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15-01-2023, 07:08
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/01/whitbread-stout-grist-colour-and.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjir_CO8moloW7FU8ErbAJK5IloJ86fXF4Kg9g9Ssj46g qlueoB6vNT7yLbwtRu5un7P8r8SDNVtGf9y1izSwILiU0qmkcS L1ZZM37Gu1wfHIK9CXZrL_rxF7mtmrn-9oNxWDP_9iBksR357OIGTnrVsWPtw9FPEoZuKNAt_tz-p3MCss1IXEH8XSrS/s320/Whitbread_London_Stout_1886.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjir_CO8moloW7FU8ErbAJK5IloJ86fXF4Kg9g9Ssj46g qlueoB6vNT7yLbwtRu5un7P8r8SDNVtGf9y1izSwILiU0qmkcS L1ZZM37Gu1wfHIK9CXZrL_rxF7mtmrn-9oNxWDP_9iBksR357OIGTnrVsWPtw9FPEoZuKNAt_tz-p3MCss1IXEH8XSrS/s384/Whitbread_London_Stout_1886.JPG)
Another chance to show my chart making prowess with some more Whitbread Stout numbers.This set shows how Whitbread Stout developed in the first half of the 19th century. After the introduction of black malt in 1817, the percentage steadily increased year on year. With the effect of darkening the finished beer considerably.
When black malt showed up, there was initially a big drop in the amount of brown malt used.Though it increased again in the late 1840s and almost got back to pre-black malt levels.
Bitterness levels were mostly on the rise, too. Ignore the one for 1860 as that was an Export Stout, which would obviously be more heavily hopped than a Stout intended for domestic consumption.
Whitbread Single Stout 1816 - 1860
year
OG
IBU
SRM
pale malt
brown malt
black malt
amber malt
1816
1064.3
72
23
50.56%
28.76%
20.67%
1817
1066.2
71
17
83.33%
16.25%
0.42%
1825
1063.7
61
16
93.59%
4.85%
1.56%
1830
1069
82
16
97.97%
2.03%
1835
1071.7
91
22
83.33%
14.81%
1.85%
1840
1072.3
66
24
84.75%
12.71%
2.54%
1846
1069.3
92
29
76.53%
20.41%
3.06%
1850
1075.1
81
31
76.53%
20.41%
3.06%
1854
1072.6
82
32
74.92%
21.25%
3.83%
1860
1072.9
163
32
74.92%
21.25%
3.83%
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/09/010, LMA/4453/D/09/011, LMA/4453/D/09/019, LMA/4453/D/09/024, LMA/4453/D/09/029, LMA/4453/D/09/034.LMA/4453/D/09/034, LMA/4453/D/09/040, LMA/4453/D/09/044, LMA/4453/D/09/048 and LMA/4453/D/09/054.
IBU and SRM my calculation.
