Right, I've done the first bit of proper analysis. On the 697 beers I've collected details of so far. Want to know what I found? Of course you do.
It wasn't actually the full 697 I played with. I stuck to Pale Ales. I've 181 of those. Split into two groups, 1877 to 1899 and 1900 to 1914. I started with the latter.
There were 51 English and 29 Scottish examples. The first two rows of the table below shows the average values of the full groups:
As you can see, the average OG of the English PA's is considerably higher - a whole six points. There's quite a difference in the spread of gravities between England and Scotland. The Scottish beers were in the range 1033 to 1054.5, the English 1044.9 to 1061.1. As this will distort the hopping rates, I removed out the weakest Scottish beers and the strongest English beers. That's what the second two rows show.
Let's look at the differences.
Gravity: Scottish PA's were on average significantly weaker.
Attenuation: Scottish PA's had a lower degree of attenuation, just under70% compared to 76% for English PA's
Hopping rate: Even in the comparison of only beers in the same gravity range, Scottish PA's were on average significantly more lightly hopped - a full half pound a barrel. The hopping rate measured in pounds per quarter was also significantly lower - 6.6 compared to 8.8.
Boil times: There was no difference at all between the boil times.
Pitching temperature: On average, English beers were pitched 2º F cooler than their Scottish counterparts.
To sum up, Scottish PA's were weaker, less well attenuated and fermented warmer than their English cousins. There was no difference in boiling practices.
Of course, this is just a first iteration with a comparatively small sample. But it does seem to be showing some differences between practices in England and Scotland.
Advice for Pub Staff, 1965, Pt.1 — the Beer - The 1965 book Bar Service offers a snapshot of what was going on in pubs at the time and contains lots of interesting, often amusing, details. It was wri...
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