While I'm still in festive mood, time for more tables of Whitbread Porter and Stout grists.
This time we've moved back into the 19th century. The final two decades, to be precise. Let's take a look:
To refresh your memories, here's the table covering the following couple of decades:
There are some significant difference between n the two tables. For a start, there are fewer ingredients in the 19th century one. No amber malt, no oats and no sugar in the Porter. As you would expect the proportion of brown malt used fell in the 20th century and that of black and pale malt increased.
The gravities, on the other hand, remained much the same. You can't see it in this table, but boil times were also a bit longer in the 19th century. On average, around 15 minutes. You'll have to take my word for that. Unless you want yet another table.
I can get back to the celebrations now. Could possibly open up that Stone XIII. Though it would ruin my tastebuds for the rest of the day. Perhaps sticking to De Molen beers would make more sense.
The blackest day - I confess that I have been most remiss in my marking of International Stout Day up until now. 2017's iteration would likely have passed me by also, were it...
8 hours ago