And here are those grists in chart form.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdTnNaiT49doYwazUx1Qr03n3Z3PfwKpsxw6ELhSEPm 2Cz6y7QodE3-Yt9AJxiv-QS8u2JZOahv80m4npnOHgFVmRGoNv4x0B4asUgf1yPhOibQm1z 1ZUR2WVV2Y1_VmK3NQdQg9VX0_o5SBCr2xgbt3IMYtgZFVm2H4 ZBTaXOKMzqv3e2DgVa58l/w640-h416/Whitbread_Stout_grists_1816_1860.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdTnNaiT49doYwazUx1Qr03n3Z3PfwKpsxw6ELhSEPm 2Cz6y7QodE3-Yt9AJxiv-QS8u2JZOahv80m4npnOHgFVmRGoNv4x0B4asUgf1yPhOibQm1z 1ZUR2WVV2Y1_VmK3NQdQg9VX0_o5SBCr2xgbt3IMYtgZFVm2H4 ZBTaXOKMzqv3e2DgVa58l/s741/Whitbread_Stout_grists_1816_1860.jpg)
More... (http://barclayperkins.blogspot.com/2023/01/whitbread-stout-grist-colour-and.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjir_CO8moloW7FU8ErbAJK5IloJ86fXF4Kg9g9Ssj46g qlueoB6vNT7yLbwtRu5un7P8r8SDNVtGf9y1izSwILiU0qmkcS L1ZZM37Gu1wfHIK9CXZrL_rxF7mtmrn-9oNxWDP_9iBksR357OIGTnrVsWPtw9FPEoZuKNAt_tz-p3MCss1IXEH8XSrS/s320/Whitbread_London_Stout_1886.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjir_CO8moloW7FU8ErbAJK5IloJ86fXF4Kg9g9Ssj46g qlueoB6vNT7yLbwtRu5un7P8r8SDNVtGf9y1izSwILiU0qmkcS L1ZZM37Gu1wfHIK9CXZrL_rxF7mtmrn-9oNxWDP_9iBksR357OIGTnrVsWPtw9FPEoZuKNAt_tz-p3MCss1IXEH8XSrS/s384/Whitbread_London_Stout_1886.JPG)
Another chance to show my chart making prowess with some more Whitbread Stout numbers.This set shows how Whitbread Stout developed in the first half of the 19th century. After the introduction of black malt in 1817, the percentage steadily increased year on year. With the effect of darkening the finished beer considerably.
When black malt showed up, there was initially a big drop in the amount of brown malt used.Though it increased again in the late 1840s and almost got back to pre-black malt levels.
Bitterness levels were mostly on the rise, too. Ignore the one for 1860 as that was an Export Stout, which would obviously be more heavily hopped than a Stout intended for domestic consumption.
Whitbread Single Stout 1816 - 1860
year
OG
IBU
SRM
pale malt
brown malt
black malt
amber malt
1816
1064.3
72
23
50.56%
28.76%
20.67%
1817
1066.2
71
17
83.33%
16.25%
0.42%
1825
1063.7
61
16
93.59%
4.85%
1.56%
1830
1069
82
16
97.97%
2.03%
1835
1071.7
91
22
83.33%
14.81%
1.85%
1840
1072.3
66
24
84.75%
12.71%
2.54%
1846
1069.3
92
29
76.53%
20.41%
3.06%
1850
1075.1
81
31
76.53%
20.41%
3.06%
1854
1072.6
82
32
74.92%
21.25%
3.83%
1860
1072.9
163
32
74.92%
21.25%
3.83%
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/09/010, LMA/4453/D/09/011, LMA/4453/D/09/019, LMA/4453/D/09/024, LMA/4453/D/09/029, LMA/4453/D/09/034.LMA/4453/D/09/034, LMA/4453/D/09/040, LMA/4453/D/09/044, LMA/4453/D/09/048 and LMA/4453/D/09/054.
IBU and SRM my calculation.
And here are those grists in chart form.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdTnNaiT49doYwazUx1Qr03n3Z3PfwKpsxw6ELhSEPm 2Cz6y7QodE3-Yt9AJxiv-QS8u2JZOahv80m4npnOHgFVmRGoNv4x0B4asUgf1yPhOibQm1z 1ZUR2WVV2Y1_VmK3NQdQg9VX0_o5SBCr2xgbt3IMYtgZFVm2H4 ZBTaXOKMzqv3e2DgVa58l/w640-h416/Whitbread_Stout_grists_1816_1860.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdTnNaiT49doYwazUx1Qr03n3Z3PfwKpsxw6ELhSEPm 2Cz6y7QodE3-Yt9AJxiv-QS8u2JZOahv80m4npnOHgFVmRGoNv4x0B4asUgf1yPhOibQm1z 1ZUR2WVV2Y1_VmK3NQdQg9VX0_o5SBCr2xgbt3IMYtgZFVm2H4 ZBTaXOKMzqv3e2DgVa58l/s741/Whitbread_Stout_grists_1816_1860.jpg)
More... (http://barclayperkins.blogspot.com/2023/01/whitbread-stout-grist-colour-and.html)