It's just a little demonstration of the impact the development of black malt had on Stout grists. It's a great example of a solution being found to a specific problem: how to colour Porter?
Porter brewers faced a problem around 1800. Malt taxes were high to pay for the Napoleonic Wars with France. When, through use of the hydrometer, that pale malt was more cost effective than brown, they had switched from 100% brown to mostly pale. Problem was, their Porter was too pale.
For a few years, burnt sugar was permitted as a colourant for Porter. But the Excise wasn't very happy about sugar in breweries. Because, quite rightly, they didn't trust brewers. Sugar was forbidden in 1816. And black malt appeared the following year.
|London Stout 1805 - 1811|
|Year||Brewer||Beer||OG||FG||ABV||App. Atten-uation||lbs hops/ qtr||hops lb/brl||pale malt||brown malt||amber malt|
|1805||Barclay Perkins||P Stout||1078.9||1031.0||6.34||60.73%||8.67||3.97||100.00%||0.00%|
|London Stout 1820 - 1821|
|Year||Brewer||Beer||OG||FG||ABV||App. Atten-uation||lbs hops/ qtr||hops lb/brl||pale malt||brown malt||black malt||amber malt|