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10-07-2010, 08:16
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Porter grists. A subject abnormally dear to my heart. More an illness more than an interest.


http://3.bp.blogspot.com/_CHrKKDU9290/TDb5nsuomVI/AAAAAAAAHHo/Kx5S6GyOUUk/s320/Plymouth_Sweet_Brown_Imperial_Stout_1959.JPG (http://3.bp.blogspot.com/_CHrKKDU9290/TDb5nsuomVI/AAAAAAAAHHo/Kx5S6GyOUUk/s1600/Plymouth_Sweet_Brown_Imperial_Stout_1959.JPG)
The period around the Napoleonic Wars was a key moment in the development of Porter. Specifically, the development of black malt. The new wonder colouring material that arrived in 1817. Its effect on Porter grists was pretty dramatic. As the table below demonstrates.

Before we go any further, a word of explanation. For the percentages in the table, I've assumed a quarter of pale or amber malt weighs 336 poiunds and that a quarter of brown or black malt weighs 244. I'm pretty certain that they were using volume quarters in this period and not standardised 336 pound quarters. I could be wrong, but that's the assumption I've made.

And these are what the beer names mean:


TT = standard Porter

EI = Export India (Porter)

BSt = Brown Stout
FSt = Family Stout (I think)

Here's the table:


Barclay Perkins beers 1812 - 1821
Date
Year
Beer
Style
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
barrels
lbs hops
qtrs malt
Pitch temp
pale malt
brown malt
black malt
amber malt
29th Apr
1812
BSt
Stout


1076.2


1027.0


6.51


64.56%


9.57


4.01


836


3350


350


61


60.31%


39.69%


0.00%


16.96%
16th Mar
1812
EI
Porter


1055.7


1016.0


5.25


71.26%


13.85


4.00


1159.75


4640


335


61


59.40%


40.60%


0.00%


0.00%
23rd Mar
1812
EI
Porter


1054.3


1016.0


5.07


70.53%


13.13


3.82


1150.75


4400


335


61


60.10%


39.90%


0.00%


0.00%
18th Mar
1812
FSt
Stout


1052.1


1016.0


4.77


69.28%


12.03


3.17


1214.5


3850


320


64.5


59.45%


40.55%


0.00%


0.00%
21st Mar
1812
FSt
Stout


1051.5


1015.5


4.77


69.92%


11.88


3.14


1209.75


3800


320


64


60.95%


39.05%


0.00%


0.00%
1st Apr
1812
FSt
Stout


1052.6


1015.5


4.91


70.55%


11.88


3.13


1214.5


3800


320


64


57.93%


42.07%


0.00%


0.00%
20th Mar
1812
TT
Porter


1052.6


1016.0


4.85


69.60%


9.78


2.50


1249.75


3130


320


66


68.24%


31.76%


0.00%


0.00%
25th Mar
1812
TT
Porter


1053.5


1015.8


4.99


70.54%


9.38


2.48


1209.75


3000


320


63


72.44%


27.56%


0.00%


0.00%
26th Jun
1812
TT
Porter


1051.2


1015.5


4.73


69.75%


7.19


1.95


1049


2050


285


63


67.06%


32.94%


0.00%


0.00%
6th Feb
1813
BSt
Stout


1075.3


1027.0


6.40


64.16%


11.14


4.89


797.75


3900


350


61


60.31%


39.69%


0.00%


16.96%
27th Mar
1813
BSt
Stout


1075.3


1027.0


6.40


64.16%


9.57


4.22


793


3350


350


61


56.30%


43.70%


0.00%


19.41%
5th Feb
1813
EI
Porter


1054.6


1016.0


5.10


70.68%


13.13


3.99


1101.5


4400


335


63.5


58.66%


41.34%


0.00%


0.00%
30th Mar
1813
FSt
Stout


1054.3


1016.0


5.07


70.53%


11.09


3.08


1154.25


3550


320


63.5


60.95%


39.05%


0.00%


0.00%
4th May
1813
TT
Porter


1052.6


1015.5


4.91


70.55%


8.75


2.39


1173.25


2800


320


73


65.36%


34.64%


0.00%


0.00%
3rd Jan
1821
BSt
Stout


1075.6


1027.0


6.43


64.30%


9.74


4.15


891


3700


380


63


75.37%


23.81%


0.82%


9.37%
10th Jan
1821
BSt
Stout


1078.9


1027.0


6.87


65.80%


10.66


4.83


838.25


4050


380


63


76.63%


22.58%


0.79%


9.33%
17th Jan
1821
BSt
Stout


1078.1


1027.0


6.76


65.44%


10.76


5.00


818


4090


380


63


71.54%


27.57%


0.89%


9.49%
21st Mar
1821
EI
Porter


1059.3


1015.8


5.76


73.43%


14.32


4.28


1239.25


5300


370


64


77.34%


21.30%


1.36%


0.00%
23rd Feb
1821
FSt
Stout


1057.6


1015.5


5.57


73.10%


12.57


3.63


1280.25


4650


370


63


78.09%


21.25%


0.66%


0.00%
29th Jan
1821
S Ale
Small Ale


1051.8


1015.0


4.87


71.04%


14.88


3.75


674.75


2530


170


62.5


100.00%


0.00%


0.00%


0.00%
1st Jan
1821
TT
Porter


1060.1


1016.0


5.84


73.38%


8.96


2.46


872.25


2150


240


65.5


88.15%


11.06%


0.79%


0.00%
15th Jan
1821
TT
Porter


1060.1


1016.0


5.84


73.38%


9.29


2.57


1265.75


3250


350


64


86.08%


13.10%


0.82%


0.00%
22nd Jan
1821
TT
Porter


1059.8


1016.0


5.80


73.26%


9.14


2.49


1285


3200


350


66


85.04%


14.25%


0.71%


0.00%
25th May
1821
TT
Porter


1060.4


1015.5


5.94


74.33%


8.38


2.46


1261


3100


370


64.5


84.47%


14.54%


0.99%


0.00%
Source:
Barclay Perkins brewing records held at the London Metropolitan archives.

In 1812 and 1813, Barclay Perkins Stouts and Export India Porter grists contained about 40% brown malt. Their bog-standard Porter (TT) contained about 30% brown malt. As this was a few year's before Wheeler's invention of the stuff, there's obviously no black malt in the grist.

In 1821, things are very different. The brown malt content of the Stouts had almost halved to 20-25%. The reduction was even more for the Porter: it contained just 11 to 15% brown malt.

A great example of how a technological innovation can transform the way a beer is brewed and its character.https://blogger.googleusercontent.com/tracker/5445569787371915337-1381149853924410529?l=barclayperkins.blogspot.com


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