Brown malt. I have to mention that. Especially in regard to that classic made-up style, Robust Porter.You'll see that Whitbread only briefly flirted with a brown malt-free grist. In 1832 brown malt was not only back in the grist, but in a considerably greater quantity than it had been at any time since the introduction of black malt. Mostly it madee up 10% ofr more og the grist, while in the 1820's it had been just 3 or 4%.
The proportion of black malt continued to creep up. It rose from around 1.5% at the start of the decade to closer to 2.5% by its end. You'll see later that this trend continued right through the 19th century.
After 1839, there was a significant drop in the hopping rate, falling from 14 lbs per quarter to 11. This took it back to about the same level it had been in the early 1820's. Yet with 2.5 to 2.75 lbs of hops per barrel, you couldn't describe theses these beers as lightly-hopped. Time for me to bang on about Porter being something you would expect to be quite heavily-hopped, it being a Beer rather than an Ale. But I'm sure you've remembered that.
The gravity was, at 1060-1062, a couple of points higher than in the 1820's. Attenuation remained much the same, 67-70%. The pitching temperature, mostly 63.5-64º F was perhaps half a degree cooler on average than in the 1820's. No very significant change there. The first wort was boiled a tad longer.
Whitbread Porter 1831 - 1840 | |||||||||||||||||
Date | Year | Beer | OG | FG | ABV | App. Atten-uation | lbs hops/ qtr | hops lb/brl | boil time (hours) | boil time (hours) | boil time (hours) | boil time (hours) | Pitch temp | pale malt | brown malt | black malt | total |
24th Mar | 1831 | P | 1057.1 | 1019.1 | 5.02 | 66.50% | 14.87 | 3.53 | 1 | 1.5 | 3 | 4 | 64º | 98.22% | 1.78% | 100.00% | |
15th Aug | 1831 | P | 1058.4 | 1019.9 | 5.09 | 65.88% | 18.06 | 4.57 | 1.25 | 2.5 | 4 | 64º | 98.51% | 1.49% | 100.00% | ||
17th Sep | 1831 | P | 1058.7 | 13.13 | 3.33 | 1.25 | 2.5 | 4 | 64º | 98.58% | 1.42% | 100.00% | |||||
30th Mar | 1832 | P | 1058.4 | 1017.2 | 5.46 | 70.62% | 12.99 | 3.29 | 1 | 1.5 | 3 | 4 | 64º | 88.50% | 10.15% | 1.35% | 100.00% |
8th Nov | 1832 | P | 1058.2 | 1019.4 | 5.13 | 66.67% | 12.61 | 3.23 | 1.25 | 2 | 4 | 63.5º | 87.76% | 10.88% | 1.36% | 100.00% | |
19th Nov | 1832 | P | 1058.2 | 1019.1 | 5.17 | 67.14% | 12.72 | 3.31 | 1.25 | 2 | 4 | 64º | 87.76% | 10.88% | 1.36% | 100.00% | |
21st Mar | 1833 | P | 1058.7 | 1016.1 | 5.64 | 72.64% | 12.48 | 3.17 | 1 | 1.5 | 3 | 4 | 63.5º | 86.05% | 12.36% | 1.59% | 100.00% |
17th Aug | 1833 | P | 1058.4 | 1018.0 | 5.35 | 69.19% | 12.55 | 3.73 | 1 | 2 | 4 | 64.5º | 88.42% | 10.05% | 1.53% | 100.00% | |
