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Ridiculous levels of detail. That's what this blog is all about. Providing a level of detail that no crazy person, let alone someone in their right mind, could ever require.

Mashing schemes. I haven't mentioned those for a while. I've just been harvesting numbers (it is autumn, after all) from a Barclay Perkins logs. Including the mashing details. It's all part of one of my many projects. One that, unlike some, might be completed this side of doomsday.

But I'm wandering. I promised you over a century of mashing schemes and I don't want to disappoint you. Here goes.




15th February 1805 Barclay Perkins BSt


brls
water temp
tap temp.
barrels/qtr
pints/lb
mash 1
512
166
143
2.23
1.91
mash 2
190
185
155
0.83
0.71
mash 3
210
160
151
0.91
0.78
total
912




3.97
3.40
qtrs malt
230








Source:
Barclay Perkins brewing records.



30th September 1859 Barclay Perkins BS


brls
water temp
tap temp.
barrels/qtr
pints/lb
mash 1
482
161
149
1.85
1.59
mash 2
217
190
162
0.83
0.72
mash 3
258
190
170
0.99
0.85
total
957




3.68
3.15
qtrs malt
260








Source:
Barclay Perkins brewing records.



10th May 1886 Barclay Perkins BS


brls
water temp
tap temp.
barrels/qtr
pints/lb
mash 1
65
150
140
1.63
1.39
mash 2
14.25
182
150
0.36
0.31
mash 3
44
160
149
1.10
0.94
sparge
69.75
150
144.5
1.74
1.49
total
193




4.83
4.14
qtrs malt
40








Source:
Barclay Perkins brewing records.



7th October 1891 Barclay Perkins BS


brls
water temp
tap temp.
barrels/qtr
pints/lb
mash
67
154


1.70
1.46
underlet
7.5
170
147
0.19
0.16
mash
30
174
155.75
0.76
0.65
sparge
74.5
172
154
1.89
1.62
total
179




4.95
4.24
qtrs malt
39.375







Source:
Barclay Perkins brewing records.



16th November 1910 Barclay Perkins BS


brls
water temp
tap temp.
barrels/qtr
pints/lb
mash
44
155


1.47
1.26
underlet
7
175
145
0.23
0.20
mash
22
175
157
0.73
0.63
sparge
20
168
153.5
0.67
0.57
sparge
39
160
151
1.30
1.11
total
132




4.40
3.77
qtrs malt
30








Source:
Barclay Perkins brewing records.



7th January 1929 Barclay Perkins BS


brls
water temp
tap temp.
barrels/qtr
pints/lb
mash
70
153


1.20
1.03
underlet
15
183
146
0.26
0.22
underlet
40
172
150
0.68
0.59
sparge
129
172
152
2.21
1.89
total
254




4.95
4.24
qtrs malt
58.5








Source:
Barclay Perkins brewing records.



I suppose you expect some sort of comment from me now. Alright. If you insist.


The water to grain liquid increased from about 4 barrels (144 gallons) a quarter (336 pounds) in the early years of the 19th century to 5 barrels a quarter after 1860. Which was also when Barclay Perkins started sparging. They still performed multiple mashes, much in the manner of the 18th century, just with a sparge thrown in at the end.

After 1890 they started underletting. The process was mash, stand, underlet, stand, drain, mash, drain, sparge.

In the early 20th century, a second sparge stage was added. And after WW I the second mash was changed to an underlet.

That's all the analysis you're getting. If you need any more, you have to do it yourself. Maybe ytaking a long at the temperatures. I'm sure they've also a story to tell.


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