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19-09-2010, 07:08
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
More... (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
More... (http://barclayperkins.blogspot.com/2010/09/whitbread-porter-1805-1891.html)