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06-12-2022, 08:30
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/12/late-19th-century-london-stout-grists.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJ9Y7EC1ku_SGTcAasGCbEmi2k9CLMk0GBSo-dCp0pnCZHROe3cJ2kkYMWUNfmo-n6295Iyh0JGb33boNnLqPwUjkUFyJcmDK-oo2lAShfp4_uGgz_Idu1tN5EMZ-2Pm3ZaUEIGuahdZv4GirudSkjMDPDhUN8vzU9x7RQGxVfHKWzN oaCUkn6V_W/s320/Reids_Invalid_Stout_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJ9Y7EC1ku_SGTcAasGCbEmi2k9CLMk0GBSo-dCp0pnCZHROe3cJ2kkYMWUNfmo-n6295Iyh0JGb33boNnLqPwUjkUFyJcmDK-oo2lAShfp4_uGgz_Idu1tN5EMZ-2Pm3ZaUEIGuahdZv4GirudSkjMDPDhUN8vzU9x7RQGxVfHKWzN oaCUkn6V_W/s500/Reids_Invalid_Stout_2.jpg)
This is what you were really waiting for. Not boring old OGs and rates of attenuation, but meaty chunks of grist.
I've just realised that my talk is the bones of a ittle history of London Stout. As if I didn't have enough projects already. But I could knock it out pretty quickly. Would anyone be interested? 250 years of London Stout. With a few dozen recipes, obviously. And lots and lots of tables.
Getting back to the topic, can you spot the difference with 1850? A lot more black malt. More than twice as much, on average. While the amount of brown malt is down by a third.
Though sugar had been legal ingredient since 1847, none of the London brewers used it in their Stouts in 1850. What a change by the 1890s. Every brewer used sugar of some sort, on average making up 12.5% of the grist. Quite a few different sorts, as you'll see in the table. Most of it probably invert sugar of some type. The adoption of sugar is probably responsible for the reduction in the percentage of base malt.
Late 19th century London Stout grists
Year
Brewer
Beer
pale malt
white malt
brown malt
black malt
amber malt
crystal malt
total malt
1899
Barclay Perkins
SDP Ex
58.64%
11.17%
5.98%
7.18%
82.98%
1899
Barclay Perkins
RDP
49.26%
8.82%
5.51%
11.03%
7.72%
82.35%
1899
Barclay Perkins
BS Ex
54.24%
11.38%
6.03%
14.06%
85.71%
1899
Whitbread
CS
75.73%
12.62%
8.74%
97.09%
1900
Whitbread
S
51.25%
13.75%
5.00%
20.00%
90.00%
1899
Whitbread
SS
50.00%
16.07%
4.17%
17.86%
88.10%
1899
Whitbread
SSS
50.00%
16.07%
4.17%
17.86%
88.10%
1895
Truman
Single Stout
65.95%
13.39%
7.44%
86.78%
1895
Truman
Double Stout
65.95%
13.39%
7.44%
86.78%
1895
Truman
Imperial Stout
65.95%
13.39%
7.44%
86.78%
Average
42.48%
16.21%
13.01%
6.19%
8.80%
0.77%
87.46%
Late 19th century London Stout sugars
Year
Brewer
Beer
no. 2 sugar
no. 3 sugar
Garton
black
other sugar
total sugar
1899
Barclay Perkins
SDP Ex
17.02%
17.02%
1899
Barclay Perkins
RDP
17.65%
17.65%
1899
Barclay Perkins
BS Ex
14.29%
14.29%
1899
Whitbread
CS
2.91%
2.91%
1900
Whitbread
S
3.00%
7.00%
10.00%
1899
Whitbread
SS
3.57%
8.33%
11.90%
1899
Whitbread
SSS
3.57%
8.33%
11.90%
1895
Truman
Single Stout
13.22%
13.22%
1895
Truman
Double Stout
13.22%
13.22%
1895
Truman
Imperial Stout
13.22%
13.22%
Average
3.13%
1.76%
3.97%
1.01%
2.66%
12.53%
More... (http://barclayperkins.blogspot.com/2022/12/late-19th-century-london-stout-grists.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJ9Y7EC1ku_SGTcAasGCbEmi2k9CLMk0GBSo-dCp0pnCZHROe3cJ2kkYMWUNfmo-n6295Iyh0JGb33boNnLqPwUjkUFyJcmDK-oo2lAShfp4_uGgz_Idu1tN5EMZ-2Pm3ZaUEIGuahdZv4GirudSkjMDPDhUN8vzU9x7RQGxVfHKWzN oaCUkn6V_W/s320/Reids_Invalid_Stout_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJ9Y7EC1ku_SGTcAasGCbEmi2k9CLMk0GBSo-dCp0pnCZHROe3cJ2kkYMWUNfmo-n6295Iyh0JGb33boNnLqPwUjkUFyJcmDK-oo2lAShfp4_uGgz_Idu1tN5EMZ-2Pm3ZaUEIGuahdZv4GirudSkjMDPDhUN8vzU9x7RQGxVfHKWzN oaCUkn6V_W/s500/Reids_Invalid_Stout_2.jpg)
This is what you were really waiting for. Not boring old OGs and rates of attenuation, but meaty chunks of grist.
