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16-04-2014, 10:30
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2014/04/1923-whitbread-ipa.html)
http://4.bp.blogspot.com/-vKvAvOlki4A/U05GWEgaxmI/AAAAAAAATXk/apZPovsTjIA/s1600/Whitbread_Pale_Ale.jpg (http://4.bp.blogspot.com/-vKvAvOlki4A/U05GWEgaxmI/AAAAAAAATXk/apZPovsTjIA/s1600/Whitbread_Pale_Ale.jpg)
There's not been a Let's Brew Wednesday recupe for a while. And I need to keep pushing my book (http://www.amazon.com/Home-Brewers-Guide-Vintage-Beer/dp/1592538827)*.
Not had a recipe from Kristen in a while, so this one of my efforts. (The recipe is for 6 US or 5 Imperial gallons. I forgot to mention that in the book.) It's one of the recipes I had to cut for space reasons. but it's also that most trendy of beasts: a session IPA.
Whitbread's IPA didn't have a long history at this point. It was first brewed in September 1899, whereas their PA had been around since 1867. And that wasn't the only Pale Ale that predated IPA, Family Ale was first brewed in 1871 and 2PA in 1888. IPA was late to the party.
Let's make this plain: it always had a lower gravity than the Pale Ale. Usually 10 to 13 gravity points lower. Another point worth making is that these two beers weren't usually parti-gyled. The only example in the tables below is the PA from the 10th May 1922. That was parti-gyled with IPA, which explains the heavier rate of hopping.
Originally, PA and IPA were both hopped at around 12 lbs per quarter. Then in 1908 the rate for PA was cut to 9 lbs per quarter, but for IPA to 11 lbs. From this point on, the IPA, relative to gravity, was mroe heavily hopped than the PA. I think that's quite significant. With getting on for 2 lbs per barrel of hops in a beer with a gravity in the mid-1030's, the 1920's version must have tasted pretty bitter. Especially given the high degree of attenuation.
Here is a brace of nice tables with all the details of Whitbread PA and IPA:
Whitbread IPA 1900 - 1923
Date
Year
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
19th Feb
1900
IPA
1051.3
1014.0
4.94
72.72%
12.96
2.91
16th Nov
1901
IPA
1050.1
1012.0
5.05
76.07%
12.04
2.69
20th Feb
1902
IPA
1049.9
1013.0
4.88
73.93%
11.97
2.65
4th Jun
1904
IPA
1050.1
1013.0
4.91
74.07%
12.03
2.77
5th May
1905
IPA
1050.1
1013.0
4.91
74.07%
11.13
2.48
12th Mar
1906
IPA
1049.7
1014.0
4.73
71.86%
11.97
2.60
22nd May
1906
IPA
1050.1
1013.0
4.91
74.04%
11.99
2.63
14th May
1906
IPA
1050.6
1014.0
4.84
72.34%
12.09
2.68
29th May
1907
IPA
1050.4
1013.0
4.95
74.21%
10.99
2.39
3rd Jun
1908
IPA
1049.6
1013.0
4.84
73.78%
11.03
2.40
29th Nov
1909
IPA
1050.1
1012.0
5.05
76.07%
10.90
2.43
15th Aug
1910
IPA
1049.9
1014.5
4.68
70.92%
10.92
2.36
11th May
1912
IPA
1048.8
1011.0
4.99
77.44%
9.99
2.13
5th May
1913
IPA
1050.1
1015.0
4.65
70.08%
11.91
2.65
6th Oct
1914
IPA
1049.9
1015.0
4.61
69.92%
10.97
2.39
3rd Jul
1916
IPA
1046.8
1011.0
4.74
76.50%
11.96
2.43
31st Jan
1916
IPA
1047.1
1015.0
4.25
68.15%
10.94
2.26
16th Oct
1917
IPA
1038.8
1007.0
4.20
81.95%
11.41
1.91
11th Jun
1918
IPA
1033.0
1008.0
3.30
75.73%
11.68
1.69
11th Nov
1919
IPA
1036.0
1009.0
3.57
74.97%
12.95
1.98
5th Mar
1920
IPA
1034.0
1007.0
3.58
79.44%
12.99
1.90
27th Jan
1921
IPA
1033.0
1006.0
3.57
81.80%
12.91
1.86
31st Jan
1921
IPA
1033.0
1006.0
3.58
81.84%
12.89
1.74
8th Mar
1921
IPA
1035.5
1007.0
3.76
80.26%
12.94
1.81
15th May
1922
IPA
1036.3
1006.0
4.01
83.47%
12.98
1.95
9th Jan
1923
IPA
1035.7
1007.0
3.80
80.41%
13.07
1.93
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/065, LMA/4453/D/01/067, LMA/4453/D/01/069, LMA/4453/D/01/070, LMA/4453/D/01/071, LMA/4453/D/01/072, LMA/4453/D/01/073, LMA/4453/D/01/075, LMA/4453/D/01/076, LMA/4453/D/01/077, LMA/4453/D/01/078, LMA/4453/D/01/080, LMA/4453/D/01/081, LMA/4453/D/01/083, LMA/4453/D/01/085, LMA/4453/D/01/086, LMA/4453/D/01/087, LMA/4453/D/01/088.
