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20-11-2011, 08:32
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The 1830's was too much for once post. So here's part 1a: the rest of the 1830's.

Let's commence with a couple more Milds: William Younger 80/- and 100/-. And see how they match up with similar London Milds.




Date
Year
Brewer
Beer
Style
OG
FG
ABV
App. Attenuation
lbs hops/ qtr
hops lb/brl
boil time (hours)
boil time (hours)
boil time (hours)
Pitch temp
max. fermentation temp


24th Dec
1831
Truman
XX Ale
Mild
1083.1
1030.5
6.96
63.33%
6
2.63



59
77


1st Dec
1831
Truman
XXX Ale
Mild
1086.4
1016.6
9.23
80.77%
8
4.00



62



3rd Sep
1839
Barclay Perkins
XX
Mild
1087.3
1015.5
9.49
82.24%
9.00
4.08
2.5


58
76


19th Sep
1839
Barclay Perkins
XX
Mild
1087.5
1015.5
9.53
82.29%
8.89
4.03
3


58
77


25th Jul
1839
Barclay Perkins
XX
Mild
1088.6
1015.0
9.74
83.08%
9.10
4.21
3.75


58
76.5


26th Dec
1831
Truman
XXX Ale
Mild
1088.6
1033.8
7.26
61.87%
7
3.54



58.5
75


27th Feb
1837
Whitbread
XX
Mild
1088.9
1033.2
7.37
62.62%
6.11
2.38
2
2
3
59
72


15th Mar
1837
Whitbread
XX
Mild
1091.4
1035.5
7.40
61.21%
6.05
2.35
2
2
3
59
74


27th Feb
1832
Truman
XXX Ale
Mild
1097.0



6
5.13



58.5
70


average




1088.8
1024.4


7.35
3.59
2.7
2.0
3.0
58.9
74.7


9th Apr
1832
Younger, Wm. & Co
100/-
Mild
1093.0



11.86
6.60
1


53
70


difference








4.51
3.01
-1.65
-2.00
-3.00
-5.89
-4.69


27th Dec
1831
Younger, Wm. & Co
80/-
Mild
1094



3.73
1.93
1.25


50
70


difference








-3.62
-1.66
-1.40


-8.89
-4.69


Sources:


Whitbread brewing book held at the London Metropolitan Archives, document number LMA/4453/D/01/001


Barclay Perkins brewing book held at the London Metropolitan Archives, document number ACC/2305/1/550


William Younger brewing book held at the Scottish Brewing Archive, document WY/6/1/2/1


Truman brewing book held at the London Metropolitan Archives, document number B/THB/C/115



http://1.bp.blogspot.com/-8kUX4eYvJ_Q/TsO0WhTSh7I/AAAAAAAAIWw/hZLQ_XFl04M/s320/England_vs_Scotland_part_1_b.JPG (http://1.bp.blogspot.com/-8kUX4eYvJ_Q/TsO0WhTSh7I/AAAAAAAAIWw/hZLQ_XFl04M/s1600/England_vs_Scotland_part_1_b.JPG)

I'm sure that you can remember my principal areas of interest.But,. in case you memory is as poor as mine, I'll repeat them: hopping rate, boil time and fermentation temperature.

I'm not sure these numbers reveal anything much about hopping, The two Younger's beers occupy opposite coasts of the hopping island. Their 100/- has 50% more hops than any of the English beers. While their 80/- has almost 50% less than the average of the English beers. Nothing much more I can say about that. Except this: Scottish beers weren't always less heavily hopped than equivalent English beers.

Boil times is where the standard Scottish beer bullshit totally falls down. All the English beers had much longer boils. Mostly more than an hour longer. Now here's something I feel confident in saying: Scottish boil times in the 1830's were much shorter than in England.

The fermentation temperatures show a similar pattern to those in the last post. The pitching temperature and maximum fermentation temperature were lower at William Younger than in London. But not not the 10º F that is claimed. Pitching temperatures were 5º to 8º F cooler and maximum temperatures around 5º F. The evidence suggests: in the 1830's Scottish beers were fermented cooler, on average around 5º F.

This is going well, isn't it? Evidence, arguments and then conclusions. It's almost like proper writing. As opposed to my usual anarchic mix of number, insults and bad jokes. Best hurry along with the next table.




Date
Year
Brewer
Beer
Style
OG
FG
ABV
App. Attenuation
lbs hops/ qtr
hops lb/brl
boil time (hours)
boil time (hours)
boil time (hours)
Pitch temp
max. fermentation temp


11th Nov
1836
Whitbread
XXX
Mild
1102.8
1036.0
8.83
64.96%
6.09
2.80
2
2
3.5
62.5
74.5


19th Aug
1839
Barclay Perkins
XXX
Mild
1104.4
1018.3
11.39
82.48%
8.58
5.31
4


58
77


3rd Aug
1839
Barclay Perkins
XXX
Mild
1104.4
1017.6
11.49
83.15%
8.17
4.93
3.25


58.5
77


27th Feb
1832
Truman
XXXX Ale
Mild
1113.6



8
4.32



59
67


23rd Dec
1836
Whitbread
XXXX
Mild
1114.7
1039.3
9.97
65.70%
7.00
3.64
2.17
2
2.5
60
73


average




1105.6
1027.8


7.57
4.20
2.9
2.0
3.0
59.6
73.7


27th Jan
1832
Younger, Wm. & Co
84/-
Mild
1101



4.40
2.24
1


55
70


difference








-3.16
-1.96
-1.85
-2.00
-3.00
-4.60
-3.70


26th Dec
1831
Younger, Wm. & Co
100/-
Mild
1108



3.73
2.00
1.25


51
70


difference








-3.84
-2.20
-1.60


-8.60
-3.70


Sources:


Whitbread brewing book held at the London Metropolitan Archives, document number LMA/4453/D/01/001


Barclay Perkins brewing book held at the London Metropolitan Archives, document number ACC/2305/1/550


William Younger brewing book held at the Scottish Brewing Archive, document WY/6/1/2/1


Truman brewing book held at the London Metropolitan Archives, document number B/THB/C/115



http://4.bp.blogspot.com/-6bJAxlqIQ20/TsO4Tsc6ggI/AAAAAAAAIW4/wzvahYlMAv4/s320/England_vs_Scotland_part_1_c.JPG (http://4.bp.blogspot.com/-6bJAxlqIQ20/TsO4Tsc6ggI/AAAAAAAAIW4/wzvahYlMAv4/s1600/England_vs_Scotland_part_1_c.JPG)


More blether. The story is much the same in this table. The Scottish beers are less heavily hopped, managing only about half the average of the English beers. The Scottish examples also have fewer worts and much shorter boil times. The Scottish pitching and fermentation temperatures are around 5º F cooler.

This really is taking longer than expected. Next time we'll be looking at Stock Ales from the 1830's. Cheerie-bye the noo.https://blogger.googleusercontent.com/tracker/5445569787371915337-4235249024353791232?l=barclayperkins.blogspot.com


More... (http://barclayperkins.blogspot.com/2011/11/england-vs-scotland-part-1a-1830s.html)