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24-07-2023, 07:05
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/07/whitbread-double-stout-1880-1914.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9IZjQovfwiA2pSU-6z6JIHehvLe0flKpzUBELJRJaC5uWtTGkomaVQ9NTV0fDjCQ2N RhUjMiTBJ_BJCtVpXI4cnoR5Fgo-VED8yyLgMIfzUOYJVx28imnlH80GO_2VMxq4kGr_xyQUc9f45v u24BoZ42dnqHVPXVMq4-kmJzsIucSRjepUv_eUI_GjVo/w312-h400/Whitbread_Stout.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9IZjQovfwiA2pSU-6z6JIHehvLe0flKpzUBELJRJaC5uWtTGkomaVQ9NTV0fDjCQ2N RhUjMiTBJ_BJCtVpXI4cnoR5Fgo-VED8yyLgMIfzUOYJVx28imnlH80GO_2VMxq4kGr_xyQUc9f45v u24BoZ42dnqHVPXVMq4-kmJzsIucSRjepUv_eUI_GjVo/s272/Whitbread_Stout.JPG)
I've just finished my book on London Stout. This was the last section I wrote. I just couldn't resist putting in one last table.
The last couple of decades of the 19th century were happy times for brewers, as can be seen in the increase in Whitbread’s output, which more than trebled between 1880 and 1910.
What were the trends in grists in this period? Well, let’s take a look at what was happening at Whitbread again.
The obvious trend is a decline in the content of pale and brown malt and an increase in that of sugar and black malt. Then there’s the sudden appearance of quite a considerable quantity of amber malt in 1895. I wonder why that was?
Caution should be taken with the colour and bitterness numbers as they have been calculated with brewing software. Though I think that there was a clear decline in the bitterness, even allowing for possible errors in the calculations.
It’s not so clear with the colour. Especially as the 1900 colour was in large part dependent on a sugar I’m not 100% sure about. Perhaps getting a touch darker.
Whitbread Double Stout 1880 - 1914
OG
IBU
SRM
pale malt
brown malt
black malt
amber malt
sugar
1880
1080.3
103
35
67.19%
19.20%
3.84%
9.77%
1885
1081.4
88
36
64.44%
22.22%
4.44%
8.89%
1890
1083.1
89
34
68.18%
20.20%
3.54%
8.08%
1895
1085.3
74
37
54.05%
15.32%
4.20%
18.02%
8.40%
1900
1086.7
69
45
51.25%
13.75%
5.00%
20.00%
10.00%
1905
1086
71
39
52.27%
12.73%
5.00%
17.73%
12.27%
1910
1080.4
60
39
51.91%
12.84%
5.74%
16.94%
12.57%
1914
1079.7
61
39
51.44%
13.00%
5.42%
16.79%
13.36%
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/09/075, LMA/4453/D/09/080, LMA/4453/D/09/084, LMA/4453/D/09/090, LMA/4453/D/09/094, LMA/4453/D/09/099 and LMA/4453/D/09/104.
More... (http://barclayperkins.blogspot.com/2023/07/whitbread-double-stout-1880-1914.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9IZjQovfwiA2pSU-6z6JIHehvLe0flKpzUBELJRJaC5uWtTGkomaVQ9NTV0fDjCQ2N RhUjMiTBJ_BJCtVpXI4cnoR5Fgo-VED8yyLgMIfzUOYJVx28imnlH80GO_2VMxq4kGr_xyQUc9f45v u24BoZ42dnqHVPXVMq4-kmJzsIucSRjepUv_eUI_GjVo/w312-h400/Whitbread_Stout.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9IZjQovfwiA2pSU-6z6JIHehvLe0flKpzUBELJRJaC5uWtTGkomaVQ9NTV0fDjCQ2N RhUjMiTBJ_BJCtVpXI4cnoR5Fgo-VED8yyLgMIfzUOYJVx28imnlH80GO_2VMxq4kGr_xyQUc9f45v u24BoZ42dnqHVPXVMq4-kmJzsIucSRjepUv_eUI_GjVo/s272/Whitbread_Stout.JPG)
I've just finished my book on London Stout. This was the last section I wrote. I just couldn't resist putting in one last table.
The last couple of decades of the 19th century were happy times for brewers, as can be seen in the increase in Whitbread’s output, which more than trebled between 1880 and 1910.
What were the trends in grists in this period? Well, let’s take a look at what was happening at Whitbread again.
The obvious trend is a decline in the content of pale and brown malt and an increase in that of sugar and black malt. Then there’s the sudden appearance of quite a considerable quantity of amber malt in 1895. I wonder why that was?
Caution should be taken with the colour and bitterness numbers as they have been calculated with brewing software. Though I think that there was a clear decline in the bitterness, even allowing for possible errors in the calculations.
It’s not so clear with the colour. Especially as the 1900 colour was in large part dependent on a sugar I’m not 100% sure about. Perhaps getting a touch darker.
Whitbread Double Stout 1880 - 1914
OG
IBU
SRM
pale malt
brown malt
black malt
amber malt
sugar
1880
1080.3
103
35
67.19%
19.20%
3.84%
9.77%
1885
1081.4
88
36
64.44%
22.22%
4.44%
8.89%
1890
1083.1
89
34
68.18%
20.20%
3.54%
8.08%
1895
1085.3
74
37
54.05%
15.32%
4.20%
18.02%
8.40%
1900
1086.7
69
45
51.25%
13.75%
5.00%
20.00%
10.00%
1905
1086
71
39
52.27%
12.73%
5.00%
17.73%
12.27%
1910
1080.4
60
39
51.91%
12.84%
5.74%
16.94%
12.57%
1914
1079.7
61
39
51.44%
13.00%
5.42%
16.79%
13.36%
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/09/075, LMA/4453/D/09/080, LMA/4453/D/09/084, LMA/4453/D/09/090, LMA/4453/D/09/094, LMA/4453/D/09/099 and LMA/4453/D/09/104.
More... (http://barclayperkins.blogspot.com/2023/07/whitbread-double-stout-1880-1914.html)