I've mentioned this before. Pale Stout. I'd seen a record of it, but had no photo. I had been on one of my first archive visits, when I just took notes.
I rediscovered it this spring. I've been meaning to post about it ever since. But, well, you know, I've been busy, man. Places to go, people to see, beers to drink. Now autumn's here, I've more time.
There's a reason why I just stumbled over the log again. Part of yet another time-consuming project. I'd tell you more, but I don't want to spoil the surprise.
But enough of my mindless burbling. Here's the log in question:
Cool, eh? P Stout. I'm pretty sure that stands for Pale Stout. The beer certainly wasn't dark. 120 HP at the bottom left. That's the grist. 120 quarters of Hertfordshire pale malt.. The 1040 EKs below are the hops. Some sort of East Kents, from the 1803 season. There were 260 barrels brewed, so that's about 4 pounds of hops per barrel. Quite a lot, but nothing extreme for the period. Barclay Perkins Brown Stout of the same year was also hopped at 4 pounds a barrel.
28.5 is the gravity, given in pounds per barrel. 1079º in new money. 62.41 is the yield in brewers pounds per quarter. It's rubbish. A couple of decades later, it would always be 80 plus.
I hope you enjoyed squinting at the dawn of modern brewing.
News, nuggets and longreads 21 September 2019: Catalonia, cask, cans - Here’s a week’s worth of reading about beer and pubs, from Catalan hops to cask ale. For Birraire, Joan Villar-i-Martí has written at length about Jordi ...
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