The Economics of Medieval English Brewing: The Handout

barley malt

St. Paul’s Cathedral’s brewhouse grain bill for Anno Domini 1286, from the Domesday Book.  I mean, how cool is this?  For those of you who read the paper of Karl Hagen’s that I posted yesterday and maybe grooved on it but didn’t delve deep – meaning you didn’t open any of the links to the handout – here it is for you, plain as day.  I’d like to spend some time mulling it over and see what strikes me, and make sure  his logic holds – I haven’t had a chance to do that yet.  I’d love to hear what you think.  My initial impression is that his paper is very good.  It’s always exciting to see someone buy ativan 2.5mg else who cares about this stuff like we crazy enactor brewers do!

Here’s the handout online if you prefer.

Handout

St. Paul’s Cathedral Brew-House

Grain Received, A.D. 1286:
From Manors

Quarters Bushels % of total
Wheat 832.5 5827.5 46%
Barley 157.5 1102.5 9%
Oats 720 5760 45%

From Other Sources

Wheat from Mill Tolls 34.5 241.5
Surplus Wheat in Storage 2 14
Purchased Malting Barley 17.5 122.5
Surplus Oats in Storage 20 160

Totals

Quarters Bushels % of total
Total Wheat 869 6083 46%
Total Barley 175 1225 9%
Total Oats 740 5920 45%

Grain Used

Quarters Bushels % of grain total
Wheat in bread & cake 559.5 3916.5 64.4%
Wheat Brewed 175 1225 20.1%
Wheat Sold 134.5 941.5 15.5%
Barley Brewed 175 1225 100%
Oats Brewed 70 5600 94.9%
Oats “to fix the ale” 8 64 1.1%
Horse fodder 22 176 2.9%
Oats Sold 8 64 1.1%

Total Grain for Ale: 8114 bushels (61.4%)

Each Brewing Used

Bushels % of Mash
Malted Barley 10.5 13.6%
Malted Wheat 10.5 13.6%
Malted Oats 56 72.7%

Avg. Gallons yielded per batch: 678
Batches in year: 100

Note: wheat and barley measured at 7 bushels per quarter, oats at 8 per quarter

Source: The Domesday of St. Paul’s of the year M.CC.XXII., ed. William Hale Hale. Camden Society (1858)., pp. 154-75.

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