Blog Tracker
22-01-2023, 07:08
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/01/how-to-interpret-brewing-records-part_056451193.html)
After the overwhelmingly tepid response to my series looking at a Barclay Perkins record, I've decided to plough ahead with another style of brewing record. What I call Scottish format because, well, it\s the type of record used by most Scottish brewers. And a few English ones, too. Such as Boddington, for example.
Really I just need a few posts I can bash out without interrupting my work on "Stout!" too much. I need to set my priorities. And number one at the moment is getting that book finished. I'm eighty recipes in and haven't got past the 1850s.
Getting back to the topic, Scottish format records gave their pros and cons. Biggest pro is that you get more beers per photo. This period of Younger's records have eight beers per double-page spread. Which means you get four beers per photo. Biggest con is that everything is rather cramped and often in tiny handwriting.
I'll kick off by going through the first page. Which looks like this:
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6FDYsGrvxemqpHlvzUnRzEdj-9YX1yjq4K4ktEW5lU7S6T5bLMmpMl6og3C7ReuL-ql4YkVD0VyvyDq7YkUKCDq_4xZYycEhN2Igz2xDZfJxKXc4xUZ mF_xXup7FY156T-XqEEI0dQwemYPdLlauYSK7vLKm6QiACtWcUUXcezwr3tAay0FY WvLs/w640-h414/Wm_Younger_1894_page_1.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6FDYsGrvxemqpHlvzUnRzEdj-9YX1yjq4K4ktEW5lU7S6T5bLMmpMl6og3C7ReuL-ql4YkVD0VyvyDq7YkUKCDq_4xZYycEhN2Igz2xDZfJxKXc4xUZ mF_xXup7FY156T-XqEEI0dQwemYPdLlauYSK7vLKm6QiACtWcUUXcezwr3tAay0FY WvLs/s3606/Wm_Younger_1894_page_1.jpg)
You'll need to click on the image to be able to read anything.
Working from left to right, first is some general information:
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNwrTRlmrZ7e511c4kEuQ26GMgq60XqCkJOO34CW2aD-0J1eZkkL7_qQDnMCBMlSAOGxqCkFLFSlIfKBXAMabILQUqv-J2ztiYG9K5SgwDUl0TX3XkVNszXboA7qcISypLbnhqu-5EZy9Jm5HxS1dSsWuTuDoBdr18xLe00F5H3dWMSAQbg5dviNsK/w640-h484/Wm_Younger_1894_page_1_general.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNwrTRlmrZ7e511c4kEuQ26GMgq60XqCkJOO34CW2aD-0J1eZkkL7_qQDnMCBMlSAOGxqCkFLFSlIfKBXAMabILQUqv-J2ztiYG9K5SgwDUl0TX3XkVNszXboA7qcISypLbnhqu-5EZy9Jm5HxS1dSsWuTuDoBdr18xLe00F5H3dWMSAQbg5dviNsK/s681/Wm_Younger_1894_page_1_general.jpg)
I think that's pretty easy to understand.
Next we come to information about the malts:
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBZRChrICxlT37onlnRl1aZYOzyy2L7f6idTsWKH7L_p 4sWDt55XnJ0JocHI5IDm2au55PzIPyyOifNazcxTZ0gEYJdJ0W 3nIseuh4m03kBaVtBJMh_6dUYtPJbaZsKClf2q5fN8hdssOkCx K7mhGdqIQB6JaFNnOFTQyq5Eoo5bSY0zONc7dDwzfH/w640-h378/Wm_Younger_1894_page_1_malt.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBZRChrICxlT37onlnRl1aZYOzyy2L7f6idTsWKH7L_p 4sWDt55XnJ0JocHI5IDm2au55PzIPyyOifNazcxTZ0gEYJdJ0W 3nIseuh4m03kBaVtBJMh_6dUYtPJbaZsKClf2q5fN8hdssOkCx K7mhGdqIQB6JaFNnOFTQyq5Eoo5bSY0zONc7dDwzfH/s679/Wm_Younger_1894_page_1_malt.jpg)
Here's one of the first challenges: reading the tiny handwriting describing each type of malt. We'll be getting back to this in a later post.
