Only two types of malt were employed: pale and black. That’s pretty minimal. Especially as only three beers – the two Stouts and the Strong Ale – contained black malt. And, even in those, the quantity is pretty small. There’s not really anything else to say about the malts.
Similarly, there were just two types of sugar: Garton and invert. Both of which are pretty vague descriptions. And pretty similar, as Garton was a producer of invert. I did wonder if they were different names for the same thing. Until I came across beers that included both.
In general, the malt content is very high. Over 90% in most cases. And there are no adjuncts of any type. Which, as you’ve probably noticed, wasn’t very typical. By 1900, most breweries had taken advantage of the opportunity to use unmalted grains given by the 1880 Free Mash Tun Act.
| Boddington grists in 1901 | ||||||
| Beer | Style | pale malt | black malt | Garton | invert | total sugar |
| TA | Table Ale | 91.30% | 8.70% | 8.70% | ||
| X | Mild | 92.86% | 7.14% | 7.14% | ||
| XX | Mild | 91.58% | 8.42% | 8.42% | ||
| XXX | Mild | 88.89% | 11.11% | 11.11% | ||
| XXXX | Mild | 93.75% | 6.25% | 6.25% | ||
| AK | Pale Ale | 90.70% | 9.30% | 9.30% | ||
| IPA | IPA | 91.84% | 8.16% | 8.16% | ||
| S | Stout | 86.98% | 1.97% | 5.52% | 5.52% | 11.05% |
| DS | Stout | 85.86% | 1.42% | 9.54% | 3.18% | 12.72% |
| BB | Strong Ale | 91.13% | 0.19% | 8.68% | 8.68% | |
| Source: | ||||||
| Boddington brewing record held at Manchester Central Library, document number M693/405/125. | ||||||
Posts
No comments:
Post a Comment