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13-11-2022, 07:13
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/11/london-stout-before-and-after-black-malt.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDBeAJsexlETre7-fWb6G_tzUeOLhxyUdt-WqzGJn8qx4sGqLlzVUBhqp6Om77Om5AyBbu6ycAP_EThvuhBHC iAUnrIpPW0T13MSgmB2xOV2F2qAvgI-YPAImZZCMOYv2rujCb7yECgXc3nTb7a4eQnO1_MTGv2CDxeC31 bR4Hd8TU36yh5_E_mMq/s320/Barclay_Perkins_Double_Brown_Stout_a.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDBeAJsexlETre7-fWb6G_tzUeOLhxyUdt-WqzGJn8qx4sGqLlzVUBhqp6Om77Om5AyBbu6ycAP_EThvuhBHC iAUnrIpPW0T13MSgmB2xOV2F2qAvgI-YPAImZZCMOYv2rujCb7yECgXc3nTb7a4eQnO1_MTGv2CDxeC31 bR4Hd8TU36yh5_E_mMq/s439/Barclay_Perkins_Double_Brown_Stout_a.jpg)
The title says it all, really. I'll not be bothering you with a whole load of words today.It's just a little demonstration of the impact the development of black malt had on Stout grists. It's a great example of a solution being found to a specific problem: how to colour Porter?
Porter brewers faced a problem around 1800. Malt taxes were high to pay for the Napoleonic Wars with France. When, through use of the hydrometer, that pale malt was more cost effective than brown, they had switched from 100% brown to mostly pale. Problem was, their Porter was too pale.
For a few years, burnt sugar was permitted as a colourant for Porter. But the Excise wasn't very happy about sugar in breweries. Because, quite rightly, they didn't trust brewers. Sugar was forbidden in 1816. And black malt appeared the following year.
London Stout 1805 - 1811
Year
Brewer
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
pale malt
brown malt
amber malt
1811
Barclay Perkins
BSt
1075.9
1027.0
6.47
64.43%
11.14
4.98
48.54%
39.88%
11.58%
1805
Barclay Perkins
FSt
1055.7
1017.0
5.12
69.47%
10.48
2.90
58.05%
41.95%
0.00%
1805
Barclay Perkins
P Stout
1078.9
1031.0
6.34
60.73%
8.67
3.97
100.00%
0.00%
1807
Whitbread
Sea DS
1066.5
1021.1
6.01
68.33%
12.96
5.37
65.36%
17.32%
17.32%
1807
Whitbread
Sea S
1060.9
1019.4
5.50
68.18%
12.18
4.00
70.02%
29.98%
0.00%
Average
1067.6
1023.1
5.89
66.23%
11.08
4.24
60.49%
32.28%
7.22%
London Stout 1820 - 1821
Year
Brewer
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
pale malt
brown malt
black malt
amber malt
1820
Barclay Perkins
FSt
1058.4
1016.0
5.62
72.62%
11.80
3.64
72.73%
26.17%
1.10%
1821
Barclay Perkins
BSt
1078.9
1027.0
6.87
65.80%
10.66
4.83
69.90%
22.55%
0.79%
6.76%
1820
Whitbread
Stout
1063.7
1019.9
5.79
68.70%
10.72
3.69
91.60%
7.20%
1.20%
1821
Truman
K Stout
1073.4
1017.2
7.44
76.60%
14.9
5.86
74.77%
24.39%
0.84%
Average
1068.6
1020.0
6.4
0.7
12.0
4.5
77.25%
20.08%
0.98%
1.69%
More... (http://barclayperkins.blogspot.com/2022/11/london-stout-before-and-after-black-malt.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDBeAJsexlETre7-fWb6G_tzUeOLhxyUdt-WqzGJn8qx4sGqLlzVUBhqp6Om77Om5AyBbu6ycAP_EThvuhBHC iAUnrIpPW0T13MSgmB2xOV2F2qAvgI-YPAImZZCMOYv2rujCb7yECgXc3nTb7a4eQnO1_MTGv2CDxeC31 bR4Hd8TU36yh5_E_mMq/s320/Barclay_Perkins_Double_Brown_Stout_a.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDBeAJsexlETre7-fWb6G_tzUeOLhxyUdt-WqzGJn8qx4sGqLlzVUBhqp6Om77Om5AyBbu6ycAP_EThvuhBHC iAUnrIpPW0T13MSgmB2xOV2F2qAvgI-YPAImZZCMOYv2rujCb7yECgXc3nTb7a4eQnO1_MTGv2CDxeC31 bR4Hd8TU36yh5_E_mMq/s439/Barclay_Perkins_Double_Brown_Stout_a.jpg)
The title says it all, really. I'll not be bothering you with a whole load of words today.It's just a little demonstration of the impact the development of black malt had on Stout grists. It's a great example of a solution being found to a specific problem: how to colour Porter?
Porter brewers faced a problem around 1800. Malt taxes were high to pay for the Napoleonic Wars with France. When, through use of the hydrometer, that pale malt was more cost effective than brown, they had switched from 100% brown to mostly pale. Problem was, their Porter was too pale.
For a few years, burnt sugar was permitted as a colourant for Porter. But the Excise wasn't very happy about sugar in breweries. Because, quite rightly, they didn't trust brewers. Sugar was forbidden in 1816. And black malt appeared the following year.
London Stout 1805 - 1811
Year
Brewer
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
pale malt
brown malt
amber malt
1811
Barclay Perkins
BSt
1075.9
1027.0
6.47
64.43%
11.14
4.98
48.54%
39.88%
11.58%
1805
Barclay Perkins
FSt
1055.7
1017.0
5.12
69.47%
10.48
2.90
58.05%
41.95%
0.00%
1805
Barclay Perkins
P Stout
1078.9
1031.0
6.34
60.73%
8.67
3.97
100.00%
0.00%
1807
Whitbread
Sea DS
1066.5
1021.1
6.01
68.33%
12.96
5.37
65.36%
17.32%
17.32%
1807
Whitbread
Sea S
1060.9
1019.4
5.50
68.18%
12.18
4.00
70.02%
29.98%
0.00%
Average
1067.6
1023.1
5.89
66.23%
11.08
4.24
60.49%
32.28%
7.22%
London Stout 1820 - 1821
Year
Brewer
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
pale malt
brown malt
black malt
amber malt
1820
Barclay Perkins
FSt
1058.4
1016.0
5.62
72.62%
11.80
3.64
72.73%
26.17%
1.10%
1821
Barclay Perkins
BSt
1078.9
1027.0
6.87
65.80%
10.66
4.83
69.90%
22.55%
0.79%
6.76%
1820
Whitbread
Stout
1063.7
1019.9
5.79
68.70%
10.72
3.69
91.60%
7.20%
1.20%
1821
Truman
K Stout
1073.4
1017.2
7.44
76.60%
14.9
5.86
74.77%
24.39%
0.84%
Average
1068.6
1020.0
6.4
0.7
12.0
4.5
77.25%
20.08%
0.98%
1.69%
More... (http://barclayperkins.blogspot.com/2022/11/london-stout-before-and-after-black-malt.html)