Sunday 25 November 2012

Barclay Perkins 1859 Porter and Stout grists

That title isn't a mouthful, is it? No, I didn't think so. Never mind. By popular demand (one person requested it) here are the grists for the Barclay Perkins Porters and Stouts mentioned in my 1859 EI recipe post.

What do they tell us? That Barclay Perkins had two types of Porter/Stout grist. The first, used for TT (Running Porter) and Hhd (Keeping Porter) was about 85% pale malt, 12% brown malt and 4% black malt. The second, used for all the Stouts and EI Porter 75%, 15% brown malt, 2% black malt and 8% amber malt. OK, I know some of the Stout grists have more brown and less pale malt, but I'm trying to generalise here.

It tells me that EI was a relatively classy beer, because it used a Stout-like grist including amber malt. And that, in general, the posher beers in the range got more brown and amber malt. Just look at the IBS. That's the top of the range Stout. Not just for Barclay Perkins, but for the whole world and the whole of time. Because that's Russian Stout. The original one, first brewed by Thrale.

The loyalty of London brewers to brown malt is also demonstrated. By this time in many regions - Ireland for example - Porter and Stout grists had been simplified to just pale and black malt. London brewers stuck with brown malt to the bitter end. Whitbread were still using it at Chiswell Street in the 1960's. Who would have guessed that Mackeson contained it?

Here's the table. Or rather tables. I've given the grists in both percentages and quarters. I suspect that in the 1850's Barclay operkins were using volume rather than weight quarters. Which means that a quarter of brown malt isn't the smae as a quarter of pale malt, because it's lighter. But, so you can make up your own minds, I've included a table with the raw number of quarters.



Barclay Perkins Porter and Stout grists in 1859 %age
Date Year Beer Style OG FG ABV App. Atten-uation lbs hops/ qtr hops lb/brl Pitch temp pale malt brown malt black malt amber malt
14th Oct 1859 TT Porter 1060.1 1017.0 5.70 71.72% 16.79 4.06 68º 84.58% 12.03% 3.40%
19th Oct 1859 Hhd Porter 1062.3 1016.5 6.06 73.53% 18.43 4.03 68º 82.65% 13.88% 3.47%
7th Oct 1859 FS Expt Stout 1064.3 1016.5 6.32 74.32% 17.88 4.66 66.5º 74.02% 18.68% 3.19% 4.12%
10th Nov 1859 EI Porter 1064.5 1016.5 6.36 74.43% 20.15 4.93 68º 73.02% 18.79% 3.52% 4.66%
5th Oct 1859 BS Stout 1092.5 1028.5 8.47 69.20% 16.17 8.15 60.5º 66.38% 18.64% 2.64% 12.33%
21st Oct 1859 BS PU Stout 1093.9 1029.0 8.59 69.12% 14.31 7.41 58.5º 63.73% 21.86% 2.84% 11.57%
9th Nov 1859 BS K Stout 1094.2 1028.0 8.76 70.27% 19.93 9.40 58º 73.82% 15.78% 2.05% 8.35%
2nd Nov 1859 BS ex Stout 1095.3 1029.0 8.77 69.57% 19.31 8.82 59º 73.82% 15.78% 2.05% 8.35%
25th Oct 1859 IBS Stout 1105.3 1033.0 9.56 68.65% 15.19 9.60 57º 63.50% 22.56% 2.75% 11.19%
Source:
Barclay Perkins brewing record held at the London Metropolitan Archives document number ACC/2305/1/544.

Barclay Perkins Porter and Stout grists in 1859 in quarters
Date Year Beer Style OG FG ABV App. Atten-uation lbs hops/ qtr hops lb/brl Pitch temp pale malt brown malt black malt amber malt
14th Oct 1859 TT Porter 1060.1 1017.0 5.70 71.72% 16.79 4.06 68º 265.83 50 14.125
19th Oct 1859 Hhd Porter 1062.3 1016.5 6.06 73.53% 18.43 4.03 68º 180 40 10
7th Oct 1859 FS Expt Stout 1064.3 1016.5 6.32 74.32% 17.88 4.66 66.5º 179.75 60 10.25 10
10th Nov 1859 EI Porter 1064.5 1016.5 6.36 74.43% 20.15 4.93 68º 235 80 15 15
5th Oct 1859 BS Stout 1092.5 1028.5 8.47 69.20% 16.17 8.15 60.5º 161.50 60 8.5 30
21st Oct 1859 BS PU Stout 1093.9 1029.0 8.59 69.12% 14.31 7.41 58.5º 165.25 75 9.75 30
9th Nov 1859 BS K Stout 1094.2 1028.0 8.76 70.27% 19.93 9.40 58º 265.25 75 9.75 30
2nd Nov 1859 BS ex Stout 1095.3 1029.0 8.77 69.57% 19.31 8.82 59º 265.25 75 9.75 30
25th Oct 1859 IBS Stout 1105.3 1033.0 9.56 68.65% 15.19 9.60 57º 170.25 80 9.75 30
Source:
Barclay Perkins brewing record held at the London Metropolitan Archives document number ACC/2305/1/544.


2 comments:

Ed said...

What was the law on sugar at the time? I seem to recall reading that there was some allowance for sugar before the free mash tun act.

Ron Pattinson said...

Ed, sugar was allowed in 1847, as long as duty was paid on the sugar. The big London brewers didn't start using it regularly until later.

Whitbread 1865
Truman 1876
Barclay Perkins 1880.