The mashing details follow, logically enough.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22cARZ6Y-N49YHXI_0yWKQW7nm5QdmqyNMGeQSH0qviCqHNwzTmfYrXiaBt 7JdWjmx4D3yopK9i6vwyyIE-UzDJd59m1ZjLSnCr5tANbQkOI29m-20MTLmHePiQkrILxbPaUwtIKaVSjewyGzYn8zF_xhFwXgHA1kZ UR4FA0RFh_jipctFOEH-4kl/w538-h640/Wm_Younger_1894_page_1_mashing.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22cARZ6Y-N49YHXI_0yWKQW7nm5QdmqyNMGeQSH0qviCqHNwzTmfYrXiaBt 7JdWjmx4D3yopK9i6vwyyIE-UzDJd59m1ZjLSnCr5tANbQkOI29m-20MTLmHePiQkrILxbPaUwtIKaVSjewyGzYn8zF_xhFwXgHA1kZ UR4FA0RFh_jipctFOEH-4kl/s491/Wm_Younger_1894_page_1_mashing.jpg)
Quite a large section follows with everything connected to the copper.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqVHpGxKuBdDc7X6r9yDOZr819i5UiYsGCnPJvySOED GGbZITK2ZxvWxFBqPN_mX96yYHcmcI1nh7NK0dv8z1T7utqsO_ rfRSMSs6xvIesui_3xpXYSaNEFP7lu99XCWGvZyaCKM7TyV5XX mV_18MPfVzqRktXBhlxPYBjo5t-GejgCsz9rAkqlXg/w640-h282/Wm_Younger_1894_page_1_boiling.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqVHpGxKuBdDc7X6r9yDOZr819i5UiYsGCnPJvySOED GGbZITK2ZxvWxFBqPN_mX96yYHcmcI1nh7NK0dv8z1T7utqsO_ rfRSMSs6xvIesui_3xpXYSaNEFP7lu99XCWGvZyaCKM7TyV5XX mV_18MPfVzqRktXBhlxPYBjo5t-GejgCsz9rAkqlXg/s1139/Wm_Younger_1894_page_1_boiling.jpg)
Just two short sections left. First the wort.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBnPnVyyDbhh0OR4Qe-aUTP4ciEvCUNa1j73354rt2JhLksK5hMvdGshHOVEXMh0S_rVt WelO9nciNmKNWkBrdiOX_DX3q_7sAq3Dr2hq0MlVfUcht1YIwH YZRQScaJxmcILpvWb1IssBVDNB4JAP5jasYErglR43uKJYeuuY gInk7z5-vR1vyGob/w346-h640/Wm_Younger_1894_page_1_wort.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBnPnVyyDbhh0OR4Qe-aUTP4ciEvCUNa1j73354rt2JhLksK5hMvdGshHOVEXMh0S_rVt WelO9nciNmKNWkBrdiOX_DX3q_7sAq3Dr2hq0MlVfUcht1YIwH YZRQScaJxmcILpvWb1IssBVDNB4JAP5jasYErglR43uKJYeuuY gInk7z5-vR1vyGob/s463/Wm_Younger_1894_page_1_wort.jpg)
And finally, the yeast.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51OUZJMXNydL9XFXGP0q8Iy2vLO8jFP94kjjoKrLOEX 5rHjipQs4i5wQRybN105SpVFmAgWmA7HMG2yynG3ltsrkJYGFy 7UYj37OQDd7oIXAx4dPGs_fTMZiODBlfKKEQuh6R293H1aUjar tIOsCnbMi3aQB9SloRdVT6zYREUIKzh8rXpIyTU2-3/w414-h640/Wm_Younger_1894_page_1_yeast.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51OUZJMXNydL9XFXGP0q8Iy2vLO8jFP94kjjoKrLOEX 5rHjipQs4i5wQRybN105SpVFmAgWmA7HMG2yynG3ltsrkJYGFy 7UYj37OQDd7oIXAx4dPGs_fTMZiODBlfKKEQuh6R293H1aUjar tIOsCnbMi3aQB9SloRdVT6zYREUIKzh8rXpIyTU2-3/s461/Wm_Younger_1894_page_1_yeast.jpg)
Next time we'll start looking at these sections in detail.
