Blog Tracker
07-02-2023, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/02/whitbread-double-stout-1830-1880.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShpV877MZagwvmh0C2g1QTKZW962ZWo-z0fZQOBolxFaBjLQE69lUijVspsce30mW7xU1D3lpjL_RuSg-qsqEUW8tdErbuB_SQJ2BqCx36SambhgLn_ZghcqB_ZO4AAfQXC Az5_XkB2puAt3Itu0NKGIJrxdpQ6CntfwmMDd1blw2WUvHU3ZC KoQZ/w278-h400/Whitbread_Extra_Stout%20(2).jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShpV877MZagwvmh0C2g1QTKZW962ZWo-z0fZQOBolxFaBjLQE69lUijVspsce30mW7xU1D3lpjL_RuSg-qsqEUW8tdErbuB_SQJ2BqCx36SambhgLn_ZghcqB_ZO4AAfQXC Az5_XkB2puAt3Itu0NKGIJrxdpQ6CntfwmMDd1blw2WUvHU3ZC KoQZ/s500/Whitbread_Extra_Stout%20(2).jpg)
I'm having so much fun doing these tables and charts that I've done some more.For a couple of reasons. Most important being that the last Stout data was for two different beers: Single Stout and Export Stout. Which made the bitterness chart look weird. Also because I want to check how closely the grists of the Double Stout and Stout resemble each other.
There's no amber malt, just the same as in Stout after 1816. Most of the big London brewers seem to have eschewed its use. Except for Barclay Perkins, who regularly employed it, especially in their more expensive Stouts.
Biggest difference with Stout is the much more stable brown malt content. Which also leads to the pale malt percentage showing less variation, too. At least until 1870, where some was swapped out for sugar. While the black quantity rose slowly and steadiyl.
First, the data in number form:
Whitbread Double Stout 1830 - 1880
year
OG
IBU
SRM
pale malt
brown malt
black malt
sugar
1830
1076.2
117
17
97.86%
2.14%
1835
1081.7
123
25
83.33%
14.81%
1.85%
1840
1083.4
69
26
84.91%
12.58%
2.52%
1846
1085
75
34
76.53%
20.41%
3.06%
1852
1084.8
90
31
80.27%
16.79%
2.94%
1855
1079.2
80
31
79.83%
16.81%
3.36%
1860
1077
104
31
79.83%
16.81%
3.36%
1865
1080.6
127
32
80.42%
15.38%
4.20%
1870
1080.9
106
30
75.76%
11.36%
3.79%
9.09%
1875
1076.5
123
32
61.55%
17.84%
4.28%
16.33%
1880
1080.3
103
35
67.19%
19.20%
3.84%
9.77%
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/09/024, LMA/4453/D/09/029, LMA/4453/D/09/034, LMA/4453/D/09/040, LMA/4453/D/09/045, LMA/4453/D/09/049, LMA/4453/D/09/053, LMA/4453/D/09/059, LMA/4453/D/09/064, LMA/4453/D/09/070 and LMA/4453/D/09/075.
And now as a pretty chart:
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0d9j8rIVBZK-12eYaJCaDNEcYXd0TB6ITmKqzPkxozQrnXfZWftdhCTHrOuadN W0Um8im2lC-2-aYiEMwTUdD6AuMOFJ67se79sqBPBYHFbqp63-ZH4ombIR3UbmuY23EBIjMmvwRNsvFtHbjTZsxTyoYs_ginGvZT LG9XgHRA2CkkDx2SScbEo8z/w640-h390/Whitbread_Double_Stout_grists_1830_1880.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0d9j8rIVBZK-12eYaJCaDNEcYXd0TB6ITmKqzPkxozQrnXfZWftdhCTHrOuadN W0Um8im2lC-2-aYiEMwTUdD6AuMOFJ67se79sqBPBYHFbqp63-ZH4ombIR3UbmuY23EBIjMmvwRNsvFtHbjTZsxTyoYs_ginGvZT LG9XgHRA2CkkDx2SScbEo8z/s827/Whitbread_Double_Stout_grists_1830_1880.jpg)
Next I'll be doing a chart of bitterness and colour.
