tag:blogger.com,1999:blog-5445569787371915337.post7505330228545811145..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: Let's Brew Wednesday - 1877 Whitbread XPSRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-5445569787371915337.post-16123601020577250812011-05-25T13:40:06.518-07:002011-05-25T13:40:06.518-07:00Whitbread flirted briefly with sugar in 1847, righ...Whitbread flirted briefly with sugar in 1847, right after it was allowed again. <br /><br /><br />In 1866, they started using sugar again in most of their Porters and Stouts, Except XPS. Then later in that, too. Then sometimes not. Didn't I do a whole series of posts on Whitbread Porter grists?Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-48461984673053311842011-05-25T11:56:55.468-07:002011-05-25T11:56:55.468-07:00I Googled "sugar permitted in brewing" a...I Googled "sugar permitted in brewing" and found an article from which I take the following extract;I couldn't verify it but it seems plausible to me.Perhaps the high sugar tax mitigated against its widespread use?<br />"It was not until 1847 that the use of sugar in brewing was permitted, and in 1850 the first sugar tax, amounting to Is. 4d. per cwt., was imposed. It varied from this figure up to 6s. 6d. in 1854, and in 1874, when the general duty on sugar was repealed, it was raised to 11 s. 6d., at which rate it remained until 1880, when it was repealed simultaneously with the malt duty."Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-14816104606183224262011-05-25T08:20:00.282-07:002011-05-25T08:20:00.282-07:00Marquis,
Really? I don't think I've see a...Marquis,<br /><br />Really? I don't think I've see a log pre-1880 that had sugar in it. I have seen primings but not in the beer.<br /><br />Re boil and yeast, Sorry for the confusion. 90min boil,not 60min. SO4 yeast, not US05.<br /><br />Re the black malt, this one is definitely darker and more roasty than the ones with 50% less. It cleans up the finish much better than the less roasty ones.Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-48831840041070985942011-05-25T07:56:39.209-07:002011-05-25T07:56:39.209-07:00Craig, 1850's or 1860's is when Britain be...Craig, 1850's or 1860's is when Britain began importing American hops on a large scale. The local hop industry couldn't meet demand.<br /><br />By the 1890's Britain was importing a huge proportion of the American hop harvest - something like about a third, if I remember correctly.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-78785456318819362562011-05-25T07:33:11.430-07:002011-05-25T07:33:11.430-07:00Ron,
Kristen's comment about American hops is...Ron,<br /><br />Kristen's comment about American hops is interesting. I know that British brewrs had been bringing in German hops for a while, any info on when exactly the UK started to seriously import and use US hop varieties?Craighttps://www.blogger.com/profile/14129472719929268755noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-85543909510433574162011-05-25T07:01:52.538-07:002011-05-25T07:01:52.538-07:00I was going to ask about the yeast - any reason be...I was going to ask about the yeast - any reason behind suggesting US-05 over S-04 beyond simply avoiding the Whitbread taste if you don't like it?<br /><br />Nice recipe though - I brewed the Durden Park Whitbread 1850 Porter recipe, which I still have a third of a keg left 8 months down the line. And I've got a pile of brown left over that needs using, and a coupla packs of S-04, so maybe I'll give this a whirl - the hopping looks to be more interesting here.Mehttps://www.blogger.com/profile/04244432915659177250noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-40267396001228064502011-05-25T06:14:28.498-07:002011-05-25T06:14:28.498-07:00This recipe looks too good to not brew. I'll p...This recipe looks too good to not brew. I'll probably make up a batch this weekend. <br /><br />Also, would it have been common for the brewery to age this beer on premise before sending it out, as they did with porter? Just wondering how fast a turn around they would have with these big beers.Willnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-13726304837853763672011-05-25T05:28:09.951-07:002011-05-25T05:28:09.951-07:00I could be wrong...but it appeared that this was a...I could be wrong...but it appeared that this was a 1hr boil, with a 90min Cluster hop addition??<br /><br />Unless I missed something, is the boil supposed to be 90mins or the Cluster hop supposed to be 60min?Bob in Georgia, USAnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-2135985791104889012011-05-25T03:35:08.055-07:002011-05-25T03:35:08.055-07:00Sugar was one of the ingredients permitted before ...Sugar was one of the ingredients permitted before 1880 .Anonymousnoreply@blogger.com