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23-07-2010, 07:08
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2010/07/lees-and-whitbread-mashing-schemes-in.html)
I did warn you. Even more ridiculous details from the Lees brewing records.And Whitbread's. As threatened, it's their mashing schemes that are under the microscope today.
Let's start with the Bitters:
Whitbread 1950 PA mashing scheme
qtrs malt
barrels water
barrels per qtr
Strike heat
mashed (mins)
time stood (mins)
Tap heat
mash
98
220
2.24
150º
15
30
underlet
32
0.33
180º
90
144º
sparge
260
165º
sparge
174
160º
150º
Source:
Whitbread brewing records held at the London Metropolitan Archives
Lees 1950 Bitter mashing scheme
qtrs malt
barrels water
barrels per qtr
Strike heat
mash heat
time stood (mins)
Tap heat
mash
15.5
37
2.39
155º
148º
20
underlet
4
0.26
170º
150º
100
150º
sparge
170º
sparge
160º
Source:
JW Lees brewing records
Now the Milds:
Whitbread 1950 Best Ale mashing scheme
qtrs malt
barrels water
barrels per qtr
Strike heat
mashed (mins)
time stood (mins)
Tap heat
mash
90
202
2.24
150º
10
30
underlet
30
0.33
180º
90
146º
sparge
210
168º
sparge
233
160-165º
153º
Source:
Whitbread brewing records held at the London Metropolitan Archives
Lees 1950 K mashing scheme
qtrs malt
barrels water
barrels per qtr
Strike heat
mash heat
time stood (mins)
Tap heat
mash
12.375
29
2.34
155º
148º
underlet
4
0.32
170º
150º
120
150º
sparge
170º
sparge
160º
Source:
JW Lees brewing records
What does that tell us? That Lees mashed at a slightly higher temperature than Whitbread. And sparged with very slightly hotter water. The water to grain ratio of the mash is very similar: 2.35 for Lees, 2.24 for Whitbread. The amount underlet is identical: a third of a barrel per quarter of malt. The standing time was the same at 2 hours.
Both breweries mashed their Bitter and their Mild exactly the same way. Which was pretty normal. Breweries didn't usually mess around with a different mashing scheme for each individual beer. I don't blame them. Especially in the days before computer control.
Fun, fun, fun. We'll be having it all summer long. Perhaps not always quite as much as today.https://blogger.googleusercontent.com/tracker/5445569787371915337-4805608658573142870?l=barclayperkins.blogspot.com
More... (http://barclayperkins.blogspot.com/2010/07/lees-and-whitbread-mashing-schemes-in.html)
I did warn you. Even more ridiculous details from the Lees brewing records.And Whitbread's. As threatened, it's their mashing schemes that are under the microscope today.
Let's start with the Bitters:
Whitbread 1950 PA mashing scheme
qtrs malt
barrels water
barrels per qtr
Strike heat
mashed (mins)
time stood (mins)
Tap heat
mash
98
220
2.24
150º
15
30
underlet
32
0.33
180º
90
144º
sparge
260
165º
sparge
174
160º
150º
Source:
Whitbread brewing records held at the London Metropolitan Archives
Lees 1950 Bitter mashing scheme
qtrs malt
barrels water
barrels per qtr
Strike heat
mash heat
time stood (mins)
Tap heat
mash
15.5
37
2.39
155º
148º
20
underlet
4
0.26
170º
150º
100
150º
sparge
170º
sparge
160º
Source:
JW Lees brewing records
Now the Milds:
Whitbread 1950 Best Ale mashing scheme
qtrs malt
barrels water
barrels per qtr
Strike heat
mashed (mins)
time stood (mins)
Tap heat
mash
90
202
2.24
150º
10
30
underlet
30
0.33
180º
90
146º
sparge
210
168º
sparge
233
160-165º
153º
Source:
Whitbread brewing records held at the London Metropolitan Archives
Lees 1950 K mashing scheme
qtrs malt
barrels water
barrels per qtr
Strike heat
mash heat
time stood (mins)
Tap heat
mash
12.375
29
2.34
155º
148º
underlet
4
0.32
170º
150º
120
150º
sparge
170º
sparge
160º
Source:
JW Lees brewing records
What does that tell us? That Lees mashed at a slightly higher temperature than Whitbread. And sparged with very slightly hotter water. The water to grain ratio of the mash is very similar: 2.35 for Lees, 2.24 for Whitbread. The amount underlet is identical: a third of a barrel per quarter of malt. The standing time was the same at 2 hours.
Both breweries mashed their Bitter and their Mild exactly the same way. Which was pretty normal. Breweries didn't usually mess around with a different mashing scheme for each individual beer. I don't blame them. Especially in the days before computer control.
Fun, fun, fun. We'll be having it all summer long. Perhaps not always quite as much as today.https://blogger.googleusercontent.com/tracker/5445569787371915337-4805608658573142870?l=barclayperkins.blogspot.com
More... (http://barclayperkins.blogspot.com/2010/07/lees-and-whitbread-mashing-schemes-in.html)