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12-12-2022, 07:11
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/12/mid-19th-century-london-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTrv-YFXcqmdxaGSEiTLUnj182PlMhUiJ_klqQe-HCM2Qo0ai9917nP2FISlTsrmVnqU0CnREO6btTqU450N9ikJMJ x7RecYxaj9oY1gwRC6yjccEy-msvaU9kLAmV6UaxSfPzW3zb4ax0EjBC2th0gSBH3YyKdDacmK3 4zp2KJmDRDHDxJv3kOLj/w311-h400/Reids_London_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTrv-YFXcqmdxaGSEiTLUnj182PlMhUiJ_klqQe-HCM2Qo0ai9917nP2FISlTsrmVnqU0CnREO6btTqU450N9ikJMJ x7RecYxaj9oY1gwRC6yjccEy-msvaU9kLAmV6UaxSfPzW3zb4ax0EjBC2th0gSBH3YyKdDacmK3 4zp2KJmDRDHDxJv3kOLj/s715/Reids_London_Stout.jpg)
You’ll note that, for once gravities have increased over time. There’s a reason for that: in the early part of the 19th century the Napoleonic Wars meant that the taxes on beer and malt were high. Which in turn drove down gravities.
As the century progressed, a set of Stout styles evolved. Differentiated not just by strength but also by conditioning time. That is, into Keeping and Running. As well as Single, Double and Tripel.
In the table, you can see that most London brewers were sticking to those categories. With Single Stout at an OG of about 1075º, Double Stout at 1088º and Triple 1098º. You could argue that Barclay’s Russian Stout (IBSt) was in a fourth strength category, which I guess you could call Imperial. If only Truman didn’t have a beer in the Triple Stout category called just that. The confusing bastards.
There are a couple of outliers in the Single Stouts. Barclay’s FSt looks like a Porter. In fact, its OG is only 1º higher than their Porter. The other is Truman Running Stout, which looks more like a Double Stout.
Keeping versions are significantly more heavily hopped than the Runners. In the case of Reid, there are around 25% in the stock versions (Crs. Whatever that stands for). While at Whitbread the difference wasn’t far short of 100%. Though it’s all relative. Every single one of the beers, including Runners, is heavily hopped.
The rate of attenuation is fairly high, especially when many of these beers would have undergone a long secondary Brettanomyces fermentation. Leaving the FG when served much lower than the raking gravity in the table.
Mid-19th century London Stout
Year
Brewer
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
1849
Barclay Perkins
FSt
1061.5
1016.0
6.02
73.98%
17.06
4.38
1850
Truman
M Keeping Stout
1073.1
1028.5
5.90
60.98%
11.84
3.87
1845
Reid
S
1073.4
12.05
3.76
1845
Reid
S Crs
1074.8
15.00
4.94
1850
Whitbread
KS
1074.8
1025.8
6.49
65.56%
21.63
6.91
1850
Whitbread
S
1075.1
1027.1
6.34
63.84%
11.83
4.03
1850
Truman
Running Stout
1081.7
1027.1
7.22
66.78%
12.65
4.26
Average
1073.5
1024.9
6.39
66.23%
14.58
4.59
1845
Reid
SS
1087.3
11.62
4.55
1845
Reid
SS Crs
1087.3
14.92
6.15
1850
Truman
Export Stout
1088.6
1023.0
8.68
74.06%
19.34
8.15
1850
Truman
Double Stout
1088.9
1026.3
8.28
70.40%
14.18
7.63
Average
1088.0
1024.7
8.48
72.23%
15.01
6.62
1850
Whitbread
SSS
1092.0
11.84
4.31
1849
Barclay Perkins
BSt BI
1093.2
1028.0
8.63
69.96%
16.79
7.40
1850
Barclay Perkins
BSt Expt
1096.3
1028.0
9.04
70.93%
15.34
7.14
1845
Reid
SSS
1097.0
1034.6
8.25
64.29%
12.61
5.94
1850
Truman
Imperial
1099.2
1029.1
9.27
70.67%
13.42
8.20
1850
Barclay Perkins
IBSt
1109.0
1031.0
10.32
71.57%
15.69
9.31
Average
1097.8
1030.1
9.10
69.48%
14.28
7.05
Sources:
Truman brewing record held at the London Metropolitan Archives, document number B/THB/C/052.
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/09/043 and LMA/4453/D/09/044.
Barclay Perkins brewing record held at the London Metropolitan Archives, document number ACC/2305/1/540.
Reid brewing record held at the Westminster City Archives, document number 789/271.