19th Oct | 1833 | P | 1058.7 | 1016.1 | 5.64 | 72.64% | 13.25 | 3.31 | 1 | 2 | 4 | 64º | 87.59% | 10.86% | 1.55% | 100.00% | |
11th Aug | 1834 | P | 1059.6 | 1016.9 | 5.64 | 71.63% | 12.48 | 3.52 | 1 | 2 | 3 | 64º | 88.35% | 9.67% | 1.98% | 100.00% | |
14th Aug | 1834 | P | 1059.3 | 1018.3 | 5.42 | 69.16% | 13.02 | 3.45 | 1 | 2 | 3 | 63.5º | 87.76% | 10.16% | 2.08% | 100.00% | |
16th Aug | 1834 | P | 1060.9 | 1019.4 | 5.50 | 68.18% | 13.08 | 3.52 | 1 | 2 | 3 | 64.25º | 87.76% | 10.16% | 2.08% | 100.00% | |
11th Dec | 1834 | P | 1058.7 | 1017.5 | 5.46 | 70.28% | 13.11 | 3.35 | 1 | 2 | 3 | 64º | 85.79% | 12.46% | 1.75% | 100.00% | |
31st Oct | 1834 | P | 1059.3 | 1018.3 | 5.42 | 69.16% | 12.89 | 3.25 | 1 | 2 | 3 | 64º | 85.79% | 12.46% | 1.75% | 100.00% | |
6th Aug | 1835 | P | 1060.1 | 1017.2 | 5.68 | 71.43% | 12.53 | 3.27 | 1 | 1.5 | 3 | 4 | 63.25º | 83.04% | 15.08% | 1.88% | 100.00% |
19th Oct | 1835 | P | 1061.2 | 1018.6 | 5.64 | 69.68% | 13.47 | 3.49 | 1 | 1.5 | 3 | 4 | 63.5º | 88.93% | 9.23% | 1.85% | 100.00% |
15th Jul | 1836 | P | 1064.0 | 1019.9 | 5.83 | 68.83% | 14.56 | 3.57 | 1.5 | 1.5 | 3 | 4 | 63.5º | 77.43% | 19.80% | 2.77% | 100.00% |
3rd Aug | 1836 | P | 1064.3 | 1017.7 | 6.16 | 72.41% | 14.25 | 3.45 | 1.5 | 1.5 | 3 | 4 | 63º | 77.43% | 19.80% | 2.77% | 100.00% |
30th Nov | 1836 | P | 1061.2 | 1018.0 | 5.72 | 70.59% | 14.74 | 3.64 | 1.5 | 1.5 | 3 | 4 | 63.5º | 90.11% | 7.61% | 2.28% | 100.00% |
18th May | 1837 | P | 1060.1 | 1018.8 | 5.46 | 68.66% | 13.67 | 3.18 | 1.5 | 1.5 | 3 | 4 | 63.5º | 89.94% | 7.59% | 2.47% | 100.00% |
8th Jul | 1837 | P | 1060.4 | 1019.9 | 5.35 | 66.97% | 12.81 | 2.89 | 1.5 | 1.5 | 3 | 4 | 63.5º | 89.94% | 7.59% | 2.47% | 100.00% |
19th Jul | 1837 | P | 1060.1 | 1018.6 | 5.50 | 69.12% | 13.61 | 3.31 | 1.5 | 1.5 | 3 | 4 | 63.75º | 89.94% | 7.59% | 2.47% | 100.00% |
30th Aug | 1837 | P | 1059.8 | 1018.0 | 5.53 | 69.91% | 13.79 | 3.34 | 1.5 | 1.5 | 3 | 4 | 64º | 81.98% | 15.67% | 2.35% | 100.00% |
24th Jul | 1837 | P | 1059.8 | 1019.4 | 5.35 | 67.59% | 13.51 | 3.17 | 1.5 | 1.5 | 3 | 4 | 63.5º | 89.94% | 7.59% | 2.47% | 100.00% |
6th Sep | 1837 | P | 1059.6 | 1017.5 | 5.57 | 70.70% | 13.76 | 3.29 | 1.5 | 1.5 | 3 | 4 | 63.5º | 81.98% | 15.67% | 2.35% | 100.00% |
4th Sep | 1837 | P | 1058.7 | 1017.7 | 5.42 | 69.81% | 13.83 | 3.26 | 1.5 | 1.5 | 3 | 4 | 64º | 81.98% | 15.67% | 2.35% | 100.00% |
30th Oct | 1837 | P | 1059.0 | 1019.4 | 5.24 | 67.14% | 13.85 | 3.19 | 1.5 | 1.5 | 3 | 4 | 63.5º | 86.10% | 11.58% | 2.32% | 100.00% |
19th Oct | 1837 | P | 1059.6 | 1018.0 | 5.50 | 69.77% | 13.76 | 3.28 | 1.5 | 1.5 | 3 | 4 | 63.5º | 86.10% | 11.58% | 2.32% | 100.00% |
