British beers in the 1880's | |||||||||||
English various | |||||||||||
Somersetshire Old Vat Ales | |||||||||||
Mild | Pale | Bitter | Mild X | XX | XXX | X | AK Bitter | AK Bitter | A. 2 years | B. 3 years | |
Maltose | 2.13 | 1.75 | 1.62 | 1.87 | 1.99 | 2.88 | 2.14 | 0.84 | 0.81 | 1.54 | 1.363 |
Dextrine | 3.64 | 2.48 | 2.601 | 1.881 | 1.728 | 2.045 | 1.37 | 1.48 | 0.754 | 2.48 | 1.963 |
Albuminoids | 0.26 | 0.21 | 0.156 | 0.201 | 0.202 | 0.3 | 0.23 | 0.16 | 0.207 | 0.42 | 0.705 |
Lactic & Succinic acids | 0.18 | 0.14 | 0.171 | 0.144 | 0.151 | 0.098 | 0.09 | 0.1 | 0.144 | 0.64 | 0.63 |
Colouring matters, hop extract, ash, etc (by difference) | 0.53 | 0.55 | 0.876 | 1.301 | 1.368 | 1.477 | 1.17 | 0.39 | 0.849 | 0.94 | 0.835 |
Total solids | 6.74 | 5.13 | 5.424 | 5.397 | 5.439 | 6.8 | 5 | 2.97 | 2.764 | 6.02 | 5.496 |
Acetic acid | 0.01 | 0.02 | 0.015 | 0.036 | 0.031 | 0.024 | 0.01 | 0.03 | 0.06 | 0.07 | 0.225 |
Alcohol by weight | 6.78 | 5.37 | 5.44 | 4.6 | 5.13 | 6.5 | 3.29 | 4.34 | 4.69 | 6.5 | 8.57 |
Water by difference | 86.47 | 89.48 | 89.121 | 89.967 | 89.4 | 86.676 | 91.7 | 92.66 | 92.486 | 87.41 | 85.709 |
Total | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
Alcohol by volume | 8.45 | 6.71 | 6.78 | 5.76 | 6.41 | 8.1 | 4.12 | 5.44 | 5.86 | 8.1 | 10.69 |
Original Gravity | 1080 | 1062 | 1064 | 1055.5 | 1060.7 | 1073.7 | 1044 | 1045 | 1044.6 | 1071 | 1085 |
Ratio of Maltose to Dextrine | 1:1.7 | 1:1.4 | 1:1.6 | 1:1 | 1:0.87 | 1:0.7 | 1:0.6 | 1:1.07 | 1:1 | 1:1.6 | 1:1.38 |
Source: "Journal of the Society of Chemical Industry, Volume 1, 1882", page 20. |
Scotland and Ireland:
British beers in the 1880's | ||||||
Scotch various | ||||||
Mild | Export Bitter | Bitter | Bitter | XX | XXX | |
Maltose | 1.5 | 1.621 | 0.87 | 0.87 | 3.45 | 5.35 |
Dextrine | 1.86 | 2.5 | 1.45 | 1.38 | 3.07 | 2.09 |
Albuminoids | 0.35 | 0.3 | 0.3 | 0.32 | 0.26 | 0.43 |
Lactic & Succinic acids | 0.14 | 0.091 | 0.1 | 0.2 | 0.172 | 0.252 |
Colouring matters, hop extract, ash, etc (by difference) | 0.23 | 0.7 | 0.48 | 0.78 | 1.76 | 1.4 |
Total solids | 4.08 | 5.212 | 3.2 | 3.55 | 8.712 | 9.522 |
Acetic acid | 0.03 | 0.16 | 0.02 | 0.03 | 0.012 | 0.036 |
Alcohol by weight | 4.62 | 5 | 5.5 | 5.87 | 5.5 | 6.78 |
Water by difference | 91.27 | 89.628 | 91.28 | 90.55 | 85.776 | 83.662 |
Total | 100 | 100 | 100 | 100 | 100 | 100 |
Alcohol by volume | 5.78 | 6.21 | 6.86 | 7.32 | 6.86 | 8.45 |
Original Gravity | 1053 | 1057 | 1057 | 1059 | 1074 | 1089 |
Ratio of Maltose to Dextrine | 1:1.2 | 1:1.5 | 1:1.7 | 1:1.6 | 1:0.88 | 1:0.39 |
Source: "Journal of the Society of Chemical Industry, Volume 1, 1882", page 20. |
Now what does that tell us?
