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Shut up about Barclay Perkins - England vs Scotland, part 1a: the 1830's.
Visit the Shut up about Barclay Perkins site
The 1830's was too much for once post. So here's part 1a: the rest of the 1830's.
Let's commence with a couple more Milds: William Younger 80/- and 100/-. And see how they match up with similar London Milds.
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 |
max. fermentation temp |
24th Dec |
1831 |
Truman |
XX Ale |
Mild |
1083.1 |
1030.5 |
6.96 |
63.33% |
6 |
2.63 |
|
|
|
59 |
77 |
1st Dec |
1831 |
Truman |
XXX Ale |
Mild |
1086.4 |
1016.6 |
9.23 |
80.77% |
8 |
4.00 |
|
|
|
62 |
|
3rd Sep |
1839 |
Barclay Perkins |
XX |
Mild |
1087.3 |
1015.5 |
9.49 |
82.24% |
9.00 |
4.08 |
2.5 |
|
|
58 |
76 |
19th Sep |
1839 |
Barclay Perkins |
XX |
Mild |
1087.5 |
1015.5 |
9.53 |
82.29% |
8.89 |
4.03 |
3 |
|
|
58 |
77 |
25th Jul |
1839 |
Barclay Perkins |
XX |
Mild |
1088.6 |
1015.0 |
9.74 |
83.08% |
9.10 |
4.21 |
3.75 |
|
|
58 |
76.5 |
26th Dec |
1831 |
Truman |
XXX Ale |
Mild |
1088.6 |
1033.8 |
7.26 |
61.87% |
7 |
3.54 |
|
|
|
58.5 |
75 |
27th Feb |
1837 |
Whitbread |
XX |
Mild |
1088.9 |
1033.2 |
7.37 |
62.62% |
6.11 |
2.38 |
2 |
2 |
3 |
59 |
72 |
15th Mar |
1837 |
Whitbread |
XX |
Mild |
1091.4 |
1035.5 |
7.40 |
61.21% |
6.05 |
2.35 |
2 |
2 |
3 |
59 |
74 |
27th Feb |
1832 |
Truman |
XXX Ale |
Mild |
1097.0 |
|
|
|
6 |
5.13 |
|
|
|
58.5 |
70 |
average |
|
|
|
|
1088.8 |
1024.4 |
|
|
7.35 |
3.59 |
2.7 |
2.0 |
3.0 |
58.9 |
74.7 |
9th Apr |
1832 |
Younger, Wm. & Co |
100/- |
Mild |
1093.0 |
|
|
|
11.86 |
6.60 |
1 |
|
|
53 |
70 |
difference |
|
|
|
|
|
|
|
|
4.51 |
3.01 |
-1.65 |
-2.00 |
-3.00 |
-5.89 |
-4.69 |
27th Dec |
1831 |
Younger, Wm. & Co |
80/- |
Mild |
1094 |
|
|
|
3.73 |
1.93 |
1.25 |
|
|
50 |
70 |
difference |
|
|
|
|
|
|
|
|
-3.62 |
-1.66 |
-1.40 |
|
|
-8.89 |
-4.69 |
Sources: |
Whitbread brewing book held at the London Metropolitan Archives, document number LMA/4453/D/01/001 |
Barclay Perkins brewing book held at the London Metropolitan Archives, document number ACC/2305/1/550 |
William Younger brewing book held at the Scottish Brewing Archive, document WY/6/1/2/1 |
Truman brewing book held at the London Metropolitan Archives, document number B/THB/C/115 |
I'm sure that you can remember my principal areas of interest.But,. in case you memory is as poor as mine, I'll repeat them: hopping rate, boil time and fermentation temperature.
I'm not sure these numbers reveal anything much about hopping, The two Younger's beers occupy opposite coasts of the hopping island. Their 100/- has 50% more hops than any of the English beers. While their 80/- has almost 50% less than the average of the English beers. Nothing much more I can say about that. Except this: Scottish beers weren't always less heavily hopped than equivalent English beers.
Boil times is where the standard Scottish beer bullshit totally falls down. All the English beers had much longer boils. Mostly more than an hour longer. Now here's something I feel confident in saying: Scottish boil times in the 1830's were much shorter than in England.
The fermentation temperatures show a similar pattern to those in the last post. The pitching temperature and maximum fermentation temperature were lower at William Younger than in London. But not not the 10º F that is claimed. Pitching temperatures were 5º to 8º F cooler and maximum temperatures around 5º F. The evidence suggests: in the 1830's Scottish beers were fermented cooler, on average around 5º F.
This is going well, isn't it? Evidence, arguments and then conclusions. It's almost like proper writing. As opposed to my usual anarchic mix of number, insults and bad jokes. Best hurry along with the next table.
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 |
max. fermentation temp |
11th Nov |
1836 |
Whitbread |
XXX |
Mild |
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 |
Mild |
1104.4 |
1018.3 |
11.39 |
82.48% |
8.58 |
5.31 |
4 |
|
|
58 |
77 |
3rd Aug |
1839 |
Barclay Perkins |
XXX |
Mild |
1104.4 |
1017.6 |
11.49 |
83.15% |
8.17 |
4.93 |
3.25 |
|
|
58.5 |
77 |
27th Feb |
1832 |
Truman |
XXXX Ale |
Mild |
1113.6 |
|
|
|
8 |
4.32 |
|
|
|
59 |
67 |
23rd Dec |
1836 |
Whitbread |
XXXX |
Mild |
1114.7 |
1039.3 |
9.97 |
65.70% |
7.00 |
3.64 |
2.17 |
2 |
2.5 |
60 |
73 |
average |
|
|
|
|
1105.6 |
1027.8 |
|
|
7.57 |
4.20 |
2.9 |
2.0 |
3.0 |
59.6 |
73.7 |
27th Jan |
1832 |
Younger, Wm. & Co |
84/- |
Mild |
1101 |
|
|
|
4.40 |
2.24 |
1 |
|
|
55 |
70 |
difference |
|
|
|
|
|
|
|
|
-3.16 |
-1.96 |
-1.85 |
-2.00 |
-3.00 |
-4.60 |
-3.70 |
26th Dec |
1831 |
Younger, Wm. & Co |
100/- |
Mild |
1108 |
|
|
|
3.73 |
2.00 |
1.25 |
|
|
51 |
70 |
difference |
|
|
|
|
|
|
|
|
-3.84 |
-2.20 |
-1.60 |
|
|
-8.60 |
-3.70 |
Sources: |
Whitbread brewing book held at the London Metropolitan Archives, document number LMA/4453/D/01/001 |
Barclay Perkins brewing book held at the London Metropolitan Archives, document number ACC/2305/1/550 |
William Younger brewing book held at the Scottish Brewing Archive, document WY/6/1/2/1 |
Truman brewing book held at the London Metropolitan Archives, document number B/THB/C/115 |
More blether. The story is much the same in this table. The Scottish beers are less heavily hopped, managing only about half the average of the English beers. The Scottish examples also have fewer worts and much shorter boil times. The Scottish pitching and fermentation temperatures are around 5º F cooler.
This really is taking longer than expected. Next time we'll be looking at Stock Ales from the 1830's. Cheerie-bye the noo.
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