Their logs from the 1920's often contain detailed information about the hopping. It's a great insight into this aspect of British brewing. So much so, that I felt obliged to share some of the details with you.
Barclay Perkins hop addition in the 1920's | ||||||||||||||||
Year | Beer | Style | OG | FG | ABV | App. Attenuation | lbs hops/ qtr | hops lb/brl | lbs hops | boil time (hours) | boil time (hours) | boil time (hours) | Pitch temp | dry hops (oz / barrel) | colour | hopping details |
1928 | Ale 4d | Mild | 1028.8 | 1006.5 | 2.95 | 77.43% | 7.43 | 0.90 | 26 | 1.5 | 61º | 0.00 | 34 | Reeves 1927 (Fuggles) @ inch (5 lbs) Remainder during make up (8 lbs 1927 MK, 10 lbs 1926 Fuggles, 2 lbs 1927 Pacifics) | ||
1928 | BBS Ex | Stout | 1079.8 | 1027.5 | 6.92 | 65.53% | 15.00 | 5.14 | 450 | 2.5 | 59.5º | 8.00 | 360 | Reeves 1926 Tutshams (112 lbs)@ inch Reeves 1927 Goldings (113 lbs) @ 1 hour boil 1/2 1/2 | ||
1929 | BS | Stout | 1053.8 | 1020.0 | 4.46 | 62.79% | 6.00 | 1.26 | 162 | 2.25 | 2 | 61º | 0.00 | 340 | 2/3 Pacs 1927 (20.66 lbs) @ inch 1st Copper, 1/3 (10.33 lbs) @ inch 2nd Copper 2/3 Faults 1928 (36 lbs) @ inch 1st Copper, 1/3 (18 lbs) @ inch 2nd Copper 2/3 Wye 1928 (18.66 lbs) @ makeup 1st Copper, 1/3 (9.33 lbs) @ makeup 2nd Copper 2/3 Reeves 1926 Fuggles (88 lbs) @ makeup 1st Copper, 1/3 (44 lbs) @ makeup 2nd Copper | |
1928 | BS Exp | Stout | 1071.6 | 1022.0 | 6.56 | 69.27% | 14.00 | 4.29 | 105 | 2.5 | 59º | 8.00 | 240 | Reeves 1926 Tutshams (26 lbs) @ inch Reeves 1927 Goldings (26 lbs) @ 1 hour boil 1/2 1/2 | ||
1928 | DB | Brown Ale | 1040.5 | 1009.0 | 4.16 | 77.76% | 7.50 | 1.24 | 315 | 2.25 | 2 | 1.75 | 61.5º | 0.00 | 96 | 1/2 Pacs 1927 (14.5 lbs) @ inch 1st Copper, 1/4 (7.25 lbs) @ inch 2nd Copper, 1/4 (7.25 lbs) @ inch 3rd Copper 1/2 Rogers 1925 Golding Varieties (79 lbs) after 1 hour 1st copper, 1/4 (34.5 lbs) after 1 hour 2nd copper, 1/4 (34.5 lbs) after 1 hour 3rd copper 1/2 Faults 1927 Fuggles (31.5 lbs) after 1.75 hours 1st copper, 1/4 (15.75 lbs) after 1.5 hours 2nd copper, 1/4 (15.75 lbs) after 1.25 hours 3rd copper 1/2 Rogers 1927 Golding Varieties (27.5 lbs) after 1.75 hours 1st copper, 1/4 (13.75 lbs) after 1.5 hours 2nd copper, 1/4 (13.75 lbs) after 1.25 hours 3rd copper |
1929 | IBS | Stout | 1060.7 | 1022.5 | 5.05 | 62.93% | 8.00 | 1.95 | 248 | 2 | 1.75 | 59º | 0.00 | 290 | 3/4 Pacs 1927 (22.25 lbs) @ inch 1st Copper, 1/4 (7.75 lbs) @ inch 2nd Copper 3/4 Powell 1927 (99.75 lbs) after 1 hour boil 1st Copper, 1/4 (33.25 lbs) after 1 hour boil 2nd Copper 3/4 Berry Faults 1928 (63 lbs) after 1.5 hours boil 1st Copper, 1/4 (21 lbs) after 1.5 hours boil 2nd Copper | |
1928 | IBS Ex | Stout | 1102.4 | 1037.5 | 8.59 | 63.39% | 15.10 | 6.83 | 608 | 2.5 | 58º | 10.67 | 400 | All Reeves 1926 (Tutshams) during make up (158 lbs) 1/2 Reeves 1927 (Goldings) after 0.5 hour boil (79.5 lbs) 1/2 Reeves 1927 (Goldings) after 1 hour boil (79.5 lbs) 1/2 1/2 | ||
1928 | IPA bottling | IPA | 1045.8 | 1012.0 | 4.47 | 73.80% | 8.00 | 1.44 | 192 | 2.25 | 2 | 61.5º | 3.00 | 15 | Pacs 1927 (Pacifics) 3/4 @ inch (18 lbs) 1st Copper Reeves 1926 (Fuggles) 3/4 @ 1 hour boil (54 lbs) 1st Copper Rogers 1927 (Golding Varieties) & Reeves 1927 (Fuggles) 3/4 @ 1.75 hours boil (28.5 & 43.5 lbs) 1st Copper Pacs 1927 (Pacifics) 1/4 @ inch (6 lbs) 2nd Copper Reeves 1926 (Fuggles) 1/4 @ 1 hour boil (18 lbs) 2nd Copper Rogers 1927 (Golding Varieties) & Reeves 1927 (Fuggles) 1/4 @ 1.5 hours boil (9.5 & 14.5 lbs) 2nd Copper | |
