Barclay Perkins 1859 Porter and Stout grists

That title isn't a mouthful, is it? No, I didn't think so. Never mind. By popular demand (one person requested it) here are the grists for the Barclay Perkins Porters and Stouts mentioned in my 1859 EI recipe post.

What do they tell us? That Barclay Perkins had two types of Porter/Stout grist. The first, used for TT (Running Porter) and Hhd (Keeping Porter) was about 85% pale malt, 12% brown malt and 4% black malt. The second, used for all the Stouts and EI Porter 75%, 15% brown malt, 2% black malt and 8% amber malt. OK, I know some of the Stout grists have more brown and less pale malt, but I'm trying to generalise here.

It tells me that EI was a relatively classy beer, because it used a Stout-like grist including amber malt. And that, in general, the posher beers in the range got more brown and amber malt. Just look at the IBS. That's the top of the range Stout. Not just for Barclay Perkins, but for the whole world and the whole of time. Because that's Russian Stout. The original one, first brewed by Thrale.

The loyalty of London brewers to brown malt is also demonstrated. By this time in many regions - Ireland for example - Porter and Stout grists had been simplified to just pale and black malt. London brewers stuck with brown malt to the bitter end. Whitbread were still using it at Chiswell Street in the 1960's. Who would have guessed that Mackeson contained it?

Here's the table. Or rather tables. I've given the grists in both percentages and quarters. I suspect that in the 1850's Barclay operkins were using volume rather than weight quarters. Which means that a quarter of brown malt isn't the smae as a quarter of pale malt, because it's lighter. But, so you can make up your own minds, I've included a table with the raw number of quarters.

Barclay Perkins Porter and Stout grists in 1859 %age
Date	Year	Beer	Style	OG	FG	ABV	App. Atten-uation	lbs hops/ qtr	hops lb/brl	Pitch temp	pale malt	brown malt	black malt	amber malt
14th Oct	1859	TT	Porter	1060.1	1017.0	5.70	71.72%	16.79	4.06	68º	84.58%	12.03%	3.40%
19th Oct	1859	Hhd	Porter	1062.3	1016.5	6.06	73.53%	18.43	4.03	68º	82.65%	13.88%	3.47%
7th Oct	1859	FS Expt	Stout	1064.3	1016.5	6.32	74.32%	17.88	4.66	66.5º	74.02%	18.68%	3.19%	4.12%
10th Nov	1859	EI	Porter	1064.5	1016.5	6.36	74.43%	20.15	4.93	68º	73.02%	18.79%	3.52%	4.66%
5th Oct	1859	BS	Stout	1092.5	1028.5	8.47	69.20%	16.17	8.15	60.5º	66.38%	18.64%	2.64%	12.33%
21st Oct	1859	BS PU	Stout	1093.9	1029.0	8.59	69.12%	14.31	7.41	58.5º	63.73%	21.86%	2.84%	11.57%
9th Nov	1859	BS K	Stout	1094.2	1028.0	8.76	70.27%	19.93	9.40	58º	73.82%	15.78%	2.05%	8.35%
2nd Nov	1859	BS ex	Stout	1095.3	1029.0	8.77	69.57%	19.31	8.82	59º	73.82%	15.78%	2.05%	8.35%
25th Oct	1859	IBS	Stout	1105.3	1033.0	9.56	68.65%	15.19	9.60	57º	63.50%	22.56%	2.75%	11.19%
Source:
Barclay Perkins brewing record held at the London Metropolitan Archives document number ACC/2305/1/544.

Barclay Perkins Porter and Stout grists in 1859 in quarters
Date	Year	Beer	Style	OG	FG	ABV	App. Atten-uation	lbs hops/ qtr	hops lb/brl	Pitch temp	pale malt	brown malt	black malt	amber malt
14th Oct	1859	TT	Porter	1060.1	1017.0	5.70	71.72%	16.79	4.06	68º	265.83	50	14.125
19th Oct	1859	Hhd	Porter	1062.3	1016.5	6.06	73.53%	18.43	4.03	68º	180	40	10
7th Oct	1859	FS Expt	Stout	1064.3	1016.5	6.32	74.32%	17.88	4.66	66.5º	179.75	60	10.25	10
10th Nov	1859	EI	Porter	1064.5	1016.5	6.36	74.43%	20.15	4.93	68º	235	80	15	15
5th Oct	1859	BS	Stout	1092.5	1028.5	8.47	69.20%	16.17	8.15	60.5º	161.50	60	8.5	30
21st Oct	1859	BS PU	Stout	1093.9	1029.0	8.59	69.12%	14.31	7.41	58.5º	165.25	75	9.75	30
9th Nov	1859	BS K	Stout	1094.2	1028.0	8.76	70.27%	19.93	9.40	58º	265.25	75	9.75	30
2nd Nov	1859	BS ex	Stout	1095.3	1029.0	8.77	69.57%	19.31	8.82	59º	265.25	75	9.75	30
25th Oct	1859	IBS	Stout	1105.3	1033.0	9.56	68.65%	15.19	9.60	57º	170.25	80	9.75	30
Source:
Barclay Perkins brewing record held at the London Metropolitan Archives document number ACC/2305/1/544.