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Shut up about Barclay Perkins - William Younger's Porter and Stout 1868 - 1869
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There were some questions about William Younger's Porter and Stout grists in reaction to the last Let's Brew recipe. Today we're going to look at them in more detail and hopefully provide fuller answers.
Looking at Porters from outside London is a strange experience. I'm so used to the London way of doing things. It makes these beer look quite odd.
I mentioned in the original post that there were two obvious differences with London-brewed Porters:
- Younger's were lower gravity
- Younger's brewed one Porter and one Stout while London brewers had several Stouts
Looking in greater detail, there are further dissimilarities. The attenuation of Younger's Porter is low, a little either side of 60%. At the same period, Whitbread's Porter was 70-75% attenuated. And at least 7.5% ABV. While none of Younger's is even 4% ABV.
Then there are the grists. Again, the dissimilarities are striking. Younger's grists have more variation and the proportion of dark malts is higher in most cases. Younger's used amber malt but no brown malt. Amongst the London brewers it was the other way around. Younger's Porter was less heavily hopped but its Stout was hopped about the same as the London beers. (Using lbs per quarter to iron out gravity differences. Younger's Stout had 12 - 14 lbs per quarter, The London brewers - if we exclude the Export Stout - 12.5 yto 18 lbs.)
Looking at other details (anal-retentive is my middle name), Younger's boiling times were longer, but their pitching temperatures were about the same. Interestingly, Younger fermented their Porter and Stout differently to their other beers. They pitched 3 or 4º warmer and the fermentation time was shorter by a couple of days. It looks as if they are mimicing London practice in that regard.
One final point. Every single one of the Younger's beers, with the exception of the bottling Porter, was vatted. It's not as easy to tell how the London beers were treated, but I think it's safe to assume that anything with the word Runner in its name wasn't vatted.
Nothing more comes to mind so here are the tables:
William Younger Porter and Stout 1868 - 1869 |
Date |
Year |
Beer |
Style |
OG |
FG |
ABV |
App. Attenuation |
lbs hops/ qtr |
hops lb/brl |
dry hops (oz / barrel) |
boil time (hours) |
boil time (hours) |
Pitch temp |
max. fermentation temp |
length of fermentation (days) |
pale malt |
black malt |
amber malt |
12th Sep |
1868 |
Bg |
Porter |
1046 |
1020 |
3.44 |
56.52% |
8.00 |
1.45 |
|
3 |
|
61º |
69º |
3 + 2 |
92.25% |
7.75% |
|
27th Apr |
1869 |
BS |
Porter |
1041 |
1017 |
3.18 |
58.54% |
7.69 |
1.18 |
|
2.5 |
3 |
61º |
66º |
2 + 3 |
43.43% |
13.13% |
43.43% |
6th Feb |
1869 |
P |
Porter |
1048 |
1018 |
3.97 |
62.50% |
|
|
|
2.75 |
|
62º |
67º |
2 + 1 |
67.36% |
10.18% |
22.45% |
11th Dec |
1869 |
BS |
Porter |
1042 |
1018 |
3.18 |
57.14% |
7.50 |
1.46 |
|
2.5 |
3 |
61º |
67º |
2 + 3 |
67.36% |
10.18% |
22.45% |
21st Nov |
1868 |
DBS |
Stout |
1062 |
1014 |
6.35 |
77.42% |
12.22 |
3.47 |
|
2 |
3 |
62º |
74º |
3 + 4 |
81.25% |
5.85% |
12.90% |
28th Nov |
1868 |
DBS |
Stout |
1064 |
1018 |
6.09 |
71.88% |
11.43 |
3.33 |
20.00 |
2.25 |
|
62º |
73º |
3 + 3 |
81.95% |
5.63% |
12.42% |
3rd Dec |
1869 |
DBS |
Stout |
1066 |
1019 |
6.22 |
71.21% |
12.76 |
4.11 |
|
2.5 |
3 |
