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30-08-2011, 07:22
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You know what's been missing here recently? Ridiculous levels of ridiculously specific details. Time to put that right. If I'm not careful, I might get some new readers.
The Thomas Usher Gravity Book. You know those books for keeping kids quiet on their holidays? The Bumper Book of Fun or some such. That's what the Usher Gravity Book is for me. Something to slip into my hands on a rainy Mablethorpe Tuesday. Assuming the Mermaid isn't open yet. The beautiful weather this summer has provided plenty of opportunities to immerse myself in its funerificness.
I'm mostly there for the beer details, natch. But I can't help myself being drawn by the hypnotic gaze of other numbers. I'm such a tart. I like these ones so much, I've put them into a table. This table:
Analysis of malts from Hugh Baird, 8th March 1938
Name of malt
extract per 336 lbs (lbs)
moisture
C.W.E.
D.P.
colour
Own Scotch
99.8
1.5%
18.6%
35º
5º L
??'s Scotch
98.2
1.7%
19.0%
36º
6.5º L
Gaza
83.6
1.4%
14.7%
27º
4º L
Chilean
91
1.8%
17.0%
34º
6º L
Aust. Corfu
86.4
1.4%
15.5%
28º
4º L
Calif
88.1
2.4%
15.6%
29º
4.5º L
????
92.3
1.2%
17.0%
34º
6º L
Egyptian
83.9
1.0%
16.5%
31º
5º L
Source:
Document TU/6/11 held at the Scottish Brewing Archive.
I was surprised to see that the Scotch malt gave the best extract. And had the greatest diastatic power.
I'd wondered what C.W.E. stood for. Then an idea , rather like a carelessly thrown mackerel, struck me. Why not look at the malt analyses in Lloyd Hind. They might include a similar column. And it's a good excuse to include a second table. This one:
2 row Malts in the 1930's
Pale Ale malts
Mild Ale malts
malt from foreign 2-row barley
Spratt-Archer
Plumage-Archer
Plumage-Archer
Spratt-Archer
Yorkshire plumage
Moravian
Chilean Chevalier
Bohemian Hanna
moisture %
1.5
1.8
1.7
2.1
2
1.8
1.6
2.5
Extract, lb. 336 lb
100.5
100.6
100.6
99
99.4
98.9
99.9
99.8
colour, 1 inch cell
4.5
4
6.5
6
7
6.5
6.5
4
cold water extract %
18
18.7
19.1
18.7
17.7
17.1
18.7
20.2
diastatic activity Lº
36
37
32
35
32
37
38
35
extract on dry malt
102
102.4
102.3
101.1
101.4
100.7
101.5
102.3
total nitrogen % on dry malt
1.342
1.314
1.322
1.4
1.469
1.518
1.48
1.52
PSN %
0.51
0.509
0.488
0.541
0.469
0.562
0.618
0.6
PSN % on total nitrogen
38
38.7
36.9
38.6
33.3
36.9
41.8
39.5
PSN % on total wort solids
0.67
0.67
0.64
0.72
0.65
0.75
0.82
0.79
Source:
"Brewing Science & Practice" H. Lloyd Hind, 1943, p. 254, 256 & 258
Notes:
PSN = permanently Soluble Nitrogen
Cold Water Extract. That's what C.W.E. stands for. Doesn't make me much the wiser.
I was going to do the old compare and contrast bit. But there's precious little contrast. The two sets of numbers are pretty damn similar. Only the extract seems a bit low in the case of some of Usher's samples. Bit disappointing that. leaves me a bit . . . . er . . . . . speechless.https://blogger.googleusercontent.com/tracker/5445569787371915337-6069968691178163598?l=barclayperkins.blogspot.com
More... (http://barclayperkins.blogspot.com/2011/08/hugh-baird-malts-8th-march-1938.html)
http://3.bp.blogspot.com/-9qHWKNNK9ok/TlOfir2YVyI/AAAAAAAAIHc/EgqCGoGzPac/s320/Thomas_Usher_Usherette_Pale_Ale_1968.jpg (http://3.bp.blogspot.com/-9qHWKNNK9ok/TlOfir2YVyI/AAAAAAAAIHc/EgqCGoGzPac/s1600/Thomas_Usher_Usherette_Pale_Ale_1968.jpg)
You know what's been missing here recently? Ridiculous levels of ridiculously specific details. Time to put that right. If I'm not careful, I might get some new readers.
