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04-08-2017, 08:20
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While I'm finally getting around to looking at Reid stuff, I may as well do their Porter and Stout, too.

Now I think about it, just like the Ales, these fall into two groups: Runners and Keepers. With Crs designating the latter. Obviously, the big difference between the two groups is the hopping, which is approximately 50% higher in the Keepers.

Other points of note are the crazily long boil times for the Stouts. That must have made for an extremely long brewing day. I don't think I've ever seen a boil of longer than 4 hours anywhere else. I'm not sure what point there is in boiling a beer with a gravity in the 1070's for six hours. Seems like a waste of coal.

The pitching temperature of 65º F for the Porter is quite high, but not that unusual for London Porter. They usually let it ferment quite warm, with peaks of over 80º F not unheard of. I guess they were keen on fermenting it quickly.

The Keepers would all have been aged in vats. Six months for the Porter and six to twelve months for the Stouts. The Runners, on the other hand, would have been sold no more than a few weeks after racking.

Next time we'll look at their grists.



Reid Porter and Stout in 1845


Beer
Style
OG
lbs hops/ qtr
hops lb/brl
boil time (hours)
boil time (hours)
boil time (hours)
Pitch temp
max. fermen-tation temp


Com Sea
Porter
1060.9
12.80
3.08
1.5
1.5
4.5
65º
76.75º


Crs
Porter
1060.9
15.67
3.76
1.5
1.5
4.5
65º
77º


Rg
Porter
1060.4
8.46
1.93
1.5
1.5
4.5
65º
76.5º


S
Stout
1073.4
12.05
3.76
3
6

58.5º
74.5º


S Crs
Stout
1074.8
15.00
4.94
3
6

58º
77º


SS
Stout
1087.3
11.62
4.55
3
6

57.5º



SS Crs
Stout
1087.3
14.92
6.15
3
6

58º



SSS
Stout
1097.0
12.61
5.94
3
6

56º
78.5º


Source:


Reid brewing record held at Westminster City Archives, document number 789/271.





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