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22-04-2024, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/04/thomas-usher-boiling-and-fermentation.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcj9dvD2_3yjGEHP_Cff35eS5swyc9_QBdgmZpaqGXLN 5O_mtFcIVY8ncVxVm2DVXeDDgSVbn838zXK79PGr2AMN_Bxh35 fMvxnRK5VM_GuQypP7JJ2Qfl0bVCsxqRk5jHzW0HTQri62YGn4 IhVgi9dMui9VCAVi7F7xfDTpLVhNkjKiv_YzE3ukUetPM/s320/Usher_Amber_Ale_beermat.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcj9dvD2_3yjGEHP_Cff35eS5swyc9_QBdgmZpaqGXLN 5O_mtFcIVY8ncVxVm2DVXeDDgSVbn838zXK79PGr2AMN_Bxh35 fMvxnRK5VM_GuQypP7JJ2Qfl0bVCsxqRk5jHzW0HTQri62YGn4 IhVgi9dMui9VCAVi7F7xfDTpLVhNkjKiv_YzE3ukUetPM/s446/Usher_Amber_Ale_beermat.jpg)
Time now for processes.
For most beers, there were two boils. The first of 90 minutes and the second of 120 minutes. The big exceptions were the Stouts, where there was a single, much longer boil. I wonder if the boil was that long to add colour. Which was the case often in London.
The pitching temperatures are all pretty consistent at between 58º F to 60º F. Which is all pretty standard. With 60º F being the most common pitching temperature generally for standard-strength beers.
The maximum temperatures, on the other hand, are a little on the low side, being mostly between 67º F and 69º F. While at most breweries the temperature was allowed to rise over 70º F.
Thomas Usher boiling and fermentation in 1894
Beer
Style
boil time (hours)
boil time (hours)
Pitch temp
max. fermen-tation temp
XX 60/-
Mild
1.75
2.25
58º F
71º F
50/- Br
Ale
1.5
2
60º F
67º F
60/-
Ale
2
60º F
68º F
60/- Br
Ale
1.5
2
59º F
67º F
80/-
Ale
1.5
2
60º F
68º F
100/-
Ale
1.5
2
58º F
68º F
3 XX
Stock Ale
1.5
2.25
58º F
70º F
IP
IPA
1.5
2
58º F
68º F
PA
Pale Ale
1.5
2
58º F
68º F
PA 60/-
Pale Ale
1.5
2
58º F
68º F
Stout
Stout
3
59º F
69º F
Stout Export
Stout
3.5
58º F
72º F
Source:
Thomas Usher brewing record held at the Scottish Brewing Archives, document number TU/6/1/2.
More... (http://barclayperkins.blogspot.com/2024/04/thomas-usher-boiling-and-fermentation.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcj9dvD2_3yjGEHP_Cff35eS5swyc9_QBdgmZpaqGXLN 5O_mtFcIVY8ncVxVm2DVXeDDgSVbn838zXK79PGr2AMN_Bxh35 fMvxnRK5VM_GuQypP7JJ2Qfl0bVCsxqRk5jHzW0HTQri62YGn4 IhVgi9dMui9VCAVi7F7xfDTpLVhNkjKiv_YzE3ukUetPM/s320/Usher_Amber_Ale_beermat.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcj9dvD2_3yjGEHP_Cff35eS5swyc9_QBdgmZpaqGXLN 5O_mtFcIVY8ncVxVm2DVXeDDgSVbn838zXK79PGr2AMN_Bxh35 fMvxnRK5VM_GuQypP7JJ2Qfl0bVCsxqRk5jHzW0HTQri62YGn4 IhVgi9dMui9VCAVi7F7xfDTpLVhNkjKiv_YzE3ukUetPM/s446/Usher_Amber_Ale_beermat.jpg)
Time now for processes.
For most beers, there were two boils. The first of 90 minutes and the second of 120 minutes. The big exceptions were the Stouts, where there was a single, much longer boil. I wonder if the boil was that long to add colour. Which was the case often in London.
The pitching temperatures are all pretty consistent at between 58º F to 60º F. Which is all pretty standard. With 60º F being the most common pitching temperature generally for standard-strength beers.
The maximum temperatures, on the other hand, are a little on the low side, being mostly between 67º F and 69º F. While at most breweries the temperature was allowed to rise over 70º F.
Thomas Usher boiling and fermentation in 1894
Beer
Style
boil time (hours)
boil time (hours)
Pitch temp
max. fermen-tation temp
XX 60/-
Mild
1.75
2.25
58º F
71º F
50/- Br
Ale
1.5
2
60º F
67º F
60/-
Ale
2
60º F
68º F
60/- Br
Ale
1.5
2
59º F
67º F
80/-
Ale
1.5
2
60º F
68º F
100/-
Ale
1.5
2
58º F
68º F
3 XX
Stock Ale
1.5
2.25
58º F
70º F
IP
IPA
1.5
2
58º F
68º F
PA
Pale Ale
1.5
2
58º F
68º F
PA 60/-
Pale Ale
1.5
2
58º F
68º F
Stout
Stout
3
59º F
69º F
Stout Export
Stout
3.5
58º F
72º F
Source:
Thomas Usher brewing record held at the Scottish Brewing Archives, document number TU/6/1/2.
More... (http://barclayperkins.blogspot.com/2024/04/thomas-usher-boiling-and-fermentation.html)