1928 | KK bottling | Strong Ale | 1069.5 | 1020.0 | 6.55 | 71.21% | 11.00 | 2.97 | 429 | 2.5 | 2 | 58.5º | 8.00 | 90 | Reeves 1927 (Goldings) 3/4 @ inch (107.25 lbs) 1st Copper Rogers 1927 (Golding Varieties) 3/4 @ 1 hour boil (107.25 lbs) 1st Copper Rogers 1928 (Goldings) 3/4 @ 2 hours boil (107.25 lbs) 1st Copper Reeves 1927 (Goldings) 1/4 @ inch (36.75 lbs) 2nd Copper Rogers 1927 (Golding Varieties) 1/4 @ 1 hour boil (36.75 lbs) 2nd Copper Rogers 1928 (Goldings) 1/4 @ 2 hours boil (36.75 lbs) 2nd Copper | |
1928 | KKKK | Strong Ale | 1079.0 | 1024.0 | 7.27 | 69.61% | 11.00 | 3.44 | 440 | 2.25 | 2 | 58º | 4.00 | 120 | All Reeves 1926 Golding Varieties (147 lbs) during make up 1/2 Rogers 1927 Golding Varieties (73.5 lbs) after 1 hour boil 1/2 Reeves 1927 Golding Varieties (73.5lbs) after 1.5 hours boil 1/2 Rogers 1928 Golding Varieties (73 lbs) after 1.75 hours boil 1/2 Rogers 1928 Golding Varieties (73 lbs) after 2 hours boil | |
1928 | OMS | Stout | 1050.9 | 1016.0 | 4.62 | 68.58% | 6.50 | 1.41 | 364 | 2.25 | 2 | 1.75 | 62º | 0.00 | 240 | 1/2 1st copper Pacs during make up remainder at inch 1/4 2nd copper Pacs during make up remainder at inch 1/4 3rd copper Pacs during make up remainder at inch Chambers 1928 61 lbs Goodwin 1928 60 lbs Pacifics 1926 45 lbs |
1928 | PA | Pale Ale | 1052.7 | 1013.0 | 5.25 | 75.32% | 6.49 | 1.36 | 39 | 2.25 | 2 | 61º | 3.00 | 20 | 2/3 1st copper Reeves and Clark @ inch, Rogers @ 1.5 hours boil 1/3 2nd copper Reeves and Clark @ inch, Rogers @ 1.5 hours boil Clark 1928 80 lbs Rogers 1927 (Golding Varieties) 130 lbs Reeves 1926 (Fuggles) 30 lbs | |
1928 | PA export | Pale Ale | 1058.7 | 1017.5 | 5.45 | 70.18% | 8.89 | 2.05 | 40 | 2.5 | 59º | 4.00 | 28 | Reeves 1926 (Tutshams) @ inch (10 lbs) Reeves 1927 (Goldings) @ 1 hour boil (10 lbs) | ||
1929 | SBS | Stout | 1054.7 | 1019.0 | 4.72 | 65.24% | 7.50 | 1.68 | 225 | 2 | 1.75 | 62º | 0.00 | 260 | 2 quarts per barrel of unfermented wort added 3/4 1st copper, 1/4 2nd copper Pacifics 1927 (28 lbs) & Faults 1928 (75 lbs) @ inch 1/2 Powell 1927 Worcs (61 lbs) @ 1 hour boil 1/2 Powell 1927 Worcs (61 lbs) @ 1.5 hour boil | |
1929 | TT | Porter | 1033.0 | 1012.0 | 2.77 | 63.58% | 6.00 | 0.81 | 84 | 2.25 | 2 | 62º | 0.00 | 240 | 2/3 Pacs 1927 (20.66 lbs) @ inch 1st Copper, 1/3 (10.33 lbs) @ inch 2nd Copper 2/3 Faults 1928 (36 lbs) @ inch 1st Copper, 1/3 (18 lbs) @ inch 2nd Copper 2/3 Wye 1928 (18.66 lbs) @ makeup 1st Copper, 1/3 (9.33 lbs) @ makeup 2nd Copper 2/3 Reeves 1926 Fuggles (88 lbs) @ makeup 1st Copper, 1/3 (44 lbs) @ makeup 2nd Copper | |
1928 | X | Mild | 1042.9 | 1011.0 | 4.22 | 74.35% | 5.50 | 0.94 | 209 | 2.25 | 2 | 61.5º | 0.00 | 42 | 3/4 1st copper Simmonds and samples at inch, Pacs @ 1 hour, Reeves 1926 @ 1.5 hours 1/4 2nd copper Simmonds and samples at inch, Pacs @ 1 hour, Reeves 1926 @ 1.5 hours Simmonds 1928 42 lbs Samples 1928 28 lbs Reeves MK 1926 113 lbs Pacifics 1926 26 lbs | |
