A couple of concrete examples of how London Stouts were mashed. If you’re wondering why I keep picking Barclay Perkins examples, I have to make a confession. I don’t understand the Truman or Whitbread mashing details. Whereas those of my favourite brewery are easy peasy.
Both of the following examples have three mashes, all at different temperatures. The hottest being the middle one.
Reid’s are a doddle to understand, too. I just have far fewer of their records. The temperatures are mostly different, but follow a similar pattern.
| Barclay Perkins 1849 FSt mashing scheme | |||
| Mash number | barrels | strike heat | tap heat |
| 1 | 289 | 159° F | 146.5° F |
| 2 | 181 | 178° F | 160° F |
| 3 | 223 | 162° F | 159.5° F |
| Source: | |||
| Barclay Perkins brewing record held at the London Metropolitan Archives, document number ACC/2305/1/540. | |||
| Reid 1845 S Crs. mashing scheme | |||
| Mash number | barrels | strike heat | tap heat |
| 1 | 244 | 163° F | 141° F |
| 2 | 130 | 182° F | 156° F |
| 3 | 104 | 162° F | 153° F |
| Source: | |||
| Reid brewing record held at the Westminster City Archives, document number 789/271. | |||
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4 comments:
Were they adding more grain in the second and/or third mashings, or were they effectively just batch sparging the latter two?
Dan Klingman,
no they didn't add more grain. They did mash with the rakes and leave to stand for an hour.
Do they list the gravities of the wort from each mash? It would be interesting to see how much sugar they were pulling after each one.
Dan Klingman,
I only know the post-boil gravities: 1097.6, 1061.5 and 1033.0.
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