More... (http://barclayperkins.blogspot.com/2023/02/whitbread-double-stout-1830-1880.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShpV877MZagwvmh0C2g1QTKZW962ZWo-z0fZQOBolxFaBjLQE69lUijVspsce30mW7xU1D3lpjL_RuSg-qsqEUW8tdErbuB_SQJ2BqCx36SambhgLn_ZghcqB_ZO4AAfQXC Az5_XkB2puAt3Itu0NKGIJrxdpQ6CntfwmMDd1blw2WUvHU3ZC KoQZ/w278-h400/Whitbread_Extra_Stout%20(2).jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShpV877MZagwvmh0C2g1QTKZW962ZWo-z0fZQOBolxFaBjLQE69lUijVspsce30mW7xU1D3lpjL_RuSg-qsqEUW8tdErbuB_SQJ2BqCx36SambhgLn_ZghcqB_ZO4AAfQXC Az5_XkB2puAt3Itu0NKGIJrxdpQ6CntfwmMDd1blw2WUvHU3ZC KoQZ/s500/Whitbread_Extra_Stout%20(2).jpg)
I'm having so much fun doing these tables and charts that I've done some more.For a couple of reasons. Most important being that the last Stout data was for two different beers: Single Stout and Export Stout. Which made the bitterness chart look weird. Also because I want to check how closely the grists of the Double Stout and Stout resemble each other.
There's no amber malt, just the same as in Stout after 1816. Most of the big London brewers seem to have eschewed its use. Except for Barclay Perkins, who regularly employed it, especially in their more expensive Stouts.
Biggest difference with Stout is the much more stable brown malt content. Which also leads to the pale malt percentage showing less variation, too. At least until 1870, where some was swapped out for sugar. While the black quantity rose slowly and steadiyl.
First, the data in number form:
Whitbread Double Stout 1830 - 1880
year
OG
IBU
SRM
pale malt
brown malt
black malt
sugar
1830
1076.2
117
17
97.86%
2.14%
1835
1081.7
123
25
83.33%
14.81%
1.85%
1840
1083.4
69
26
84.91%
12.58%
2.52%
1846
1085
75
34
76.53%
20.41%
3.06%
1852
1084.8
90
31
80.27%
16.79%
2.94%
1855
1079.2
80
31
79.83%
16.81%
3.36%
1860
1077
104
31
79.83%
16.81%
3.36%
1865
1080.6
127
32
80.42%
15.38%
4.20%
1870
1080.9
106
30
75.76%
11.36%
3.79%
9.09%
1875
1076.5
123
32
61.55%
17.84%
4.28%
16.33%
1880
1080.3
103
35
67.19%
19.20%
3.84%
9.77%
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/09/024, LMA/4453/D/09/029, LMA/4453/D/09/034, LMA/4453/D/09/040, LMA/4453/D/09/045, LMA/4453/D/09/049, LMA/4453/D/09/053, LMA/4453/D/09/059, LMA/4453/D/09/064, LMA/4453/D/09/070 and LMA/4453/D/09/075.
And now as a pretty chart:
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0d9j8rIVBZK-12eYaJCaDNEcYXd0TB6ITmKqzPkxozQrnXfZWftdhCTHrOuadN W0Um8im2lC-2-aYiEMwTUdD6AuMOFJ67se79sqBPBYHFbqp63-ZH4ombIR3UbmuY23EBIjMmvwRNsvFtHbjTZsxTyoYs_ginGvZT LG9XgHRA2CkkDx2SScbEo8z/w640-h390/Whitbread_Double_Stout_grists_1830_1880.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0d9j8rIVBZK-12eYaJCaDNEcYXd0TB6ITmKqzPkxozQrnXfZWftdhCTHrOuadN W0Um8im2lC-2-aYiEMwTUdD6AuMOFJ67se79sqBPBYHFbqp63-ZH4ombIR3UbmuY23EBIjMmvwRNsvFtHbjTZsxTyoYs_ginGvZT LG9XgHRA2CkkDx2SScbEo8z/s827/Whitbread_Double_Stout_grists_1830_1880.jpg)
Next I'll be doing a chart of bitterness and colour.
More... (http://barclayperkins.blogspot.com/2023/02/whitbread-double-stout-1830-1880.html)