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19-09-2010, 08:08
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2010/09/whitbread-porter-1805-1891.html)

It's TT. No, not Barclay Perkins Porter.But close. TT - table time.

A few of you seem to like these things, so here's almost a century of Whitbread Porter grists:


Whitbread Porter 1805 - 1892
Year
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
boil time (hours)
boil time (hours)
boil time (hours)
boil time (hours)
Pitch temp
pale malt
brown malt
black malt
no. 3 sugar
total
1805


1052.6








10.41


3.12


1


2.5


5




70º


79.73%


20.27%


0.00%


0.00%


100.00%
1811


1054.0


1018.6


4.69


65.64%


9.51


2.85


1


2.5


4.5




65.5º


73.36%


26.64%


0.00%


0.00%


100.00%
1819


1055.4


1017.7


4.98


68.00%


10.03


2.64


1


2


3


4


63.75º


91.76%


7.49%


0.75%


0.00%


100.00%
1821


1057.9


1017.5


5.35


69.86%


9.01


2.34


1


1.5


2.75


3.75


65º


95.02%


3.83%


1.15%


0.00%


100.00%
1821


1058.7


1021.3


4.95


63.68%


9.74


2.55


1


1.5


2.75


3.75


65º


95.02%


3.83%


1.15%


0.00%


100.00%
1822


1059.3


1016.3


5.68


72.43%


10.61


2.84


1.17


1.5


3


4


63º


95.97%


2.93%


1.10%


0.00%


100.00%
1824


1060.1


1016.3


5.79


72.81%


13.17


3.47


1.17


1.5


3


4


64.5º


95.60%


3.26%


1.14%


0.00%


100.00%
1825


1059.0


1016.1


5.68


72.77%


12.80


3.28


1.17


1.5


3


4


64.5º


94.01%


4.33%


1.67%


0.00%


100.00%
1832


1058.2


1019.1


5.17


67.14%


12.72


3.31


1.25


2


4




64º


87.76%


10.88%


1.36%


0.00%


100.00%
1833


1058.7


1016.1


5.64


72.64%


12.48


3.17


1


1.5


3


4


63.5º


86.05%


12.36%


1.59%


0.00%


100.00%
1834


1059.6


1016.9


5.64


71.63%


12.48


3.52


1


2


3




64º


88.35%


9.67%


1.98%


0.00%


100.00%
1841


1063.4


1018.8


5.90


70.31%


12.24


3.53


1.5


1.5


3


4


64º


81.82%


15.64%


2.54%


0.00%


100.00%
1842


1061.2


1019.4


5.53


68.33%


10.52


2.66


1.5


1.5


3


4


63.25º


81.82%


15.64%


2.54%


0.00%


100.00%
1842


1062.3


1018.6


5.79


70.22%


11.29


2.85


1.5


1.5


3


4


63.5º


81.82%


15.64%


2.54%


0.00%


100.00%
1842


1062.6


1018.3


5.86


70.80%


10.62


2.72


1.5


1.5


3


4


63.75º


81.82%


15.64%


2.54%


0.00%


100.00%
1844


1063.7


1019.4


5.86


69.57%


11.30


2.88


1.5


1.5


3


4


64º


81.66%


15.61%


2.73%


0.00%


100.00%
1851


1065.1


1020.8


5.86


68.09%


11.11


3.55


1.5


1.5


2




64º


77.12%


19.72%


3.16%


0.00%


100.00%
1852


1056.0


1019.4


4.84


65.35%


10.41


2.88


1.5


1.5


2




64º


77.12%


19.72%


3.16%


0.00%


100.00%
1861


1053.5


1015.8


4.98


70.47%


10.37


2.63


1.5


1.5


2




64º


76.69%


19.75%


3.56%


0.00%


100.00%
1862


1054.6


1015.5


5.17


71.57%


10.03


2.25


1.5


2


2




64º


78.64%


17.44%


3.92%


0.00%


100.00%
1871


1058.2


1017.7


5.35


69.52%


13.28


3.07


1.5


2


2




64º


84.84%


9.48%


5.69%


0.00%


100.00%
1873


1059.3


1022.7


4.84


61.68%


11.64


2.65


1.5


2






64º


94.63%


0.00%


5.37%


0.00%


100.00%
1876


1056.2


1011.4


5.94


79.80%


8.49


1.98


1.5


2






61º


80.12%


14.55%


5.33%


0.00%


100.00%
1877


1055.1


1014.4


5.39


73.87%


4.81


1.30


1.5


2.17






61º


78.97%


15.29%


5.73%


0.00%


100.00%
1880


1055.1








5.49


1.34


1.5


2






61º


86.25%


8.40%


5.35%


0.00%


100.00%
1881


1054.6


1010.8


5.79


80.20%


8.77


2.08


1.5


2






60º


80.64%


13.22%


6.14%


0.00%


100.00%
1892


1057.9


1015.0


5.67


74.09%


7.58


1.63


2


2






60º


80.35%


6.73%


6.73%


6.18%


100.00%
Source:
Whitbread brewing records

As you can see, Whitbread were pretty conservative in terms of ingredients. Only three types of malt were used and at the end of the century a bit of invert sugar.

I was intrigued by how the brown malt percentage fell dranmatically sfter the introduction of black malt. Then rose again until about the middle of the century. The trend with black malt is much simpler - an uninterrupted rise as the century progressed.

That's it for now. I have to get back to my shift down the number mine. Lets hope there are no explosions.https://blogger.googleusercontent.com/tracker/5445569787371915337-5227655976615197895?l=barclayperkins.blogspot.com


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