I was very excited when I got home yesterday. A very special book had arrived. A brewing log of my very own. It's from the Henry Lovibond brewery and is for the brewing year 1864 - 1865.
Funnily enough, it's a brewery I've already written about. Now I should be able to add some real OG's, instead of just guesses.
I haven't had chance to look through it properly yet. Matt also arrived for a brief visit yesterday. I couldn't ignore him to pore over a dirty old book. ("Ugh, what's that dad? It's disgusting. It looks like a dog's crapped on it." My kids have no sense of romance. I'd call the book authentically distressed.
But I have spotted one fact of note while swiftly flicking through the pages. The Porter grist.
In "The Theory and Practice of Brewing" by W.L. Tizard, London, 1846, (pages 499-501.), the author gives 6 different Porrter grists, using various combinations of black, brown, amber and pale malts. Here they are:
Grist 1 was the cheapskate's favourite and produced a beer with the taste of liquorice. Grist 2 made an ordinary Porter, though better in quality than from grist 1. Grist 3, with a portion of amber, was better. Grist 4 was better still and in common use outside London. Grist 5 was excellent, but best of all was grist 6. That's the only one that contains no pale malt.
The grists I've seen in the brewing records for Barclay Perkins, Whitbread, Truman and Reid are similar to grists 2, 3 and 4. None has more than 20% amber malt.
Can you guess what I found in the Lovibond Porter logs? That's right, a grist of just amber and black malt. I'd been starting to wonder if anyone had really used it. Well, yes they did.
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