tag:blogger.com,1999:blog-5445569787371915337.post1732534105750536100..comments2024-03-27T20:07:51.303-07:00Comments on Shut up about Barclay Perkins: More malt 1880 - 1914Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5445569787371915337.post-32882054504092896512022-05-27T04:22:54.590-07:002022-05-27T04:22:54.590-07:00"Imperial malt" was patented in 1870. Th..."Imperial malt" was patented in 1870. The maltster S. Stanbridge of Camberwell, South East London, recommended it for giving "a Brilliant Golden Tint to Ales, and a Character to Black Beer, to be obtained by no other Malt, besides adding to their keeping qualities and giving fully as much extract as Pale Malt." It recommended one quarter of Imperial malt to every ten quarters of pale malt for ales, and three quarters of imperial to ten of pale for stouts (Country Brewers' Gazette, London, England, Vol I, no 3, October 1 1877, p22 )Martyn Cornellhttps://www.blogger.com/profile/16843357962176591317noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-71278256776310902962022-05-26T06:36:24.363-07:002022-05-26T06:36:24.363-07:00Do these sources comment much on the flavors contr...Do these sources comment much on the flavors contributed by malts, or do they pretty much focus on technical issues like diastatic power and color?Anonymousnoreply@blogger.com