Sunday, 23 September 2007

Whitbread output 1911 and 1933

Hi there. Here's a quick update on my table of Whitbread output. I've added 1933. There's a reason I picked 1933 - I have the figures for both the Porter and Ale breweries.

It's a lot harder than you might imagine getting figures for the same years. The Porter logs don't have the same numbers as given in the catalogue. It makes getting the logs for any particular year a mtter of trial and error.

Let's explain the beers a little. LA was Light Ale, DB a Double Brown Ale, LS London Stout, ES Extras Stout and 33 a sort of Strong Ale. If you're lucky, I may fish out some more details about the composition of the beers today. Though I usually fall asleep in front of the television around this time on a Sunday.

It's your lucky day. I didn't drop off during Tatort tonight, as I normally do. Perhaps because the episode was about the Oktoberfest. Here are the basic specs of the beers in the table.


FA 1048º, 2.28 lbs hops/barrel
X 1057º, 1.29 lb hops/barrel
IPA 1050º, 2.36 lbs hops/barrel
2PA 1054º, 2.12 lbs hops/barrel
PA 1061º, 2.17 lbs hops/barrel
KK 1071º, 3.8 lbs hops/barrel, 2% brown malt
2KKK 1077º, 3.8 lbs hops/barrel, 2% brown malt

LA 1028.5º, 1 lb hops/barrel, colour 8 + 40, 14% crystal malt
X 1036.1º, 1.12 lbs hops/barrel, colour 17 + 40, 14% crystal malt
PA 1048.8º, 1.62 lbs hops/barrel, colour 26-28, 4.5% crystal malt
XXX 1048º, 1.57 lbs hops/barrel, colour 18 + 40, 9% chocolate malt
DB 1055.2º, 2.3 lbs hops/barrel, colour 17 + 40, 2% chocolate malt
IPA 1037.7º, 1.75 lbs hops/barrel, colour 22-24, 6% crystal malt
P 1027.4º, 1 lb hops/barrel, 5% chocolate malt, 5% brown malt
LS 1044.2º, 1.26 lbs hops/barrel, 5% chocolate malt, 5% brown malt
ES 1055.5º, 1.26 lbs hops/barrel, 5% chocolate malt, 5% brown malt

All other malt, other than that specified, was pale. All beers contained a proprtion of sugar.


hey_kevin said...


Do you have the sugar content of these guys?

It's interesting to me that in 1933 the IPA, even though its of a lower gravity than the pale ale, is still hoppier. And that the extra stout, while stonger, had the same amount of hops as the LS.

That and the Double Brown (would this be the closest to burton???) was the hoppiest beer.

Ron Pattinson said...

Kevin, the IPA had 13,000 pounds of sugar, 28,000 pounds of malt. PA 7,000 pounds of sugar, 36,000 pounds of malt.

The LS and the ES were party-gyled. It doesn't specify different hopping rates for each beer.

Burton was a draught beer and dates from before WW I. Double Brown appears in the 1920's or 1930's.