Whitbread PA 1901 - 1923
Date
Year
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
18th Nov
1901
PA
1060.9
1017.0
5.81
72.10%
11.09
3.05
15th Jun
1903
PA
1065.1
1021.0
5.83
67.74%
13.12
3.98
18th Mar
1904
PA
1063.4
1022.0
5.48
65.32%
12.97
3.87
26th Apr
1905
PA
1063.2
1019.0
5.84
69.92%
11.98
3.50
12th May
1906
PA
1063.4
1022.0
5.47
65.29%
12.01
3.40
24th May
1907
PA
1062.3
1020.0
5.60
67.91%
11.48
3.21
22nd May
1908
PA
1063.4
1020.0
5.74
68.44%
8.97
2.44
4th Jun
1909
PA
1062.7
1019.0
5.78
69.68%
8.98
2.49
27th Sep
1910
PA
1061.0
1021.0
5.29
65.57%
8.99
2.43
26th Mar
1912
PA
1061.2
1017.0
5.85
72.22%
8.88
2.44
7th May
1913
PA
1060.7
1020.0
5.38
67.03%
8.88
2.38
7th Oct
1914
PA
1061.1
1021.0
5.31
65.63%
8.91
2.39
14th Jul
1916
PA
1051.8
1015.0
4.87
71.04%
10.00
2.23
17th Oct
1917
PA
1044.3
1009.0
4.67
79.67%
10.61
1.96
14th Jul
1918
PA
1036.9
1008.0
3.83
78.33%
9.89
1.59
6th Nov
1919
PA
1047.7
1013.0
4.59
72.73%
8.50
1.76
4th Mar
1920
PA
1047.5
1012.0
4.69
74.71%
7.46
1.52
26th Jan
1921
PA
1048.2
1013.0
4.66
73.03%
8.97
1.81
10th May
1922
PA
1046.8
1006.0
5.39
87.17%
12.92
2.49
9th Jan
1923
PA
1046.4
1013.0
4.42
71.98%
9.03
1.77
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/067, LMA/4453/D/01/068, LMA/4453/D/01/069, LMA/4453/D/01/070, LMA/4453/D/01/071, LMA/4453/D/01/072, LMA/4453/D/01/073, LMA/4453/D/01/074, LMA/4453/D/01/076, LMA/4453/D/01/077, LMA/4453/D/01/078, LMA/4453/D/01/080, LMA/4453/D/01/081, LMA/4453/D/01/083, LMA/4453/D/01/085, LMA/4453/D/01/086, LMA/4453/D/01/087, LMA/4453/D/01/088.
How would 1923 Whitbread IPA compare to a modern Session IPA? I'm not sure. It's weaker than most contemporary versions, that's for sure. And uses different hops. I guess someone will need to brew it for us to find out.
Best give the recipe, then.
