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26-01-2015, 07:21
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I’m getting on with trudging through the muddy field of Adnams brewing records while I retain my enthusiasm. You never know how long it will last.
Their beers, in terms of styles brewed, aren’t a million miles away from those of London. Mild Ale, Pale Ale, Old Ale and Stout. You’ve probably spotted the big omission: Porter. That doesn’t surprise me as Porter was rapidly going out of fashion in the provinces. It was only in London that the style retained considerable popularity.
There are a couple of irritations with these particular records. The lack of a fermentation record being the biggest. Despite there being a place for it in the form. Just too damn lazy to fill it out.
At least the mashing details are recorded. Two mashes, then two sparges, if you’re interested. First mash with a strike heat of around 160º F, second at 180º F. The volume of water is much large for the first, so I doubt the second is a complete mash, more like some sort of underlet mash. Sparges at 160º F and 170º F. The volume of water is much larger for the sparges, around 27 barrels, while the two mashes between them were only 8 to 10 barrels.
I suppose I should get on with the beer details. Great to see an AK in there to add to my collection.
Here’s the table:
Adnams beers in 1890
Date
Beer
Style
OG
lbs hops/ qtr
hops lb/brl
hops
26th Mar
SS
Stout
1062.6
6.00
1.67
Altmark and Sussex
2nd Apr
XX
Mild Ale
1043.8
10.00
1.80
Altmark and Sussex
3rd Apr
Tally Ho
Old Ale
1082.5
11.05
4.16
Boornants?, Worcester and Burgundy
8th Apr
XXXX
Mild Ale
1059.8
9.29
2.39
Burgundy and Sussex
9th Apr
SS
Stout
1065.4
7.10
2.02
Altmark and Sussex
15th Apr
XXXX
Mild Ale
1061.5
7.86
2.06
Skinner Kent and Bavarians
17th Apr
PA
Pale Ale
1058.2
14.29
3.70
Worcester and Kent
21st Apr
AK
Pale Ale
1047.1
10.91
2.20
Worcester and Kent
23rd Apr
Tally Ho
Old Ale
1085.9
11.05
4.38
Worcester, Kent and Burgundy
30th Apr
XX
Mild Ale
1044.3
10.00
1.83
Altmark and Skinner
1st May
PA
Pale Ale
1060.4
14.29
3.81
Worcester and Kent
6th May
XXXX
Mild Ale
1060.4
7.86
2.00
Hants, Skinner and Bavarian
14th May
AK
Pale Ale
1046.5
10.91
2.20
Clifford Kent, Worcester
15th May
SS
Stout
1064.3
5.81
1.65
Altmark and Sussex
5th Jun
Tally Ho
Old Ale
1086.4
11.05
4.50
Worcester, Kent and Burgundy
15th Aug
SS
Stout
1061.5
7.32
2.26
Altmark, Clifford and Re, P.
Source:
Adnams brewing records held at the brewery.
They’re an odd set. Why? Because some have the gravity I would expect, while others are way off.
XX is very weak for an 1890’s Mild Ale. Even X Ale I’d expect to be at least 1050º. Adnams XXXX is only about the strength of a London X Ale. The Stout is very weak by London standards. Closer to a Porter, in fact.
Time for another table to show you what I mean:
Whitbread beers in 1890
Date
Beer
Style
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
Pitch temp
19th Jul
XK
Ale
1069.0
1019.0
6.61
72.45%
8.02
2.46
60º
19th Jul
X
Mild
1060.9
1015.0
6.08
75.39%
8.02
2.18
60º
20th Oct
FA
Pale Ale
1054.8
1012.0
5.67
78.12%
11.01
2.73
57º
16th Jul
2PA
Pale Ale
1055.4
1010.0
6.01
81.95%
11.69
2.99
57º
16th Jul
PA
Pale Ale
1060.1
1013.0
6.23
78.37%
11.69
3.25
57º
7th Nov
KK
Stock Ale
1075.3
1026.0
6.53
65.49%
14.27
4.88
57º
10th Mar
2KKK
Stock Ale
1078.7
1029.0
6.57
63.14%
13.99
5.13
57º
10th Nov
KKK
Stock Ale
1085.6
1030.0
7.35
64.95%
14.16
5.76
57º
25th Jan
P
Porter
1057.1
1012.0
5.96
78.97%
9.74
2.07
60.5º
29th Jan
SS
Stout
1083.1
1025.0
7.69
69.92%
10.63
4.76
57º
29th Jan
SSS
Stout
1095.6
1037.0
7.75
61.28%
10.63
5.47
57º
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/056 and LMA/4453/D/09/084.
