How to interpret brewing records - part one: general layout

What better way to start the year than reluctantly?

Against my better judgement, here's the start (possibly) of a series of posts on how to interpret brewing records.  Depending on the degree of apathy with which this post is greeted, I'll decide whether to continue.

A couple of people suggested I put together a pamphlet on the topic. Perhaps this is the start of that. Just not sure that I need yet another book project when I already have four unpublished manuscripts.

Right, let's go, shall we? I'm using as an example a Barclay Perkins Brown Stout log from 1891.

I'm using Barclay Perkins because their records are nicely laid out and contain lots of information.

Starting at the top, there's a header with basic information about the beer. Most of this stuff is pretty easy to understand.

At the top left are the mashing details:

All sorts of useful information there. Which I'll explain in detail in a later post.

To the right of that is space for details of a second mash tun and a column of remarks. In this case, there's also a remark in the second mash tun area.

Top right are boiling details:

On the left are some of the most important details, the grist:

Below are the hops:

Next along are the gyling details:

To its right, fermentation details:

Further along are the yeast pitching details:

Finally, I think these are cleansing details:

That's a quick run through the different elements of the log.

Let me know if you can make any sense out of these. And if you'd like me to continue. (Please say no.)

If there's enough demand, I'll explain each of the sections in mind-numbing detail. If you really want me to continue, maybe consider donating some money. That's an excellent way of encouraging me.