I had a question (from Bill in Oregon) about is response to yesterday's Truman Imperial recipe. Did all the Truman Porters have so little black malt (just over 2%)?
It had struck me how little black malt it used. About 5% is what I would have expected. So I went and had a look at the whole set for the same year, 1850.
As you can see, none had more than 3.3% black malt in the grist. Which is pretty low by later standards. But for 1850? Well let's take a look at Barclay Perkins at the same period:
Pretty much the same: 2 0r 3% black malt. Why so low? Take a look at the rest of the grist. They still contain a healthy proportion of brown malt. My guess is that they were only using the amount of black malt needed to get the desired colour.
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