Adnams SS is barely stronger than Whitbread Porter. Yet Tally Ho is stronger than any of Whitbread’s Stock Ales and the PAs have almost identical gravities.
There’s something really, really fascinating in this set of Adnams records. Which is another piece in a particularly puzzling puzzle: when did Mild turn to the dark side? Something like this appears in most logs:
http://2.bp.blogspot.com/-VCsdOf9M4TQ/VMIgHfYcCGI/AAAAAAAAWbI/6VLfNRnLK7A/s1600/Adnams_colour.jpg (http://2.bp.blogspot.com/-VCsdOf9M4TQ/VMIgHfYcCGI/AAAAAAAAWbI/6VLfNRnLK7A/s1600/Adnams_colour.jpg)
Judging by its position in the record, it looks like it was being added in the copper. It’s added to all the beers except PA and AK, the beers you would expect to be quite pale. Obviously it’s intended to darken the colour of the finished beer. I think this is some of the earliest evidence I have of Mild being deliberately darkened.
I doubt it was enough to turn the Milds dark brown, but enough to make them noticeably darker than the Pale Ales. Like I said, fascinating stuff.
I’ve 100 years of their records, so lots more to come.
More... (http://barclayperkins.blogspot.com/2015/01/adnams-beers-in-1890.html)
http://1.bp.blogspot.com/-29__P7uecfo/VMIgP092q4I/AAAAAAAAWbQ/8Pp2eQxMN2o/s1600/Adnams_Pale_Bitter_Ale.jpg (http://1.bp.blogspot.com/-29__P7uecfo/VMIgP092q4I/AAAAAAAAWbQ/8Pp2eQxMN2o/s1600/Adnams_Pale_Bitter_Ale.jpg)
I’m getting on with trudging through the muddy field of Adnams brewing records while I retain my enthusiasm. You never know how long it will last.
Their beers, in terms of styles brewed, aren’t a million miles away from those of London. Mild Ale, Pale Ale, Old Ale and Stout. You’ve probably spotted the big omission: Porter. That doesn’t surprise me as Porter was rapidly going out of fashion in the provinces. It was only in London that the style retained considerable popularity.
There are a couple of irritations with these particular records. The lack of a fermentation record being the biggest. Despite there being a place for it in the form. Just too damn lazy to fill it out.
At least the mashing details are recorded. Two mashes, then two sparges, if you’re interested. First mash with a strike heat of around 160º F, second at 180º F. The volume of water is much large for the first, so I doubt the second is a complete mash, more like some sort of underlet mash. Sparges at 160º F and 170º F. The volume of water is much larger for the sparges, around 27 barrels, while the two mashes between them were only 8 to 10 barrels.
I suppose I should get on with the beer details. Great to see an AK in there to add to my collection.
