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11-01-2023, 07:19
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/01/lets-brew-wednesday-1837-combe-brown.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6aa3tTVBeeDMP21azOnqQHK5sSVJJfKNc-x7JqmsVZ7ZYaeAvHBY0AdGEMLQc8I40mKRV47c7MCdwjGBhI0P boMluYQWQ2JqEPD6yELx7BzcAwe1DxYO0dTtmAcfemuhY0cvhH _vfqANWSS0eoV30_gI22hoUtX79D5mH3N2mgbQ_IMbotVWu5fj K/w315-h400/Combe_Nourishing_Stout_2.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6aa3tTVBeeDMP21azOnqQHK5sSVJJfKNc-x7JqmsVZ7ZYaeAvHBY0AdGEMLQc8I40mKRV47c7MCdwjGBhI0P boMluYQWQ2JqEPD6yELx7BzcAwe1DxYO0dTtmAcfemuhY0cvhH _vfqANWSS0eoV30_gI22hoUtX79D5mH3N2mgbQ_IMbotVWu5fj K/s986/Combe_Nourishing_Stout_2.JPG)
At least, that’s who I think the brewing book belonged to. In the archive, it’s listed as the earliest Reid book. Except, it’s in the wrong format. And the beer names don't match
Why do I think it’s from Combe? Well, it was in a Watney archive. And Combe was part of that group.
Also, the amount being brewed. The largest batches were over 400 barrels. I estimate that they were brewing somewhere around 100,000 barrels a year. There weren’t many brewers producing that much in the 1830s: Barclay Perkins, Whitbread, Truman, Reid and Combe. I know what the records from the first four look like. By process of elimination, it must be Combe. Prove me wrong.
There’s quite a lot of similarities between the Single Stouts from different London breweries. Combe’s Brown Stout is generally quite like 1845 Reid Single Stout and Whitbread Stout.
Though the grists are a little different. Combe’s has about 50% more brown malt, but around the same amount of black malt. Leaving it a little darker than its rivals.
Combe provide plenty of details about the mashing process. Which is nice of them. They went for just three mashes, starting off, like Whitbread with quite a cool initial infusion. Followed by quite a warm mash and finishing with a sparge-like temperature.
Mash number
barrels
strike heat
time (mins)
tap heat
gravity
1
213
160º F
90
142º F
1106.5
2
113
182º F
50
158º F
1084.2
3
155
168º F
40
158º F
1051.4
With 14 lbs per quarter (336 lbs) of malt, the hopping was pretty intense. As you can see from the (calculated) 95 IBU.
Fairly fresh East Kent hops from the 1836 and 1837 season were employed.
I know this was aged because it notes in the log that it went into vat no. 8. Six months or so would be my guess.
1837 Combe Brown Stout
pale malt
13.75 lb
77.82%
brown malt
3.25 lb
18.39%
black malt
0.67 lb
3.79%
Goldings 75 min
3.00 oz
Goldings 60 min
3.00 oz
Goldings 30 min
3.00 oz
Goldings dry hops
0.50 oz
OG
1074
FG
1020
ABV
7.14
Apparent attenuation
72.97%
IBU
95
SRM
31
Mash at
152º F
Sparge at
168º F
Boil time
75 minutes
pitching temp
64º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2023/01/lets-brew-wednesday-1837-combe-brown.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6aa3tTVBeeDMP21azOnqQHK5sSVJJfKNc-x7JqmsVZ7ZYaeAvHBY0AdGEMLQc8I40mKRV47c7MCdwjGBhI0P boMluYQWQ2JqEPD6yELx7BzcAwe1DxYO0dTtmAcfemuhY0cvhH _vfqANWSS0eoV30_gI22hoUtX79D5mH3N2mgbQ_IMbotVWu5fj K/w315-h400/Combe_Nourishing_Stout_2.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6aa3tTVBeeDMP21azOnqQHK5sSVJJfKNc-x7JqmsVZ7ZYaeAvHBY0AdGEMLQc8I40mKRV47c7MCdwjGBhI0P boMluYQWQ2JqEPD6yELx7BzcAwe1DxYO0dTtmAcfemuhY0cvhH _vfqANWSS0eoV30_gI22hoUtX79D5mH3N2mgbQ_IMbotVWu5fj K/s986/Combe_Nourishing_Stout_2.JPG)
At least, that’s who I think the brewing book belonged to. In the archive, it’s listed as the earliest Reid book. Except, it’s in the wrong format. And the beer names don't match
Why do I think it’s from Combe? Well, it was in a Watney archive. And Combe was part of that group.
Also, the amount being brewed. The largest batches were over 400 barrels. I estimate that they were brewing somewhere around 100,000 barrels a year. There weren’t many brewers producing that much in the 1830s: Barclay Perkins, Whitbread, Truman, Reid and Combe. I know what the records from the first four look like. By process of elimination, it must be Combe. Prove me wrong.
There’s quite a lot of similarities between the Single Stouts from different London breweries. Combe’s Brown Stout is generally quite like 1845 Reid Single Stout and Whitbread Stout.
Though the grists are a little different. Combe’s has about 50% more brown malt, but around the same amount of black malt. Leaving it a little darker than its rivals.
Combe provide plenty of details about the mashing process. Which is nice of them. They went for just three mashes, starting off, like Whitbread with quite a cool initial infusion. Followed by quite a warm mash and finishing with a sparge-like temperature.
Mash number
barrels
strike heat
time (mins)
tap heat
gravity
1
213
160º F
90
142º F
1106.5
2
113
182º F
50
158º F
1084.2
3
155
168º F
40
158º F
1051.4
With 14 lbs per quarter (336 lbs) of malt, the hopping was pretty intense. As you can see from the (calculated) 95 IBU.
Fairly fresh East Kent hops from the 1836 and 1837 season were employed.
I know this was aged because it notes in the log that it went into vat no. 8. Six months or so would be my guess.
1837 Combe Brown Stout
pale malt
13.75 lb
77.82%
brown malt
3.25 lb
18.39%
black malt
0.67 lb
3.79%
Goldings 75 min
3.00 oz
Goldings 60 min
3.00 oz
Goldings 30 min
3.00 oz
Goldings dry hops
0.50 oz
OG
1074
FG
1020
ABV
7.14
Apparent attenuation
72.97%
IBU
95
SRM
31
Mash at
152º F
Sparge at
168º F
Boil time
75 minutes
pitching temp
64º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2023/01/lets-brew-wednesday-1837-combe-brown.html)