Blog Tracker
22-05-2022, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/05/malt-1880-1914.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufCsz0Prded1VYFmgQDZD0xJ6UHWW1eeXqBFefEuDaH 3qQ2KVwbcJbjuWMhXtyJ8F98qkmnCpiJbjw2M3OH-qboc4iTnYoqUL9uMJkInc4tFGwig-OtMd9ltOwrbwHsxvWonYuN_oerxtMBG2ns4iTfDktQnza6Y0Lp X0rWBANzzwWoRFKdIu_pKq/s320/Welcome_Home_Brewed_Old_Malt_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufCsz0Prded1VYFmgQDZD0xJ6UHWW1eeXqBFefEuDaH 3qQ2KVwbcJbjuWMhXtyJ8F98qkmnCpiJbjw2M3OH-qboc4iTnYoqUL9uMJkInc4tFGwig-OtMd9ltOwrbwHsxvWonYuN_oerxtMBG2ns4iTfDktQnza6Y0Lp X0rWBANzzwWoRFKdIu_pKq/s768/Welcome_Home_Brewed_Old_Malt_Ale.jpg)
Towards the end of the 19th century some coloured malts, such as brown and amber became less popular and brewers relied on other malts to mimic them. This doesn’t seem to have been a total success, leading to a resurgence in their use.
“Brown and amber malts have of late years fallen somewhat into disfavour, black being relied upon for colour, crystal for flavour. There is. however, latterly a tendency to employ an increased proportion of brown and amber malt, and without doubt such malt if really well made gives a characteristic flavour not possessed by either black or crystal. It is, indeed, by a skilful blending of the several types of coloured malt that some of the most successful black beers are produced. It is true that in such grists the total proportion of the coloured malts will often be large and the cost price of the beer as a consequence high, but the result of the adoption of such grists generally fully justifies the expenditure." One of the problems with brown and amber malts had been their extreme variability, both in terms of flavour and colour. A brown malt from one maltster was often very different to that from another. However, changes in the method of manufacturing such malts to a large degree eliminated these differences making their use more attractive to brewers.
In general, malt made from foreign barley worked out cheaper than that from English barley. Looking from the point of view of the cost per pound of extract. Unsurprisingly, English pale ale malt was the most expensive.
Coloured malt analyses
Black.
Brown.
Amber.
Crystal.
Extract per quarter (336 lbs. )
57.75
57.12
84.33
58.26
„ per cent. .
44.3
44.04
65.02
45.07
Acidity of wort
0.29
0.23
0.19
0.17
Total proteids or albuminoids
6.11
7.13
7.62
8.71
Soluble
3.99
4.81
5.69
5.88
Insoluble ,, ,,
3.99
4.81
5.69
5.88
Mineral matter or ash
0.32
0.29
1.2
0.76
Moisture
5.37
6.23
4.14
2.12
Source:
The Brewers Analyst, by R. Douglas Bailey, 1907, page 234
The cost of various malts in 1907
Oriigin
Malt type
Cost per lb. of extract. d.
English
pale ale malt
4.8
Smyrna
pale ale malt
4.4
Ouchak
pale ale malt
4.6
Californian
pale ale malt
4.3
English
stock ale malt
4.7
English
mild ale malt
4.5
Smyrna
mild ale malt
4.3
Californian
mild ale malt
4.2
Chilian (brewing)
mild ale malt
3.9
Chilian (Chevalier)
mild ale malt
4.5
Benghazi
mild ale malt
4.4
Amber malt
4.7
Brown malt
5.5
Black malt
6.1
Roasted barley
4.8
Source:
Journal of the Institute of Brewing, Volume 13, page 342.
More... (http://barclayperkins.blogspot.com/2022/05/malt-1880-1914.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufCsz0Prded1VYFmgQDZD0xJ6UHWW1eeXqBFefEuDaH 3qQ2KVwbcJbjuWMhXtyJ8F98qkmnCpiJbjw2M3OH-qboc4iTnYoqUL9uMJkInc4tFGwig-OtMd9ltOwrbwHsxvWonYuN_oerxtMBG2ns4iTfDktQnza6Y0Lp X0rWBANzzwWoRFKdIu_pKq/s320/Welcome_Home_Brewed_Old_Malt_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufCsz0Prded1VYFmgQDZD0xJ6UHWW1eeXqBFefEuDaH 3qQ2KVwbcJbjuWMhXtyJ8F98qkmnCpiJbjw2M3OH-qboc4iTnYoqUL9uMJkInc4tFGwig-OtMd9ltOwrbwHsxvWonYuN_oerxtMBG2ns4iTfDktQnza6Y0Lp X0rWBANzzwWoRFKdIu_pKq/s768/Welcome_Home_Brewed_Old_Malt_Ale.jpg)
Towards the end of the 19th century some coloured malts, such as brown and amber became less popular and brewers relied on other malts to mimic them. This doesn’t seem to have been a total success, leading to a resurgence in their use.
“Brown and amber malts have of late years fallen somewhat into disfavour, black being relied upon for colour, crystal for flavour. There is. however, latterly a tendency to employ an increased proportion of brown and amber malt, and without doubt such malt if really well made gives a characteristic flavour not possessed by either black or crystal. It is, indeed, by a skilful blending of the several types of coloured malt that some of the most successful black beers are produced. It is true that in such grists the total proportion of the coloured malts will often be large and the cost price of the beer as a consequence high, but the result of the adoption of such grists generally fully justifies the expenditure." One of the problems with brown and amber malts had been their extreme variability, both in terms of flavour and colour. A brown malt from one maltster was often very different to that from another. However, changes in the method of manufacturing such malts to a large degree eliminated these differences making their use more attractive to brewers.
In general, malt made from foreign barley worked out cheaper than that from English barley. Looking from the point of view of the cost per pound of extract. Unsurprisingly, English pale ale malt was the most expensive.
Coloured malt analyses
Black.
Brown.
Amber.
Crystal.
Extract per quarter (336 lbs. )
57.75
57.12
84.33
58.26
„ per cent. .
44.3
44.04
65.02
45.07
Acidity of wort
0.29
0.23
0.19
0.17
Total proteids or albuminoids
6.11
7.13
7.62
8.71
Soluble
3.99
4.81
5.69
5.88
Insoluble ,, ,,
3.99
4.81
5.69
5.88
Mineral matter or ash
0.32
0.29
1.2
0.76
Moisture
5.37
6.23
4.14
2.12
Source:
The Brewers Analyst, by R. Douglas Bailey, 1907, page 234
The cost of various malts in 1907
Oriigin
Malt type
Cost per lb. of extract. d.
English
pale ale malt
4.8
Smyrna
pale ale malt
4.4
Ouchak
pale ale malt
4.6
Californian
pale ale malt
4.3
English
stock ale malt
4.7
English
mild ale malt
4.5
Smyrna
mild ale malt
4.3
Californian
mild ale malt
4.2
Chilian (brewing)
mild ale malt
3.9
Chilian (Chevalier)
mild ale malt
4.5
Benghazi
mild ale malt
4.4
Amber malt
4.7
Brown malt
5.5
Black malt
6.1
Roasted barley
4.8
Source:
Journal of the Institute of Brewing, Volume 13, page 342.
More... (http://barclayperkins.blogspot.com/2022/05/malt-1880-1914.html)