England vs Scotland, part 1a: the 1830's.

The 1830's was too much for once post. So here's part 1a: the rest of the 1830's.

Let's commence with a couple more Milds: William Younger 80/- and 100/-. And see how they match up with similar London Milds.

Date	Year	Brewer	Beer	Style	OG	FG	ABV	App. Attenuation	lbs hops/ qtr	hops lb/brl	boil time (hours)	boil time (hours)	boil time (hours)	Pitch temp	max. fermentation temp
24th Dec	1831	Truman	XX Ale	Mild	1083.1	1030.5	6.96	63.33%	6	2.63				59	77
1st Dec	1831	Truman	XXX Ale	Mild	1086.4	1016.6	9.23	80.77%	8	4.00				62
3rd Sep	1839	Barclay Perkins	XX	Mild	1087.3	1015.5	9.49	82.24%	9.00	4.08	2.5			58	76
19th Sep	1839	Barclay Perkins	XX	Mild	1087.5	1015.5	9.53	82.29%	8.89	4.03	3			58	77
25th Jul	1839	Barclay Perkins	XX	Mild	1088.6	1015.0	9.74	83.08%	9.10	4.21	3.75			58	76.5
26th Dec	1831	Truman	XXX Ale	Mild	1088.6	1033.8	7.26	61.87%	7	3.54				58.5	75
27th Feb	1837	Whitbread	XX	Mild	1088.9	1033.2	7.37	62.62%	6.11	2.38	2	2	3	59	72
15th Mar	1837	Whitbread	XX	Mild	1091.4	1035.5	7.40	61.21%	6.05	2.35	2	2	3	59	74
27th Feb	1832	Truman	XXX Ale	Mild	1097.0				6	5.13				58.5	70
average					1088.8	1024.4			7.35	3.59	2.7	2.0	3.0	58.9	74.7
9th Apr	1832	Younger, Wm. & Co	100/-	Mild	1093.0				11.86	6.60	1			53	70
difference									4.51	3.01	-1.65	-2.00	-3.00	-5.89	-4.69
27th Dec	1831	Younger, Wm. & Co	80/-	Mild	1094				3.73	1.93	1.25			50	70
difference									-3.62	-1.66	-1.40			-8.89	-4.69
Sources:
Whitbread brewing book held at the London Metropolitan Archives, document number LMA/4453/D/01/001
Barclay Perkins brewing book held at the London Metropolitan Archives, document number ACC/2305/1/550
William Younger brewing book held at the Scottish Brewing Archive, document WY/6/1/2/1
Truman brewing book held at the London Metropolitan Archives, document number B/THB/C/115

I'm sure that you can remember my principal areas of interest.But,. in case you memory is as poor as mine, I'll repeat them: hopping rate, boil time and fermentation temperature.

I'm not sure these numbers reveal anything much about hopping, The two Younger's beers occupy opposite coasts of the hopping island. Their 100/- has 50% more hops than any of the English beers. While their 80/- has almost 50% less than the average of the English beers. Nothing much more I can say about that. Except this: Scottish beers weren't always less heavily hopped than equivalent English beers.

Boil times is where the standard Scottish beer bullshit totally falls down. All the English beers had much longer boils. Mostly more than an hour longer. Now here's something I feel confident in saying: Scottish boil times in the 1830's were much shorter than in England.

The fermentation temperatures show a similar pattern to those in the last post. The pitching temperature and maximum fermentation temperature were lower at William Younger than in London. But not not the 10º F that is claimed. Pitching temperatures were 5º to 8º F cooler and maximum temperatures around 5º F. The evidence suggests: in the 1830's Scottish beers were fermented cooler, on average around 5º F.

This is going well, isn't it? Evidence, arguments and then conclusions. It's almost like proper writing. As opposed to my usual anarchic mix of number, insults and bad jokes. Best hurry along with the next table.

Date	Year	Brewer	Beer	Style	OG	FG	ABV	App. Attenuation	lbs hops/ qtr	hops lb/brl	boil time (hours)	boil time (hours)	boil time (hours)	Pitch temp	max. fermentation temp
11th Nov	1836	Whitbread	XXX	Mild	1102.8	1036.0	8.83	64.96%	6.09	2.80	2	2	3.5	62.5	74.5
19th Aug	1839	Barclay Perkins	XXX	Mild	1104.4	1018.3	11.39	82.48%	8.58	5.31	4			58	77
3rd Aug	1839	Barclay Perkins	XXX	Mild	1104.4	1017.6	11.49	83.15%	8.17	4.93	3.25			58.5	77
27th Feb	1832	Truman	XXXX Ale	Mild	1113.6				8	4.32				59	67
23rd Dec	1836	Whitbread	XXXX	Mild	1114.7	1039.3	9.97	65.70%	7.00	3.64	2.17	2	2.5	60	73
average					1105.6	1027.8			7.57	4.20	2.9	2.0	3.0	59.6	73.7
27th Jan	1832	Younger, Wm. & Co	84/-	Mild	1101				4.40	2.24	1			55	70
difference									-3.16	-1.96	-1.85	-2.00	-3.00	-4.60	-3.70
26th Dec	1831	Younger, Wm. & Co	100/-	Mild	1108				3.73	2.00	1.25			51	70
difference									-3.84	-2.20	-1.60			-8.60	-3.70
Sources:
Whitbread brewing book held at the London Metropolitan Archives, document number LMA/4453/D/01/001
Barclay Perkins brewing book held at the London Metropolitan Archives, document number ACC/2305/1/550
William Younger brewing book held at the Scottish Brewing Archive, document WY/6/1/2/1
Truman brewing book held at the London Metropolitan Archives, document number B/THB/C/115

More blether. The story is much the same in this table. The Scottish beers are less heavily hopped, managing only about half the average of the English beers. The Scottish examples also have fewer worts and much shorter boil times. The Scottish pitching and fermentation temperatures are around 5º F cooler.

This really is taking longer than expected. Next time we'll be looking at Stock Ales from the 1830's. Cheerie-bye the noo.