I've just realised that my talk is the bones of a ittle history of London Stout. As if I didn't have enough projects already. But I could knock it out pretty quickly. Would anyone be interested? 250 years of London Stout. With a few dozen recipes, obviously. And lots and lots of tables.
Getting back to the topic, can you spot the difference with 1850? A lot more black malt. More than twice as much, on average. While the amount of brown malt is down by a third.
Though sugar had been legal ingredient since 1847, none of the London brewers used it in their Stouts in 1850. What a change by the 1890s. Every brewer used sugar of some sort, on average making up 12.5% of the grist. Quite a few different sorts, as you'll see in the table. Most of it probably invert sugar of some type. The adoption of sugar is probably responsible for the reduction in the percentage of base malt.
Late 19th century London Stout grists
Year
Brewer
Beer
pale malt
white malt
brown malt
black malt
amber malt
crystal malt
total malt
1899
Barclay Perkins
SDP Ex
58.64%
11.17%
5.98%
7.18%
82.98%
1899
Barclay Perkins
RDP
49.26%
8.82%
5.51%
11.03%
7.72%
82.35%
1899
Barclay Perkins
BS Ex
54.24%
11.38%
6.03%
14.06%
85.71%
1899
Whitbread
CS
75.73%
12.62%
8.74%
97.09%
1900
Whitbread
S
51.25%
13.75%
5.00%
20.00%
90.00%
1899
Whitbread
SS
50.00%
16.07%
4.17%
17.86%
88.10%
1899
Whitbread
SSS
50.00%
16.07%
4.17%
17.86%
88.10%
1895
Truman
Single Stout
65.95%
13.39%
7.44%
86.78%
1895
Truman
Double Stout
65.95%
13.39%
7.44%
86.78%
1895
Truman
Imperial Stout
65.95%
13.39%
7.44%
86.78%
Average
42.48%
16.21%
13.01%
6.19%
8.80%
0.77%
87.46%
Late 19th century London Stout sugars
Year
Brewer
Beer
no. 2 sugar
no. 3 sugar
Garton
black
other sugar
total sugar
1899
Barclay Perkins
SDP Ex
17.02%
17.02%
1899
Barclay Perkins
RDP
17.65%
17.65%
1899
Barclay Perkins
BS Ex
14.29%
14.29%
1899
Whitbread
CS
2.91%
2.91%
1900
Whitbread
S
3.00%
7.00%
10.00%
1899
Whitbread
SS
3.57%
8.33%
11.90%
1899
Whitbread
SSS
3.57%
8.33%
11.90%
1895
Truman
Single Stout
13.22%
13.22%
1895
Truman
Double Stout
13.22%
13.22%
1895
Truman
Imperial Stout
13.22%
13.22%
Average
3.13%
1.76%
3.97%
1.01%
2.66%
12.53%
More... (http://barclayperkins.blogspot.com/2022/12/late-19th-century-london-stout-grists.html)