Brewing tables from 1867-1871.

Have you found any mentions of 6 row barley being used in any of the grists? I have for some time suspected that the adoption of adjuncts in Danish brewing was due in part to 6 row barley varieties being extensively grown in Denmark, similar to the situation in Sweden up until the latter part of the 1800s. Whilst Sweden introduced legislation around the turn of the century for taxed beer above 6% balling which meant that only barley malt could be used for brewing such beer (since the tax was on the malt itself) this did not happen in Denmark, which instead got a tax on the finished beer with no restrictions as to the ingredients allowed.

In one of JC Jacobsens's letters from 1868 he writes:
"Dear Carl!
Since the postal service and railway at this time works somewhat slowly - we have not yet recieved the christmas gifts you have spoken of-i am afraid that the samples of barley and malt, which I send out to you today, might suffer from a delay and I want to tell you with a few words that they are sent out.
Nr 1 contains ground malt, taken from the weight container
N 2 is fresh malt from the malt chamber, to where it arrived yesterday from the kiln
N 3 and 4 are samples of my best barley
N 5 is 6-row barley from Vogelius
N 6 is malt from 6 row barley from the same

"3 and 4. These samples weigh 115# Dutch and show the good Danish barley's usual quality such as it is delivered from the farmers."

"No 5 shows our 6 row barley of unusually low quality. It weighs only 105# Dutch instead of the 108-110# Dutch that it weighs in good years.
No 6 is the malt thereof which weighs 84# Dutch."

Vogelius refers to the owner of this Danish brewery which as per the attached pdf only brewed top fermented beer at the time of JC Jacobsen's letter. Danish 6-row barley was thus used for brewing beers at that brewery. Since JC distinguishes this barley as being 6-row I guess one can conclude that the barley used by JC was Danish 2-row barley.

 

Forgot to add the link to the letter so I'll add it here instead.

 

I was browsing your blog and came across this entry which had a pretty handy scale for beer color included in it with the same scale as in the German tables, the values and their corresponding style correspond pretty much with what one would expect, with the Munich Märzenbiere fitting within the Vienna color range pretty much, apart from a few of the lightest samples that are closer to Dortmunder.

 

I found a couple of tables of analyses of dark and pale Munich beers which I thought I would add to this thread. You can see that the dark beers are on average higher gravity, with an average of 13.52, very much in line with Bavarian lager beer in general, whilst the pale beer average of 12.35 is in line with a Bohemian lager beer, which makes sense.

It is interesting to compare the last column for "farbe in n/100 jodlösung" with the tables I posted earlier, which were ranked by "farbe in 1/10 normal jodlösung".

As an addition I thought I would add an analysis of Swedish pilsner beer from 1924 which also show a color analysis using the same scale. It's a 10.41% OG, 3.22% ABW (4% abv) pilsner showing a color of 0.65 cc n/10 jod (since 1923 beer sold in Sweden was limited to a maximum of 10.5% OG and 4% abv).