tag:blogger.com,1999:blog-5445569787371915337.post209000046526298581..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: American beer styles of the 1930’s – Stock AleRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5445569787371915337.post-78282224292354485552015-01-07T23:36:34.302-08:002015-01-07T23:36:34.302-08:00J. Karanka,
Pale Ales had higher gravities at rac...J. Karanka,<br /><br />Pale Ales had higher gravities at racking time, too, but not quite as high as K Ales.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-23519181367913689592015-01-07T12:44:01.448-08:002015-01-07T12:44:01.448-08:00That makes perfect sense now. Was gravity of pale ...That makes perfect sense now. Was gravity of pale ales that high at racking then?In any case, some KK with Brett in the pipeline for March brewing then.J. Karankahttps://www.blogger.com/profile/12245437582113924314noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-65929474312328311252015-01-07T09:29:49.378-08:002015-01-07T09:29:49.378-08:00J. Karanka,
I'd add Brettanomyces. The FG'...J. Karanka,<br /><br />I'd add Brettanomyces. The FG's I give are racking gravities at the end of primary. I know from Russian Stout that there was a big difference between that and the real FG.<br /><br />Orval is probably the modern beer most similar to a 19th-century Stock IPA.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-57361974444490387202015-01-06T15:02:13.506-08:002015-01-06T15:02:13.506-08:00I've read this stuff for ages and I'm stil...I've read this stuff for ages and I'm still really curious about stock ale. Must be because it's close to extinct and you don't really bump into down the pub. When homebrewing... Should I consider adding some Brett to a KKK type beer and dry hop when it slows down? The attenuation does often not seem to match the extra attenuation of Brett, but that might be because it wasn't recorded or something. Or should I keep my stock ales pretty clean? How to get a 90% attenuation on a (stock) pale ale and a 75% attenuation in a fairly similar, and similarly aged, stock ale? :-D <br /><br />The more I read, the more puzzled I am! Modern IPAs seem to lack that utter dryness. Would make a great summer drink. The most similar thing I can think about, relatively pale, dry hopped, dry finishing, medium strength, etc., is Orval. I'm rambling.J. Karankahttps://www.blogger.com/profile/12245437582113924314noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-42524974901656429412015-01-06T14:37:27.746-08:002015-01-06T14:37:27.746-08:00Exactly, and I'd guess that even if a handful ...Exactly, and I'd guess that even if a handful was enough hops to be grasped between two hands, four "hands" would never equal 20 to 25 pounds.Craighttps://www.blogger.com/profile/00374706510870731159noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-49394332086782958292015-01-06T11:08:33.898-08:002015-01-06T11:08:33.898-08:00I've met several old-school British brewers wh...I've met several old-school British brewers who have referred to a measure that is known as a SBH, which puzzled me until I worked out that it means a "standard brewer's handful".Rodnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-54706244325874809052015-01-06T09:09:02.103-08:002015-01-06T09:09:02.103-08:00Craig,
that's very interesting. I'd guess...Craig,<br /><br />that's very interesting. I'd guess that a "hand" is a handful. Which wouldn't be a huge amount. I can't see how a measure called that could ever be very big.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-37781399140109640502015-01-06T06:44:44.085-08:002015-01-06T06:44:44.085-08:00I took a look at what Amsdell was doing 30 years p...I took a look at what Amsdell was doing 30 years prior to there stock ales—dry hop-wise. They indicate “hands” of hops going into their post fermented brews. For example, their December 22, 1904, Diamond Stock Ale had “4 hands of hops” added to the final yield of 208 barrels, when it was racked on January 4. <br /><br />This “hand” measurement seems to be consistent throughout their labeled “Stock” brews, usually 2 to 4 “hands” depending on the brew. With one exception—their Stock porter. A true measured amount is recorded—usually 20 to 25 lbs of “new” hops for a 180-ish total barrel yield. the Stock porter entries are the only recipes (at least from the 1904-05 logs) that offer the poundage info<br /><br />Interestingly, this may be a clue as to the difference between Amsdell’s Stock and standard Porter. While the Stock recipe lists a measure amount, their standard porter recipe from June 17, 1905 again lists “hands” rather than the true measurement. <br /><br />So, the question is how much was a “hand”?<br /><br />I have not had a chance to look at the older logs (1900-01), I’ll do that tonight!Craighttps://www.blogger.com/profile/00374706510870731159noreply@blogger.com