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23-07-2015, 08:09
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2015/07/bottled-stout-in-1950s.html)

I’ve finally pulled my finger out and ordered my bottled Stout analyses. No, I didn’t shout at them to go and make some tea. I’ve divided them up into groups. Otherwise there are just too many to make sense of.

http://2.bp.blogspot.com/-AtRkBQVEex0/VafCGos6qtI/AAAAAAAAX2A/oH5i37k8_q8/s320/Glucose_Stout.jpg (http://2.bp.blogspot.com/-AtRkBQVEex0/VafCGos6qtI/AAAAAAAAX2A/oH5i37k8_q8/s1600/Glucose_Stout.jpg)

As with the Pale Ales, I sort of made up my own styles for this purpose. Or at least classes. They aren’t very complicated. I’ve used two criteria: gravity and attenuation. This what I’ve come up with:



Type
OG
Apparent attenuation


Strong Stout
>1050
>65%


Strong Stout



Weak Stout
1040 - 1050
>70%


Weak Stout
1040 - 1050
65 - 70%


Weak Stout
1040 - 1050
60 - 65%


Weak Stout
1040 - 1050
50 - 60%


Weak Stout
1040 - 1050


[TD="class: xl92"]Standard Stout
1040 - 1050
>70%
64
14.04%


Standard Stout
1040 - 1050
65 - 70%
47
10.31%


Standard Stout
1040 - 1050
60 - 65%
48
10.53%


Standard Stout
1040 - 1050
50 - 60%
64
14.04%


Standard Stout
1040 - 1050

13
2.85%


Weak Stout
1040 - 1050
>70%
43
9.43%


Weak Stout
1040 - 1050
65 - 70%
42
9.21%


Weak Stout
1040 - 1050
60 - 65%
36
7.89%


Weak Stout
1040 - 1050
50 - 60%
57
12.50%


Weak Stout
1040 - 1050

12
2.63%


total


456
100.00%




What’s the point of all this? To demonstrate again that not all English Stout was sweet. The fact that for both standard and weak Stout there are about as many examples with attenuation above 65% as there are below 65% vindicates my assertion.

But I’ll be making that point at much greater length in what follows.

More... (http://barclayperkins.blogspot.com/2015/07/bottled-stout-in-1950s.html)