More. Here are two brews from April 1834 in the same account book near the end of that brewing season. They are batches #185 and #186. There are a couple of things that arise from the last set of comments:
♦ the majority of the beer is described as amber rather than pale. In fact, pale ale gets that very snazzy overly done italicized "PALE" notation on the right hand facing page of the book as well as a similar capital "P" in the margin of the left hand page.
♦ 6 quarts of salt are added in batch #185. Presumably this is some sort of yeast stimulant as there is no apparent pattern to the addition from a stylistic point of view.
♦ The numeral "6" is clearer and is indicated by what looks like an italicized "11" with a short right hand stroke.
♦ The amber has a much reduced hopping profile with only 125 lbs used for 64 barrels compared to 220 lbs for 58 barrels of the pale.
So just a few more notes for the conversation.