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13-09-2010, 09:23
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Ridiculous levels of detail. That's what this blog is all about. Providing a level of detail that no crazy person, let alone someone in their right mind, could ever require.

Mashing schemes. I haven't mentioned those for a while. I've just been harvesting numbers (it is autumn, after all) from a Barclay Perkins logs. Including the mashing details. It's all part of one of my many projects. One that, unlike some, might be completed this side of doomsday.

But I'm wandering. I promised you over a century of mashing schemes and I don't want to disappoint you. Here goes.




15th February 1805 Barclay Perkins BSt


brls
water temp
tap temp.
barrels/qtr
pints/lb
mash 1


512


166


143


2.23


1.91
mash 2


190


185


155


0.83


0.71
mash 3


210


160


151


0.91


0.78
total


912






3.97


3.40
qtrs malt


230








Source:
Barclay Perkins brewing records.



30th September 1859 Barclay Perkins BS


brls
water temp
tap temp.
barrels/qtr
pints/lb
mash 1


482


161


149


1.85


1.59
mash 2


217


190


162


0.83


0.72
mash 3


258


190


170


0.99


0.85
total


957






3.68


3.15
qtrs malt


260








Source:
Barclay Perkins brewing records.



10th May 1886 Barclay Perkins BS


brls
water temp
tap temp.
barrels/qtr
pints/lb
mash 1


65


150


140


1.63


1.39
mash 2


14.25


182


150


0.36


0.31
mash 3


44


160


149


1.10


0.94
sparge


69.75


150


144.5


1.74


1.49
total


193






4.83


4.14
qtrs malt


40








Source:
Barclay Perkins brewing records.



7th October 1891 Barclay Perkins BS


brls
water temp
tap temp.
barrels/qtr
pints/lb
mash


67


154




1.70


1.46
underlet


7.5


170


147


0.19


0.16
mash


30


174


155.75


0.76


0.65
sparge


74.5


172


154


1.89


1.62
total


179






4.95


4.24
qtrs malt


39.375










Source:
Barclay Perkins brewing records.



16th November 1910 Barclay Perkins BS


brls
water temp
tap temp.
barrels/qtr
pints/lb
mash


44


155




1.47


1.26
underlet


7


175


145


0.23


0.20
mash


22


175


157


0.73


0.63
sparge


20


168


153.5


0.67


0.57
sparge


39


160


151


1.30


1.11
total


132






4.40


3.77
qtrs malt


30








Source:
Barclay Perkins brewing records.



7th January 1929 Barclay Perkins BS


brls
water temp
tap temp.
barrels/qtr
pints/lb
mash


70


153




1.20


1.03
underlet


15


183


146


0.26


0.22
underlet


40


172


150


0.68


0.59
sparge


129


172


152


2.21


1.89
total


254






4.95


4.24
qtrs malt


58.5








Source:
Barclay Perkins brewing records.



I suppose you expect some sort of comment from me now. Alright. If you insist.


The water to grain liquid increased from about 4 barrels (144 gallons) a quarter (336 pounds) in the early years of the 19th century to 5 barrels a quarter after 1860. Which was also when Barclay Perkins started sparging. They still performed multiple mashes, much in the manner of the 18th century, just with a sparge thrown in at the end.

After 1890 they started underletting. The process was mash, stand, underlet, stand, drain, mash, drain, sparge.

In the early 20th century, a second sparge stage was added. And after WW I the second mash was changed to an underlet.

That's all the analysis you're getting. If you need any more, you have to do it yourself. Maybe ytaking a long at the temperatures. I'm sure they've also a story to tell.https://blogger.googleusercontent.com/tracker/5445569787371915337-7007885744635024178?l=barclayperkins.blogspot.com


More... (http://barclayperkins.blogspot.com/2010/09/barclay-perkins-mashing-schemes-1805.html)