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30-03-2024, 09:11
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/03/rose-processes-in-1896.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8A-d2fx8cbKFL4isX_KynYcZIT2I_WdqsK-srznNfcLVmuWT0OFZBO6_n8f8N3D_7egmOGNNAFKNGuT6CvB2U pjF3eZggARDYpz7IIbMpIpyrOCbS-JA3jtmTaO7BdNb-e2iX9h3bv0KN8-OuZ8aue6aAy7Q2a863P-cZAauow5Ujqi-K5A1vyi-vbgo/w334-h400/Rose_Malton_Pale_Ale_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8A-d2fx8cbKFL4isX_KynYcZIT2I_WdqsK-srznNfcLVmuWT0OFZBO6_n8f8N3D_7egmOGNNAFKNGuT6CvB2U pjF3eZggARDYpz7IIbMpIpyrOCbS-JA3jtmTaO7BdNb-e2iX9h3bv0KN8-OuZ8aue6aAy7Q2a863P-cZAauow5Ujqi-K5A1vyi-vbgo/s575/Rose_Malton_Pale_Ale_2.jpg)
Let’s take a look at some of the processes now. Beginning with the mashing scheme.
The scheme in the table below is specifically for a Light Bitter, though those for all the other beers were basically the same.
With a single infusion mash followed by an underlet and multiple sparges, it’s a pretty standard late-19th century English scheme. The underlet essentially turning it into a type of step mash. The temperatures also look pretty standard.
Moving on, we’ll look at boiling at fermentation.
The boil times are a little on the long side, but not stupidly excessive. In general, boil times were between 1.5 and 2.5 hours.
Pitching temperatures look pretty standard, at 60º F for the weakest beers and a few degrees lower for the stronger ones. Most interesting are the maximum temperatures, which are in a very narrow range of 66º F to 67 º F. That wasn’t by accident. As the temperature was maintained at that level for all but the first two days. Presumably through the use of attemperators.
As for the length of fermentation it’s a little bit on the long side, times generally being a day or two shorter, Probably, because they kept the temperature quite low during fermentation. At most breweries, it would be allowed to rise to the low 70sº F.
19th October 1895 Rose AK
action
barrels
strike heat
time stood (minutes)
tap heat
mash
22
162º F
15
149º F
underlet
4
180º F
120
154º F
sparge 1
12
175º F
sparge 2
12
170º F
sparge 3
10
165º F
sparge 4
10
160º F
160º F
Source:
Rose brewing record held at the North Yorkshire County Record Office, catalogue number ZDI.
Rose boiling and fermentation in 1896
Beer
Style
boil time (hours)
Pitch temp
max. fermentation temp
length of fermentation (days)
M
Mild
2
60º F
66º F
7
X
Mild
2.17
59.5º F
66º F
8
XX
Mild
2.17
58.5º F
66º F
8
XXX
Mild
2.17
58.25º F
66º F
8
XXXX
Mild
2.33
58º F
67º F
8
B
Pale Ale
2.17
60º F
66.5º F
8
AK
Pale Ale
2.25
59º F
66º F
8
IPA
IPA
2.33
58.5º F
PA
Pale Ale
2.17
59º F
67º F
8
Stout
Stout
2.25
58.5º F
67º F
8
Source:
Rose brewing record held at the North Yorkshire County Record Office, catalogue number ZDI.
More... (http://barclayperkins.blogspot.com/2024/03/rose-processes-in-1896.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8A-d2fx8cbKFL4isX_KynYcZIT2I_WdqsK-srznNfcLVmuWT0OFZBO6_n8f8N3D_7egmOGNNAFKNGuT6CvB2U pjF3eZggARDYpz7IIbMpIpyrOCbS-JA3jtmTaO7BdNb-e2iX9h3bv0KN8-OuZ8aue6aAy7Q2a863P-cZAauow5Ujqi-K5A1vyi-vbgo/w334-h400/Rose_Malton_Pale_Ale_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8A-d2fx8cbKFL4isX_KynYcZIT2I_WdqsK-srznNfcLVmuWT0OFZBO6_n8f8N3D_7egmOGNNAFKNGuT6CvB2U pjF3eZggARDYpz7IIbMpIpyrOCbS-JA3jtmTaO7BdNb-e2iX9h3bv0KN8-OuZ8aue6aAy7Q2a863P-cZAauow5Ujqi-K5A1vyi-vbgo/s575/Rose_Malton_Pale_Ale_2.jpg)
Let’s take a look at some of the processes now. Beginning with the mashing scheme.
The scheme in the table below is specifically for a Light Bitter, though those for all the other beers were basically the same.
With a single infusion mash followed by an underlet and multiple sparges, it’s a pretty standard late-19th century English scheme. The underlet essentially turning it into a type of step mash. The temperatures also look pretty standard.
Moving on, we’ll look at boiling at fermentation.
The boil times are a little on the long side, but not stupidly excessive. In general, boil times were between 1.5 and 2.5 hours.
Pitching temperatures look pretty standard, at 60º F for the weakest beers and a few degrees lower for the stronger ones. Most interesting are the maximum temperatures, which are in a very narrow range of 66º F to 67 º F. That wasn’t by accident. As the temperature was maintained at that level for all but the first two days. Presumably through the use of attemperators.
As for the length of fermentation it’s a little bit on the long side, times generally being a day or two shorter, Probably, because they kept the temperature quite low during fermentation. At most breweries, it would be allowed to rise to the low 70sº F.
19th October 1895 Rose AK
action
barrels
strike heat
time stood (minutes)
tap heat
mash
22
162º F
15
149º F
underlet
4
180º F
120
154º F
sparge 1
12
175º F
sparge 2
12
170º F
sparge 3
10
165º F
sparge 4
10
160º F
160º F
Source:
Rose brewing record held at the North Yorkshire County Record Office, catalogue number ZDI.
Rose boiling and fermentation in 1896
Beer
Style
boil time (hours)
Pitch temp
max. fermentation temp
length of fermentation (days)
M
Mild
2
60º F
66º F
7
X
Mild
2.17
59.5º F
66º F
8
XX
Mild
2.17
58.5º F
66º F
8
XXX
Mild
2.17
58.25º F
66º F
8
XXXX
Mild
2.33
58º F
67º F
8
B
Pale Ale
2.17
60º F
66.5º F
8
AK
Pale Ale
2.25
59º F
66º F
8
IPA
IPA
2.33
58.5º F
PA
Pale Ale
2.17
59º F
67º F
8
Stout
Stout
2.25
58.5º F
67º F
8
Source:
Rose brewing record held at the North Yorkshire County Record Office, catalogue number ZDI.
More... (http://barclayperkins.blogspot.com/2024/03/rose-processes-in-1896.html)