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22-12-2022, 07:28
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/12/mid-19th-century-london-stout-boiling.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHxRIgtzuI9DK3qUub22kEFELfZhOMNYCqZY1S6lKLBV KCbKXR6JoEFVio22Ky4hMqoEU9SmY1oWeqXp7HJ81tvtsE4FAl R0_RsboKEKelGc4rqI7sUjv6ybvGpsAXxe7TuCMZOhPQ_4GmHR avSu0ZmXOYKnTcGHWxZg3bMfCtChY7rooOTxiLEfLd/w315-h400/Reids_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHxRIgtzuI9DK3qUub22kEFELfZhOMNYCqZY1S6lKLBV KCbKXR6JoEFVio22Ky4hMqoEU9SmY1oWeqXp7HJ81tvtsE4FAl R0_RsboKEKelGc4rqI7sUjv6ybvGpsAXxe7TuCMZOhPQ_4GmHR avSu0ZmXOYKnTcGHWxZg3bMfCtChY7rooOTxiLEfLd/s500/Reids_Stout.jpg)
As multiple mashes were still the norm, that meant there were multiple boils, too. Were the later boils still as long? Well, yes and no.
At Whitbread the time of the first boils had been extended by 30 minutes and the third boil reduced by 2 hours.
At Reid, on the other hand, long boils were still the order of the day. Even the first boil, in most cases, was 3 hours and the second boil a massive 6 hours. I can’t think what the point of that could be, other than to concentrate the wort and, perhaps, add more colour. It seems rather wasteful of fuel.
Unfortunately, none of the other brewers I have records for bothered noting the boil times at this date. Which is rather annoying, as it’s hard to draw any real conclusions with examples from only two breweries. Especially as both could be outliers: one very short and the other very long.
Mid-19th century London Stout boil times
Year
Brewer
Beer
boil time (hours)
boil time (hours)
boil time (hours)
boil time (hours)
1850
Whitbread
KS
1.5
2
2
1850
Whitbread
S
1.5
2
2
1850
Whitbread
SSS
1.5
2
2
2
1845
Reid
S
3
6
1845
Reid
S Crs
1.5
3.5
1845
Reid
SS
3
6
1845
Reid
SS Crs
3
6
1845
Reid
SSS
3
6
Average
2.25
4.19
2
2
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/09/043 and LMA/4453/D/09/044.
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-boiling.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHxRIgtzuI9DK3qUub22kEFELfZhOMNYCqZY1S6lKLBV KCbKXR6JoEFVio22Ky4hMqoEU9SmY1oWeqXp7HJ81tvtsE4FAl R0_RsboKEKelGc4rqI7sUjv6ybvGpsAXxe7TuCMZOhPQ_4GmHR avSu0ZmXOYKnTcGHWxZg3bMfCtChY7rooOTxiLEfLd/w315-h400/Reids_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHxRIgtzuI9DK3qUub22kEFELfZhOMNYCqZY1S6lKLBV KCbKXR6JoEFVio22Ky4hMqoEU9SmY1oWeqXp7HJ81tvtsE4FAl R0_RsboKEKelGc4rqI7sUjv6ybvGpsAXxe7TuCMZOhPQ_4GmHR avSu0ZmXOYKnTcGHWxZg3bMfCtChY7rooOTxiLEfLd/s500/Reids_Stout.jpg)
As multiple mashes were still the norm, that meant there were multiple boils, too. Were the later boils still as long? Well, yes and no.
At Whitbread the time of the first boils had been extended by 30 minutes and the third boil reduced by 2 hours.
At Reid, on the other hand, long boils were still the order of the day. Even the first boil, in most cases, was 3 hours and the second boil a massive 6 hours. I can’t think what the point of that could be, other than to concentrate the wort and, perhaps, add more colour. It seems rather wasteful of fuel.
Unfortunately, none of the other brewers I have records for bothered noting the boil times at this date. Which is rather annoying, as it’s hard to draw any real conclusions with examples from only two breweries. Especially as both could be outliers: one very short and the other very long.
Mid-19th century London Stout boil times
Year
Brewer
Beer
boil time (hours)
boil time (hours)
boil time (hours)
boil time (hours)
1850
Whitbread
KS
1.5
2
2
1850
Whitbread
S
1.5
2
2
1850
Whitbread
SSS
1.5
2
2
2
1845
Reid
S
3
6
1845
Reid
S Crs
1.5
3.5
1845
Reid
SS
3
6
1845
Reid
SS Crs
3
6
1845
Reid
SSS
3
6
Average
2.25
4.19
2
2
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/09/043 and LMA/4453/D/09/044.
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-boiling.html)