Things at Fullers were way, way more complicated. Over the war years, they employed seven different types of sugar. Though in any single brew there were never more than three.
The most popular sugars were glucose and something called Special Dark. I’m guessing that the latter was some sort of dark invert sugar. The quantity used was pretty high at the start and the end of the period covered by the table. I assume restrictions on the supply of sugar was responsible for the drastic reduction in the quantity during the war years.
At Fullers, the proportion of sugar in the grist was far higher than at Cairnes. Starting at over 25%. Even in the most difficult later war years, the amount never fell lower than 6.5%. And for most of the time was well over 10%.
Fullers also used way more caramel, varying between 3% and 7.5%. While at Cairnes it went from zero to a maximum of 2%.
While at Cairnes, even at the start of the war, sugar was less than 10% of the grist. From 1916 on, that was reduced to zero. And, other than caramel, no sugar was used after WW I.
Cairnes Single Stout grists 1914 - 1923 | ||||||
Date | Year | pale malt | roast barley | flaked maize | glucose | caramel |
1st Jan | 1914 | 74.45% | 6.50% | 9.93% | 8.82% | 0.30% |
1st Sep | 1914 | 70.03% | 7.74% | 13.34% | 8.89% | |
7th Jan | 1915 | 71.37% | 7.22% | 12.69% | 8.72% | |
2nd Oct | 1916 | 79.62% | 7.11% | 13.27% | ||
3rd May | 1917 | 79.62% | 7.11% | 13.27% | ||
7th Jun | 1917 | 87.83% | 6.84% | 5.32% | ||
1st Nov | 1917 | 87.83% | 6.84% | 5.32% | ||
3rd Jan | 1918 | 86.70% | 6.88% | 6.42% | ||
2nd May | 1918 | 91.17% | 6.74% | 2.10% | ||
3rd Oct | 1918 | 93.33% | 6.67% | |||
3rd Feb | 1919 | 93.33% | 6.67% | |||
2nd Oct | 1919 | 85.42% | 7.46% | 7.12% | ||
1st Jan | 1920 | 89.05% | 7.66% | 3.30% | ||
15th Apr | 1920 | 87.33% | 7.37% | 5.29% | ||
4th Oct | 1920 | 81.76% | 8.54% | 9.28% | 0.41% | |
3rd Oct | 1921 | 95.33% | 3.91% | 0.76% | ||
2nd Feb | 1922 | 76.04% | 10.18% | 12.64% | 1.13% | |
1st Jan | 1923 | 89.36% | 8.51% | 2.13% | ||
Sources: | ||||||
Cairnes brewing records held at the Guinness archives, document numbers GDB/SUB/0022 and GDB/BR17/1257. |
Fullers Porter sugars 1914 - 1925 | |||||||||
Date | Year | glucose | invert | Special Dark | cane sugar | Dark Trivert | Porteris | caramel | total sugar |
18th Nov | 1914 | 11.34% | 12.60% | 3.30% | 27.25% | ||||
17th Feb | 1915 | 3.83% | 9.56% | 2.91% | 16.30% | ||||
2nd Jun | 1916 | 15.84% | 6.15% | 21.99% | |||||
4th Aug | 1916 | 4.90% | 3.85% | 8.75% | |||||
12th Apr | 1917 | 3.44% | 6.89% | 3.59% | 13.92% | ||||
9th Aug | 1917 | 1.25% | 1.25% | 3.92% | 6.42% | ||||
5th Jan | 1918 | 2.35% | 2.35% | 3.69% | 8.39% | ||||
19th Apr | 1918 | 8.59% | 4.30% | 8.59% | 4.42% | 25.90% | |||
14th Jan | 1919 | 5.69% | 5.69% | 7.57% | 18.94% | ||||
10th Feb | 1920 | 6.92% | 4.89% | 11.81% | |||||
16th Jun | 1925 | 13.50% | 4.80% | 18.31% | |||||
Source: | |||||||||
Fullers brewing records held at the brewery. |
Cairnes seems quite simple for home brewers.
ReplyDeleteOscar
Was Fullers using the standard caramel coloring or something else? I thought the standard coloring was potent enough that there wouldn't be a point to adding more than a small percentage.
ReplyDeleteThe quantities of caramel used in the Fuller's porters suggest that it was used for aromatic properties rather than colouring.
ReplyDelete