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Monday, 4 October 2010

Medway Brewery beers

Here, as promised, the first results from the Medway Brewery log.


Medway Brewery beers
Date Year Beer Style OG lbs hops/ qtr hops lb/brl barrels lbs hops qtrs malt boil time (hours) boil time (hours) Pitch temp pale malt brown malt black malt crystal malt no. 2 sugar total
2nd Jun 1869 XX Mild 1066.8 9.00 2.63 48 126 14 1.5 1.5 60º 100.00%



100.00%
7th Jun 1869 X Mild 1049.9 7.88 1.70 74 126 16 1.5 1.5 60º 96.88%

3.13%
100.00%
11th Jun 1869 Porter Porter 1054.3 10.42 2.66 60 224 21.5 1.5 1.5 60º 79.37% 15.00% 5.63%

100.00%
11th Jun 1869 Stout Stout 1073.4 10.42 3.59 18 224 21.5 1.5 1.5 60º 79.37% 15.00% 5.63%

100.00%
12th Jun 1869 X Mild 1050.7 8.00 1.78 72 128 16 1.5 1.5 60º 96.88%

3.13%
100.00%
14th Jun 1869 X Mild 1050.7 8.00 1.85 78 144 18 1.5 1.5 61º 97.22%

2.78%
100.00%
15th Jun 1869 Porter Porter 1051.5 10.29 2.61 69 180 17.5 1.5 1.5 60º 79.26% 13.83% 6.91% 0.00%
100.00%
17th Jun 1869 X Mild 1050.1 8.00 1.80 71 128 16 1.5 1.5 60º 96.88%

3.13%
100.00%
18th Jun 1869 X Mild 1051.5 8.00 1.75 73 128 16 1.5 1.5 60º 96.88%

3.13%
100.00%
29th Jul 1869 B Beer Pale Ale 1049.6 18.94 3.83 72 276 14.57 1.5 1.5 60º 82.21%


17.79% 100.00%
28th Aug 1869 BA Pale Ale 1065.8 16.47 4.62 52 240 14.57 1.5 1.5 60º 82.21%


17.79% 100.00%
20th Oct 1870 TA Table Beer 1034.3 13.00 1.77 21.5 195 15 1.5 1.5 62º 100.00%



100.00%
20th Oct 1870 TB Table Beer 1045.4 13.00 2.34 67 195 15 1.5 1.5 62º 100.00%



100.00%
28th Oct 1870 IPA IPA 1066.5 16.00 4.71 68 320 20 1.5 1.5 º 100.00%



100.00%
Source:
Medway Brewery Brewing Journal


There's nothing particularly odd there. The gravities are about what I would have expected. Though it did strike me that only a couple of the Pale Ales included sugar. This isn't so unusual for the period. Initially, sugar seems to have been mostly used to lighten the body (and colour, too, I suppose) of Pale Ales. It's not until a couple of decades later that it started turning up in Porter and Mild Ale.

Feel free to add some analysis of your own. Me, I've got other things to be getting on with.

7 comments:

  1. Craig5 October 2010 at 08:51

    Always great to see abreakdown of mid-century styles. Much appreciated!

    ReplyDelete
  2. dave5 October 2010 at 09:58

    Great that the table displayed fully too.

    Did that TA have a lot of hops in it or am I reading the table wrong?

    ReplyDelete
  3. Ron Pattinson5 October 2010 at 10:38

    Dave, thanks for pointing that out. Slight mistake there. Now corrected.

    ReplyDelete
  4. Craig5 October 2010 at 10:54

    It's interesting that the XX used no crystal malt and was significantly stronger than the X. The addition of 3% crystal isn't going to effect flavor or color that much. Any idea on why that was done?

    ReplyDelete
  5. Craig5 October 2010 at 10:55

    More hops, too. Export XX?

    ReplyDelete
  6. Martyn Cornell5 October 2010 at 12:13

    I wonder of the X had a little crystal just to bring the weaker beer up to the same colour as the X …

    ReplyDelete
  7. Martyn Cornell5 October 2010 at 12:14

    I think I meant "the colour up to the same as the XX" there

    ReplyDelete