conversion of 19th century recipe

bierandbikes · Mar 14, 2012

I have an English brewing book printed in 1830. It has a porter recipe that I would like to make, as well as a few others. The problem is that the quantities are greater than my 5gal capacity and the measurements are in barrels (200 year old english version), stones, etc.

Is there a good resourse for converting these to modern measurements so I can attempt to scale it down?

Revvy · Mar 14, 2012

I think our resident beer historian bob has posted some conversions somewhere. I just pmmed him to come to this thread.

ajdelange · Mar 14, 2012

The things you probably need conversions for are the barrel which is 300 lbs of water or 36 US gallons and the quarter which was 8 bushels of malt. The weight depended on the particular malt but I think 356 lbs/quarter is a more or less standard conversion

Revvy · Mar 14, 2012

You should post the recipe so when Bob logs on he can translate it for you.

Beardsly · Mar 14, 2012

I would love to take a look at the recipe! I've always wanted to brew such an old recipe. Would you mind posting it?

jsv1204 · Mar 14, 2012

beardsly said:
would you mind posting it?

+1.

DarthMalt · Mar 14, 2012

jsv1204 said:
+1.

+1

brewingbryan · Mar 18, 2012

... And another +1

BadgerHound · Mar 20, 2012

Bump +1

johnsonbrad1 · Mar 21, 2012

I'll get in on this. +1

Reno_eNVy · Mar 21, 2012

Yeah, everybody is doing it so why not.

+1

Railroadhooch · Mar 21, 2012

Sounds interesting +1 throw that recipe out there for the world to see and enjoy.

Bob · Mar 25, 2012

You're in luck. Conversion is easy. We're dealing with Winchester measure, which, for our purposes, is exactly the same in 2012 as it was in 1830.

A UK barrel is 36 UK gallons.
A UK gallon is 1.2 US gallons.
A stone is 14 pounds.
Quarters and bushels are as above.
Pounds and ounces are precisely the same.

From there the arithmetic ain't hard; we're not talking rocket science here.

Cheers,

Bob

bierandbikes · Mar 27, 2012

Sorry all...been busy. I'll get the recipe and post it. I may have a couple I can put on here. Need to study the text a bit more and it is not set up as cleanly as our modern list of ingredients.

DarthMalt · Apr 1, 2012

No problem. I'll happily wait.

JRems · Apr 1, 2012

Cool, does the book list mash temps as well?

conversion of 19th century recipe

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