Visit the Shut up about Barclay Perkins site

I told you Vassar was one of my new obsessions. A new drum to bang, dog to kick, whatever you want to call it. Plus, as I've already spent so much time on the research, I can knock out a series of these post double-quick. An important consideration for someone as compelled to post every day as I am.

Here's an admission. When I spotted the words "present use" in the Vassar records, I did a little joy dance. Quite literally. Because I know exactly what that phrase means. It crops up occasionally in British records, too. I don't know why, because the alternative is much more concise: mild. Yes, I'd not only found definite proof of Mild Ale being brewed in 19th century America, I'd even got a recipe.

How does this work? I remember. First I throw a couple of tables full of numbers at you, then I attempt to make some sort of sense out of it.

Let's ball-up with Vassar's beers. You'll notice that they are a powerful bunch. Beers of this gravity, called Double Ale, were pretty much all Vassar brewed. Only 500 barrels of the weaker Single Ale were brewed in the brewing season 1833-1834, compared to 11,000 of Double Ale.

I'd best mention that this was just one flavour of Vassar Mild Ale. There were also Double Ale and Pale Double Ale versions.


Amber Double Ale Present use
Date Year OG FG ABV App. Atten-uation lbs hops/ qtr hops lb/US brl hops lb/Imp. brl boil time (hours) boil time (hours) Pitch temp max. fermen-tation temp length of fermen-tation (days)
5th Nov 1833 1101.1 1044.3 7.51 56.16% 5.00 1.98 2.78 1.5 3 60 75
18th Nov 1833 1099.7 1044.3 7.33 55.56% 5.00 2.16 3.02 1.5 2.5 60 75
8th Jan 1834 1101.1 1042.9 7.70 57.53% 5.00 2.08 2.92 1.5 2.5 62 78 8
8th Nov 1833 1108.0 1048.5 7.88 55.13% 5.20 2.24 3.14 1.5 3 62 80
17th Mar 1834 1097.0 1038.8 7.70 60.00% 5.26 1.84 2.58 1.25 2 60 72
18th Mar 1834 1099.7 1038.8 8.06 61.11% 5.26 2.02 2.83 1.25 2 60 76
19th Mar 1834 1099.7 1047.1 6.96 52.78% 5.26 1.87 2.62 1 2 60 78
24th Mar 1834 1099.7 1041.6 7.70 58.33% 5.26 1.98 2.78 1 2 60 73
25th Mar 1834 1099.7 1041.6 7.70 58.33% 5.26 1.98 2.78 1.25 2.25 58 72
26th Mar 1834 1098.3 1045.7 6.96 53.52% 5.26 1.98 2.78 1.25 2.5 60 75
27th Mar 1834 1098.3 1041.6 7.51 57.75% 5.26 2.05 2.87 1.25 2.5 60 75
31st Mar 1834 1099.7 1041.6 7.70 58.33% 5.26 1.95 2.74 1.25 2.25 61 80 8
1st Apr 1834 1099.7 1042.9 7.51 56.94% 5.26 1.92 2.70 1.25 2.25 60 76 8
2nd Apr 1834 1098.3 1041.6 7.51 57.75% 5.26 1.98 2.78 1.25 2.25 60 76 8
7th Apr 1834 1097.0 1044.3 6.96 54.29% 5.26 1.98 2.78 1.25 2.25 60 76 10
8th Apr 1834 1097.0 1044.3 6.96 54.29% 5.26 1.95 2.74 1.25 2.5 62 77 9
14th Apr 1834 1094.2 1041.6 6.96 55.88% 5.33 1.96 2.75 1.25 2 60 75 10
15th Apr 1834 1094.2 1041.6 6.96 55.88% 5.33 1.96 2.75 1.25 2 61 76 10
3rd Apr 1834 1097.0 1041.6 7.33 57.14% 5.47 2.06 2.89 1.25 2.25 60 78 8
4th Apr 1834 1099.7 1038.8 8.06 61.11% 5.47 2.17 3.04 1.25 2.5 62 77 9
17th Apr 1834 1092.8 1036.0 7.51 61.19% 5.87 2.16 3.02 1.5 2.25 61 76 9
Average 1098.7 1042.3 7.45 57.10% 5.28 2.01 2.82 1.29 2.32 60.4 76.0 8.8
Source:
Matthew Vassar's Brewing Accounts 1833 - 1837

Next are a selection of British Mild Ales. As I've tried to match up the average OG, these are mostly XX, XXX and XXXX Ales. To give some diversity, I've included William Younger Ales as well as London ones.