4th Aug | 1838 | P | 1059.8 | 1021.6 | 5.06 | 63.89% | 13.01 | 2.97 | 1.5 | 1.5 | 3 | 4 | 64º | 86.10% | 11.58% | 2.32% | 100.00% |
31st Jul | 1838 | P | 1061.5 | 1018.8 | 5.64 | 69.37% | 12.96 | 3.19 | 1.5 | 1.5 | 3 | 4 | 64º | 86.10% | 11.58% | 2.32% | 100.00% |
11th Sep | 1838 | P | 1061.8 | 1021.1 | 5.39 | 65.92% | 14.07 | 3.47 | 1.5 | 1.5 | 3 | 4 | 62º | 86.10% | 11.58% | 2.32% | 100.00% |
20th Oct | 1838 | P | 1061.2 | 1019.1 | 5.57 | 68.78% | 11.77 | 2.97 | 1.5 | 1.5 | 3 | 4 | 63.5º | 86.10% | 11.58% | 2.32% | 100.00% |
27th Sep | 1838 | P | 1061.5 | 1019.4 | 5.57 | 68.47% | 14.28 | 3.37 | 1.5 | 1.5 | 3 | 4 | 63.25º | 86.10% | 11.58% | 2.32% | 100.00% |
28th Jan | 1839 | P | 1062.3 | 1018.8 | 5.75 | 69.78% | 14.14 | 3.34 | 1.5 | 1.5 | 3 | 4 | 63.5º | 86.10% | 11.58% | 2.32% | 100.00% |
24th Aug | 1839 | P | 1061.8 | 1019.4 | 5.61 | 68.61% | 10.50 | 2.53 | 1.5 | 1.5 | 3 | 4 | 64º | 86.10% | 11.58% | 2.32% | 100.00% |
3rd Aug | 1839 | P | 1062.3 | 1019.9 | 5.61 | 68.00% | 10.64 | 2.60 | 1.5 | 1.5 | 3 | 4 | 66º | 86.10% | 11.58% | 2.32% | 100.00% |
2nd Sep | 1839 | P | 1061.5 | 1019.1 | 5.61 | 68.92% | 10.32 | 2.56 | 1.5 | 1.5 | 3 | 4 | 63.5º | 86.10% | 11.58% | 2.32% | 100.00% |
16th Nov | 1839 | P | 1061.5 | 1020.8 | 5.39 | 66.22% | 9.98 | 2.95 | 1.5 | 1.5 | 3 | 4 | 64º | 86.10% | 11.58% | 2.32% | 100.00% |
9th Sep | 1839 | P | 1062.0 | 1020.8 | 5.46 | 66.52% | 10.46 | 2.51 | 1.5 | 1.5 | 3 | 4 | 63.5º | 86.10% | 11.58% | 2.32% | 100.00% |
14th Sep | 1839 | P | 1061.2 | 1019.7 | 5.50 | 67.87% | 10.28 | 2.51 | 1.5 | 1.5 | 3 | 4 | 63.5º | 86.10% | 11.58% | 2.32% | 100.00% |
25th Sep | 1839 | P | 1061.8 | 1020.5 | 5.46 | 66.82% | 10.27 | 2.56 | 1.5 | 1.5 | 3 | 4 | 63.5º | 86.10% | 11.58% | 2.32% | 100.00% |
19th Oct | 1839 | P | 1062.6 | 1021.3 | 5.46 | 65.93% | 10.31 | 2.60 | 1.5 | 1.5 | 3 | 4 | 63.5º | 86.10% | 11.58% | 2.32% | 100.00% |
27th Jul | 1840 | P | 1061.8 | 1020.2 | 5.50 | 67.26% | 10.94 | 2.71 | 1.5 | 1.5 | 3 | 4 | 63.5º | 86.10% | 11.58% | 2.32% | 100.00% |
13th Jul | 1840 | P | 1061.5 | 1020.2 | 5.46 | 67.12% | 10.68 | 2.61 | 1.5 | 1.5 | 3 | 4 | 63.5º | 86.10% | 11.58% | 2.32% | 100.00% |
28th Jul | 1840 | P | 1062.9 | 1018.8 | 5.83 | 70.04% | 11.13 | 2.88 | 1.5 | 1.5 | 3 | 4 | 64º | 86.10% | 11.58% | 2.32% | 100.00% |
10th Aug | 1840 | P | 1062.6 | 1020.2 | 5.61 | 67.70% | 11.11 | 2.81 | 1.5 | 1.5 | 3 | 4 | 63.75º | 86.10% | 11.58% | 2.32% | 100.00% |
18th Aug | 1840 | P | 1061.8 | 1018.0 | 5.79 | 70.85% | 10.83 | 2.70 | 1.5 | 1.5 | 3 | 4 | 63.75º | 86.10% | 11.58% | 2.32% | 100.00% |
16th Sep | 1840 | P | 1061.8 | 1020.5 | 5.46 | 66.82% | 10.44 | 2.64 | 1.5 | 1.5 | 3 | 4 | 63.5º | 86.10% | 11.58% | 2.32% | 100.00% |
