PDA

View Full Version : Shut up about Barclay Perkins - Courage Porter and Stout 1920 - 1928 (part two)



Blog Tracker
23-04-2014, 09:47
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2014/04/courage-porter-and-stout-1920-1928-part_23.html)


http://1.bp.blogspot.com/-KC_5GBTQ5cQ/U0__8teF2aI/AAAAAAAATZo/IbDdGuiwSMs/s1600/Courage_Extra_Stout_2.JPG (http://1.bp.blogspot.com/-KC_5GBTQ5cQ/U0__8teF2aI/AAAAAAAATZo/IbDdGuiwSMs/s1600/Courage_Extra_Stout_2.JPG)
It seems like ages since the first part of my look at Courage Porter and Stout in the 1920's. That's because I wrote it a couple of weeks ago. Even though I only posted it a few days ago.

That's the way I work: way in advance, mostly. My life is so busy currently that I need to keep on top of my blog posts. I wouldn't want to miss a day.

I won't bother discussing the Porter and Stout separately because they were always parti-gyled together.

The recipes in the early years aren't a million miles away from the classic 19th-century Porter grists: a combination of pale, brown and black malts. With a small amount - less than 10% of the total - sugar thrown in. One difference with the 1800's is the proportion of black and brown malt. They would have been the other way around: 15-20% brown and 5% black.

Here are Courage's grists from the 1860's for comparison purposes:



Courage Porter and Stout grists in 1867


Beer
OG
lbs hops/ qtr
hops lb/brl
pale malt
brown malt
black malt


Stout
1067.31
11.43
4.42
76.78%
19.35%
3.87%


Porter
1057.06
9.38
2.37
76.26%
18.65%
5.09%


Source:


Courage brewing record held at the London Metropolitan Archives, document number ACC/2305/08/275.



I'm not totally sure what they mean by black invert. It could be No. 4 invert under a different name.

The grists from later in the decade contain a couple of significant differences. Crystal malt and oats have been added. The latter presumably because some was marketed as Oatmeal Stout, which was very popular between the wars. The quantity is considerably more than at London rivals Barclay Perkins and Whitbread. Oats made up less than 0.5% of Whitbread's grist and less than 0.25% of Barclay Perkins'. Way too little to have any noticeable effect. The 5% Courage used may well have been discernible.

It's all change with the sugars. Out go the caramel and black invert, and in comes cane sugar (West Indies and Mauritius) and proprietary sugars (CDM and Durax). Overall the sugar content rose from under 10% to getting on for 15%. This was at the expense of the roasted malts, whose combined share declined from around 20% to just 10%. Presumably the proprietary sugars were emulating the roasted malt character.

There are two consistent factors in the hopping: West Coast and English hops. Which is pretty typical for between the wars. The Alsace and Poperinge hops which pop up occasionally were cheap alternatives.

Here's the full grist table:



Courage Porter and Stout grists 1920 - 1928


Year
Beer
OG
pale malt
brown malt
black malt
crystal malt
oats
no. 3 sugar
caramel
black invert
Duttson CDM
West Indian/Mauritius
Durax
hops


1920
Double Stout
1043.8
68.21%
9.27%
13.91%



1.55%
7.06%



Californian, Alsace and English.


1920
Stout
1047.4
72.26%
7.30%
10.22%



3.41%
6.81%



Californian, Poperinge and English


1921
Stout
1043.8
68.59%
9.01%
13.16%



1.85%
7.39%



Californian, Alsace and English.


1923
Stout
1043.8
66.21%
6.90%
10.34%



6.21%
4.60%

5.75%

Pacific and English


1926
Stout
1045.4
65.58%
5.58%
5.58%
5.58%
4.65%



5.89%
7.13%

Oregon and English


1927
Stout
1045.4
64.71%
5.23%
5.23%
5.23%
6.54%



5.88%
7.19%

Oregon and English


1928
Stout
1046.5
59.06%
6.61%
6.61%
6.61%
6.61%
4.09%


6.61%
3.78%

Oregon, British Columbian and English


1920
Porter
1029.6
68.59%
9.01%
13.16%



1.85%
7.39%



Californian, Alsace and English.


1921
Porter
1029.6
68.59%
9.01%
13.16%



1.85%
7.39%



Californian, Alsace and English.


1922
Porter
1032.7
66.12%
6.91%
9.87%



4.61%


7.89%
4.61%
Californian and English


1922
Porter
1032.7
66.02%
6.80%
9.71%



4.85%


8.09%
4.53%
Californian and English


1923
Porter
1032.7
66.21%
6.90%
10.34%



6.21%
4.60%

5.75%

Pacific and English


1926
Porter
1032.7
62.34%
6.39%
6.39%
6.39%
5.33%



5.86%
7.28%

Oregon and English


1926
Porter
1032.7
65.58%
5.58%
5.58%
5.58%
4.65%



5.89%
7.13%

Oregon and English


1927
Porter
1032.7
64.71%
5.23%
5.23%
5.23%
6.54%



5.88%
7.19%

Oregon and English


1928
Porter
1032.7
59.06%
6.61%
6.61%
6.61%
6.61%
4.09%


6.61%
3.78%

Oregon, British Columbian and English


Source:


Courage brewing records held at the London Metropolitan Archives, document numbers ACC/2305/08/251, ACC/2305/08/253, ACC/2305/08/255 and ACC/2305/08/256.



http://3.bp.blogspot.com/-j9LbCuatBFc/U0-ZLm3617I/AAAAAAAATYc/pk7bZ6_vgvg/s1600/Courage_Porter_Stout_grists_1920_1928.jpg (http://3.bp.blogspot.com/-j9LbCuatBFc/U0-ZLm3617I/AAAAAAAATYc/pk7bZ6_vgvg/s1600/Courage_Porter_Stout_grists_1920_1928.jpg)

As Courage brewed a limited range of beers, we've just one set to go, Strong Ales. I'm sure I'll get around to that sometime soon.

More... (http://barclayperkins.blogspot.com/2014/04/courage-porter-and-stout-1920-1928-part_23.html)