More... (http://barclayperkins.blogspot.com/2023/01/how-to-interpret-brewing-records-part_056451193.html)
After the overwhelmingly tepid response to my series looking at a Barclay Perkins record, I've decided to plough ahead with another style of brewing record. What I call Scottish format because, well, it\s the type of record used by most Scottish brewers. And a few English ones, too. Such as Boddington, for example.
Really I just need a few posts I can bash out without interrupting my work on "Stout!" too much. I need to set my priorities. And number one at the moment is getting that book finished. I'm eighty recipes in and haven't got past the 1850s.
Getting back to the topic, Scottish format records gave their pros and cons. Biggest pro is that you get more beers per photo. This period of Younger's records have eight beers per double-page spread. Which means you get four beers per photo. Biggest con is that everything is rather cramped and often in tiny handwriting.
I'll kick off by going through the first page. Which looks like this:
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6FDYsGrvxemqpHlvzUnRzEdj-9YX1yjq4K4ktEW5lU7S6T5bLMmpMl6og3C7ReuL-ql4YkVD0VyvyDq7YkUKCDq_4xZYycEhN2Igz2xDZfJxKXc4xUZ mF_xXup7FY156T-XqEEI0dQwemYPdLlauYSK7vLKm6QiACtWcUUXcezwr3tAay0FY WvLs/w640-h414/Wm_Younger_1894_page_1.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6FDYsGrvxemqpHlvzUnRzEdj-9YX1yjq4K4ktEW5lU7S6T5bLMmpMl6og3C7ReuL-ql4YkVD0VyvyDq7YkUKCDq_4xZYycEhN2Igz2xDZfJxKXc4xUZ mF_xXup7FY156T-XqEEI0dQwemYPdLlauYSK7vLKm6QiACtWcUUXcezwr3tAay0FY WvLs/s3606/Wm_Younger_1894_page_1.jpg)
You'll need to click on the image to be able to read anything.
Working from left to right, first is some general information:
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNwrTRlmrZ7e511c4kEuQ26GMgq60XqCkJOO34CW2aD-0J1eZkkL7_qQDnMCBMlSAOGxqCkFLFSlIfKBXAMabILQUqv-J2ztiYG9K5SgwDUl0TX3XkVNszXboA7qcISypLbnhqu-5EZy9Jm5HxS1dSsWuTuDoBdr18xLe00F5H3dWMSAQbg5dviNsK/w640-h484/Wm_Younger_1894_page_1_general.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNwrTRlmrZ7e511c4kEuQ26GMgq60XqCkJOO34CW2aD-0J1eZkkL7_qQDnMCBMlSAOGxqCkFLFSlIfKBXAMabILQUqv-J2ztiYG9K5SgwDUl0TX3XkVNszXboA7qcISypLbnhqu-5EZy9Jm5HxS1dSsWuTuDoBdr18xLe00F5H3dWMSAQbg5dviNsK/s681/Wm_Younger_1894_page_1_general.jpg)
I think that's pretty easy to understand.
Next we come to information about the malts:
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBZRChrICxlT37onlnRl1aZYOzyy2L7f6idTsWKH7L_p 4sWDt55XnJ0JocHI5IDm2au55PzIPyyOifNazcxTZ0gEYJdJ0W 3nIseuh4m03kBaVtBJMh_6dUYtPJbaZsKClf2q5fN8hdssOkCx K7mhGdqIQB6JaFNnOFTQyq5Eoo5bSY0zONc7dDwzfH/w640-h378/Wm_Younger_1894_page_1_malt.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBZRChrICxlT37onlnRl1aZYOzyy2L7f6idTsWKH7L_p 4sWDt55XnJ0JocHI5IDm2au55PzIPyyOifNazcxTZ0gEYJdJ0W 3nIseuh4m03kBaVtBJMh_6dUYtPJbaZsKClf2q5fN8hdssOkCx K7mhGdqIQB6JaFNnOFTQyq5Eoo5bSY0zONc7dDwzfH/s679/Wm_Younger_1894_page_1_malt.jpg)
Here's one of the first challenges: reading the tiny handwriting describing each type of malt. We'll be getting back to this in a later post.
