Barclay Perkins Porter grists in 1859-1861

Remember those tables of Barclay Perkins Porter grists immeidately before and after the invention of patent malt? I mentioned that there was little change in the next few decades. Well here's the proof.

Pay particular attention to the brown malt content.

Barclay Perkins beers 1859 - 1861
Date	Year	Beer	Style	OG	FG	ABV	App. Attenuation	lbs hops/ qtr	hops lb/brl	barrels	lbs hops	qtrs malt	Pitch temp	pale malt	brown malt	black malt	amber malt
23rd Sep	1859	TT	Porter	1059.8	1017.0	5.67	71.59%	17.36	4.22	1356.25	5728	330	68.5º	85.25%	11.61%	3.14%	0.00%
27th Sep	1859	TT	Porter	1060.1	1017.0	5.70	71.72%	17.12	4.26	1326.5	5650	330	69º	85.19%	11.62%	3.19%	0.00%
30th Sep	1859	BS	Stout	1091.4	1029.0	8.26	68.27%	12.66	6.05	543.75	3290	259.88	60º	66.97%	18.07%	2.52%	12.44%
5th Oct	1859	BS	Stout	1092.5	1028.5	8.47	69.20%	16.17	8.15	516	4204	260	60.5º	66.94%	18.06%	2.56%	12.44%
7th Oct	1859	FS Expt	Stout	1064.3	1016.5	6.32	74.32%	17.88	4.66	998	4650	260	66.5º	74.66%	18.10%	3.09%	4.15%
12th Oct	1859	BS	Stout	1090.9	1029.0	8.18	68.08%	12.75	6.22	533.5	3316	260	58.5º	66.94%	18.06%	2.56%	12.44%
13th Oct	1859	Hhd	Porter	1061.5	1016.5	5.95	73.17%	17.52	3.97	1391	5520	315	68º	84.44%	12.20%	3.36%	0.00%
14th Oct	1859	TT	Porter	1060.1	1017.0	5.70	71.72%	16.79	4.06	1364.75	5540	330	68º	85.09%	11.62%	3.28%	0.00%
19th Oct	1859	Hhd	Porter	1062.3	1016.5	6.06	73.53%	18.43	4.03	1053.25	4240	230	68º	83.21%	13.43%	3.36%	0.00%
20th Oct	1859	TT vts	Porter	1061.2	1018.0	5.72	70.60%	16.00	3.92	1060.25	4160	260	67.5º	85.26%	11.79%	2.95%	0.00%
25th Oct	1859	IBS	Stout	1105.3	1033.0	9.56	68.65%	15.19	9.60	459	4406	290	57º	64.14%	21.89%	2.67%	11.30%
21st Oct	1859	BS PV	Stout	1093.9	1029.0	8.59	69.12%	14.31	7.41	541.25	4008	280	58.5º	64.35%	21.21%	2.76%	11.68%
1st Nov	1859	TT	Porter	1059.6	1018.0	5.50	69.78%	17.93	3.80	1416	5380	300	68º	83.41%	12.86%	3.73%	0.00%
2nd Nov	1859	BS ex	Stout	1095.3	1029.0	8.77	69.57%	19.31	8.82	613.25	5406	280	59º	74.34%	15.26%	1.98%	8.41%
9th Nov	1859	BS K	Stout	1094.2	1028.0	8.76	70.27%	19.93	9.40	593.5	5580	280	58º	74.34%	15.26%	1.98%	8.41%
10th Nov	1859	EI	Porter	1064.5	1016.5	6.36	74.43%	20.15	4.93	1411	6952	345	68º	73.67%	18.21%	3.41%	4.70%
11th Nov	1859	BS PV	Stout	1090.6	1029.0	8.15	67.98%	15.00	6.79	618.25	4200	280	57.5º	64.35%	21.21%	2.76%	11.68%
18th Nov	1859	IBS	Stout	1103.0	1033.0	9.27	67.97%	15.52	10.43	431.5	4500	290	57º	62.66%	22.75%	2.84%	11.75%
17th Nov	1859	EI	Porter	1062.3	1016.5	6.06	73.53%	19.33	4.94	1349.75	6670	345	67º	73.67%	18.21%	3.41%	4.70%
22nd Nov	1859	EI	Porter	1062.3	1016.5	6.06	73.53%	19.82	4.84	1023	4954	250	68º	75.37%	17.20%	3.13%	4.31%
5th Dec	1859	BS K	Stout	1090.6	1028.0	8.28	69.09%	17.24	9.03	553.5	5000	290	68º	67.14%	18.96%	2.71%	11.19%
7th Dec	1859	IBS	Stout	1102.5	1033.0	9.19	67.80%	16.21	9.81	479	4700	290	57º	64.06%	21.89%	2.74%	11.31%
14th Dec	1859	BS K	Stout	1089.7	1028.0	8.17	68.80%	17.05	8.77	563.5	4944	290	58º	67.14%	18.96%	2.71%	11.19%
22nd Dec	1859	Hhd	Porter	1058.2	1016.0	5.58	72.49%	19.28	4.32	1340.75	5790	300.25	67.5º	84.24%	13.03%	2.74%	0.00%
23rd Jan	1860	BSt B	Stout	1088.6	1028.0	8.02	68.41%	16.45	8.25	578.5	4770	290	59º	66.99%	18.97%	2.85%	11.20%
5th Mar	1861	EI for V	Porter	1060.7				20.91	5.11	1351	6899	330	65.5º	72.18%	19.48%	3.61%	4.73%
Source:
Barclay Perkins brewing records held at the London Metropolitan archives.

See. About 11% for Porter, 20% for Stouts. The brown malt content, I mean. Very similar to 1821. The only real difference is in the proportion of black malt. That's much greater, at 2 or 3%, compare to less than 1% in 1821.

The next big change was the arrival of sugar. But that's for next time.