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Shut up about Barclay Perkins - Barclay Perkins mashing schemes 1805 - 1929
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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
mash 2
mash 3
total
qtrs malt
Source:
Barclay Perkins brewing records.
30th September 1859 Barclay Perkins BS
brls
water temp
tap temp.
barrels/qtr
pints/lb
mash 1
mash 2
mash 3
total
qtrs malt
Source:
Barclay Perkins brewing records.
10th May 1886 Barclay Perkins BS
brls
water temp
tap temp.
barrels/qtr
pints/lb
mash 1
mash 2
mash 3
sparge
total
qtrs malt
Source:
Barclay Perkins brewing records.
7th October 1891 Barclay Perkins BS
brls
water temp
tap temp.
barrels/qtr
pints/lb
mash
underlet
mash
sparge
total
qtrs malt
Source:
Barclay Perkins brewing records.
16th November 1910 Barclay Perkins BS
brls
water temp
tap temp.
barrels/qtr
pints/lb
mash
underlet
mash
sparge
sparge
total
qtrs malt
Source:
Barclay Perkins brewing records.
7th January 1929 Barclay Perkins BS
brls
water temp
tap temp.
barrels/qtr
pints/lb
mash
underlet
underlet
sparge
total
qtrs malt
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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