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11-12-2022, 07:11
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/12/between-wars-london-stout-grists.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UFwlfwmhUKVHStzTGUlWPMKeYMB_7kSRNoOQjgprw-q_OVdFIZaZ0qxoztfhtIDfpJWHFvhOqzH0UrYMrtLX9VLgp3T0 8jMYlaT7KEH00yFhy8tSsr3cG3-fP0oLdCV-ZjMfd4JNoEPizXN6JIrXLp3JGQL9nxjBglkxfTviVjIiTVUYGf okpxxV/w318-h400/Whitbread_Oatmeal_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UFwlfwmhUKVHStzTGUlWPMKeYMB_7kSRNoOQjgprw-q_OVdFIZaZ0qxoztfhtIDfpJWHFvhOqzH0UrYMrtLX9VLgp3T0 8jMYlaT7KEH00yFhy8tSsr3cG3-fP0oLdCV-ZjMfd4JNoEPizXN6JIrXLp3JGQL9nxjBglkxfTviVjIiTVUYGf okpxxV/s820/Whitbread_Oatmeal_Stout.jpg)
As promised, a look at interwar Stout grists. Let's see if we can make any sense of them. As they continue to become increasingly complex and diverse.
A dizzying array of malts were used, eight in total. Only one appears in every beer: brown malt. No real surprise there. They couldn't even agree on the roast element, with black malt, roast malt and chocolate malt all being employed.
Pale, mild and SA malt were used as base. The last in quite high quantities in some beers, such as IBS Ex (Russian Stout). Sa malt produced a less readily-fermentable wort. Something you'd want in a beer intended for a long Brettanomyces secondary fermentation. Mild malt? It was relatively cheap and in beers laden with dark malts, you weren't really going to notice the base.
Barclay Perkins clearly liked amber malt, as it turns up in every one of their Stouts. While crystal only makes an appearane in the standard-strength examples.
Oats occur in several beers. Though only one, OMS, is billed as an Oatmeal Stout. That's through part-gyling. Not that, apart from in the Courage example, the quantity is tiny. Far too little to have any impact on the character of the beer.
I'm surprised at how little flaked maize there is. Especially in the Barclay Perkins beers. They put it in everything. Or at least, that's what I thought.
Between the wars London Stout grists
Year
Brewer
Beer
pale malt
brown malt
black malt
amber malt
choc. Malt
crystal malt
mild malt
SA malt
roast barley
oats
flaked maize
1928
Barclay Perkins
OMS
5.87%
11.75%
7.83%
50.90%
9.54%
0.24%
1929
Barclay Perkins
BS
5.49%
10.98%
7.32%
32.93%
10.98%
12.58%
0.23%
5.49%
1929
Barclay Perkins
SBS
6.57%
8.45%
7.51%
37.56%
15.02%
11.74%
1929
Barclay Perkins
BBS Ex
8.75%
10.00%
7.50%
12.50%
20.63%
20.63%
1929
Barclay Perkins
IBS Ex
12.04%
7.29%
16.47%
50.69%
1928
Courage
Stout
62.73%
6.21%
6.21%
6.21%
6.83%
1929
Whitbread
ES
71.45%
8.81%
8.81%
0.49%
Average
20.42%
7.86%
3.00%
8.59%
1.26%
4.12%
20.29%
13.90%
4.84%
1.11%
0.78%
Sources:
Barclay Perkins brewing record held at the London Metropolitan Archives, document number ACC/2305/01/614.
Courage brewing record held at the London Metropolitan Archives, document number ACC/2305/08/256.
Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/09/123.
More... (http://barclayperkins.blogspot.com/2022/12/between-wars-london-stout-grists.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UFwlfwmhUKVHStzTGUlWPMKeYMB_7kSRNoOQjgprw-q_OVdFIZaZ0qxoztfhtIDfpJWHFvhOqzH0UrYMrtLX9VLgp3T0 8jMYlaT7KEH00yFhy8tSsr3cG3-fP0oLdCV-ZjMfd4JNoEPizXN6JIrXLp3JGQL9nxjBglkxfTviVjIiTVUYGf okpxxV/w318-h400/Whitbread_Oatmeal_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UFwlfwmhUKVHStzTGUlWPMKeYMB_7kSRNoOQjgprw-q_OVdFIZaZ0qxoztfhtIDfpJWHFvhOqzH0UrYMrtLX9VLgp3T0 8jMYlaT7KEH00yFhy8tSsr3cG3-fP0oLdCV-ZjMfd4JNoEPizXN6JIrXLp3JGQL9nxjBglkxfTviVjIiTVUYGf okpxxV/s820/Whitbread_Oatmeal_Stout.jpg)
As promised, a look at interwar Stout grists. Let's see if we can make any sense of them. As they continue to become increasingly complex and diverse.
A dizzying array of malts were used, eight in total. Only one appears in every beer: brown malt. No real surprise there. They couldn't even agree on the roast element, with black malt, roast malt and chocolate malt all being employed.
Pale, mild and SA malt were used as base. The last in quite high quantities in some beers, such as IBS Ex (Russian Stout). Sa malt produced a less readily-fermentable wort. Something you'd want in a beer intended for a long Brettanomyces secondary fermentation. Mild malt? It was relatively cheap and in beers laden with dark malts, you weren't really going to notice the base.
Barclay Perkins clearly liked amber malt, as it turns up in every one of their Stouts. While crystal only makes an appearane in the standard-strength examples.
Oats occur in several beers. Though only one, OMS, is billed as an Oatmeal Stout. That's through part-gyling. Not that, apart from in the Courage example, the quantity is tiny. Far too little to have any impact on the character of the beer.
I'm surprised at how little flaked maize there is. Especially in the Barclay Perkins beers. They put it in everything. Or at least, that's what I thought.
Between the wars London Stout grists
Year
Brewer
Beer
pale malt
brown malt
black malt
amber malt
choc. Malt
crystal malt
mild malt
SA malt
roast barley
oats
flaked maize
1928
Barclay Perkins
OMS
5.87%
11.75%
7.83%
50.90%
9.54%
0.24%
1929
Barclay Perkins
BS
5.49%
10.98%
7.32%
32.93%
10.98%
12.58%
0.23%
5.49%
1929
Barclay Perkins
SBS
6.57%
8.45%
7.51%
37.56%
15.02%
11.74%
1929
Barclay Perkins
BBS Ex
8.75%
10.00%
7.50%
12.50%
20.63%
20.63%
1929
Barclay Perkins
IBS Ex
12.04%
7.29%
16.47%
50.69%
1928
Courage
Stout
62.73%
6.21%
6.21%
6.21%
6.83%
1929
Whitbread
ES
71.45%
8.81%
8.81%
0.49%
Average
20.42%
7.86%
3.00%
8.59%
1.26%
4.12%
20.29%
13.90%
4.84%
1.11%
0.78%
Sources:
Barclay Perkins brewing record held at the London Metropolitan Archives, document number ACC/2305/01/614.
Courage brewing record held at the London Metropolitan Archives, document number ACC/2305/08/256.
Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/09/123.
More... (http://barclayperkins.blogspot.com/2022/12/between-wars-london-stout-grists.html)