1923 Whitbread IPA
pale malt 2 row
4.50 lb
58.06%
pale malt 6 row
2.25 lb
29.03%
No.1 invert sugar
1
12.90%
Fuggles 90 min
1.00 oz
Fuggles 60 min
1.00 oz
Goldings 30 min
1.00 oz
OG
1036
FG
1008
ABV
3.7
Apparent attenuation
77.78%
IBU
43
SRM
5
Mash at
154º F
Sparge at
165º F
Boil time
90 minutes
pitching temp
60º F
Yeast
Wyeast 1098 British ale - dry
Wyeast 1099 Whitbread Ale
Source:
Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/01/088.
It's pretty damn simple: 2-row and 6-row pale malt, No. 1 invert sugar, Fuggles and Goldings. Not the complete absence of ctystal malt. As I keep telling you, it wasn't really that common in British Bitters until after WW I. There was probably also some caramel added for colour adjustment, vene though it is fairly pale in colour.
IPA was one of Whitbread's ost popular beers. The most popular in 1923, when they brewed 116,247 barrels of it, or 23% of their total production. While in the same year only 89,145 barrels of their Mild, X Ale, were brewed.***
One last point. This was exclusively sold in bottled form. A trend followed by Barclay Perkins and quite a few other brewers in the South of England. Though their version was stronger, with an OG in the mid-1040's. But their PA, with an OG of 1052º, was also stronger than Whitbread's.****
http://4.bp.blogspot.com/-p-K4Nuzu9RU/UvJKCsXUszI/AAAAAAAAS98/6cnV5PBFerc/s1600/Vintage_Beer_cover_new.jpg (http://www.amazon.com/Home-Brewers-Guide-Vintage-Beer/dp/1592538827)
*The Home Brewer's Guide to Vintage Beer (http://www.amazon.com/Home-Brewers-Guide-Vintage-Beer/dp/1592538827)
http://www.amazon.com/Home-Brewers-Guide-Vintage-Beer/dp/1592538827
** Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/01/065.
*** Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/01/088.
**** Barclay Perkins brewing record held at the London Metropolitan Archives, document number ACC/2305/01/614
More... (http://barclayperkins.blogspot.com/2014/04/1923-whitbread-ipa.html)
http://4.bp.blogspot.com/-vKvAvOlki4A/U05GWEgaxmI/AAAAAAAATXk/apZPovsTjIA/s1600/Whitbread_Pale_Ale.jpg (http://4.bp.blogspot.com/-vKvAvOlki4A/U05GWEgaxmI/AAAAAAAATXk/apZPovsTjIA/s1600/Whitbread_Pale_Ale.jpg)
There's not been a Let's Brew Wednesday recupe for a while. And I need to keep pushing my book (http://www.amazon.com/Home-Brewers-Guide-Vintage-Beer/dp/1592538827)*.
Not had a recipe from Kristen in a while, so this one of my efforts. (The recipe is for 6 US or 5 Imperial gallons. I forgot to mention that in the book.) It's one of the recipes I had to cut for space reasons. but it's also that most trendy of beasts: a session IPA.
Whitbread's IPA didn't have a long history at this point. It was first brewed in September 1899, whereas their PA had been around since 1867. And that wasn't the only Pale Ale that predated IPA, Family Ale was first brewed in 1871 and 2PA in 1888. IPA was late to the party.
Let's make this plain: it always had a lower gravity than the Pale Ale. Usually 10 to 13 gravity points lower. Another point worth making is that these two beers weren't usually parti-gyled. The only example in the tables below is the PA from the 10th May 1922. That was parti-gyled with IPA, which explains the heavier rate of hopping.
Originally, PA and IPA were both hopped at around 12 lbs per quarter. Then in 1908 the rate for PA was cut to 9 lbs per quarter, but for IPA to 11 lbs. From this point on, the IPA, relative to gravity, was mroe heavily hopped than the PA. I think that's quite significant. With getting on for 2 lbs per barrel of hops in a beer with a gravity in the mid-1030's, the 1920's version must have tasted pretty bitter. Especially given the high degree of attenuation.
