Here's a little extra for you. Example logs taken from "A Practical Treatise on Brewing" by William Chadwick, published in 1835.
Very revealing they are, too. Quite a handy guide to the world of British brewing logs. Most of the professional ones have the headings abbreviated, often to a single letter. These ones are nice and clear.
The method of noting temperatures is typical. They give the temperature of the water, but not of the mash after it had been mixed with the grains. There is sometimes a second temperature, but this is "Taps". The temperature of the wort when drained from the mash tun. It took me a while to work that one out.
The whole mashing process took a long time, 378 minutes for the Table Beer and 398 minutes for the Table Ale.
I was quite surprised to see sparges in both. Especially the way Chadwick described sparging as some funny foreign process from Scotland. I think the difference is that in the Scottish method there was a single mash before the sparging started. These English logs show three mashes followed by sparges with quite modest volumes of water. For the Table Beer 25 out of the 367 gallons of water used, for the Table Ale 62 out of 425 gallons.
From the small quantities involved, it's clear that these were private brewings. Both were also entire-gyle, that is all the worts were used for a single beer. You'll also note that just one type of malt and one type of hops were used. That's pretty typical for the period. Only Porter grists usually had more than one malt.
Pictures of the 1911 Second International Brewers Congress - From an issue of the American Brewers Review later in the year, photos of the 1911 Second International Brewers Congress in Chicago. The first is the main ...
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