D/01/024
http://4.bp.blogspot.com/-f2KZQ_v8kPU/UoyFDPm4dcI/AAAAAAAASa8/WFQ3gu9192o/s320/Whitbread_X_Ales_1850s.png (http://4.bp.blogspot.com/-f2KZQ_v8kPU/UoyFDPm4dcI/AAAAAAAASa8/WFQ3gu9192o/s1600/Whitbread_X_Ales_1850s.png)
* "Journal of the Institute of Brewing, volume 7" 1901, page 33.
** "A Practical Treatise on Malting and Brewing" by William Ford, 1862, page 289.
*** "A Practical Treatise on Malting and Brewing" by William Ford, 1862, page 289.
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