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09-01-2022, 07:17
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/01/imperial-russian-stout-1849-1986.html)
https://blogger.googleusercontent.com/img/a/AVvXsEiFtCunGQLclkhNJTxZxGcaaUpTntfxbuAi7Ntbz7aYNl IHeisweOFsTQG3Pwenu8UBhdEfoCS1IsYiZt9fCV5rp4_zpn8B RCFpYgH-mBVnf6S6gGQiQZVVbm4LknMdMGlgzOxv5KbmtwFzHIWoQTJAoB yB_KqQ4Z1o3GwrX74UO5tyJpd_K4bABaGu=w283-h400 (https://blogger.googleusercontent.com/img/a/AVvXsEiFtCunGQLclkhNJTxZxGcaaUpTntfxbuAi7Ntbz7aYNl IHeisweOFsTQG3Pwenu8UBhdEfoCS1IsYiZt9fCV5rp4_zpn8B RCFpYgH-mBVnf6S6gGQiQZVVbm4LknMdMGlgzOxv5KbmtwFzHIWoQTJAoB yB_KqQ4Z1o3GwrX74UO5tyJpd_K4bABaGu=s952)
Someone commented on a post a few days ago about Barclay Perkins beers in the late 19th century (https://barclayperkins.blogspot.com/2022/01/barclay-perkins-and-cos-imperial-brown.html), remarking on the pitiful OG of Russian Stout in 1946. Had the terms "Russian" and "Imperial" become meaningless by the middle of the 20th century.My reply was that the low gravity was connected with the war and later went back to the classic 1100ยบ+. Want proof? Well, obviously, I've got plenty. From a couple of different sources.
Russian Stout was extremely unusual in being almost exactly the same gravity in 1986 as in 1847. I can't think of another beer that managed to get through the two World Wars with no drop in gravity.
If you're wondering why the rate of attenuation is greater in the examples from 1938, 1950 and 1953 is greater, the answer is simple. Those are analyses of the finished beer, after the secondary Brettanomyces fermentation. While the others are taken from brewing records and the FG is at the end of primary fermentation.
Imperial Russian Stout 1849 - 1986
Year
OG
FG
ABV
App. Atten-uation
colour
1849
1104.9
1031
9.78
70.46%
1850
1109.0
1031
10.32
71.57%
1855
1107.2
1033
9.82
69.22%
1856
1106.9
1033
9.78
69.14%
1859
1105.3
1033
9.56
68.65%
1922
1100
1030
9.15
70.00%
1924
1103.4
1040
8.39
61.32%
420
1928
1102.8
1042
8.05
59.16%
680
1929
1102.7
1037.5
8.63
63.49%
340
1931
1102.9
1040.5
8.26
60.65%
460
1936
1102.5
1034
8.93
66.83%
400
1937
1104.5
1041.5
8.33
60.29%
380
1937
1102.7
1023.2
10.47
77.41%
1938
1101.5
1024.1
10.18
76.26%
1950
1100.1
1021.1
10.41
78.92%
350
1953
1101
1018
10.97
82.18%
500
1981
1101.8
1986
1104
Source:
Barclay Perkins brewing records held at the London Metropolitan Archives, document numbers ACC/2305/1/540, ACC/2305/1/542, ACC/2305/1/544, ACC/2305/01/611, ACC/2305/01/614, ACC/2305/01/621.
Whitbread Gravity books held at the London Metropolitan Archives, document numbers LMA/4453/D/02/001 and LMA/4453/D/02/002.
Good Beer Guide 1982 and 1987.
More... (http://barclayperkins.blogspot.com/2022/01/imperial-russian-stout-1849-1986.html)
https://blogger.googleusercontent.com/img/a/AVvXsEiFtCunGQLclkhNJTxZxGcaaUpTntfxbuAi7Ntbz7aYNl IHeisweOFsTQG3Pwenu8UBhdEfoCS1IsYiZt9fCV5rp4_zpn8B RCFpYgH-mBVnf6S6gGQiQZVVbm4LknMdMGlgzOxv5KbmtwFzHIWoQTJAoB yB_KqQ4Z1o3GwrX74UO5tyJpd_K4bABaGu=w283-h400 (https://blogger.googleusercontent.com/img/a/AVvXsEiFtCunGQLclkhNJTxZxGcaaUpTntfxbuAi7Ntbz7aYNl IHeisweOFsTQG3Pwenu8UBhdEfoCS1IsYiZt9fCV5rp4_zpn8B RCFpYgH-mBVnf6S6gGQiQZVVbm4LknMdMGlgzOxv5KbmtwFzHIWoQTJAoB yB_KqQ4Z1o3GwrX74UO5tyJpd_K4bABaGu=s952)
Someone commented on a post a few days ago about Barclay Perkins beers in the late 19th century (https://barclayperkins.blogspot.com/2022/01/barclay-perkins-and-cos-imperial-brown.html), remarking on the pitiful OG of Russian Stout in 1946. Had the terms "Russian" and "Imperial" become meaningless by the middle of the 20th century.My reply was that the low gravity was connected with the war and later went back to the classic 1100ยบ+. Want proof? Well, obviously, I've got plenty. From a couple of different sources.
Russian Stout was extremely unusual in being almost exactly the same gravity in 1986 as in 1847. I can't think of another beer that managed to get through the two World Wars with no drop in gravity.
If you're wondering why the rate of attenuation is greater in the examples from 1938, 1950 and 1953 is greater, the answer is simple. Those are analyses of the finished beer, after the secondary Brettanomyces fermentation. While the others are taken from brewing records and the FG is at the end of primary fermentation.
Imperial Russian Stout 1849 - 1986
Year
OG
FG
ABV
App. Atten-uation
colour
1849
1104.9
1031
9.78
70.46%
1850
1109.0
1031
10.32
71.57%
1855
1107.2
1033
9.82
69.22%
1856
1106.9
1033
9.78
69.14%
1859
1105.3
1033
9.56
68.65%
1922
1100
1030
9.15
70.00%
1924
1103.4
1040
8.39
61.32%
420
1928
1102.8
1042
8.05
59.16%
680
1929
1102.7
1037.5
8.63
63.49%
340
1931
1102.9
1040.5
8.26
60.65%
460
1936
1102.5
1034
8.93
66.83%
400
1937
1104.5
1041.5
8.33
60.29%
380
1937
1102.7
1023.2
10.47
77.41%
1938
1101.5
1024.1
10.18
76.26%
1950
1100.1
1021.1
10.41
78.92%
350
1953
1101
1018
10.97
82.18%
500
1981
1101.8
1986
1104
Source:
Barclay Perkins brewing records held at the London Metropolitan Archives, document numbers ACC/2305/1/540, ACC/2305/1/542, ACC/2305/1/544, ACC/2305/01/611, ACC/2305/01/614, ACC/2305/01/621.
Whitbread Gravity books held at the London Metropolitan Archives, document numbers LMA/4453/D/02/001 and LMA/4453/D/02/002.
Good Beer Guide 1982 and 1987.
More... (http://barclayperkins.blogspot.com/2022/01/imperial-russian-stout-1849-1986.html)