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03-01-2024, 07:16
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/01/lets-brew-wednesday-1884-mew-langton.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhjvVmPo9jPIzMc6zm0eX9mHcSg0BKl-CU1zrFJg4lL4lrL4mu6wa9wLxty4YeI1NX7Y-zWpYOddUX-1mp7JBJ3I251gEeShNlkqMGUPNA4UtUxRgP2kh4brOpPdKrVT5 vUvfCG8dwEoKlEZLEtQWKGlwbyXthhWsdTI5V2g75IU1pi-WaP-Fk1abMSc/w315-h400/Mew_Langton_Oatmeal_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhjvVmPo9jPIzMc6zm0eX9mHcSg0BKl-CU1zrFJg4lL4lrL4mu6wa9wLxty4YeI1NX7Y-zWpYOddUX-1mp7JBJ3I251gEeShNlkqMGUPNA4UtUxRgP2kh4brOpPdKrVT5 vUvfCG8dwEoKlEZLEtQWKGlwbyXthhWsdTI5V2g75IU1pi-WaP-Fk1abMSc/s500/Mew_Langton_Oatmeal_Stout.jpg)
Just for a change, not a recipe from a book I'm plugging. But from one I've yet to finish. "Free!" my account of beer ion the UK from 1880 to 1914.I haven't looked at the manuscript for a while, being busy with other books. It's in a funny state. Some bits are pretty much done. In particular, the introductory sections about the industry, ingredients, equipment and processes. Then there are the beer styles. Ranging from finished to not started.
I couldn't help tinkering a bit as I looked through. Especially bits which I could tell were taken from "Beer, Ale and Malt Liquor"manuscript, which I wrote more than a decade ago. It reads really weird to me. Not how I would write now at all.
Anyway, on with the book excerpt.
One of the big surprises of Mew Langton’s records was the amount of Porter they brewed. Outside of London and Ireland, Porter wasn’t that popular any more. Not sure why that was. Maybe the Isle of Wight was just a bit behind the times.
Mew’s Porter looks very similar to London-brewed versions, both in terms of gravity and recipe. For a start, there’s 10% brown malt. Most brewers outside London had dropped brown malt long before the 1880s, preferring a simple pale and black malt combination.
In addition to the malts, there’s a sugar described as “Natal”. I’ve assumed that’s some sort of raw cane sugar. Which seems reasonable enough.
The only real difference with a London Porter is the hopping, which is noticeably more restrained. Half of the hops were from Kent, the rest split between America and Bavaria. All from the 1883 crop.
1884 Mew Langton Porter
pale malt
7.75 lb
68.13%
brown malt
1.125 lb
9.89%
black malt
0.75 lb
6.59%
brown sugar
1.75 lb
15.38%
Cluster 90 mins
1.00 oz
Fuggles 60 mins
1.00 oz
Fuggles 30 mins
0.50 oz
Hallertau 30 mins
0.50 oz
Goldings dry hops
0.25 oz
OG
1055
FG
1013
ABV
5.56
Apparent attenuation
76.36%
IBU
41
SRM
30
Mash at
147º F
Sparge at
175º F
Boil time
90 minutes
pitching temp
64º F
Yeast
Wyeast 1275 Thames Valley ale
More... (http://barclayperkins.blogspot.com/2024/01/lets-brew-wednesday-1884-mew-langton.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhjvVmPo9jPIzMc6zm0eX9mHcSg0BKl-CU1zrFJg4lL4lrL4mu6wa9wLxty4YeI1NX7Y-zWpYOddUX-1mp7JBJ3I251gEeShNlkqMGUPNA4UtUxRgP2kh4brOpPdKrVT5 vUvfCG8dwEoKlEZLEtQWKGlwbyXthhWsdTI5V2g75IU1pi-WaP-Fk1abMSc/w315-h400/Mew_Langton_Oatmeal_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhjvVmPo9jPIzMc6zm0eX9mHcSg0BKl-CU1zrFJg4lL4lrL4mu6wa9wLxty4YeI1NX7Y-zWpYOddUX-1mp7JBJ3I251gEeShNlkqMGUPNA4UtUxRgP2kh4brOpPdKrVT5 vUvfCG8dwEoKlEZLEtQWKGlwbyXthhWsdTI5V2g75IU1pi-WaP-Fk1abMSc/s500/Mew_Langton_Oatmeal_Stout.jpg)
Just for a change, not a recipe from a book I'm plugging. But from one I've yet to finish. "Free!" my account of beer ion the UK from 1880 to 1914.I haven't looked at the manuscript for a while, being busy with other books. It's in a funny state. Some bits are pretty much done. In particular, the introductory sections about the industry, ingredients, equipment and processes. Then there are the beer styles. Ranging from finished to not started.
I couldn't help tinkering a bit as I looked through. Especially bits which I could tell were taken from "Beer, Ale and Malt Liquor"manuscript, which I wrote more than a decade ago. It reads really weird to me. Not how I would write now at all.
Anyway, on with the book excerpt.
One of the big surprises of Mew Langton’s records was the amount of Porter they brewed. Outside of London and Ireland, Porter wasn’t that popular any more. Not sure why that was. Maybe the Isle of Wight was just a bit behind the times.
Mew’s Porter looks very similar to London-brewed versions, both in terms of gravity and recipe. For a start, there’s 10% brown malt. Most brewers outside London had dropped brown malt long before the 1880s, preferring a simple pale and black malt combination.
In addition to the malts, there’s a sugar described as “Natal”. I’ve assumed that’s some sort of raw cane sugar. Which seems reasonable enough.
The only real difference with a London Porter is the hopping, which is noticeably more restrained. Half of the hops were from Kent, the rest split between America and Bavaria. All from the 1883 crop.
1884 Mew Langton Porter
pale malt
7.75 lb
68.13%
brown malt
1.125 lb
9.89%
black malt
0.75 lb
6.59%
brown sugar
1.75 lb
15.38%
Cluster 90 mins
1.00 oz
Fuggles 60 mins
1.00 oz
Fuggles 30 mins
0.50 oz
Hallertau 30 mins
0.50 oz
Goldings dry hops
0.25 oz
OG
1055
FG
1013
ABV
5.56
Apparent attenuation
76.36%
IBU
41
SRM
30
Mash at
147º F
Sparge at
175º F
Boil time
90 minutes
pitching temp
64º F
Yeast
Wyeast 1275 Thames Valley ale
More... (http://barclayperkins.blogspot.com/2024/01/lets-brew-wednesday-1884-mew-langton.html)