Whitbread Stout grist, colour and bitterness 1816 - 1860

Another chance to show my chart making prowess with some more Whitbread Stout numbers.

This set shows how Whitbread Stout developed in the first half of the 19th century. After the introduction of black malt in 1817, the percentage steadily increased year on year. With the effect of darkening the finished beer considerably.

When black malt showed up, there was initially a big drop in the amount of brown malt used.Though it increased again in the late 1840s and almost got back to pre-black malt levels.

Bitterness levels were mostly on the rise, too. Ignore the one for 1860 as that was an Export Stout, which would obviously be more heavily hopped than a Stout intended for domestic consumption.

Whitbread Single Stout 1816 - 1860
year	OG	IBU	SRM	pale malt	brown malt	black malt	amber malt
1816	1064.3	72	23	50.56%	28.76%		20.67%
1817	1066.2	71	17	83.33%	16.25%	0.42%
1825	1063.7	61	16	93.59%	4.85%	1.56%
1830	1069	82	16	97.97%		2.03%
1835	1071.7	91	22	83.33%	14.81%	1.85%
1840	1072.3	66	24	84.75%	12.71%	2.54%
1846	1069.3	92	29	76.53%	20.41%	3.06%
1850	1075.1	81	31	76.53%	20.41%	3.06%
1854	1072.6	82	32	74.92%	21.25%	3.83%
1860	1072.9	163	32	74.92%	21.25%	3.83%
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/09/010, LMA/4453/D/09/011, LMA/4453/D/09/019, LMA/4453/D/09/024, LMA/4453/D/09/029, LMA/4453/D/09/034.LMA/4453/D/09/034, LMA/4453/D/09/040, LMA/4453/D/09/044, LMA/4453/D/09/048 and LMA/4453/D/09/054.
IBU and SRM my calculation.

And here are those grists in chart form.