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23-01-2012, 07:20
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2012/01/england-vs-scotland-part-2e-1840s.html)
It's finally bye bye to Mild in this interminable series. Something completely different thistime: Pale Ale.
I'll start with a caveat. There are only seven beers from just two breweries. A rubbish sample size. I would be very reluctant to draw too much in the way of conclusions from this handful of Pale Ales.
That fact in itself tells us something. Of the three large London breweries for which I have long sets of brewing records (Whitbread, Truman and Barclay Perkins) only Truman brewed a Pale in the 1840's. As I've mentioned several times before, the Scots were ahead of the game when it came to Pale Ale. That was a big factor in the success of Edinburgh and Alloa brewers: anticipating the demand for Pale Ale.
Date
Year
Brewer
Beer
Style
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
boil time (hours)
boil time (hours)
boil time (hours)
Pitch temp
max. fer-ment-ation temp
length of fer-ment-ation (days)
23rd Oct
1845
Truman
Pale Ale
Pale Ale
1066.2
1017.5
6.45
73.64%
20.0
5.92
61
76.5
10
16th Mar
1846
Truman
Pale Ale
Pale Ale
1066.8
1019.1
6.30
71.37%
25.0
7.44
60
77
12
Average
1066.5
1018.3
6.38
72.50%
22.50
6.68
60.5
76.8
11.0
10th Jan
1849
Younger, Wm.
Export
Pale Ale
1061
1018
5.69
70.49%
20.00
5.41
1
2
56
65
6
24th Jan
1849
Younger, Wm.
Export
Pale Ale
1062
1015
6.22
75.81%
20.00
5.83
1.33
1.33
56
66
7
3rd Apr
1849
Younger, Wm.
Export
Pale Ale
1062
1014
6.35
77.42%
20.00
5.68
1.17
1.17
56
67
8
14th Nov
1849
Younger, Wm.
Export
Pale Ale
1063
1012
6.75
80.95%
20.00
5.95
1
1
56
67
9
7th Jun
1849
Younger, Wm.
Export
Pale Ale
1071
1017
7.14
76.06%
20.00
6.32
1
55
66
8
Average
1063.8
1015.2
6.43
76.15%
20.00
5.84
1.10
1.38
55.8
66.2
7.6
difference
-2.7
-3.1
0.05
3.64%
-2.50
-0.84
1.10
1.38
0.00
-4.7
-10.6
-3.4
Sources:
Truman brewing record document number 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
http://2.bp.blogspot.com/-jwWqiSsBCWM/TxfdaW7AKZI/AAAAAAAAIlU/YBb1tps3pRU/s320/England_vs_Scotland_part_2_e.JPG (http://2.bp.blogspot.com/-jwWqiSsBCWM/TxfdaW7AKZI/AAAAAAAAIlU/YBb1tps3pRU/s1600/England_vs_Scotland_part_2_e.JPG)
Rather than go through point by point as usual, I'll restrict myself to more general comments. The beers are generally pretty similar. Truman's has a slightly higher OG, but Younger's is a bit more attenuated, leaving the ABV almost identical. That's a bit of a turnaround. So far in my comparisons the London beers have always been the most attenuated. I can't see any huge difference in the hopping. All the beers in the table contain a shitload. Considering how similar the beers are in other respects, the difference in fermentation temperatures is striking. The maximum temperature of Truman's beers averaged over 10º F more. Yet weirdly, the Younger's beers fermented for more than three days less on average.
Whatever the differences with Truman's, Younger's Pale Ale looks the part for the mid-19th century: moderate gravity, quite high attenuation, loads of hops. And nothing at all like the cliché of Scottish beer.https://blogger.googleusercontent.com/tracker/5445569787371915337-8672157363898756446?l=barclayperkins.blogspot.com
More... (http://barclayperkins.blogspot.com/2012/01/england-vs-scotland-part-2e-1840s.html)
It's finally bye bye to Mild in this interminable series. Something completely different thistime: Pale Ale.
I'll start with a caveat. There are only seven beers from just two breweries. A rubbish sample size. I would be very reluctant to draw too much in the way of conclusions from this handful of Pale Ales.
That fact in itself tells us something. Of the three large London breweries for which I have long sets of brewing records (Whitbread, Truman and Barclay Perkins) only Truman brewed a Pale in the 1840's. As I've mentioned several times before, the Scots were ahead of the game when it came to Pale Ale. That was a big factor in the success of Edinburgh and Alloa brewers: anticipating the demand for Pale Ale.
Date
Year
Brewer
Beer
Style
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
boil time (hours)
boil time (hours)
boil time (hours)
Pitch temp
max. fer-ment-ation temp
length of fer-ment-ation (days)
23rd Oct
1845
Truman
Pale Ale
Pale Ale
1066.2
1017.5
6.45
73.64%
20.0
5.92
61
76.5
10
16th Mar
1846
Truman
Pale Ale
Pale Ale
1066.8
1019.1
6.30
71.37%
25.0
7.44
60
77
12
Average
1066.5
1018.3
6.38
72.50%
22.50
6.68
60.5
76.8
11.0
10th Jan
1849
Younger, Wm.
Export
Pale Ale
1061
1018
5.69
70.49%
20.00
5.41
1
2
56
65
6
24th Jan
1849
Younger, Wm.
Export
Pale Ale
1062
1015
6.22
75.81%
20.00
5.83
1.33
1.33
56
66
7
3rd Apr
1849
Younger, Wm.
Export
Pale Ale
1062
1014
6.35
77.42%
20.00
5.68
1.17
1.17
56
67
8
14th Nov
1849
Younger, Wm.
Export
Pale Ale
1063
1012
6.75
80.95%
20.00
5.95
1
1
56
67
9
7th Jun
1849
Younger, Wm.
Export
Pale Ale
1071
1017
7.14
76.06%
20.00
6.32
1
55
66
8
Average
1063.8
1015.2
6.43
76.15%
20.00
5.84
1.10
1.38
55.8
66.2
7.6
difference
-2.7
-3.1
0.05
3.64%
-2.50
-0.84
1.10
1.38
0.00
-4.7
-10.6
-3.4
Sources:
Truman brewing record document number 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
http://2.bp.blogspot.com/-jwWqiSsBCWM/TxfdaW7AKZI/AAAAAAAAIlU/YBb1tps3pRU/s320/England_vs_Scotland_part_2_e.JPG (http://2.bp.blogspot.com/-jwWqiSsBCWM/TxfdaW7AKZI/AAAAAAAAIlU/YBb1tps3pRU/s1600/England_vs_Scotland_part_2_e.JPG)
Rather than go through point by point as usual, I'll restrict myself to more general comments. The beers are generally pretty similar. Truman's has a slightly higher OG, but Younger's is a bit more attenuated, leaving the ABV almost identical. That's a bit of a turnaround. So far in my comparisons the London beers have always been the most attenuated. I can't see any huge difference in the hopping. All the beers in the table contain a shitload. Considering how similar the beers are in other respects, the difference in fermentation temperatures is striking. The maximum temperature of Truman's beers averaged over 10º F more. Yet weirdly, the Younger's beers fermented for more than three days less on average.
Whatever the differences with Truman's, Younger's Pale Ale looks the part for the mid-19th century: moderate gravity, quite high attenuation, loads of hops. And nothing at all like the cliché of Scottish beer.https://blogger.googleusercontent.com/tracker/5445569787371915337-8672157363898756446?l=barclayperkins.blogspot.com
More... (http://barclayperkins.blogspot.com/2012/01/england-vs-scotland-part-2e-1840s.html)