tag:blogger.com,1999:blog-5445569787371915337.post7547843105774711681..comments2024-03-29T05:19:32.549-07:00Comments on Shut up about Barclay Perkins: Brewing Porter the Irish way (part one)Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5445569787371915337.post-1047895283219181182011-07-21T06:53:09.882-07:002011-07-21T06:53:09.882-07:00Ron, thanks, I thought I read that the yield for t...Ron, thanks, I thought I read that the yield for the Irish porter in finished beer was two barrels per quarter of malt but that is not what it said, thanks for pointing that out. <br /><br />Still, I wonder what the final yield was and the ABV, can you indicate that?<br /><br />If you combined all the worts in London for those others, with the seemingly comparable boil times more or less, would the beer not be weaker given they started with a 1/3rd more water? I understand they could get any target gravity with parti-gyling in the 1800's sense but I mean if you simply combined the worts as Morewood said was being in done in Ireland.<br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-75421151880114682142011-07-21T04:53:34.089-07:002011-07-21T04:53:34.089-07:00Gary, that's barrels of water for each quarter...Gary, that's barrels of water for each quarter of malt. It's describing the mashing technique, not the strength of the beer.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-61266581681587747522011-07-21T04:49:38.381-07:002011-07-21T04:49:38.381-07:00Ron, good show, but isn't the Irish porter a d...Ron, good show, but isn't the Irish porter a double stout version? I would think it would produce at least 7.0% ABV at two barrels per quarter of malt (accounting for the lower extract in the brown malt). Whereas the London beers being compared are all standard-strength porter, no?<br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-16649481317492235812011-07-21T00:41:05.835-07:002011-07-21T00:41:05.835-07:00Interesting to see the fourth liquor been allow to...Interesting to see the fourth liquor been allow to go sour to dissolved finings instead of using some returned or stale porter mixed in a barrel.<br /><br />It must also be a great my to get a lacto culture established in your brewery <br /><br /><br />The souring method in not unlike the short or no boil methods for Berliner weisse or some Belgian white beersOblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.com