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13-12-2022, 07:06
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/12/mid-19th-century-london-stout-mashing.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCqZBd0CZh3TxYVkxq96EAFLs4ROmKshtTZMkY1wf95 bCz_ZOgixth8bBMJP-6CGD-mpE7EzDM5lIwiTSewV2BnvCMHDNA-JURxyrAY46U0Eig__LAPCdIedKeFyRQnIkLU5mXnVe-_glZPDSn-jFYiZgQz2HxwXxc1b8cWHnn4G7Pu_ErVNwtYt7/s320/Barclays_Export_Brown_Stout_3.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCqZBd0CZh3TxYVkxq96EAFLs4ROmKshtTZMkY1wf95 bCz_ZOgixth8bBMJP-6CGD-mpE7EzDM5lIwiTSewV2BnvCMHDNA-JURxyrAY46U0Eig__LAPCdIedKeFyRQnIkLU5mXnVe-_glZPDSn-jFYiZgQz2HxwXxc1b8cWHnn4G7Pu_ErVNwtYt7/s674/Barclays_Export_Brown_Stout_3.JPG)
Despite the technique of sparging having spread to England, London brewers were still using multiple mashes for their Stout.
A couple of concrete examples of how London Stouts were mashed. If you’re wondering why I keep picking Barclay Perkins examples, I have to make a confession. I don’t understand the Truman or Whitbread mashing details. Whereas those of my favourite brewery are easy peasy.
Both of the following examples have three mashes, all at different temperatures. The hottest being the middle one.
Reid’s are a doddle to understand, too. I just have far fewer of their records. The temperatures are mostly different, but follow a similar pattern.
Barclay Perkins 1849 FSt mashing scheme
Mash number
barrels
strike heat
tap heat
1
289
159° F
146.5° F
2
181
178° F
160° F
3
223
162° F
159.5° F
Source:
Barclay Perkins brewing record held at the London Metropolitan Archives, document number ACC/2305/1/540.
Reid 1845 S Crs. mashing scheme
Mash number
barrels
strike heat
tap heat
1
244
163° F
141° F
2
130
182° F
156° F
3
104
162° F
153° F
Source:
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-mashing.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCqZBd0CZh3TxYVkxq96EAFLs4ROmKshtTZMkY1wf95 bCz_ZOgixth8bBMJP-6CGD-mpE7EzDM5lIwiTSewV2BnvCMHDNA-JURxyrAY46U0Eig__LAPCdIedKeFyRQnIkLU5mXnVe-_glZPDSn-jFYiZgQz2HxwXxc1b8cWHnn4G7Pu_ErVNwtYt7/s320/Barclays_Export_Brown_Stout_3.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCqZBd0CZh3TxYVkxq96EAFLs4ROmKshtTZMkY1wf95 bCz_ZOgixth8bBMJP-6CGD-mpE7EzDM5lIwiTSewV2BnvCMHDNA-JURxyrAY46U0Eig__LAPCdIedKeFyRQnIkLU5mXnVe-_glZPDSn-jFYiZgQz2HxwXxc1b8cWHnn4G7Pu_ErVNwtYt7/s674/Barclays_Export_Brown_Stout_3.JPG)
Despite the technique of sparging having spread to England, London brewers were still using multiple mashes for their Stout.
A couple of concrete examples of how London Stouts were mashed. If you’re wondering why I keep picking Barclay Perkins examples, I have to make a confession. I don’t understand the Truman or Whitbread mashing details. Whereas those of my favourite brewery are easy peasy.
Both of the following examples have three mashes, all at different temperatures. The hottest being the middle one.
Reid’s are a doddle to understand, too. I just have far fewer of their records. The temperatures are mostly different, but follow a similar pattern.
Barclay Perkins 1849 FSt mashing scheme
Mash number
barrels
strike heat
tap heat
1
289
159° F
146.5° F
2
181
178° F
160° F
3
223
162° F
159.5° F
Source:
Barclay Perkins brewing record held at the London Metropolitan Archives, document number ACC/2305/1/540.
Reid 1845 S Crs. mashing scheme
Mash number
barrels
strike heat
tap heat
1
244
163° F
141° F
2
130
182° F
156° F
3
104
162° F
153° F
Source:
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-mashing.html)