Time to focus on Whitbread Porter in even more detail. I'll always be able to find more detail. That's why I'm never going to run out of material.
Today we're taking a look at Whitbread Porter for a little more than a century, from Trafalgar to Versailles. here's the table:
What struck me was the fact that the pale malt content peaked very early on, in 1822. Black malt is the simplest to trace. It started at less tan 2% of the grist and rose slowly but inexorably to just under 8%. Brown malt show the most variation, between none and 25%.
Up until WW I, there wasn't much variation in gravity. It remained somewhere betweeen 1052 and 1060 for pretty much the whole of the 19th century.
British Beer, British Oak – the Broken Twain - Opportunities Missed? It looks like my occasional series on wood use for British and Irish beer casks may reach some 20 pieces before long. At that point, ...
17 hours ago