Whitbread Export Stout grists 1860 - 1880

The last set of charts went down so well, I've decided to do some more. Let's face it: they fill up the space nicely and remove the need to write so many words.

I’m using Whitbread as an example to show the trends in grists during this period. 

Whitbread Export Stout grists 1860 - 1880
year	OG	IBU	SRM	pale malt	brown malt	black malt	sugar
1860	1072.9	163	32	67.35%	26.53%	6.12%
1865	1069.5	145	34	74.47%	21.28%	4.26%
1870	1074.2	124	33	70.56%	15.05%	4.52%	9.88%
1875	1067.9	123	32	61.55%	17.84%	4.28%	16.33%
1880	1078.7	105	38	67.72%	16.05%	6.02%	10.21%
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/09/054, LMA/4453/D/09/059, LMA/4453/D/09/064, LMA/4453/D/09/070 and LMA/4453/D/09/074.

Not sure I can pick much out of that. The bitterness and colour numbers are from brewing software calculations and should not be taken as gospel. There does, however, seem to be a trend of declining bitterness. And also, to a lesser degree, of the brown malt content.

And, of course, there’s the arrival of sugar in 1870. No idea what type of sugar it might have been. But it was there.

Note that none of Whitbread’s grists matches any of those suggested by Loftus. A demonstration of how varied and dynamic recipes were. 

Here's that data in chart form:

Combining the data with the last set, I've a chart that spans a large chunk of the 19th century.

Not totally sure what that tells us. But it is a pretty chart. I suppose it does show the slow rise of black malt. And the ups and downs of brown malt.

It does show how dynamic grists were, even at Whitbread. Where the grists were pretty standardised.