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19-07-2017, 08:19
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Reid was one of the largest Porter breweries in the 19th century. Never the largest, but sometimes second behind Truman or Barclay Perkins. In the early 19th century, they were briefly the largest in 1907 and 1808, but their production remained fairly stable while others expanded.
https://4.bp.blogspot.com/-tnvYjVzpo94/WW29B2rM6KI/AAAAAAAAcgs/HnFXJ7QvS1ogM8J11lCa2Cs2gfzOxc6YgCLcBGAs/s400/Reids_Invalid_Stout_2.jpg (https://4.bp.blogspot.com/-tnvYjVzpo94/WW29B2rM6KI/AAAAAAAAcgs/HnFXJ7QvS1ogM8J11lCa2Cs2gfzOxc6YgCLcBGAs/s1600/Reids_Invalid_Stout_2.jpg)
Here’s how the London Porter brewers ranked in the 1830’s:
Largest London Porter breweries 1830 - 1839
Brewery
1830
1831
1832
1833
1834
1835
1836
1837
1838
1839
Barclay Perkins
262,306
330,528
343,328
315,784
343,569
382,063
378,109
354,360
375,466
405,819
Whitbread
144,104
191,040
209,672
187,070
184,100
186,206
190,005
180,512
179,975
183,468
Truman
167,542
199,486
234,665
226,924
254,650
280,075
329,333
303,590
310,193
320,675
Reid
127,220
154,631
165,515
150,865
169,246
181,187
194,656
162,840
178,919
171,650
Sources:
Whitbread brewing log held at the London Metroploitan Archives, document number LMA/4453/D/09/023.
“The British Brewing Industry 1830-1980”. T R Gourvish & R G Wilson, 1994, pages 610-612
This is a pretty typical Porter of the time. With the familiar combination of pale, brown and black malts. All pretty locally sourced. The pale was from Sussex, the brown from Hertfordshire. The hops were all pretty local, too: Mid Kents from the 1835 and 1836 crop.
As a third of the hops were over two years old, I’ve knocked the total hops down from 4.62 ozs. to 3.75 ozs. It still leaves a calculated 44 IBUs.
The mashing scheme was quite complicated: three mashes and no sparge. There was a fourth mash for a return wort.
action
water (barrels)
water temp.
tap temp.
time
mash
207
162º F
145º F
90
mash
150
180º F
164º F
50
mash
179
151º F
153º F
40
This was a beer that wasn’t vatted and would have been drunk young. Or perhaps blended with Keeping porter at racking time. As with all Porter and Stout, the fermentation was quite hot, hitting a maximum temperature of 78.5º F.
1837 Reid P
pale malt
11.75 lb
79.66%
brown malt
2.25 lb
15.25%
black malt
0.75 lb
5.08%
Goldings 90 mins
1.25 oz
Goldings 60 mins
1.25 oz
Goldings 30 mins
1.25 oz
OG
1061.2
FG
1018
ABV
5.72
Apparent attenuation
70.59%
IBU
44
SRM
30
Mash at
150º F
Sparge at
165º F
Boil time
75 minutes
pitching temp
66º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2017/07/lets-brew-wednesday-1837-reid-p.html)
Reid was one of the largest Porter breweries in the 19th century. Never the largest, but sometimes second behind Truman or Barclay Perkins. In the early 19th century, they were briefly the largest in 1907 and 1808, but their production remained fairly stable while others expanded.
https://4.bp.blogspot.com/-tnvYjVzpo94/WW29B2rM6KI/AAAAAAAAcgs/HnFXJ7QvS1ogM8J11lCa2Cs2gfzOxc6YgCLcBGAs/s400/Reids_Invalid_Stout_2.jpg (https://4.bp.blogspot.com/-tnvYjVzpo94/WW29B2rM6KI/AAAAAAAAcgs/HnFXJ7QvS1ogM8J11lCa2Cs2gfzOxc6YgCLcBGAs/s1600/Reids_Invalid_Stout_2.jpg)
Here’s how the London Porter brewers ranked in the 1830’s:
Largest London Porter breweries 1830 - 1839
Brewery
1830
1831
1832
1833
1834
1835
1836
1837
1838
1839
Barclay Perkins
262,306
330,528
343,328
315,784
343,569
382,063
378,109
354,360
375,466
405,819
Whitbread
144,104
191,040
209,672
187,070
184,100
186,206
190,005
180,512
179,975
183,468
Truman
167,542
199,486
234,665
226,924
254,650
280,075
329,333
303,590
310,193
320,675
Reid
127,220
154,631
165,515
150,865
169,246
181,187
194,656
162,840
178,919
171,650
Sources:
Whitbread brewing log held at the London Metroploitan Archives, document number LMA/4453/D/09/023.
“The British Brewing Industry 1830-1980”. T R Gourvish & R G Wilson, 1994, pages 610-612
This is a pretty typical Porter of the time. With the familiar combination of pale, brown and black malts. All pretty locally sourced. The pale was from Sussex, the brown from Hertfordshire. The hops were all pretty local, too: Mid Kents from the 1835 and 1836 crop.
As a third of the hops were over two years old, I’ve knocked the total hops down from 4.62 ozs. to 3.75 ozs. It still leaves a calculated 44 IBUs.
The mashing scheme was quite complicated: three mashes and no sparge. There was a fourth mash for a return wort.
action
water (barrels)
water temp.
tap temp.
time
mash
207
162º F
145º F
90
mash
150
180º F
164º F
50
mash
179
151º F
153º F
40
This was a beer that wasn’t vatted and would have been drunk young. Or perhaps blended with Keeping porter at racking time. As with all Porter and Stout, the fermentation was quite hot, hitting a maximum temperature of 78.5º F.
1837 Reid P
pale malt
11.75 lb
79.66%
brown malt
2.25 lb
15.25%
black malt
0.75 lb
5.08%
Goldings 90 mins
1.25 oz
Goldings 60 mins
1.25 oz
Goldings 30 mins
1.25 oz
OG
1061.2
FG
1018
ABV
5.72
Apparent attenuation
70.59%
IBU
44
SRM
30
Mash at
150º F
Sparge at
165º F
Boil time
75 minutes
pitching temp
66º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2017/07/lets-brew-wednesday-1837-reid-p.html)