The mashing details follow, logically enough.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22cARZ6Y-N49YHXI_0yWKQW7nm5QdmqyNMGeQSH0qviCqHNwzTmfYrXiaBt 7JdWjmx4D3yopK9i6vwyyIE-UzDJd59m1ZjLSnCr5tANbQkOI29m-20MTLmHePiQkrILxbPaUwtIKaVSjewyGzYn8zF_xhFwXgHA1kZ UR4FA0RFh_jipctFOEH-4kl/w538-h640/Wm_Younger_1894_page_1_mashing.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22cARZ6Y-N49YHXI_0yWKQW7nm5QdmqyNMGeQSH0qviCqHNwzTmfYrXiaBt 7JdWjmx4D3yopK9i6vwyyIE-UzDJd59m1ZjLSnCr5tANbQkOI29m-20MTLmHePiQkrILxbPaUwtIKaVSjewyGzYn8zF_xhFwXgHA1kZ UR4FA0RFh_jipctFOEH-4kl/s491/Wm_Younger_1894_page_1_mashing.jpg)
Quite a large section follows with everything connected to the copper.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqVHpGxKuBdDc7X6r9yDOZr819i5UiYsGCnPJvySOED GGbZITK2ZxvWxFBqPN_mX96yYHcmcI1nh7NK0dv8z1T7utqsO_ rfRSMSs6xvIesui_3xpXYSaNEFP7lu99XCWGvZyaCKM7TyV5XX mV_18MPfVzqRktXBhlxPYBjo5t-GejgCsz9rAkqlXg/w640-h282/Wm_Younger_1894_page_1_boiling.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqVHpGxKuBdDc7X6r9yDOZr819i5UiYsGCnPJvySOED GGbZITK2ZxvWxFBqPN_mX96yYHcmcI1nh7NK0dv8z1T7utqsO_ rfRSMSs6xvIesui_3xpXYSaNEFP7lu99XCWGvZyaCKM7TyV5XX mV_18MPfVzqRktXBhlxPYBjo5t-GejgCsz9rAkqlXg/s1139/Wm_Younger_1894_page_1_boiling.jpg)
Just two short sections left. First the wort.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBnPnVyyDbhh0OR4Qe-aUTP4ciEvCUNa1j73354rt2JhLksK5hMvdGshHOVEXMh0S_rVt WelO9nciNmKNWkBrdiOX_DX3q_7sAq3Dr2hq0MlVfUcht1YIwH YZRQScaJxmcILpvWb1IssBVDNB4JAP5jasYErglR43uKJYeuuY gInk7z5-vR1vyGob/w346-h640/Wm_Younger_1894_page_1_wort.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBnPnVyyDbhh0OR4Qe-aUTP4ciEvCUNa1j73354rt2JhLksK5hMvdGshHOVEXMh0S_rVt WelO9nciNmKNWkBrdiOX_DX3q_7sAq3Dr2hq0MlVfUcht1YIwH YZRQScaJxmcILpvWb1IssBVDNB4JAP5jasYErglR43uKJYeuuY gInk7z5-vR1vyGob/s463/Wm_Younger_1894_page_1_wort.jpg)
And finally, the yeast.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51OUZJMXNydL9XFXGP0q8Iy2vLO8jFP94kjjoKrLOEX 5rHjipQs4i5wQRybN105SpVFmAgWmA7HMG2yynG3ltsrkJYGFy 7UYj37OQDd7oIXAx4dPGs_fTMZiODBlfKKEQuh6R293H1aUjar tIOsCnbMi3aQB9SloRdVT6zYREUIKzh8rXpIyTU2-3/w414-h640/Wm_Younger_1894_page_1_yeast.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51OUZJMXNydL9XFXGP0q8Iy2vLO8jFP94kjjoKrLOEX 5rHjipQs4i5wQRybN105SpVFmAgWmA7HMG2yynG3ltsrkJYGFy 7UYj37OQDd7oIXAx4dPGs_fTMZiODBlfKKEQuh6R293H1aUjar tIOsCnbMi3aQB9SloRdVT6zYREUIKzh8rXpIyTU2-3/s461/Wm_Younger_1894_page_1_yeast.jpg)
Next time we'll start looking at these sections in detail.
More... (http://barclayperkins.blogspot.com/2023/01/how-to-interpret-brewing-records-part_056451193.html)