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16-01-2012, 08:11
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This is taking a long time. Third post in and I'm still on Mild. don't worry. The other styles won't take as long.

The tranche this time is 1090 to 1099. Special Mild, you could call it. They certainly knew how to brew Mild in the old days. Beer that would put hairs on your chest. Possibly on your eyeballs, too.

Here are the numbery things:




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
length of fermentation (days)


29th Jan
1846
Truman
40/- Ale
Mild
1090.6
1024.7
8.72
72.78%
16.0
5.95



59
81.5
8


8th Jul
1845
Truman
40/- Ale
Mild
1090.9
1028.3
8.28
68.90%
7.0
2.73



60
80.5
9


13th Apr
1841
Whitbread
XX
Mild
1090.9
1031.6
7.84
65.24%
7.53
2.89
1.5
2
3
60
78
7


11th Mar
1841
Whitbread
XX
Mild
1091.4
1032.7
7.77
64.24%
7.27
2.78
2
2
3
60
79
6


8th Apr
1841
Whitbread
XX
Mild
1091.7
1031.6
7.95
65.56%
7.29
2.68
1.5
2
3
60
77.5
8


16th Jul
1840
Truman
XX Ale
Mild
1092.8
1031.0
8.17
66.57%
9
4.21



60
74
9


26th Aug
1840
Truman
XX Ale
Mild
1092.8
1031.3
8.14
66.27%
9
3.95



60
73
9


23rd Aug
1845
Truman
XX Ale
Mild
1093.1
1030.5
8.28
67.26%
9.0
4.29



58.5
78.5
7


23rd Sep
1845
Truman
XX Ale
Mild
1093.1
1031.9
8.10
65.77%
10.0
4.62



58
81
8


Average




1091.9
1030.4
8.14
66.96%
9.12
3.79
1.67
2.00
3.00
59.5
78.1
7.9


9th Mar
1847
Younger, Wm.
100/-
Ale
1090
1040
6.61
55.56%
4.00
1.70
1.17
1.25

56
66
10


16th Jan
1849
Younger, Wm.
80/-
Ale
1090
1036
7.14
60.00%
4.33
1.88
1.25
1.33

56
67
8


26th Mar
1849
Younger, Wm.
80/-
Ale
1090
1037
7.01
58.89%
4.00
1.78
1.25


54
68
9


31st May
1849
Younger, Wm.
80/-
Ale
1090
1038
6.88
57.78%
7.00
2.96
1.25
1.17

56
67
9


7th Sep
1849
Younger, Wm.
80/-
Ale
1091
1038
7.01
58.24%
6.00
2.61
1.25
1.25

55
69
8


24th Sep
1849
Younger, Wm.
80/-
Ale
1091
1034
7.54
62.64%
6.00
2.50
1.33
1.33

56
71
8


28th Sep
1849
Younger, Wm.
80/-
Ale
1091
1035
7.41
61.54%
6.00
2.50
1.42
1.42

57
69
9


18th Apr
1848
Younger, Wm.
100/-
Ale
1098
1036
8.20
63.27%
9.00
4.23
1
1

54
68
9


19th Jul
1848
Younger, Wm.
100/-
Ale
1098
1039
7.81
60.20%
8.00
3.93
1
0.92

58
69
7


10th Mar
1847
Younger, Wm.
120/-
Ale
1099
1040
7.81
59.60%
9.50
4.75
1.17
1.08

55
68
9


10th Mar
1848
Younger, Wm.
100/-
Ale
1099
1040
7.81
59.60%
3.87
1.88
1
1

54
68
11


20th Apr
1848
Younger, Wm.
100/-
Ale
1099
1036
8.33
63.64%
9.00
4.36
1.08
1

55
68
9


12th Jul
1848
Younger, Wm.
100/-
Ale
1099
1040
7.81
59.60%
8.00
3.88
0.92


59
72
9


Average




1094.2
1037.6
7.49
60.04%
6.52
3.00
1.16
1.16
0.00
55.8
68.5
8.8


difference




2.3
7.2
-0.65
-6.91%
-2.61
-0.79
-0.51
-0.84
-3.00
-3.7
-9.6
1.0


Sources:


Truman brewing record document numbers B/THB/C/122 and B/THB/C/127 held at the London Metropolitan Archives


William Younger brewing record document number WY/6/1/2/3 held at the Scottish Brewing Archive


Whitbread LMA/4453/D/01/004 brewing record document number held at the London Metropolitan Archives




Hopping rates, eh? Are you making any sense of them? I'm struggling. There doesn't seem a simple, discernible pattern. Remember in the gravity range before this that Younger's beers came out on top. This time it's the London beers that are the winners. How do you explain that? On average, the London beers contained three-quarters of a pound more hops. That's about a 20% difference. Looking at individual beers, it's a lot more complicated than that. One of the Younger's beers was the second most heavily hopped. Once again, ther's much more variation in the hopping rates amongst the Younger's beers. One 100/- had 1.7 lbs per barrel, another 4.36 lbs. I think the reason may be partially the time of year. The more heavily hopped version were brewed in the warmer months. My conclusion: in the 1840's Younger's Special Milds were less heavily hopped than equivalent London beers.

I'm starting to like boil times. Because there's a nice, consistent pattern. Though it is unfortunate that I only have the details for Whitbread out of the London brewers. The boil times of the first and second worts were 30 minutes and 45 minutes shorter at Younger. Or 30% and 42% shorter. A simple conclusion: in the 1840's the boil times of Younger's Special Milds were considerably shorter than for equivalent London beers.

Fermentation temperatures are shaping up nicely, too. For all the gravity ranges I've covered so far the pitching temperature averaged about 4º F cooler at Younger. It's the same story again here. There's a bigger difference in the maximum fermentation temperature for this set, a touch under 10º F. It's no great risk to say: in the 1840's Younger's Milds were fermented cooler than equivalent London beers, on average around 7 - 8º F.

Length of fermentation is another friend. On average a day shorter at Younger. Yes, there's a difference, but not a very significant one. Certainly nothing like as large as Roberts claimed. Another confident one: in the 1840's Younger's Special Milds took slightly longer to ferment than equivalent London beers.

Attenuation also follows a pattern we've seen before. The most highly attenuated Younger beer couldn't quite reach the least attenuated London beer. On average, Younger's beers were about 10% less attenuated. Again, the differences aren't enormous. And the ABV and FG of Younger's beers are also lower. A bit over 0.5% ABV less and 7 points FG. Though in the case of the latter account should be taken of the higher average OG of the Younger's beers. Nothing to say but: in the 1840's Younger's Special Milds were slightly less attenuated and lower in alcohol than London Milds of a similar gravity.

That's Mild nearly done. Nearly. It's going to take me all year just to get through the 19th century.https://blogger.googleusercontent.com/tracker/5445569787371915337-5760619550076427965?l=barclayperkins.blogspot.com


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