British Mild Ales
Date Year Brewer Beer OG FG ABV App. Atten-uation lbs hops/ qtr hops lb/brl boil time (hours) boil time (hours) boil time (hours) Pitch temp max. fermen-tation temp length of fermen-tation (days)
11th Jul 1835 Truman X Ale 1080.3 1020.5 7.92 74.48% 8.0 2.74 58 69 8
24th Dec 1831 Truman XX Ale 1083.1 1030.5 6.96 63.33% 6 2.63 59 77 10
1st Dec 1831 Truman XXX Ale 1086.4 1016.6 9.23 80.77% 8 4.00 62 13
3rd Sep 1839 Barclay Perkins XX 1087.3 1015.5 9.49 82.24% 9.00 4.08 2.5 58 76
19th Sep 1839 Barclay Perkins XX 1087.5 1015.5 9.53 82.29% 8.89 4.03 3 58 77
25th Jul 1839 Barclay Perkins XX 1088.6 1015.0 9.74 83.08% 9.10 4.21 3.75 58 76.5
27th Dec 1838 Reid XX 1088.6 8.8 3.12 1.5 3 57
26th Dec 1831 Truman XXX Ale 1088.6 1033.8 7.26 61.87% 7 3.54 58.5 75 10
27th Feb 1837 Whitbread XX 1088.9 1033.2 7.37 62.62% 6.11 2.38 2 2 3 59 72 8
2nd Nov 1835 Truman XX Ale 1090.3 1028.3 8.21 68.71% 7 2.82 58 67 8
4th Aug 1835 Truman XX Ale 1090.9 1027.7 8.36 69.51% 10 4.76 59 72 7
15th Mar 1837 Whitbread XX 1091.4 1035.5 7.40 61.21% 6.05 2.35 2 2 3 59 74 8
18th Jul 1835 Truman XX Ale 1092.5 1027.7 8.57 70.06% 10 4.46 59 71 10
9th Apr 1832 Younger, Wm. 100/- 1093.0 11.86 6.60 1 53 70
27th Dec 1831 Younger, Wm. 80/- 1094 3.73 1.93 1.25 50 70
27th Feb 1832 Truman XXX Ale 1097.0 6 5.13 58.5 70
27th Jan 1832 Younger, Wm. 84/- 1101 4.40 2.24 1 55 70
11th Nov 1836 Whitbread XXX 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 1104.4 1018.3 11.39 82.48% 8.58 5.31 4 58 77
3rd Aug 1839 Barclay Perkins XXX 1104.4 1017.6 11.49 83.15% 8.17 4.93 3.25 58.5 77
19th Oct 1835 Truman XXX Ale 1104.7 1033.2 9.45 68.25% 8 3.45 56
18th Mar 1839 Reid XXX 1105.3 8 3.75 1.5 3 57
3rd Dec 1835 Truman XXX Ale 1105.3 1034.9 9.31 66.84% 8 4.00 58
25th Jul 1835 Truman XXX Ale 1106.6 1034.9 9.49 67.27% 10 5.37 58 68 8
26th Dec 1831 Younger, Wm. 100/- 1108 3.73 2.00 1.25 51 70
11th Aug 1835 Truman XXX Ale 1109.4 1034.3 9.93 68.61% 10 4.65 59 69 9
27th Feb 1832 Truman XXXX Ale 1113.6 8 4.32 59 67
14th Oct 1835 Truman XXXX Ale 1113.6 1045.7 8.98 59.76% 7.5 4.35 57 65 11
23rd Dec 1836 Whitbread XXXX 1114.7 1039.3 9.97 65.70% 7.00 3.64 2.17 2 2.5 60 73 8
5th Nov 1835 Truman XXXX Ale 1114.7 1037.9 10.15 66.91% 12 8.73 57 9
21st Nov 1835 Truman XXXX Ale 1116.3 1045.4 9.38 60.95% 8 5.97 58 69 12
6th Jan 1832 Younger, Wm. 120/- 1117 4.07 2.79 1 54 70
30th Dec 1831 Younger, Wm. 140/- 1135 5.42 5.16 1 52 70
Average 1100.2 1029.5 9.06 70.2% 7.65 4.01 2.01 2.33 3.00 57.4 71.7 9.3
Sources:
Barclay Perkins brewing record held at the London Metropolitan Archives, document number ACC/2305/1/550
Truman brewing records held at the London Metropolitan Archives, document numbers B/THB/C/115 and B/THB/C/119
Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/01/001
William Younger brewing record held at the London Metropolitan Archives, document number WY/6/1/2/1


To make the comparison easier, I've created a third table with just the averages from the first two.


Date OG FG ABV App. Atten-uation lbs hops/ qtr hops lb/ UK brl boil time (hours) boil time (hours) boil time (hours) Pitch temp max. fermen-tation temp length of fermen-tation (days)
British Mild Ale 1100.2 1029.5 9.06 70.2% 7.65 4.01 2.01 2.33 3.00 57.4 71.7 9.3
Amber Double Ale Present use 1098.7 1042.3 7.45 57.10% 5.28 2.82 1.29 2.32 60.4 76.0 8.8
difference -1.5 12.9 -1.61 -13.12% -2.37 -1.18 -0.72 -0.01 3.03 4.30 -0.45
% difference -1.51% 30.44% -21.61% -22.99% -44.96% -41.97% -56.32% 0.00% 0.00% 5.02% 5.65% -5.09%


Moving from left to right, we can see that even though there’s only a small difference between the OG of the two groups, there’s a massive difference in FG: a full 13 points. Which naturally has an effect on the next two columns, the ABV and apparent attenuation. Vassar’s beers averaged 1.6% less ABV and 13 fewer points of attenuation. In percentage terms, differences of 22% and 23% respectively.

It’s clear that Vassar’s beers would have been sweeter and thicker than their British equivalents.

Next let’s take a look at the hopping. The rates in terms of both pounds per quarter and pounds per barrel were lower at Vassar. About 45% lower in case of the former and 42% in the case of the latter.

If you combine the lower attenuation of Vassar’s beers with the lower hopping rate, then their beers must have been thicker, sweeter and less hoppy than British Milds of the period.

The first boil was about 45 minutes longer on average amongst the British beers. The second boils were of almost identical lengths.

I was surprised that the pitching temperature was so much lower for the British Milds. Then I remembered those William Younger beers. They were all pitched in the low 50’s Fahrenheit. If I remove those, though, the average is 58.4º F – still more than two degrees cooler than the Vassar average.

The maximum fermentation temperature is also clearly higher at Vassar. More than 4 degrees higher. I suspect the explanation for this is simple: better control of the temperature of the wort through the use of attemperators.

The British fermentations took an average of three quarters of a day longer. I wouldn’t say that is very significant.

I'd usually say, "That was fun wasn't it?" at this point. But I've done taht way too often. I need to find another ironic comment. I'll get back to you when I've thought of one.


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