Medway Brewery beers | ||||||||||||||||||
Date | Year | Beer | Style | OG | lbs hops/ qtr | hops lb/brl | barrels | lbs hops | qtrs malt | boil time (hours) | boil time (hours) | Pitch temp | pale malt | brown malt | black malt | crystal malt | no. 2 sugar | total |
2nd Jun | 1869 | XX | Mild | 1066.8 | 9.00 | 2.63 | 48 | 126 | 14 | 1.5 | 1.5 | 60º | 100.00% | 100.00% | ||||
7th Jun | 1869 | X | Mild | 1049.9 | 7.88 | 1.70 | 74 | 126 | 16 | 1.5 | 1.5 | 60º | 96.88% | 3.13% | 100.00% | |||
11th Jun | 1869 | Porter | Porter | 1054.3 | 10.42 | 2.66 | 60 | 224 | 21.5 | 1.5 | 1.5 | 60º | 79.37% | 15.00% | 5.63% | 100.00% | ||
11th Jun | 1869 | Stout | Stout | 1073.4 | 10.42 | 3.59 | 18 | 224 | 21.5 | 1.5 | 1.5 | 60º | 79.37% | 15.00% | 5.63% | 100.00% | ||
12th Jun | 1869 | X | Mild | 1050.7 | 8.00 | 1.78 | 72 | 128 | 16 | 1.5 | 1.5 | 60º | 96.88% | 3.13% | 100.00% | |||
14th Jun | 1869 | X | Mild | 1050.7 | 8.00 | 1.85 | 78 | 144 | 18 | 1.5 | 1.5 | 61º | 97.22% | 2.78% | 100.00% | |||
15th Jun | 1869 | Porter | Porter | 1051.5 | 10.29 | 2.61 | 69 | 180 | 17.5 | 1.5 | 1.5 | 60º | 79.26% | 13.83% | 6.91% | 0.00% | 100.00% | |
17th Jun | 1869 | X | Mild | 1050.1 | 8.00 | 1.80 | 71 | 128 | 16 | 1.5 | 1.5 | 60º | 96.88% | 3.13% | 100.00% | |||
18th Jun | 1869 | X | Mild | 1051.5 | 8.00 | 1.75 | 73 | 128 | 16 | 1.5 | 1.5 | 60º | 96.88% | 3.13% | 100.00% | |||
29th Jul | 1869 | B Beer | Pale Ale | 1049.6 | 18.94 | 3.83 | 72 | 276 | 14.57 | 1.5 | 1.5 | 60º | 82.21% | 17.79% | 100.00% | |||
28th Aug | 1869 | BA | Pale Ale | 1065.8 | 16.47 | 4.62 | 52 | 240 | 14.57 | 1.5 | 1.5 | 60º | 82.21% | 17.79% | 100.00% | |||
20th Oct | 1870 | TA | Table Beer | 1034.3 | 13.00 | 1.77 | 21.5 | 195 | 15 | 1.5 | 1.5 | 62º | 100.00% | 100.00% | ||||
20th Oct | 1870 | TB | Table Beer | 1045.4 | 13.00 | 2.34 | 67 | 195 | 15 | 1.5 | 1.5 | 62º | 100.00% | 100.00% | ||||
28th Oct | 1870 | IPA | IPA | 1066.5 | 16.00 | 4.71 | 68 | 320 | 20 | 1.5 | 1.5 | º | 100.00% | 100.00% | ||||
Source: | ||||||||||||||||||
Medway Brewery Brewing Journal |
There's nothing particularly odd there. The gravities are about what I would have expected. Though it did strike me that only a couple of the Pale Ales included sugar. This isn't so unusual for the period. Initially, sugar seems to have been mostly used to lighten the body (and colour, too, I suppose) of Pale Ales. It's not until a couple of decades later that it started turning up in Porter and Mild Ale.
Feel free to add some analysis of your own. Me, I've got other things to be getting on with.
7 comments:
Always great to see abreakdown of mid-century styles. Much appreciated!
Great that the table displayed fully too.
Did that TA have a lot of hops in it or am I reading the table wrong?
Dave, thanks for pointing that out. Slight mistake there. Now corrected.
It's interesting that the XX used no crystal malt and was significantly stronger than the X. The addition of 3% crystal isn't going to effect flavor or color that much. Any idea on why that was done?
More hops, too. Export XX?
I wonder of the X had a little crystal just to bring the weaker beer up to the same colour as the X …
I think I meant "the colour up to the same as the XX" there
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