19th Oct | 1840 | P | 1062.0 | 1019.7 | 5.61 | 68.30% | 10.92 | 2.82 | 1.5 | 1.5 | 3 | 4 | 63.5º | 85.94% | 11.56% | 2.50% | 100.00% |
Source: Whitbread brewing records held at the London Metropolitan Archives Documents: LMA/4453/D/09/024, LMA/4453/D/09/025, LMA/4453/D/09/026, LMA/4453/D/09/027, LMA/4453/D/09/028, LMA/4453/D/09/029, LMA/4453/D/09/030, LMA/4453/D/09/031, LMA/4453/D/09/032, LMA/4453/D/09/033, LMA/4453/D/09/034 |
The table shows the way Porter evolved through the 19th century. The occasional dramatic change followed by long periods of little or only very gradual change. The sudden reintroduction of brown malt to the grist in 1832 must have caused a perceptible difference in the finished beer.While the gradual edging up of the black malt content probably went unnoticed by drinkers.
The hop usage seems to evolve dramatically too.
ReplyDeleteIs this just trend or necessity?
Hearty, I'd need to look up hop prices. I think I've got them somewhere.
ReplyDeleteRon, a question I've been pondering, while not specifically about Porter, is: what would late 19th and early 20th century pubs have had to offer? Would they have had a full-line up of beer and ale, multiple taps of all levels of X and Ks, Porter and Stout? Were there Bitter only or Mild only or Porter only establishments? I guess the gist is, how was beer and ale offered to the public by the pub?
ReplyDeleteI may want to open my historically accurate, albeit American, pub one day!
Craig, that's a really good question. And one to which I, surprisingly, have a a pretty good answer.
ReplyDeleteIn London 1900 - 1910 it would have been:
X Ale
Porter
Pale Ale
Burton (KK)
Stout
Scummier pubs probably wouldn't have had the full set. X and porter would have been everywhere.
In other areas, the choice would have been different. But Mild, Pale Ale and stout you would have found much everywhere.
See, I knew I could count on you!
ReplyDeleteTo be historically accurate, though, Craig, your pub would have to be divided into two separate rooms, the "public bar", where the beer was a little bit cheaper, and the furnishings rather rougher, and most people are drinking mild, and the "saloon bar", where everything is a little smarter, including the customers, the beer costs that bit more, and people are drinking pale ale.
ReplyDeleteIncidentally,Ron, were they using mostly old hops in those porters?
ReplyDeleteMartyn, good question. Mostly it's a combination of the last season's hops, the season before that and sometimes also the season before that. So a beer brewed in, say, November 1836 might have hops from 1835, 1834 and 1833.
ReplyDelete