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18-03-2015, 07:05
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2015/03/lets-brew-wednesday-1928-barclay.html)
I'm starting to feel unstoppable, what with weeks of recipes on a Wednesday behind me. You must be impressed. I know I am.
Spotted the theme of these recipes yet? It's not that difficult to discern.
Once again I'm bundling up several of my obsessions in one rucksack: Barclay Perkins, British Lager, the 1920's and lots more. My catalogue of obsessions is getting as long as Santa's christmas card list. Not all of them even beer-related.
As I've told you many times before, Barclay Perkins dove conficently into the Lager pool just after the end of WW I. To show how serious they were they built a brand new Lager brewhouse and brought in a Danish brewer to run it.
Initially they brewed two beers, a Dark Lager loosely based on the Munich style with a gravity of 1058º and a pale Lager called Export which was a bit weaker. Unlike post-WW II British Lagers, these were unashamedly branded as London Lager. Perhaps lingering anti-German sentiment was the reason.
It's another very simple recipe - pilsner malt, grits, Saaz and Goldings hops. Obviously not very Reinheitsgebot. The grits and cereal mash remind me more of a North American recipe. Though the Saaz - Goldings combination is, er, unusual. And one I'd love to try.
I'm not sure how it compares to a German Export. The gravity is a bit lower than I'd expect, but there's decent level of bitterness.
1928 Barclay Perkins Export
pilsner malt 2 row
9.00 lb
78.26%
corn grits
2.50 lb
21.74%
Saaz 60 min
2.00 oz
Goldings 30 min
1.00 oz
OG
1051
FG
1014
ABV
4.89
Apparent attenuation
72.55%
IBU
36
SRM
3.4
Mash at
158º F
Sparge at
175º F
Boil time
90 minutes
pitching temp
48º F
Yeast
Wyeast 2042 Danish lager
I've simplified the mash to a single infusion and sparge. Should you wishing gooing the whole decoction hog, this is the original mashing scheme, kicking off with a cereal mash for the grist:
http://4.bp.blogspot.com/-bZ3Rzh9b1C0/VP7pL6ORQaI/AAAAAAAAWwY/BvggxYjV0uk/s1600/BP_1928_Export_mash.jpg (http://4.bp.blogspot.com/-bZ3Rzh9b1C0/VP7pL6ORQaI/AAAAAAAAWwY/BvggxYjV0uk/s1600/BP_1928_Export_mash.jpg)
Just about, but not quite finished, with this particular recipe crop.
More... (http://barclayperkins.blogspot.com/2015/03/lets-brew-wednesday-1928-barclay.html)
I'm starting to feel unstoppable, what with weeks of recipes on a Wednesday behind me. You must be impressed. I know I am.
Spotted the theme of these recipes yet? It's not that difficult to discern.
Once again I'm bundling up several of my obsessions in one rucksack: Barclay Perkins, British Lager, the 1920's and lots more. My catalogue of obsessions is getting as long as Santa's christmas card list. Not all of them even beer-related.
As I've told you many times before, Barclay Perkins dove conficently into the Lager pool just after the end of WW I. To show how serious they were they built a brand new Lager brewhouse and brought in a Danish brewer to run it.
Initially they brewed two beers, a Dark Lager loosely based on the Munich style with a gravity of 1058º and a pale Lager called Export which was a bit weaker. Unlike post-WW II British Lagers, these were unashamedly branded as London Lager. Perhaps lingering anti-German sentiment was the reason.
It's another very simple recipe - pilsner malt, grits, Saaz and Goldings hops. Obviously not very Reinheitsgebot. The grits and cereal mash remind me more of a North American recipe. Though the Saaz - Goldings combination is, er, unusual. And one I'd love to try.
I'm not sure how it compares to a German Export. The gravity is a bit lower than I'd expect, but there's decent level of bitterness.
1928 Barclay Perkins Export
pilsner malt 2 row
9.00 lb
78.26%
corn grits
2.50 lb
21.74%
Saaz 60 min
2.00 oz
Goldings 30 min
1.00 oz
OG
1051
FG
1014
ABV
4.89
Apparent attenuation
72.55%
IBU
36
SRM
3.4
Mash at
158º F
Sparge at
175º F
Boil time
90 minutes
pitching temp
48º F
Yeast
Wyeast 2042 Danish lager
I've simplified the mash to a single infusion and sparge. Should you wishing gooing the whole decoction hog, this is the original mashing scheme, kicking off with a cereal mash for the grist:
http://4.bp.blogspot.com/-bZ3Rzh9b1C0/VP7pL6ORQaI/AAAAAAAAWwY/BvggxYjV0uk/s1600/BP_1928_Export_mash.jpg (http://4.bp.blogspot.com/-bZ3Rzh9b1C0/VP7pL6ORQaI/AAAAAAAAWwY/BvggxYjV0uk/s1600/BP_1928_Export_mash.jpg)
Just about, but not quite finished, with this particular recipe crop.
More... (http://barclayperkins.blogspot.com/2015/03/lets-brew-wednesday-1928-barclay.html)