The Thomas Usher Gravity Book. You know those books for keeping kids quiet on their holidays? The Bumper Book of Fun or some such. That's what the Usher Gravity Book is for me. Something to slip into my hands on a rainy Mablethorpe Tuesday. Assuming the Mermaid isn't open yet. The beautiful weather this summer has provided plenty of opportunities to immerse myself in its funerificness.
I'm mostly there for the beer details, natch. But I can't help myself being drawn by the hypnotic gaze of other numbers. I'm such a tart. I like these ones so much, I've put them into a table. This table:
Analysis of malts from Hugh Baird, 8th March 1938
Name of malt
extract per 336 lbs (lbs)
moisture
C.W.E.
D.P.
colour
Own Scotch
99.8
1.5%
18.6%
35º
5º L
??'s Scotch
98.2
1.7%
19.0%
36º
6.5º L
Gaza
83.6
1.4%
14.7%
27º
4º L
Chilean
91
1.8%
17.0%
34º
6º L
Aust. Corfu
86.4
1.4%
15.5%
28º
4º L
Calif
88.1
2.4%
15.6%
29º
4.5º L
????
92.3
1.2%
17.0%
34º
6º L
Egyptian
83.9
1.0%
16.5%
31º
5º L
Source:
Document TU/6/11 held at the Scottish Brewing Archive.
I was surprised to see that the Scotch malt gave the best extract. And had the greatest diastatic power.
I'd wondered what C.W.E. stood for. Then an idea , rather like a carelessly thrown mackerel, struck me. Why not look at the malt analyses in Lloyd Hind. They might include a similar column. And it's a good excuse to include a second table. This one:
2 row Malts in the 1930's
Pale Ale malts
Mild Ale malts
malt from foreign 2-row barley
Spratt-Archer
Plumage-Archer
Plumage-Archer
Spratt-Archer
Yorkshire plumage
Moravian
Chilean Chevalier
Bohemian Hanna
moisture %
1.5
1.8
1.7
2.1
2
1.8
1.6
2.5
Extract, lb. 336 lb
100.5
100.6
100.6
99
99.4
98.9
99.9
99.8
colour, 1 inch cell
4.5
4
6.5
6
7
6.5
6.5
4
cold water extract %
18
18.7
19.1
18.7
17.7
17.1
18.7
20.2
diastatic activity Lº
36
37
32
35
32
37
38
35
extract on dry malt
102
102.4
102.3
101.1
101.4
100.7
101.5
102.3
total nitrogen % on dry malt
1.342
1.314
1.322
1.4
1.469
1.518
1.48
1.52
PSN %
0.51
0.509
0.488
0.541
0.469
0.562
0.618
0.6
PSN % on total nitrogen
38
38.7
36.9
38.6
33.3
36.9
41.8
39.5
PSN % on total wort solids
0.67
0.67
0.64
0.72
0.65
0.75
0.82
0.79
Source:
"Brewing Science & Practice" H. Lloyd Hind, 1943, p. 254, 256 & 258
Notes:
PSN = permanently Soluble Nitrogen
Cold Water Extract. That's what C.W.E. stands for. Doesn't make me much the wiser.
I was going to do the old compare and contrast bit. But there's precious little contrast. The two sets of numbers are pretty damn similar. Only the extract seems a bit low in the case of some of Usher's samples. Bit disappointing that. leaves me a bit . . . . er . . . . . speechless.https://blogger.googleusercontent.com/tracker/5445569787371915337-6069968691178163598?l=barclayperkins.blogspot.com
More... (http://barclayperkins.blogspot.com/2011/08/hugh-baird-malts-8th-march-1938.html)