Whitbread Double Stout 1830 - 1880

I'm having so much fun doing these tables and charts that I've done some more.

For a couple of reasons. Most important being that the last Stout data was for two different beers: Single Stout and Export Stout. Which made the bitterness chart look weird. Also because I want to check how closely the grists of the Double Stout and Stout resemble each other.

There's no amber malt, just the same as in Stout after 1816. Most of the big London brewers seem to have eschewed its use. Except for Barclay Perkins, who regularly employed it, especially in their more expensive Stouts.

Biggest difference with Stout is the much more stable brown malt content. Which also leads to the pale malt percentage showing less variation, too. At least until 1870, where some was swapped out for sugar. While the black quantity rose slowly and steadiyl.

First, the data in number form:

Whitbread Double Stout 1830 - 1880
year	OG	IBU	SRM	pale malt	brown malt	black malt	sugar
1830	1076.2	117	17	97.86%		2.14%
1835	1081.7	123	25	83.33%	14.81%	1.85%
1840	1083.4	69	26	84.91%	12.58%	2.52%
1846	1085	75	34	76.53%	20.41%	3.06%
1852	1084.8	90	31	80.27%	16.79%	2.94%
1855	1079.2	80	31	79.83%	16.81%	3.36%
1860	1077	104	31	79.83%	16.81%	3.36%
1865	1080.6	127	32	80.42%	15.38%	4.20%
1870	1080.9	106	30	75.76%	11.36%	3.79%	9.09%
1875	1076.5	123	32	61.55%	17.84%	4.28%	16.33%
1880	1080.3	103	35	67.19%	19.20%	3.84%	9.77%
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/09/024, LMA/4453/D/09/029, LMA/4453/D/09/034, LMA/4453/D/09/040, LMA/4453/D/09/045, LMA/4453/D/09/049, LMA/4453/D/09/053, LMA/4453/D/09/059, LMA/4453/D/09/064, LMA/4453/D/09/070 and LMA/4453/D/09/075.

And now as a pretty chart:

Next I'll be doing a chart of bitterness and colour.