Maybe a bit more if we make a comparison with Lagers of the same period.
German beers in the 1880's | ||||||
Sold in | Sold in | |||||
Pilsen | Pilsen | |||||
Gravity of wort | 1052.4 | 1045.5 | 1062 | 1058.6 | 1040.3 | 1064 |
Gravity of beer | 1015 | 1005 | 1014 | 1016.5 | 1011.8 | 1021 |
Solids in beer | 5.34 | 3.102 | 5.58 | 5.991 | 4.21 | 7.08 |
Nitrogen *(by soda lime) | 0.084 | 0.082 | 0.06 | 0.134 | 0.09 | 0.103 |
Albuminoids | 0.24 | 0.195 | 0.17 | 0.365 | 0.2 | 0.4 |
Alcohol | 4.25 | 4.44 | 5.31 | 4.69 | 3.29 | 4.75 |
Maltose | 1.054 | 0.534 | 1.75 | 1.643 | 0.69 | 1.57 |
Dextrine | 2.847 | 1.44 | 2.15 | 2.736 | 2.65 | 3.15 |
Lactic & Succinic acids | 0.09 | 0.08 | 0.12 | 0.126 | 0.09 | 0.14 |
Acetic acid | 0.036 | 0.018 | 0.02 | 0.024 | 0.02 | 0.01 |
Colouring matters, hop extract, ash, etc | 1.109 | 0.953 | 1.39 | 1.121 | 0.59 | 1.82 |
Water by difference | 90.374 | 92.34 | 89.09 | 89.295 | 92.47 | 88.16 |
Total | 100 | 100 | 100 | 100 | 100 | 100 |
alcohol by volume | 5.32 | 5.6 | 6.63 | 5.86 | 4.12 | 5.94 |
Ratio of Maltose to Dextrine | 1:2.7 | 1:2.7 | 1:1.23 | 1:1.66 | 1:3.8 | 1:2 |
Source: "Journal of the Society of Chemical Industry, Volume 1, 1882", page 22. |
And some Bohemian ones, too.
German beers in the 1880's (analysed by Hebenstreit | ||||||||||
Bohemian | Bavarian | |||||||||
1 | 2 | 3 | 4 | Averages | 1 | 2 | 3 | 4 | Averages | |
Gravity of wort | 1042.8 | 1043 | 1042 | 1045.8 | 1043.5 | 1054.5 | 1049.4 | 1054.7 | 1061.2 | 1055 |
Gravity of beer | 1007 | 1006 | 1009 | 1012 | 1008 | 1020 | 1009 | 1011 | 1024 | 1016 |
Solids in wort | 11.42 | 11.46 | 11.28 | 12.22 | 11.59 | 14.53 | 13.19 | 14.59 | 16.33 | 14.66 |
Solids in beer | 3.66 | 3.46 | 3.96 | 4.8 | 3.97 | 6.64 | 4.71 | 5.53 | 9.81 | 6.17 |
Dextrine | 2.42 | 2.4 | 1.82 | 1.92 | 2.14 | 3.21 | 3.18 | 2.96 | 3.69 | 3.26 |
Maltose | 0.48 | 0.48 | 0.48 | 0.85 | 0.57 | 1.04 | 0.62 | 0.9 | 0.92 | 0.87 |
Alcohol (ABW) | 3.88 | 4 | 3.66 | 3.71 | 3.81 | 3.96 | 4.24 | 4.53 | 4.26 | 4.14 |
Ratio of Maltose to Dextrine | 1:3.75 | 1:3.75 | ||||||||
Source: "Journal of the Society of Chemical Industry, Volume 1, 1882", page 22. |
Did you spot it? That's right, the Lagers have a much higher proportion of dextrine.
Fascinating, fascinating.
You can find the original tables here:
http://books.google.com/books?id=1ijOAAAAMAAJ&pg=PA18&lpg=PA18&dq=high-dried+malt&source=bl&ots=hr75U31OfF&sig=4yRjiB0ByyzO_IkNE-F7WF_jSM8&hl=en&ei=unNZS7GJM4a1tgey2aioAg&sa=X&oi=book_result&ct=result&resnum=8&ved=0CCgQ6AEwBw#v=onepage&q=high-dried%20malt&f=false