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16-09-2015, 08:57
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2015/09/lets-brew-wednesday-1955-flowers-xxx.html)
http://3.bp.blogspot.com/-lPTM2i0vfRw/VfKzHC__JEI/AAAAAAAAYRo/3rOssKQK21w/s400/Flowers_Nut_Brown_Ale_3.JPG (http://3.bp.blogspot.com/-lPTM2i0vfRw/VfKzHC__JEI/AAAAAAAAYRo/3rOssKQK21w/s1600/Flowers_Nut_Brown_Ale_3.JPG)
We’re approaching the finishing line with Flowers. With what was undoubtedly one of their biggest sellers.
Mild was still wildly popular in the mid-1950’s. Though that was already beginning to change. Younger drinkers were switching to Bitter. And there was a swing from draught to bottled beer, which also didn’t help Mild.
It was during the post-war period that Mild’s status as exclusively a low-gravity beer evolved. Before WW II there had still been Milds with gravities over 1040º, about the same as Ordinary Bitter. Barclay Perkins had three Milds, at 1043º. 1035º and 1031º. After the war, few breweries had more than one Mild. Some had a Best Mild, but this was usually only a couple of degrees stronger than standard Mild. Ones with gravities over 1036º were extremely rare.
Looking at lots of 1950’s Milds recently, I’ve notices a big variation in the degree of attenuation. The gravities are all much of a muchness: 1030-1033º, mostly. But because the attenuation varies from the low 60’s to high 80’s, the ABV goes from 2.7% to 3.7%. Which much have entailed very different drinking experiences. And not just in terms of intoxication.
Flowers XXX is towards the low end of the attention scale, not quite managing 3% ABV. Though, looking at the ingredients, that isn’t such a surprise. You’re never going to get a 85% attenuation with 7% lactose in the grist. The brewers was obviously aiming for body and a degree of sweetness in the finished beer.
Lactose aside, it’s an unspectacular grist. Just pale malt, No. 3 invert sugar and a touch of malt extract. Still not totally sure why malt extract was so common in the 1950’s. Especially in such small amounts.
Not much to say about the hopping. The variety is a guess. But Fuggles were the standard hop of the day. The chances are that was what was used in the original. Goldings were generally reserved for more delicate hop-oriented beers.
Almost forgot. You’ll need to add caramel to get the right colour. It won’t get anywhere close without it.
1955 Flowers XXX
pale malt
5.75 lb
82.14%
No. 3 invert
0.50 lb
7.14%
lactose
0.50 lb
7.14%
malt extract
0.25 lb
3.57%
Fuggles 90 min
0.50 oz
Fuggles 60 min
0.50 oz
Fuggles 30 min
0.50 oz
OG
1032.4
FG
1010
ABV
2.96
Apparent attenuation
69.14%
IBU
22
SRM
47
Mash at
150º F
Sparge at
160º F
Boil time
90 minutes
pitching temp
59º F
Yeast
WLP007 Dry English Ale
This may well be my last post in this format. Depending on how things go at the weekend.
More... (http://barclayperkins.blogspot.com/2015/09/lets-brew-wednesday-1955-flowers-xxx.html)
http://3.bp.blogspot.com/-lPTM2i0vfRw/VfKzHC__JEI/AAAAAAAAYRo/3rOssKQK21w/s400/Flowers_Nut_Brown_Ale_3.JPG (http://3.bp.blogspot.com/-lPTM2i0vfRw/VfKzHC__JEI/AAAAAAAAYRo/3rOssKQK21w/s1600/Flowers_Nut_Brown_Ale_3.JPG)
We’re approaching the finishing line with Flowers. With what was undoubtedly one of their biggest sellers.
Mild was still wildly popular in the mid-1950’s. Though that was already beginning to change. Younger drinkers were switching to Bitter. And there was a swing from draught to bottled beer, which also didn’t help Mild.
It was during the post-war period that Mild’s status as exclusively a low-gravity beer evolved. Before WW II there had still been Milds with gravities over 1040º, about the same as Ordinary Bitter. Barclay Perkins had three Milds, at 1043º. 1035º and 1031º. After the war, few breweries had more than one Mild. Some had a Best Mild, but this was usually only a couple of degrees stronger than standard Mild. Ones with gravities over 1036º were extremely rare.
Looking at lots of 1950’s Milds recently, I’ve notices a big variation in the degree of attenuation. The gravities are all much of a muchness: 1030-1033º, mostly. But because the attenuation varies from the low 60’s to high 80’s, the ABV goes from 2.7% to 3.7%. Which much have entailed very different drinking experiences. And not just in terms of intoxication.
Flowers XXX is towards the low end of the attention scale, not quite managing 3% ABV. Though, looking at the ingredients, that isn’t such a surprise. You’re never going to get a 85% attenuation with 7% lactose in the grist. The brewers was obviously aiming for body and a degree of sweetness in the finished beer.
Lactose aside, it’s an unspectacular grist. Just pale malt, No. 3 invert sugar and a touch of malt extract. Still not totally sure why malt extract was so common in the 1950’s. Especially in such small amounts.
Not much to say about the hopping. The variety is a guess. But Fuggles were the standard hop of the day. The chances are that was what was used in the original. Goldings were generally reserved for more delicate hop-oriented beers.
Almost forgot. You’ll need to add caramel to get the right colour. It won’t get anywhere close without it.
1955 Flowers XXX
pale malt
5.75 lb
82.14%
No. 3 invert
0.50 lb
7.14%
lactose
0.50 lb
7.14%
malt extract
0.25 lb
3.57%
Fuggles 90 min
0.50 oz
Fuggles 60 min
0.50 oz
Fuggles 30 min
0.50 oz
OG
1032.4
FG
1010
ABV
2.96
Apparent attenuation
69.14%
IBU
22
SRM
47
Mash at
150º F
Sparge at
160º F
Boil time
90 minutes
pitching temp
59º F
Yeast
WLP007 Dry English Ale
This may well be my last post in this format. Depending on how things go at the weekend.
More... (http://barclayperkins.blogspot.com/2015/09/lets-brew-wednesday-1955-flowers-xxx.html)