tag:blogger.com,1999:blog-5445569787371915337.post4938079371936183907..comments2024-03-29T07:54:08.898-07:00Comments on Shut up about Barclay Perkins: Whitbread Mild Ales in the 1830'sRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5445569787371915337.post-49388813510855858212013-07-29T05:25:51.491-07:002013-07-29T05:25:51.491-07:00Bob,
it's not clear if it's a fly sparge ...Bob,<br /><br />it's not clear if it's a fly sparge or, indeed, a sparge at all.<br /><br />I'm pretty sure Whitbread would have been mashing with internal rakes at this point.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-36230846927088553162013-07-29T04:37:56.214-07:002013-07-29T04:37:56.214-07:00Rereading w. Stewart's brewing and distilling,...Rereading w. Stewart's brewing and distilling, it seems like the norm was an initial strike at 170-175F, mashing for 45-60min (actually mashing with machines or oars) then standing for a few hours, the a batch sparge (2nd mash) with strike temp of 180F (184 in this case), then mashing for 30-60min, then another stand for an hour or two, then a final batch sparge same temp less time, but you seem to indicate a fly sparge (the scottish style sparging). This was published in 1849(?) but the research was probably done in 1830-1840, so it might be accurate. Anonymoushttps://www.blogger.com/profile/05510147451494661315noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-35324433782674411092013-07-26T00:00:17.778-07:002013-07-26T00:00:17.778-07:00Bob Kiley,
I'll be honest, I struggle to unde...Bob Kiley,<br /><br />I'll be honest, I struggle to understand the mashing details on these records.<br /><br />My current best guess is a mash and underlet giving a tap heat of 161º F, a second mash with a tap heat of 155º F and a third mash or sparge with a tap heat of 150º F. <br /><br />This is my guess at the schedule:<br /><br />4:50 96 barrels at 165º F<br />5:50 mash for 1/3 hour?<br />6:30 mash for 1/2 hour?<br />7:50 30 barrels at 184º F<br />8:00 mash<br />9:30 set taps<br /><br />10:45 39 barrels at 184º F<br />mash for 20 minutes, 30 minutes and 1 hour?<br /><br />sparge at 184º F<br /><br />It was a long brew day as the last boil finished at 20:20.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-26460685835563626652013-07-25T23:40:00.439-07:002013-07-25T23:40:00.439-07:00Mike,
I'm not sure if the sweetness would hav...Mike,<br /><br />I'm not sure if the sweetness would have been overpowering due to the quite high level of hopping, especially for the stronger ones.<br /><br />I can't help but ask - do you have any old brewing records hanging around at Okells?Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-31211099873681722892013-07-25T14:52:19.008-07:002013-07-25T14:52:19.008-07:00Any mention of mashing temps? I assume it was a si...Any mention of mashing temps? I assume it was a single underlet about 30min into a ~2hr mash right? This was still before sparging I believe so was it multiple mashes or just a runoff into multiple kettles? <br />Sorry for all the dumb brewing questions, I've read your blog for a while now and absolutely love the history, I'm just trying to get my brewing knowledge to my history knowledge level. <br />Can't wait for the K ales even though I'll have the same questions, sorry. Anonymoushttps://www.blogger.com/profile/05510147451494661315noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-51805482565959376072013-07-25T13:34:57.874-07:002013-07-25T13:34:57.874-07:00Those FG are really high must have been incredibly...Those FG are really high must have been incredibly sweet to the modern tooth. Our highest ABV is 6.1 but the PG/FG is 15.But of course that is an IPA style. Mikehttps://www.blogger.com/profile/01039022381749059323noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-33056899999366085262013-07-25T11:47:31.665-07:002013-07-25T11:47:31.665-07:00Craig,
I'd noticed similarities between Vassr...Craig,<br /><br />I'd noticed similarities between Vassr's Ales and English Ales. I suppose it shouldn't be such a surprise.<br /><br />I wish I had access to more American records so I could make better comparisons. The links between British and american brewing are very complicated.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-86346680782887826842013-07-25T07:13:59.788-07:002013-07-25T07:13:59.788-07:00Although, they are quite similar to Matthew Vassar...Although, they are quite similar to Matthew Vassar's Ales in nearly the same time. Vassar's Amber Double Ale of April, 17 1834 is nearly identical to Whitbread's 1839 XX. The Whitbread seems to be slightly less hopped and Vassar's fermented slightly longer, but the OGs, FGs, ABV, pitching and max temps, and attenuation are amazingly close.Craighttps://www.blogger.com/profile/00374706510870731159noreply@blogger.com