61º |
75º |
3 + 4 |
76.33% |
5.50% |
18.17% |
4th Dec |
1869 |
DBS |
Stout |
1066 |
1020 |
6.09 |
69.70% |
14.23 |
3.74 |
|
2.5 |
3 |
62º |
74º |
3 + 4 |
73.43% |
6.17% |
20.40% |
15th Dec |
1869 |
DBS |
Stout |
1065 |
1018 |
6.22 |
72.31% |
13.33 |
3.83 |
17.02 |
2.25 |
3 |
62º |
72º |
3 + 4 |
63.97% |
6.04% |
29.99% |
27th Dec |
1869 |
DBS |
Stout |
1067 |
1021 |
6.09 |
68.66% |
14.23 |
3.78 |
|
2.25 |
3 |
60º |
72º |
4 + 3 |
62.47% |
6.30% |
31.23% |
Source: |
William Younger brewing record document WY/6/1/2/21 held at the Scottish Brewing Archive |
Notes: |
Assuming 336 lbs for a qtr of pale malt, 254 lbs for black malt and 280 lbs for amber malt |
Fermentation time is fermentation + cleansing. |
London Porter and Stout 1865 - 1871 |
Date |
Year |
Brewer |
Beer |
Style |
OG |
FG |
ABV |
App. Attenuation |
lbs hops/ qtr |
hops lb/brl |
boil time (hours) |
boil time (hours) |
boil time (hours) |
Pitch temp |
pale malt |
brown malt |
black malt |
caramel |
sugar |
13th Jan |
1868 |
Whitbread |
K |
Porter |
1057.1 |
1016.6 |
5.35 |
70.87% |
19.91 |
5.08 |
1.5 |
2 |
2 |
64º |
79.87% |
16.10% |
4.03% |
|
|
10th Jan |
1868 |
Whitbread |
P |
Porter |
1048.8 |
1011.9 |
4.87 |
75.57% |
9.91 |
2.23 |
1.5 |
2 |
2 |
64º |
55.58% |
15.76% |
5.25% |
|
23.41% |
24th Aug |
1868 |
Whitbread |
SS |
Stout |
1082.3 |
1029.9 |
6.93 |
63.64% |
13.67 |
5.52 |
1.5 |
2 |
2.5 |
62º |
72.65% |
14.64% |
3.66% |
|
9.05% |
24th Aug |
1868 |
Whitbread |
SSS |
Stout |
1101.4 |
1048.8 |
6.96 |
51.91% |
13.67 |
6.80 |
1.5 |
2 |
2.5 |
62º |
72.65% |
14.64% |
3.66% |
|
9.05% |
14th Oct |
1868 |
Whitbread |
xp S |
Stout |
1070.9 |
1023.5 |
6.27 |
66.80% |
20.05 |
6.62 |
1.5 |
2 |
2 |
62º |
79.87% |
16.10% |
4.03% |
|
|
18th Mar |
1865 |
Barclay Perkins |
TT |
Porter |
1058.2 |
1018.5 |
5.25 |
68.20% |
15.14 |
3.69 |
|
|
|
65.5º |
83.41% |
13.10% |
3.49% |
|
|
5th Jul |
1870 |
Truman |
Runner |
Porter |
1056.8 |
1016.6 |
5.31 |
70.73% |
10.3 |
2.64 |
|
|
|
62º |
85.34% |
9.77% |
4.89% |
|
|
21st Dec |
1870 |
Truman |
Bottling Porter |
Porter |
1060.4 |
1013.9 |
6.16 |
77.06% |
18.2 |
5.14 |
|
|
|
60º |
86.06% |
9.29% |
4.65% |
|
|
23rd Nov |
1870 |
Truman |
Country Runner |
Porter |
1062.3 |
1011.9 |
6.67 |
80.89% |
13.7 |
3.53 |
|
|
|
59º |
76.01% |
8.21% |
4.93% |
10.86% |
|
16th Mar |
1871 |
Truman |
Keeping |
Porter |
1067.3 |
1016.6 |
6.71 |
75.31% |
16.5 |
4.84 |
|
|
|
58º |
89.53% |
9.67% |
0.81% |
|
|
6th Jul |
1870 |
Truman |
Running Stout |
Stout |
1072.0 |
1020.8 |
6.78 |
71.15% |
14.0 |
5.03 |
|
|
|
58º |
88.88% |
6.95% |
4.17% |
|
|
4th Jul |
1870 |
Truman |
Double Stout |
Stout |
1079.5 |
1022.2 |
7.59 |
72.13% |
12.5 |
5.14 |
|
|
|
60º |
89.29% |
6.98% |
3.72% |
|
|
4th Jul |
1870 |
Truman |
Imperial |
Stout |
1083.7 |
1023.5 |
7.95 |
71.85% |
12.5 |
5.40 |
|
|
|
60º |
89.29% |
6.98% |
3.72% |
|
|
17th Nov |
1870 |
Truman |
Double Export Stout |
Stout |
1092.0 |
1020.8 |
9.42 |
77.41% |
12.5 |
5.89 |
|
|
|
58º |
81.28% |
14.63% |
4.10% |
|
|
Sources: |
Whitbread brewing records document numbers LMA/4453/D/09/061 and LMA/4453/D/09/062 held at the London Metropolitan Archives |
Barclay Perkins brewing record document number ACC/2305/01/546 held at the London Metropolitan Archives |
Truman brewing record document number B/THB/C/72 held at the London Metropolitan Archives |
Notes: |
Assuming 336 lbs for a qtr of pale malt, 254 lbs for black malt and brown malt |
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