These are the other three beers I've found in the 1910 Fuller's brewing records, P (Porter), BS (Brown Stout) and PA (Pale Ale).
Just to recap, AK was dropped after 66 hours and fermentation took 159 hours, X was dropped after 12 hours and fermentation took 129 hours.
You can see a similar pattern. The PA had a longer, slower fermentation than the Porter and Brown Stout, 158 hours against 134 hours. It was also in the round much longer, 41.5 hours as opposed to 12. There was far less difference in the length of time spent in the settling squares: 122 hours for P and BS, 116.5 for PA.
There's not a huge difference in the attenuation of the different beers:
BS 71%
X 72%
P 75%
PA 78%
AK 80%
Though the AK and PA are the most attenuated.
The amounts of yeast used were:
BS 93 lbs for 98 barrels
X 136 lbs (Mann's yeast) for 183 barrels
P 87.5lbs (X brew 71 4th crop yeast) for 200 barrels
PA 318 lbs for 212 barrels
AK 122 lbs for 188.5 barrels
I'm not exactly sure what this tells us. Except that the fermentation of the Bitters - PA and AK - was quite different to the other beers.
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1 comment:
Depends on the constituents of the grist and the mash schedule. A beer that starts at 1069 finishing at 1020 is quite high unless there was something different/special with the mash or grist.
You have the apparent attenuation there and not the real extract. That will tell you more and give a bigger difference.
The gravity and attenuation for the AK and PA are nearly identical. However the ratio of hop to barrels is very different. How do the grists compare? I know the AK is laden with sugar and maize. What about the PA?
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