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Remember those tables of Barclay Perkins Porter grists immeidately before and after the invention of patent malt? I mentioned that there was little change in the next few decades. Well here's the proof.

Pay particular attention to the brown malt content.


Barclay Perkins beers 1859 - 1861 Date Year Beer Style OG FG ABV App. Attenuation lbs hops/ qtr hops lb/brl barrels lbs hops qtrs malt Pitch temp pale malt brown malt black malt amber malt 23rd Sep 1859 TT Porter 1076.2 1017.0 7.83 77.68% 17.36 4.22 1356.25 5728 330 68.5 85.25% 11.61% 3.14% 0.00% 27th Sep 1859 TT Porter 1076.2 1017.0 7.83 77.68% 17.12 4.26 1326.5 5650 330 69 85.19% 11.62% 3.19% 0.00% 30th Sep 1859 BS Stout 1076.2 1029.0 6.24 61.93% 12.66 6.05 543.75 3290 259.88 60 76.48% 20.63% 2.88% 14.21% 5th Oct 1859 BS Stout 1076.2 1028.5 6.31 62.59% 16.17 8.15 516 4204 260 60.5 76.45% 20.63% 2.92% 14.20% 7th Oct 1859 FS Expt Stout 1076.2 1016.5 7.89 78.34% 17.88 4.66 998 4650 260 66.5 77.89% 18.88% 3.23% 4.33% 12th Oct 1859 BS Stout 1076.2 1029.0 6.24 61.93% 12.75 6.22 533.5 3316 260 58.5 76.45% 20.63% 2.92% 14.20% 13th Oct 1859 Hhd Porter 1076.2 1016.5 7.89 78.34% 17.52 3.97 1391 5520 315 68 84.44% 12.20% 3.36% 0.00% 14th Oct 1859 TT Porter 1076.2 1017.0 7.83 77.68% 16.79 4.06 1364.75 5540 330 68 85.09% 11.62% 3.28% 0.00% 19th Oct 1859 Hhd Porter 1076.2 1016.5 7.89 78.34% 18.43 4.03 1053.25 4240 230 68 83.21% 13.43% 3.36% 0.00% 20th Oct 1859 TT vts Porter 1076.2 1018.0 7.70 76.37% 16.00 3.92 1060.25 4160 260 67.5 85.26% 11.79% 2.95% 0.00% 25th Oct 1859 IBS Stout 1076.2 1033.0 5.71 56.68% 15.19 9.60 459 4406 290 57 72.32% 24.68% 3.01% 12.74% 21st Oct 1859 BS PV Stout 1076.2 1029.0 6.24 61.93% 14.31 7.41 541.25 4008 280 58.5 72.86% 24.01% 3.12% 13.23% 1st Nov 1859 TT Porter 1076.2 1018.0 7.70 76.37% 17.93 3.80 1416 5380 300 68 83.41% 12.86% 3.73% 0.00% 2nd Nov 1859 BS ex Stout 1076.2 1029.0 6.24 61.93% 19.31 8.82 613.25 5406 280 59 81.17% 16.67% 2.17% 9.18% 9th Nov 1859 BS K Stout 1076.2 1028.0 6.37 63.24% 19.93 9.40 593.5 5580 280 58 81.17% 16.67% 2.17% 9.18% 10th Nov 1859 EI Porter 1076.2 1016.5 7.89 78.34% 20.15 4.93 1411 6952 345 68 77.31% 19.11% 3.58% 4.93% 11th Nov 1859 BS PV Stout 1076.2 1029.0 6.24 61.93% 15.00 6.79 618.25 4200 280 57.5 72.86% 24.01% 3.12% 13.23% 18th Nov 1859 IBS Stout 1076.2 1033.0 5.71 56.68% 15.52 10.43 431.5 4500 290 57 71.00% 25.78% 3.22% 13.31% 17th Nov 1859 EI Porter 1076.2 1016.5 7.89 78.34% 19.33 4.94 1349.75 6670 345 67 77.31% 19.11% 3.58% 4.93% 22nd Nov 1859 EI Porter 1076.2 1016.5 7.89 78.34% 19.82 4.84 1023 4954 250 68 78.76% 17.97% 3.27% 4.50% 5th Dec 1859 BS K Stout 1076.2 1028.0 6.37 63.24% 17.24 9.03 553.5 5000 290 68 75.60% 21.35% 3.05% 12.60% 7th Dec 1859 IBS Stout 1076.2 1033.0 5.71 56.68% 16.21 9.81 479 4700 290 57 72.23% 24.68% 3.09% 12.75% 14th Dec 1859 BS K Stout 1076.2 1028.0 6.37 63.24% 17.05 8.77 563.5 4944 290 58 75.60% 21.35% 3.05% 12.60% 22nd Dec 1859 Hhd Porter 1076.2 1016.0 7.96 79.00% 19.28 4.32 1340.75 5790 300.25 67.5 84.24% 13.03% 2.74% 0.00% 23rd Jan 1860 BSt B Stout 1076.2 1028.0 6.37 63.24% 16.45 8.25 578.5 4770 290 59 75.43% 21.36% 3.20% 12.61% 5th Mar 1861 EI for V Porter 1076.2


20.91 5.11 1351 6899 330 65.5 75.77% 20.44% 3.79% 4.97% Source: Barclay Perkins brewing records held at the London Metropolitan archives.
See. About 11% for Porter, 20% for Stouts. The brown malt content, I mean. Very similar to 1821. The only real difference is in the proportion of black malt. That's much greater, at 2 or 3%, compare to less than 1% in 1821.

The next big change was the arrival of sugar. But that's for next time.


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