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And to think I posted "well-respected Ron Pattinson" ... the... the... the absolute bounder! I'll need to have words with him .
Whitbread Porter 1805 - 1819
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Just one year later, in 1817, it arrived in the form of Wheeler's patent malt. Malt that was roasted in a drum to give it a very high degree of colour. Being malt, it was perfectly legal for brewers to use. You'll see below just how quickly Whitbread adopted it.
The amount of black malt in the grist was initially very small. Less than 1%. That would change later. But I don't want to get ahead of myself. That will be the subject of further posts. As I investigate Whitbread Porter in my trademark ridiculous level of detail.
Pattinson, Ronald. Porter! (Mega Book Series) (Kindle Locations 17562-17577). Kilderkin. Kindle Edition.
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I think you have misunderstood about Sudhausausbeute, as far as I am aware and what Kristoffer has said is that it is just a different measure of brewhouse efficiency, so isn’t really that relevant which system is used.PeeBee wrote:As I'm not likely to wander into the 18th century for a few months, I thought I'd take a few more swipes at 19th century beer emulations:
I'd been troubled by this idea of "brewhouse efficiency". Tweaking translated brewery recipes based on "brewhouse efficiency" is all about adjust quantities to get the right OG. But the tweak is applied to ingredients that play no part in the "efficiency", either because there's nothing to extract, or all the "extract" is already in the form of sugars. So, these ingredients should not be tweaked. The obvious one (for me!) is black malt! Our "brewhouse efficiency" can't be as good as big breweries because the proportion of equipment losses has to be greater for smaller kit, but to compensate you should only be adjusting the percentage of ingredients that contribute extract only after being mashed.
All too controversial and complicated? On another forum I learnt this is already done (in Germany). And they have a name for it! "Sudhausausbeute".
Thanks to Kristoffer for pointing this one out. You can read about it >here<.
I think you're probably right. The word "Sudhausausbeute" just seems to translate (Google!) as "Brewhouse Yield". But I think I was picking up what Kristoffer was trying to put over? He was certainly agreeing with how I was interpreting what he said.
Sorry Wally, I've dragged your reply from another (related) post to one that's more relevant to what you're saying. I'll leave the other post to be attempting to drum up info on 18th Century hop rates:WallyBrew wrote: ↑Tue Jun 21, 2022 3:33 pm...
So another bit.......So you need a brown malt that has been treated more harshly than the brown you can get so you may want to try to burn a bit of it in the oven or cook some on the barbecue with some straw to get that authentic flavour ...The brown Malt is the soonest and highest dryed of any, even till it is so hard, that it's difficult to bite some of its corns asunder, and is often so crusted or burnt, that the farinous part loses a great deal of its essential salts and vital property, which frequently deceives its ignorant brewer, that hopes to draw as much drink from a quarter of this, as he does from pale or amber sorts. This malt by some is thought to occasion the Gravel and Stone, besides what is commonly called the Heart-burn; and is by its steely nature less nourishing than the pale or amber malts, being very much impregnated with the fiery fumiferous particles of the kiln, and therefore its drink sooner becomes sharp and acid than that made from the pale or amber sorts, if they are all fairly brewed. For this reason the London brewers mostly use the Thames or New River waters to brew this malt with, for the sake of its soft nature, whereby it agrees with the harsh qualities of it better than any of the well or other hard sorts, and makes a luscious ale for a little while, and a But-beer that will keep very well five or six months, but after that time it generally grows stale, notwithstanding there be ten or twelve bushels allowed to the Hogshead, and it be hopped accordingly.
Don't be daft! 'Cause [EDIT: "Of course" ... oops! But I'm old enough to forget me grammar ... did I ever know it?] I'm not. I met this guy in the Pub who gave me the phone number for his mate in the 1600s. Bit of language difficulty but okay if I only ask yes-no questions.
Someone was looking out for me! Sent me this link: When did people start reusing yeast?