Here is a brace of nice tables with all the details of Whitbread PA and IPA:
Whitbread IPA 1900 - 1923
Date
Year
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
19th Feb
1900
IPA
1051.3
1014.0
4.94
72.72%
12.96
2.91
16th Nov
1901
IPA
1050.1
1012.0
5.05
76.07%
12.04
2.69
20th Feb
1902
IPA
1049.9
1013.0
4.88
73.93%
11.97
2.65
4th Jun
1904
IPA
1050.1
1013.0
4.91
74.07%
12.03
2.77
5th May
1905
IPA
1050.1
1013.0
4.91
74.07%
11.13
2.48
12th Mar
1906
IPA
1049.7
1014.0
4.73
71.86%
11.97
2.60
22nd May
1906
IPA
1050.1
1013.0
4.91
74.04%
11.99
2.63
14th May
1906
IPA
1050.6
1014.0
4.84
72.34%
12.09
2.68
29th May
1907
IPA
1050.4
1013.0
4.95
74.21%
10.99
2.39
3rd Jun
1908
IPA
1049.6
1013.0
4.84
73.78%
11.03
2.40
29th Nov
1909
IPA
1050.1
1012.0
5.05
76.07%
10.90
2.43
15th Aug
1910
IPA
1049.9
1014.5
4.68
70.92%
10.92
2.36
11th May
1912
IPA
1048.8
1011.0
4.99
77.44%
9.99
2.13
5th May
1913
IPA
1050.1
1015.0
4.65
70.08%
11.91
2.65
6th Oct
1914
IPA
1049.9
1015.0
4.61
69.92%
10.97
2.39
3rd Jul
1916
IPA
1046.8
1011.0
4.74
76.50%
11.96
2.43
31st Jan
1916
IPA
1047.1
1015.0
4.25
68.15%
10.94
2.26
16th Oct
1917
IPA
1038.8
1007.0
4.20
81.95%
11.41
1.91
11th Jun
1918
IPA
1033.0
1008.0
3.30
75.73%
11.68
1.69
11th Nov
1919
IPA
1036.0
1009.0
3.57
74.97%
12.95
1.98
5th Mar
1920
IPA
1034.0
1007.0
3.58
79.44%
12.99
1.90
27th Jan
1921
IPA
1033.0
1006.0
3.57
81.80%
12.91
1.86
31st Jan
1921
IPA
1033.0
1006.0
3.58
81.84%
12.89
1.74
8th Mar
1921
IPA
1035.5
1007.0
3.76
80.26%
12.94
1.81
15th May
1922
IPA
1036.3
1006.0
4.01
83.47%
12.98
1.95
9th Jan
1923
IPA
1035.7
1007.0
3.80
80.41%
13.07
1.93
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/065, LMA/4453/D/01/067, LMA/4453/D/01/069, LMA/4453/D/01/070, LMA/4453/D/01/071, LMA/4453/D/01/072, LMA/4453/D/01/073, LMA/4453/D/01/075, LMA/4453/D/01/076, LMA/4453/D/01/077, LMA/4453/D/01/078, LMA/4453/D/01/080, LMA/4453/D/01/081, LMA/4453/D/01/083, LMA/4453/D/01/085, LMA/4453/D/01/086, LMA/4453/D/01/087, LMA/4453/D/01/088.