Here’s the table:
Adnams beers in 1890
Date
Beer
Style
OG
lbs hops/ qtr
hops lb/brl
hops
26th Mar
SS
Stout
1062.6
6.00
1.67
Altmark and Sussex
2nd Apr
XX
Mild Ale
1043.8
10.00
1.80
Altmark and Sussex
3rd Apr
Tally Ho
Old Ale
1082.5
11.05
4.16
Boornants?, Worcester and Burgundy
8th Apr
XXXX
Mild Ale
1059.8
9.29
2.39
Burgundy and Sussex
9th Apr
SS
Stout
1065.4
7.10
2.02
Altmark and Sussex
15th Apr
XXXX
Mild Ale
1061.5
7.86
2.06
Skinner Kent and Bavarians
17th Apr
PA
Pale Ale
1058.2
14.29
3.70
Worcester and Kent
21st Apr
AK
Pale Ale
1047.1
10.91
2.20
Worcester and Kent
23rd Apr
Tally Ho
Old Ale
1085.9
11.05
4.38
Worcester, Kent and Burgundy
30th Apr
XX
Mild Ale
1044.3
10.00
1.83
Altmark and Skinner
1st May
PA
Pale Ale
1060.4
14.29
3.81
Worcester and Kent
6th May
XXXX
Mild Ale
1060.4
7.86
2.00
Hants, Skinner and Bavarian
14th May
AK
Pale Ale
1046.5
10.91
2.20
Clifford Kent, Worcester
15th May
SS
Stout
1064.3
5.81
1.65
Altmark and Sussex
5th Jun
Tally Ho
Old Ale
1086.4
11.05
4.50
Worcester, Kent and Burgundy
15th Aug
SS
Stout
1061.5
7.32
2.26
Altmark, Clifford and Re, P.
Source:
Adnams brewing records held at the brewery.
They’re an odd set. Why? Because some have the gravity I would expect, while others are way off.
XX is very weak for an 1890’s Mild Ale. Even X Ale I’d expect to be at least 1050º. Adnams XXXX is only about the strength of a London X Ale. The Stout is very weak by London standards. Closer to a Porter, in fact.
Time for another table to show you what I mean:
Whitbread beers in 1890
Date
Beer
Style
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
Pitch temp
19th Jul
XK
Ale
1069.0
1019.0
6.61
72.45%
8.02
2.46
60º
19th Jul
X
Mild
1060.9
1015.0
6.08
75.39%
8.02
2.18
60º
20th Oct
FA
Pale Ale
1054.8
1012.0
5.67
78.12%
11.01
2.73
57º
16th Jul
2PA
Pale Ale
1055.4
1010.0
6.01
81.95%
11.69
2.99
57º
16th Jul
PA
Pale Ale
1060.1
1013.0
6.23
78.37%
11.69
3.25
57º
7th Nov
KK
Stock Ale
1075.3
1026.0
6.53
65.49%
14.27
4.88
57º
10th Mar
2KKK
Stock Ale
1078.7
1029.0
6.57
63.14%
13.99
5.13
57º
10th Nov
KKK
Stock Ale
1085.6
1030.0
7.35
64.95%
14.16
5.76
57º
25th Jan
P
Porter
1057.1
1012.0
5.96
78.97%
9.74
2.07
60.5º
29th Jan
SS
Stout
1083.1
1025.0
7.69
69.92%
10.63
4.76
57º
29th Jan
SSS
Stout
1095.6
1037.0
7.75
61.28%
10.63
5.47
57º
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/056 and LMA/4453/D/09/084.
Adnams SS is barely stronger than Whitbread Porter. Yet Tally Ho is stronger than any of Whitbread’s Stock Ales and the PAs have almost identical gravities.
There’s something really, really fascinating in this set of Adnams records. Which is another piece in a particularly puzzling puzzle: when did Mild turn to the dark side? Something like this appears in most logs:
http://2.bp.blogspot.com/-VCsdOf9M4TQ/VMIgHfYcCGI/AAAAAAAAWbI/6VLfNRnLK7A/s1600/Adnams_colour.jpg (http://2.bp.blogspot.com/-VCsdOf9M4TQ/VMIgHfYcCGI/AAAAAAAAWbI/6VLfNRnLK7A/s1600/Adnams_colour.jpg)
Judging by its position in the record, it looks like it was being added in the copper. It’s added to all the beers except PA and AK, the beers you would expect to be quite pale. Obviously it’s intended to darken the colour of the finished beer. I think this is some of the earliest evidence I have of Mild being deliberately darkened.
I doubt it was enough to turn the Milds dark brown, but enough to make them noticeably darker than the Pale Ales. Like I said, fascinating stuff.
I’ve 100 years of their records, so lots more to come.
More... (http://barclayperkins.blogspot.com/2015/01/adnams-beers-in-1890.html)