Malt, at close to 90%, made up the majority of the fermentables. Quite a lot. Unlike the oats, which only appeared in token quantities. On the other hand, it was in everything and not just the Oatmeal Stout. That’s parti-gyling for you.
It wasn’t unusual to see some, or even all, mild malt as the base in Porter and Stout. With all that roast, you weren’t likely to be able to make out much of the base malt’s character. Unlike in a Pale Ale, where you’d never see mild malt.
Just two types of sugar appeared in Whitbread’s Black Beers: No. 3 invert and something called Duttson. Based on the percentage, and the style of beer, my guess would be some sort of caramel. Or a proprietary sugar with a large caramel component.
At 12% of the total, there wasn’t a crazy amount of sugar. And it’s clearly being used for specific qualities, rather than just cheap extract. Flavour in the case of No. 3 and colour in the case of Duttson.
| Whitbread Porter and Stout malts in 1939 | ||||||||
| Beer | Style | OG | pale malt | brown malt | choc. Malt | mild malt | oats | total malt |
| P | Porter | 1029.6 | 59.69% | 7.85% | 7.85% | 10.99% | 1.57% | 87.96% |
| LS | Stout | 1047.3 | 59.69% | 7.85% | 7.85% | 10.99% | 1.57% | 87.96% |
| LOS | Stout | 1047.3 | 59.69% | 7.85% | 7.85% | 10.99% | 1.57% | 87.96% |
| MS | Stout | 1051.8 | 72.22% | 7.94% | 7.94% | 0.00% | 0.79% | 88.89% |
| ES | Stout | 1055.4 | 59.69% | 7.85% | 7.85% | 10.99% | 1.57% | 87.96% |
| SSS | Stout | 1110.3 | 72.22% | 7.94% | 7.94% | 0.00% | 0.79% | 88.89% |
| Source: | ||||||||
| Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/09/126. | ||||||||
| Whitbread Porter and Stout sugars in 1939 | |||||
| Beer | Style | OG | no. 3 sugar | Duttson | total sugar |
| P | Porter | 1029.6 | 4.46% | 1.95% | 6.41% |
| LS | Stout | 1047.3 | 8.38% | 3.66% | 12.04% |
| LOS | Stout | 1047.3 | 8.38% | 3.66% | 12.04% |
| MS | Stout | 1051.8 | 8.47% | 2.65% | 11.11% |
| ES | Stout | 1055.4 | 8.38% | 3.66% | 12.04% |
| SSS | Stout | 1110.3 | 8.47% | 2.65% | 11.11% |
| Source: | |||||
| Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/09/126. | |||||
Duttson & Knight were sugar refiners who had been bought by Manbre & Garton in 1937, who would be bought in turn by Tate & Lyle in 1976.
ReplyDeleteI wonder if the records on all these specialist and propriety sugars and how they were made and used still exist?
ReplyDelete