Shut up about Barclay Perkins - Lees and Whitbread mashing schemes in 1950
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I did warn you. Even more ridiculous details from the Lees brewing records.And Whitbread's. As threatened, it's their mashing schemes that are under the microscope today.
Let's start with the Bitters:
Whitbread 1950 PA mashing scheme
qtrs malt
barrels water
barrels per qtr
Strike heat
mashed (mins)
time stood (mins)
Tap heat
mash
underlet
sparge
sparge
Source:
Whitbread brewing records held at the London Metropolitan Archives
Lees 1950 Bitter mashing scheme
qtrs malt
barrels water
barrels per qtr
Strike heat
mash heat
time stood (mins)
Tap heat
mash
underlet
sparge
sparge
Source:
JW Lees brewing records
Now the Milds:
Whitbread 1950 Best Ale mashing scheme
qtrs malt
barrels water
barrels per qtr
Strike heat
mashed (mins)
time stood (mins)
Tap heat
mash
underlet
sparge
sparge
Source:
Whitbread brewing records held at the London Metropolitan Archives
Lees 1950 K mashing scheme
qtrs malt
barrels water
barrels per qtr
Strike heat
mash heat
time stood (mins)
Tap heat
mash
underlet
sparge
sparge
Source:
JW Lees brewing records
What does that tell us? That Lees mashed at a slightly higher temperature than Whitbread. And sparged with very slightly hotter water. The water to grain ratio of the mash is very similar: 2.35 for Lees, 2.24 for Whitbread. The amount underlet is identical: a third of a barrel per quarter of malt. The standing time was the same at 2 hours.
Both breweries mashed their Bitter and their Mild exactly the same way. Which was pretty normal. Breweries didn't usually mess around with a different mashing scheme for each individual beer. I don't blame them. Especially in the days before computer control.
Fun, fun, fun. We'll be having it all summer long. Perhaps not always quite as much as today.https://blogger.googleusercontent.co...s.blogspot.com
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