tag:blogger.com,1999:blog-5445569787371915337.post3016812760205046506..comments2024-03-29T05:24:30.793-07:00Comments on Shut up about Barclay Perkins: X Ale grists in the 1860'sRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-5445569787371915337.post-10155783423105820912012-11-29T12:27:34.377-08:002012-11-29T12:27:34.377-08:00This description of North American 2-row barley ma...This description of North American 2-row barley malt:<br /><br />http://www.byo.com/stories/techniques/article/indices/9-all-grain-brewing/174-base-malt-basics-homebrew-science<br /><br />suggests this may be ideal to use as a modern white malt. The only thing I'm wondering about is the fairly high protein level, but perhaps Victorian white malt (not the improperly stored kind) was of this character since prolonged modification seems uncharacteristic of very pale malts, i.e., white malt probably retained more starch and protein than more modified malts which latter are generally somewhat darker. At least, that is my understanding.<br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-11895722370399220172012-11-29T05:15:55.564-08:002012-11-29T05:15:55.564-08:00Back in the comments here in 2009 there was a disc...Back in the comments here in 2009 there was a discussion of white malt with reference to malting writers and others (e.g. Michael Combrune) who used the term. Originally it seems to have meant a very lightly kilned pale malt, almost a semi-raw barley and one that needed to be used quickly to avoid going acid. I doubt modern lager malt if of this character, but on the other hand, in these current recipes being discussed, a very pale malt might work if highly modified since again the meaning of the term varied in the 1800's. Sometimes it seems to have meant a very pale malt, the whitest obtainable. Sometimes it seems to have meant regular pale malt that went slack in storage (became too wet from moisture and lost hue for this reason, bleached in effect by weather). So it is hard to know what this white malt really was. <br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-55943844482457511812012-11-28T23:59:22.237-08:002012-11-28T23:59:22.237-08:00Would I be in the right ballpark for saying that u...Would I be in the right ballpark for saying that using lager malt rather than something like Maris Otter would be the modern equivalent of 'white malt'?<br /><br />I know Durden Park had opted with a 50:50 lager, pale malt ratioOblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-87578386427296380312012-11-28T21:17:59.204-08:002012-11-28T21:17:59.204-08:00"Over-complication is a modern failing"...."Over-complication is a modern failing"...thank you Ron Pattinson !Arctic Alchemyhttps://www.blogger.com/profile/17595519000704103690noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-41169102692148690882012-11-28T07:06:34.593-08:002012-11-28T07:06:34.593-08:00Velky Al, possibly. Or maybe just the palest moder...Velky Al, possibly. Or maybe just the palest modern pale malt.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-83278841952319818972012-11-28T06:11:32.401-08:002012-11-28T06:11:32.401-08:00Would I be in the right ballpark for saying that u...Would I be in the right ballpark for saying that using lager malt rather than something like Maris Otter would be the modern equivalent of 'white malt'?Velky Alhttp://www.fuggled.netnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-70572421939331893352012-11-28T03:27:37.801-08:002012-11-28T03:27:37.801-08:00Martyn, that's what I've read in other sou...Martyn, that's what I've read in other sources: the big London brewers were able to sell stronger beer at the same price as their smaller and provincial competitors.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-91864036096690446892012-11-28T01:28:44.499-08:002012-11-28T01:28:44.499-08:00On the other hand, IIRC, the retail prices for Lon...On the other hand, IIRC, the retail prices for London X ale and provincial X ale were similar if not identical, suggesting that in London the brewers (1) competed on strength rather than price and (2) had sufficient economies of scale to enable them to offer a stronger brew for the lower price.Martyn Cornellhttp://zythophile.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-66974307040948339662012-11-28T00:31:20.928-08:002012-11-28T00:31:20.928-08:00Looks like the Provincial X Ales had a lower hoppp...Looks like the Provincial X Ales had a lower hoppping rate too, especially with the higher gravity beersOblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.com