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05-02-2023, 07:39
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/02/whitbread-export-stout-grists-1860-1880.html)
The last set of charts went down so well, I've decided to do some more. Let's face it: they fill up the space nicely and remove the need to write so many words.
I’m using Whitbread as an example to show the trends in grists during this period.
Whitbread Export Stout grists 1860 - 1880
year
OG
IBU
SRM
pale malt
brown malt
black malt
sugar
1860
1072.9
163
32
67.35%
26.53%
6.12%
1865
1069.5
145
34
74.47%
21.28%
4.26%
1870
1074.2
124
33
70.56%
15.05%
4.52%
9.88%
1875
1067.9
123
32
61.55%
17.84%
4.28%
16.33%
1880
1078.7
105
38
67.72%
16.05%
6.02%
10.21%
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/09/054, LMA/4453/D/09/059, LMA/4453/D/09/064, LMA/4453/D/09/070 and LMA/4453/D/09/074.
Not sure I can pick much out of that. The bitterness and colour numbers are from brewing software calculations and should not be taken as gospel. There does, however, seem to be a trend of declining bitterness. And also, to a lesser degree, of the brown malt content.
And, of course, there’s the arrival of sugar in 1870. No idea what type of sugar it might have been. But it was there.
Note that none of Whitbread’s grists matches any of those suggested by Loftus. A demonstration of how varied and dynamic recipes were.
Here's that data in chart form:
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnnizxjf-JyfX5LKrDz39oh6v3RJIej8mwe4oCrmwGvpHIlfr7j4V1wK96J jHqyT6a5HHmgKFkR8beoSyZZ1KFJIp6qNND5ORWMZVFGwdSKfs Yz0OT5gmBJ-c4tJT4rjz4uMln_Wgi16E-w_5eL-CfreA7UWpfCg22-roZMXAQKgogB4hIow8ogrX/w640-h430/Whitbread_Export_Stout_grists_1860_1880.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnnizxjf-JyfX5LKrDz39oh6v3RJIej8mwe4oCrmwGvpHIlfr7j4V1wK96J jHqyT6a5HHmgKFkR8beoSyZZ1KFJIp6qNND5ORWMZVFGwdSKfs Yz0OT5gmBJ-c4tJT4rjz4uMln_Wgi16E-w_5eL-CfreA7UWpfCg22-roZMXAQKgogB4hIow8ogrX/s832/Whitbread_Export_Stout_grists_1860_1880.jpg)
Combining the data with the last set, I've a chart that spans a large chunk of the 19th century.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFd1ld_mbU2E-jBWjk-dKPLUMTXRA66L9Fj-5RE4HXuq5GrG3Ru3qNb2o8TJXjRsdcMGTdVPG_mCLA8Ntajo-IvFQQTGkqh0sOhNurWOEEJJG2N85LS5jOuqwJPPUIQAyguGNIX gVDajqj8k85HKgS-t__dZPi0bey2Bnm9YnmvgExsUpDoT0oDRb8/w640-h412/Whitbread_Stout_grists_1816_1880.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFd1ld_mbU2E-jBWjk-dKPLUMTXRA66L9Fj-5RE4HXuq5GrG3Ru3qNb2o8TJXjRsdcMGTdVPG_mCLA8Ntajo-IvFQQTGkqh0sOhNurWOEEJJG2N85LS5jOuqwJPPUIQAyguGNIX gVDajqj8k85HKgS-t__dZPi0bey2Bnm9YnmvgExsUpDoT0oDRb8/s797/Whitbread_Stout_grists_1816_1880.jpg)
Not totally sure what that tells us. But it is a pretty chart. I suppose it does show the slow rise of black malt. And the ups and downs of brown malt.
It does show how dynamic grists were, even at Whitbread. Where the grists were pretty standardised.
More... (http://barclayperkins.blogspot.com/2023/02/whitbread-export-stout-grists-1860-1880.html)
The last set of charts went down so well, I've decided to do some more. Let's face it: they fill up the space nicely and remove the need to write so many words.
I’m using Whitbread as an example to show the trends in grists during this period.
Whitbread Export Stout grists 1860 - 1880
year
OG
IBU
SRM
pale malt
brown malt
black malt
sugar
1860
1072.9
163
32
67.35%
26.53%
6.12%
1865
1069.5
145
34
74.47%
21.28%
4.26%
1870
1074.2
124
33
70.56%
15.05%
4.52%
9.88%
1875
1067.9
123
32
61.55%
17.84%
4.28%
16.33%
1880
1078.7
105
38
67.72%
16.05%
6.02%
10.21%
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/09/054, LMA/4453/D/09/059, LMA/4453/D/09/064, LMA/4453/D/09/070 and LMA/4453/D/09/074.
Not sure I can pick much out of that. The bitterness and colour numbers are from brewing software calculations and should not be taken as gospel. There does, however, seem to be a trend of declining bitterness. And also, to a lesser degree, of the brown malt content.
And, of course, there’s the arrival of sugar in 1870. No idea what type of sugar it might have been. But it was there.
Note that none of Whitbread’s grists matches any of those suggested by Loftus. A demonstration of how varied and dynamic recipes were.
Here's that data in chart form:
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnnizxjf-JyfX5LKrDz39oh6v3RJIej8mwe4oCrmwGvpHIlfr7j4V1wK96J jHqyT6a5HHmgKFkR8beoSyZZ1KFJIp6qNND5ORWMZVFGwdSKfs Yz0OT5gmBJ-c4tJT4rjz4uMln_Wgi16E-w_5eL-CfreA7UWpfCg22-roZMXAQKgogB4hIow8ogrX/w640-h430/Whitbread_Export_Stout_grists_1860_1880.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnnizxjf-JyfX5LKrDz39oh6v3RJIej8mwe4oCrmwGvpHIlfr7j4V1wK96J jHqyT6a5HHmgKFkR8beoSyZZ1KFJIp6qNND5ORWMZVFGwdSKfs Yz0OT5gmBJ-c4tJT4rjz4uMln_Wgi16E-w_5eL-CfreA7UWpfCg22-roZMXAQKgogB4hIow8ogrX/s832/Whitbread_Export_Stout_grists_1860_1880.jpg)
Combining the data with the last set, I've a chart that spans a large chunk of the 19th century.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFd1ld_mbU2E-jBWjk-dKPLUMTXRA66L9Fj-5RE4HXuq5GrG3Ru3qNb2o8TJXjRsdcMGTdVPG_mCLA8Ntajo-IvFQQTGkqh0sOhNurWOEEJJG2N85LS5jOuqwJPPUIQAyguGNIX gVDajqj8k85HKgS-t__dZPi0bey2Bnm9YnmvgExsUpDoT0oDRb8/w640-h412/Whitbread_Stout_grists_1816_1880.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFd1ld_mbU2E-jBWjk-dKPLUMTXRA66L9Fj-5RE4HXuq5GrG3Ru3qNb2o8TJXjRsdcMGTdVPG_mCLA8Ntajo-IvFQQTGkqh0sOhNurWOEEJJG2N85LS5jOuqwJPPUIQAyguGNIX gVDajqj8k85HKgS-t__dZPi0bey2Bnm9YnmvgExsUpDoT0oDRb8/s797/Whitbread_Stout_grists_1816_1880.jpg)
Not totally sure what that tells us. But it is a pretty chart. I suppose it does show the slow rise of black malt. And the ups and downs of brown malt.
It does show how dynamic grists were, even at Whitbread. Where the grists were pretty standardised.
More... (http://barclayperkins.blogspot.com/2023/02/whitbread-export-stout-grists-1860-1880.html)