1928 | XLK (trade) | Pale Ale | 1045.9 | 1010.2 | 4.72 | 77.78% | 6.49 | 1.20 | 201 | 2.25 | 2 | 61º | 3.00 | 16 | 2/3 1st copper Reeves and Clark @ inch, Rogers @ 1.5 hours boil 1/3 2nd copper Reeves and Clark @ inch, Rogers @ 1.5 hours boil Clark 1928 80 lbs Rogers 1927 (Golding Varieties) 130 lbs Reeves 1926 (Fuggles) 30 lbs | |
Source: Barclay Perkins brewing records | ||||||||||||||||
I'm in a bit of a rush, so I'll leave you to ponder that.
OK, a couple of quick remarks.
@inch: I'm pretty sure that means when the copper has been filled with wort.
makeup: I think this is at the start of filling the copper. Though I could be wrong.
I was a bit surprised at the lack of late additions in the Pale Ales. And that there were mostly only two hop additions (the export PA and bottled IPA had three additions). Especially as the standard Mild, X, had three additions.
The Stouts are even more surprising. TT (Porter) and BS (Best Stout - the standard Stout) had all the additions right at the start. The stronger Stouts had four additions, at inch, after 1 hour, 1.5 hours. and 2 hours in a 2.5 hour boil. IBS Ex (Russian Stout) had five additions, at inch, after 1 hour, 1.5 hours. 2 hours and 2.25 hours in a 2.5 hour boil. The last is the latest of any of the hop additions.
In general, it seems the stronger the beer, the more hop additions. Isn't that fascinating?
'inch' must be an abbreviation for inchoation, which means 'the start of' or 'the beginning of'. Not only does there not seem to be a better explanation, but it also makes sense.
ReplyDeleteThe question is the start of what? I initially assumed that it meant at the start of the boil, but there was always a nagging doubt as to why didn't the brewer use the phrase 'copper up' like everybody else.
It is now plain, to me at least, that it means putting the hops on the bottom of the copper before filling.
With the fourpenny beer, some hops are added @inch, the remainder during makeup. So the inch hops precede the copper being filled.
This is interesting because it is the use of a technique that I assumed had died out long before the twentieth century.
Putting the hops in the underback, or putting them on the bottom of the copper before the mash-tun is run off are both much the same thing and is a technique that is advocated as early as 1773 by Watkins. It appears rarely and sporadically in the literature during the early part of the nineteenth century, and then dies out. It is supposed to improve hop aroma.
The Germans 'rediscovered' the technique in 1993; American home brewers grabbed at this and coined the inappropriate term 'first wort hopping' for it.
There is some dispute as to whether or not it actually works, although there are reasons why it might.
Home brewers flirted enthusiastically with this initially, but achieved very mixed results. Some brewers claimed remarkable, almost mystical improvements, but most detected no benefit or even negative benefit. The novelty seems to have worn off somewhat these days, but it still crops up from time to time
A related technique, that of soaking hops in hot water for a few hours prior to using them survived in British brewing well into the twentieth century. This one does work and should probably be revived.
@makeup I would suggest is when the copper is full; during makeup, when the copper is filling.