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23-07-2010, 08:08
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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


150


15


30




underlet




32


0.33


180






90


144
sparge




260




165












sparge




174




160










150
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


155


148


20




underlet




4


0.26


170


150


100


150
sparge








170












sparge








160












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


150


10


30




underlet




30


0.33


180






90


146
sparge




210




168












sparge




233




160-165










153
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


155


148








underlet




4


0.32


170


150


120


150
sparge








170












sparge








160












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


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