Whitbread PA 1901 - 1923
Date
Year
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
18th Nov
1901
PA
1060.9
1017.0
5.81
72.10%
11.09
3.05
15th Jun
1903
PA
1065.1
1021.0
5.83
67.74%
13.12
3.98
18th Mar
1904
PA
1063.4
1022.0
5.48
65.32%
12.97
3.87
26th Apr
1905
PA
1063.2
1019.0
5.84
69.92%
11.98
3.50
12th May
1906
PA
1063.4
1022.0
5.47
65.29%
12.01
3.40
24th May
1907
PA
1062.3
1020.0
5.60
67.91%
11.48
3.21
22nd May
1908
PA
1063.4
1020.0
5.74
68.44%
8.97
2.44
4th Jun
1909
PA
1062.7
1019.0
5.78
69.68%
8.98
2.49
27th Sep
1910
PA
1061.0
1021.0
5.29
65.57%
8.99
2.43
26th Mar
1912
PA
1061.2
1017.0
5.85
72.22%
8.88
2.44
7th May
1913
PA
1060.7
1020.0
5.38
67.03%
8.88
2.38
7th Oct
1914
PA
1061.1
1021.0
5.31
65.63%
8.91
2.39
14th Jul
1916
PA
1051.8
1015.0
4.87
71.04%
10.00
2.23
17th Oct
1917
PA
1044.3
1009.0
4.67
79.67%
10.61
1.96
14th Jul
1918
PA
1036.9
1008.0
3.83
78.33%
9.89
1.59
6th Nov
1919
PA
1047.7
1013.0
4.59
72.73%
8.50
1.76
4th Mar
1920
PA
1047.5
1012.0
4.69
74.71%
7.46
1.52
26th Jan
1921
PA
1048.2
1013.0
4.66
73.03%
8.97
1.81
10th May
1922
PA
1046.8
1006.0
5.39
87.17%
12.92
2.49
9th Jan
1923
PA
1046.4
1013.0
4.42
71.98%
9.03
1.77
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/067, LMA/4453/D/01/068, LMA/4453/D/01/069, LMA/4453/D/01/070, LMA/4453/D/01/071, LMA/4453/D/01/072, LMA/4453/D/01/073, LMA/4453/D/01/074, LMA/4453/D/01/076, LMA/4453/D/01/077, LMA/4453/D/01/078, LMA/4453/D/01/080, LMA/4453/D/01/081, LMA/4453/D/01/083, LMA/4453/D/01/085, LMA/4453/D/01/086, LMA/4453/D/01/087, LMA/4453/D/01/088.
How would 1923 Whitbread IPA compare to a modern Session IPA? I'm not sure. It's weaker than most contemporary versions, that's for sure. And uses different hops. I guess someone will need to brew it for us to find out.
Best give the recipe, then.
1923 Whitbread IPA
pale malt 2 row
4.50 lb
58.06%
pale malt 6 row
2.25 lb
29.03%
No.1 invert sugar
1
12.90%
Fuggles 90 min
1.00 oz
Fuggles 60 min
1.00 oz
Goldings 30 min
1.00 oz
OG
1036
FG
1008
ABV
3.7
Apparent attenuation
77.78%
IBU
43
SRM
5
Mash at
154º F
Sparge at
165º F
Boil time
90 minutes
pitching temp
60º F
Yeast
Wyeast 1098 British ale - dry
Wyeast 1099 Whitbread Ale
Source:
Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/01/088.
It's pretty damn simple: 2-row and 6-row pale malt, No. 1 invert sugar, Fuggles and Goldings. Not the complete absence of ctystal malt. As I keep telling you, it wasn't really that common in British Bitters until after WW I. There was probably also some caramel added for colour adjustment, vene though it is fairly pale in colour.
IPA was one of Whitbread's ost popular beers. The most popular in 1923, when they brewed 116,247 barrels of it, or 23% of their total production. While in the same year only 89,145 barrels of their Mild, X Ale, were brewed.***
One last point. This was exclusively sold in bottled form. A trend followed by Barclay Perkins and quite a few other brewers in the South of England. Though their version was stronger, with an OG in the mid-1040's. But their PA, with an OG of 1052º, was also stronger than Whitbread's.****
http://4.bp.blogspot.com/-p-K4Nuzu9RU/UvJKCsXUszI/AAAAAAAAS98/6cnV5PBFerc/s1600/Vintage_Beer_cover_new.jpg (http://www.amazon.com/Home-Brewers-Guide-Vintage-Beer/dp/1592538827)
*The Home Brewer's Guide to Vintage Beer (http://www.amazon.com/Home-Brewers-Guide-Vintage-Beer/dp/1592538827)
http://www.amazon.com/Home-Brewers-Guide-Vintage-Beer/dp/1592538827
** Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/01/065.
*** Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/01/088.
**** Barclay Perkins brewing record held at the London Metropolitan Archives, document number ACC/2305/01/614
More... (http://barclayperkins.blogspot.com/2014/04/1923-whitbread-ipa.html)