Tuesday, 26 January 2010

Random 1880's beer analyses

Random analyses from a random chemistry journal.




British beers in the 1880's

English various

Burton






Somersetshire Old Vat Ales

Mild
Pale
Bitter
Mild X
XX
XXX
X
AK Bitter
AK Bitter
A. 2 years
B. 3 years
Maltose
2.13
1.75
1.62
1.87
1.99
2.88
2.14
0.84
0.81
1.54
1.363
Dextrine
3.64
2.48
2.601
1.881
1.728
2.045
1.37
1.48
0.754
2.48
1.963
Albuminoids
0.26
0.21
0.156
0.201
0.202
0.3
0.23
0.16
0.207
0.42
0.705
Lactic & Succinic acids
0.18
0.14
0.171
0.144
0.151
0.098
0.09
0.1
0.144
0.64
0.63
Colouring matters, hop extract, ash, etc (by difference)
0.53
0.55
0.876
1.301
1.368
1.477
1.17
0.39
0.849
0.94
0.835
Total solids
6.74
5.13
5.424
5.397
5.439
6.8
5
2.97
2.764
6.02
5.496
Acetic acid
0.01
0.02
0.015
0.036
0.031
0.024
0.01
0.03
0.06
0.07
0.225
Alcohol by weight
6.78
5.37
5.44
4.6
5.13
6.5
3.29
4.34
4.69
6.5
8.57
Water by difference
86.47
89.48
89.121
89.967
89.4
86.676
91.7
92.66
92.486
87.41
85.709
Total
100
100
100
100
100
100
100
100
100
100
100
Alcohol by volume
8.45
6.71
6.78
5.76
6.41
8.1
4.12
5.44
5.86
8.1
10.69
Original Gravity
1080
1062
1064
1055.5
1060.7
1073.7
1044
1045
1044.6
1071
1085
Ratio of Maltose to Dextrine
1:1.7
1:1.4
1:1.6
1:1
1:0.87
1:0.7
1:0.6
1:1.07
1:1
1:1.6
1:1.38
Source:
"Journal of the Society of Chemical Industry, Volume 1, 1882", page 20.


Scotland and Ireland:


British beers in the 1880's

Scotch various
Dublin Stout








Mild
Export Bitter
Bitter
Bitter
XX
XXX
Maltose
1.5
1.621
0.87
0.87
3.45
5.35
Dextrine
1.86
2.5
1.45
1.38
3.07
2.09
Albuminoids
0.35
0.3
0.3
0.32
0.26
0.43
Lactic & Succinic acids
0.14
0.091
0.1
0.2
0.172
0.252
Colouring matters, hop extract, ash, etc (by difference)
0.23
0.7
0.48
0.78
1.76
1.4
Total solids
4.08
5.212
3.2
3.55
8.712
9.522
Acetic acid
0.03
0.16
0.02
0.03
0.012
0.036
Alcohol by weight
4.62
5
5.5
5.87
5.5
6.78
Water by difference
91.27
89.628
91.28
90.55
85.776
83.662
Total
100
100
100
100
100
100
Alcohol by volume
5.78
6.21
6.86
7.32
6.86
8.45
Original Gravity
1053
1057
1057
1059
1074
1089
Ratio of Maltose to Dextrine
1:1.2
1:1.5
1:1.7
1:1.6
1:0.88
1:0.39
Source:
"Journal of the Society of Chemical Industry, Volume 1, 1882", page 20.

Now what does that tell us?

Maybe a bit more if we make a comparison with Lagers of the same period.


German beers in the 1880's

Sold in London
Sold in Germany

Vienna
Pilsen
Tivoli
Vienna
Pilsen
Munich
Gravity of wort
1052.4
1045.5
1062
1058.6
1040.3
1064
Gravity of beer
1015
1005
1014
1016.5
1011.8
1021
Solids in beer
5.34
3.102
5.58
5.991
4.21
7.08
Nitrogen *(by soda lime)
0.084
0.082
0.06
0.134
0.09
0.103
Albuminoids
0.24
0.195
0.17
0.365
0.2
0.4
Alcohol
4.25
4.44
5.31
4.69
3.29
4.75
Maltose
1.054
0.534
1.75
1.643
0.69
1.57
Dextrine
2.847
1.44
2.15
2.736
2.65
3.15
Lactic & Succinic acids
0.09
0.08
0.12
0.126
0.09
0.14
Acetic acid
0.036
0.018
0.02
0.024
0.02
0.01
Colouring matters, hop extract, ash, etc
1.109
0.953
1.39
1.121
0.59
1.82
Water by difference
90.374
92.34
89.09
89.295
92.47
88.16
Total
100
100
100
100
100
100
alcohol by volume
5.32
5.6
6.63
5.86
4.12
5.94
Ratio of Maltose to Dextrine
1:2.7
1:2.7
1:1.23
1:1.66
1:3.8
1:2
Source:
"Journal of the Society of Chemical Industry, Volume 1, 1882", page 22.


And some Bohemian ones, too.


German beers in the 1880's (analysed by Hebenstreit

Bohemian
Bavarian

1
2
3
4
Averages
1
2
3
4
Averages
Gravity of wort
1042.8
1043
1042
1045.8
1043.5
1054.5
1049.4
1054.7
1061.2
1055
Gravity of beer
1007
1006
1009
1012
1008
1020
1009
1011
1024
1016
Solids in wort
11.42
11.46
11.28
12.22
11.59
14.53
13.19
14.59
16.33
14.66
Solids in beer
3.66
3.46
3.96
4.8
3.97
6.64
4.71
5.53
9.81
6.17
Dextrine
2.42
2.4
1.82
1.92
2.14
3.21
3.18
2.96
3.69
3.26
Maltose
0.48
0.48
0.48
0.85
0.57
1.04
0.62
0.9
0.92
0.87
Alcohol (ABW)
3.88
4
3.66
3.71
3.81
3.96
4.24
4.53
4.26
4.14
Ratio of Maltose to Dextrine




1:3.75




1:3.75
Source:
"Journal of the Society of Chemical Industry, Volume 1, 1882", page 22.


Did you spot it? That's right, the Lagers have a much higher proportion of dextrine.

Fascinating, fascinating.



You can find the original  tables here:



http://books.google.com/books?id=1ijOAAAAMAAJ&pg=PA18&lpg=PA18&dq=high-dried+malt&source=bl&ots=hr75U31OfF&sig=4yRjiB0ByyzO_IkNE-F7WF_jSM8&hl=en&ei=unNZS7GJM4a1tgey2aioAg&sa=X&oi=book_result&ct=result&resnum=8&ved=0CCgQ6AEwBw#v=onepage&q=high-dried%20malt&f=false
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