We’ll begin with the malts. Only three of them. And two of those, black and crystal malt, only appear in the Stout. All the other beers only contain base pale malt.
It’s an interesting Stout grist. Usually a three-malt Stout grist would be pale, brown and black malt. While here it’s pale, black and crystal malt. With quite a lot of the latter. Not sure that I’ve ever seen a grist quite like it.
Total malt content averages out at 72%. Which is on the low side. On the other hand, there are no adjuncts. But the sugar content is high. At 33%, the proportion in the two Mild Ales was particularly high.
| Chapman grists in 1880 | ||||||||
| Beer | Style | pale malt | black malt | crystal malt | total malt | fructose | Pale Ref. | total sugar |
| X | Mild | 66.67% | 66.67% | 33.33% | 33.33% | |||
| XX | Mild | 66.67% | 66.67% | 33.33% | 33.33% | |||
| XXX | Stock Ale | 78.95% | 78.95% | 21.05% | 21.05% | |||
| AK | Pale Ale | 77.14% | 77.14% | 22.86% | 22.86% | |||
| PA | Pale Ale | 69.23% | 69.23% | 30.77% | 30.77% | |||
| S | Stout | 53.33% | 6.67% | 13.33% | 73.33% | 26.67% | 26.67% | |
| Average | 72.00% | 28.00% | ||||||
| Source: | ||||||||
| Chapman brewing record. | ||||||||
Does the brewing log really say fructose?
ReplyDeleteIt says "laevulose" which is on old name for fructose.
DeleteLaevulose is also yet another term for invert sugar, i.e. "left-side sugar". Invert sugar reflects the light to the left when using a polarimeter, as opposed to sucrose, hence the term inverted.
DeletePure fructose most certainly wasn't available commercially in the 19th century anyway. That's a relatively modern thing involving a special enzyme.
What is "pale ref."?
ReplyDeleteA type of pale sugar.
DeletePale ref is probably pale refiners' syrup, i.e. the "last runnings" from the production of crystal sugar. If so, that would be something like liquid demerara sugar. (The boiled and lightly caramelized version of refiners' syrup is known as golden syrup.)
Delete