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20-10-2022, 07:13
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/10/kirkstall-grists-in-1885.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIebeW8bb04mvbgVQRC21HawBEXfgyydMHRn5xWd0oVx Qc2X9FcLsfMb1djCH-DQidYDJm7al1Dkz_aB0ZVaDovZcycb_e3ks7y5UtU7Y8okUImb 5lHzymvYprx8ma0wvGN7J7KldKtuUBGTjkBH63Lb2DIbQ372O6 LU5kxQeYGUNtCFQOgIpq1F6W/w318-h400/Kirkstall_Strong_Yorkshire_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIebeW8bb04mvbgVQRC21HawBEXfgyydMHRn5xWd0oVx Qc2X9FcLsfMb1djCH-DQidYDJm7al1Dkz_aB0ZVaDovZcycb_e3ks7y5UtU7Y8okUImb 5lHzymvYprx8ma0wvGN7J7KldKtuUBGTjkBH63Lb2DIbQ372O6 LU5kxQeYGUNtCFQOgIpq1F6W/s775/Kirkstall_Strong_Yorkshire_Ale.jpg)
Moving on to the grists, they’re radically exciting for the late 19th century. In that they have more than base malts in beers other than Stout. Brown malt – by this point unusual outside London – isn’t just in Kirkstall’s Stout, but also in two of the Milds and the Stock Ale.
Black malt also shows up in two of the Milds. In pretty small quantities, which are clearly for colour adjustments. As are the small amounts of caramel in a couple of the Milds and the Stout.
Sugar – the form of No. 2 invert – occurs in the weakest Mild and the Stout. While an unspecified type of sugar, Saccharine, is in two of the Pale Ales. What was it? Probably some form of invert.
What’s missing? Any form of adjunct. 1885 – just 5 years after the Free Mash Tun Act – is a little early. Most breweries took a few years to start taking advantage of the new rules.
Kirkstall grists in 1885
Beer
Style
OG
pale malt
brown malt
black malt
no. 2 sugar
Sacch-arine
caramel
L
Mild
1049.6
80.73%
3.67%
0.92%
14.68%
X
Mild
1052.6
98.53%
1.23%
0.23%
XXX
Mild
1066.2
95.43%
4.34%
0.23%
AK
Pale Ale
1049.9
78.46%
21.54%
BA
Pale Ale
1055.4
100.00%
PA
Pale Ale
1060.9
85.71%
14.29%
KKK
Stock Ale
1069.3
90.91%
9.09%
IS
Stout
1071.7
66.42%
9.49%
6.33%
16.87%
0.90%
Source:
Kirkstall brewing record.
More... (http://barclayperkins.blogspot.com/2022/10/kirkstall-grists-in-1885.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIebeW8bb04mvbgVQRC21HawBEXfgyydMHRn5xWd0oVx Qc2X9FcLsfMb1djCH-DQidYDJm7al1Dkz_aB0ZVaDovZcycb_e3ks7y5UtU7Y8okUImb 5lHzymvYprx8ma0wvGN7J7KldKtuUBGTjkBH63Lb2DIbQ372O6 LU5kxQeYGUNtCFQOgIpq1F6W/w318-h400/Kirkstall_Strong_Yorkshire_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIebeW8bb04mvbgVQRC21HawBEXfgyydMHRn5xWd0oVx Qc2X9FcLsfMb1djCH-DQidYDJm7al1Dkz_aB0ZVaDovZcycb_e3ks7y5UtU7Y8okUImb 5lHzymvYprx8ma0wvGN7J7KldKtuUBGTjkBH63Lb2DIbQ372O6 LU5kxQeYGUNtCFQOgIpq1F6W/s775/Kirkstall_Strong_Yorkshire_Ale.jpg)
Moving on to the grists, they’re radically exciting for the late 19th century. In that they have more than base malts in beers other than Stout. Brown malt – by this point unusual outside London – isn’t just in Kirkstall’s Stout, but also in two of the Milds and the Stock Ale.
Black malt also shows up in two of the Milds. In pretty small quantities, which are clearly for colour adjustments. As are the small amounts of caramel in a couple of the Milds and the Stout.
Sugar – the form of No. 2 invert – occurs in the weakest Mild and the Stout. While an unspecified type of sugar, Saccharine, is in two of the Pale Ales. What was it? Probably some form of invert.
What’s missing? Any form of adjunct. 1885 – just 5 years after the Free Mash Tun Act – is a little early. Most breweries took a few years to start taking advantage of the new rules.
Kirkstall grists in 1885
Beer
Style
OG
pale malt
brown malt
black malt
no. 2 sugar
Sacch-arine
caramel
L
Mild
1049.6
80.73%
3.67%
0.92%
14.68%
X
Mild
1052.6
98.53%
1.23%
0.23%
XXX
Mild
1066.2
95.43%
4.34%
0.23%
AK
Pale Ale
1049.9
78.46%
21.54%
BA
Pale Ale
1055.4
100.00%
PA
Pale Ale
1060.9
85.71%
14.29%
KKK
Stock Ale
1069.3
90.91%
9.09%
IS
Stout
1071.7
66.42%
9.49%
6.33%
16.87%
0.90%
Source:
Kirkstall brewing record.
More... (http://barclayperkins.blogspot.com/2022/10/kirkstall-grists-in-1885.html)