You know, I'd love to research the last 200 years of British beer history single-handedly. Just my idea of fun. But I have to admit the odd ray of reason to the darkened chamber I inhabit. I'd never have the time.
I've already told you who to locate and visit an archive. Next step is interpreting what you find. It's not that hard. I managed to pick it up without help. You'll get a helping hand.
Here we go then. Below is a log from Kidd & Co.
As these things go, it's pretty straightforward. Maybe I should let you have a go yourselves first, to see what you can work out. One thing I feel obliged to tell you, is that the gravities are given in pounds per barrel. It's the proverbial chunk of urine to calculate SG from that, but you need to know the formula. Which is
sg = (lbs barrel * 2.77) + 1000
So 20 pounds per barrel is (20 * 2.77 ) + 1000. Or 1055.4º.
In the log above, see if you can find the SG in pounds per barrel. As there's a full fermentation record, it's easy to find the FG, or at least racking gravity.
The mashing details are pretty clear. You'll see there are 3 phases to the mash. Mash, underlet, sparge.
The ingredients aren't too hard. I'll tell you that Qrs means Quarters. That's around 336 pounds of pale malt, 250 pounds or so of brown or black malt. In terms of sugar, a quarter is 2 cwt (2 hundredweight or 224 pounds). It's quite simple.
Did I mention there was a prize? Or two. It depends on my mood. And what you don't mind getting lumbered with. It's my books I'm talking about. But back to the matter in hand.
Yes, it's a sort of, help familiarise yourself with brewing records study aid sort of quiz. With a prize. Or two.
Look at the Kidd log in the image and try to answer these questions:
What was the OG
length of fermentation
The ingredients in pounds and what each is
pounds of hops per barrel of beer
pounds of hops per quarter
mash temperatures and duration
length of boil
anything else you can see.
One point for each one of the above. Highest score gets a copy of "Trips!". The book I haven't got around to releasing yet. Except to Mike. I gave him a copy on Saturday. And there may be a second prize. "Numbers!", perhaps. No-one's got one of those. Except me.
Cream Beer Before Cream Ale In 1820s New York City - Look at that. Just look at that. It is a notice in the *New York Gazette* from 30 October 1821. James H. De Lamater had brought in a supply of Larer's Su...
10 hours ago