Tomson & Wotton grists in 1893

To be honest, it’s not very interesting. The majority of the beers only have a single ingredient in the grist. Pretty dull, right? Just a one type of pale malt.

The only exceptions were X Ale and Porter. With the former having a small amount of sugar. No idea what type of sugar, as there’s nothing specified in the brewing record. Which isn’t unusual for the period.

Most interesting is the Porter. Which has the classic London combination of malts: pale, brown and black. With a very high percentage of brown malt. More, even, than you’d see in a London Porter at the time. Where 10% to 15% was the norm.

There’s also a hefty amount of black malt. Which leaves the proportion of roasted malt at almost 40%. I don’t need to point out that this is a hell of a lot. Resulting in a pretty damn black beer.

Tomson & Wotton grists in 1893
Beer	Style	pale malt	brown malt	black malt	other sugar
X	Mild	95.45%			4.55%
AK	Pale Ale	100.00%
AK (Stock)	Pale Ale	100.00%
AKK	Pale Ale	100.00%
KK	Pale Ale	100.00%
P	Porter	60.61%	30.30%	9.09%
KKK	Stock Ale	100.00%
Source:
Tomson & Wotton brewing record held at the Kent Arrchives, document number R/U7/B5.