tag:blogger.com,1999:blog-5445569787371915337.post8338256375947137503..comments2024-03-27T20:07:51.303-07:00Comments on Shut up about Barclay Perkins: Whitbread Porter and Stout in WW IRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5445569787371915337.post-80610735818625532522008-12-17T07:25:00.000-08:002008-12-17T07:25:00.000-08:00Where is this XP.S question coming from? I don...Where is this XP.S question coming from? I don't see it anywhere.<BR/><BR/>I have seen XP&S for export porter and running stout gyle.<BR/><BR/>Didn't we cover the SA malt before. Sprat Archer no? It was around then as far as I can tell. Replaced around the 50's.Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-33862814571595843662008-12-16T00:22:00.000-08:002008-12-16T00:22:00.000-08:00Gary, Looking closely at the original, I see it sa...Gary, Looking closely at the original, I see it says XP&S. No idea what it means. Given that it's usually the largest amount, it must be pale malt of some kind. Smyrna has its own column.<BR/><BR/>The earliest entries in the notebook are for 1899, the latest early 1930's. I guess its owner retired at a certain point. It would be nice if some of the stats covered more years, because they're so handy.<BR/><BR/>SA is definitely a diastatic malt. The quantities are small because the beers it was used in were brewed in modest volumes. Amber is listed as amber. John Keeling passed my question about SA malt on to a former Whitbread head brewer. Maybe he can give a definite answer.<BR/><BR/>Older amber malts definitely were diastatic, as were older versions of brown malt.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-15180804135676215782008-12-15T11:23:00.000-08:002008-12-15T11:23:00.000-08:00Ron one other thing just hit me. The S.A. malt. ...Ron one other thing just hit me. The S.A. malt. For the few years shown in the notebook extract, the quantities are very small, similar to those of amber.<BR/><BR/>Might this suggest it was a colouring malt? I suggested earlier "special amber". But how then could that be a base malt (for the recipe you asked about)? I don't know and maybe therefore I am wrong. However I was reading over the weekend in the Loftus extract posted on your homepage that amber malts can be made to have a similar diastase capacity to pale malt. This of course would much pre-date diamber which sounds at any rate like a proprietary brand from the mid-1900's. Maybe the "special way" of mashing helped too, I don't know.<BR/><BR/>GaryAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-44026477325122127272008-12-15T11:01:00.000-08:002008-12-15T11:01:00.000-08:00What would XP.S mean, Ron? (Extra pale something,...What would XP.S mean, Ron? (Extra pale something, Smyrna maybe?).<BR/><BR/>Also I wonder what happened in 1927!<BR/><BR/>GaryAnonymousnoreply@blogger.com