More... (http://barclayperkins.blogspot.com/2022/12/mid-19th-century-london-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTrv-YFXcqmdxaGSEiTLUnj182PlMhUiJ_klqQe-HCM2Qo0ai9917nP2FISlTsrmVnqU0CnREO6btTqU450N9ikJMJ x7RecYxaj9oY1gwRC6yjccEy-msvaU9kLAmV6UaxSfPzW3zb4ax0EjBC2th0gSBH3YyKdDacmK3 4zp2KJmDRDHDxJv3kOLj/w311-h400/Reids_London_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTrv-YFXcqmdxaGSEiTLUnj182PlMhUiJ_klqQe-HCM2Qo0ai9917nP2FISlTsrmVnqU0CnREO6btTqU450N9ikJMJ x7RecYxaj9oY1gwRC6yjccEy-msvaU9kLAmV6UaxSfPzW3zb4ax0EjBC2th0gSBH3YyKdDacmK3 4zp2KJmDRDHDxJv3kOLj/s715/Reids_London_Stout.jpg)
You’ll note that, for once gravities have increased over time. There’s a reason for that: in the early part of the 19th century the Napoleonic Wars meant that the taxes on beer and malt were high. Which in turn drove down gravities.
As the century progressed, a set of Stout styles evolved. Differentiated not just by strength but also by conditioning time. That is, into Keeping and Running. As well as Single, Double and Tripel.
In the table, you can see that most London brewers were sticking to those categories. With Single Stout at an OG of about 1075º, Double Stout at 1088º and Triple 1098º. You could argue that Barclay’s Russian Stout (IBSt) was in a fourth strength category, which I guess you could call Imperial. If only Truman didn’t have a beer in the Triple Stout category called just that. The confusing bastards.
There are a couple of outliers in the Single Stouts. Barclay’s FSt looks like a Porter. In fact, its OG is only 1º higher than their Porter. The other is Truman Running Stout, which looks more like a Double Stout.
Keeping versions are significantly more heavily hopped than the Runners. In the case of Reid, there are around 25% in the stock versions (Crs. Whatever that stands for). While at Whitbread the difference wasn’t far short of 100%. Though it’s all relative. Every single one of the beers, including Runners, is heavily hopped.
The rate of attenuation is fairly high, especially when many of these beers would have undergone a long secondary Brettanomyces fermentation. Leaving the FG when served much lower than the raking gravity in the table.
Mid-19th century London Stout
Year
Brewer
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
1849
Barclay Perkins
FSt
1061.5
1016.0
6.02
73.98%
17.06
4.38
1850
Truman
M Keeping Stout
1073.1
1028.5
5.90
60.98%
11.84
3.87
1845
Reid
S
1073.4
12.05
3.76
1845
Reid
S Crs
1074.8
15.00
4.94
1850
Whitbread
KS
1074.8
1025.8
6.49
65.56%
21.63
6.91
1850
Whitbread
S
1075.1
1027.1
6.34
63.84%
11.83
4.03
1850
Truman
Running Stout
1081.7
1027.1
7.22
66.78%
12.65
4.26
Average
1073.5
1024.9
6.39
66.23%
14.58
4.59
1845
Reid
SS
1087.3
11.62
4.55
1845
Reid
SS Crs
1087.3
14.92
6.15
1850
Truman
Export Stout
1088.6
1023.0
8.68
74.06%
19.34
8.15
1850
Truman
Double Stout
1088.9
1026.3
8.28
70.40%
14.18
7.63
Average
1088.0
1024.7
8.48
72.23%
15.01
6.62
1850
Whitbread
SSS
1092.0
11.84
4.31
1849
Barclay Perkins
BSt BI
1093.2
1028.0
8.63
69.96%
16.79
7.40
1850
Barclay Perkins
BSt Expt
1096.3
1028.0
9.04
70.93%
15.34
7.14
1845
Reid
SSS
1097.0
1034.6
8.25
64.29%
12.61
5.94
1850
Truman
Imperial
1099.2
1029.1
9.27
70.67%
13.42
8.20
1850
Barclay Perkins
IBSt
1109.0
1031.0
10.32
71.57%
15.69
9.31
Average
1097.8
1030.1
9.10
69.48%
14.28
7.05
Sources:
Truman brewing record held at the London Metropolitan Archives, document number B/THB/C/052.
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/09/043 and LMA/4453/D/09/044.
Barclay Perkins brewing record held at the London Metropolitan Archives, document number ACC/2305/1/540.
Reid brewing record held at the Westminster City Archives, document number 789/271.
More... (http://barclayperkins.blogspot.com/2022/12/mid-19th-century-london-stout.html)