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21-09-2016, 07:05
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2016/09/lets-brew-wednesday-1947-shepherd-neame.html)
https://1.bp.blogspot.com/-uTJRw78_4Uk/V-Ax-K1wB3I/AAAAAAAAakk/qYq6xy636XEu8O2qYdleJCNQ7ML2XJPhwCLcB/s400/Shepherd_Neame_Brown_Ale_1937.JPG (https://1.bp.blogspot.com/-uTJRw78_4Uk/V-Ax-K1wB3I/AAAAAAAAakk/qYq6xy636XEu8O2qYdleJCNQ7ML2XJPhwCLcB/s1600/Shepherd_Neame_Brown_Ale_1937.JPG)
It’s a special day. As is every day I get my hands on a new set of brewing records. Especially when it’s a brewery whose beers I’ve supped.
And when I can combine the records with my post-war austerity obsession, I’m like a pig on a spit. No, pig in shit, that’s what I meant. (That image of me roasting a spit will now live with me forever.) Throw in a lovely watery Mild recipe and paradise is adjacent.
For the day, it’s a pretty honest recipe. No adjuncts, just brewing sugar and malt extract. They must have dropped the obligatory flaked barley of the late war years as soon as they could. Good on them.
The sugar bill is slightly simplified. There was a bit of something that looked like WWCS. I just bumped up the No. 3.
1947 Shepherd Neame MB
pale malt
3.75 lb
68.18%
no. 3 sugar
1.00 lb
18.18%
malt extract
0.75 lb
13.64%
Fuggles 120 mins
0.50 oz
Goldings 30 mins
0.50 oz
OG
1027.1
FG
1005.5
ABV
2.86
Apparent attenuation
79.70%
IBU
15
SRM
9
Mash at
156º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
63º F
Yeast
Go to a Shepherd Neame pub, buy a pint of cask beer. If it's nice and fresh, buy another pint and surreptitiously pour it into a bottle, add a half teaspoon of sugar and wait 3 days. Carefully decant most of the beer into a glass and drink. Add malt extract and leave in a warm place for a few days.
Or just use a Southern English Ale yeast
Lots more to come.
More... (http://barclayperkins.blogspot.com/2016/09/lets-brew-wednesday-1947-shepherd-neame.html)
https://1.bp.blogspot.com/-uTJRw78_4Uk/V-Ax-K1wB3I/AAAAAAAAakk/qYq6xy636XEu8O2qYdleJCNQ7ML2XJPhwCLcB/s400/Shepherd_Neame_Brown_Ale_1937.JPG (https://1.bp.blogspot.com/-uTJRw78_4Uk/V-Ax-K1wB3I/AAAAAAAAakk/qYq6xy636XEu8O2qYdleJCNQ7ML2XJPhwCLcB/s1600/Shepherd_Neame_Brown_Ale_1937.JPG)
It’s a special day. As is every day I get my hands on a new set of brewing records. Especially when it’s a brewery whose beers I’ve supped.
And when I can combine the records with my post-war austerity obsession, I’m like a pig on a spit. No, pig in shit, that’s what I meant. (That image of me roasting a spit will now live with me forever.) Throw in a lovely watery Mild recipe and paradise is adjacent.
For the day, it’s a pretty honest recipe. No adjuncts, just brewing sugar and malt extract. They must have dropped the obligatory flaked barley of the late war years as soon as they could. Good on them.
The sugar bill is slightly simplified. There was a bit of something that looked like WWCS. I just bumped up the No. 3.
1947 Shepherd Neame MB
pale malt
3.75 lb
68.18%
no. 3 sugar
1.00 lb
18.18%
malt extract
0.75 lb
13.64%
Fuggles 120 mins
0.50 oz
Goldings 30 mins
0.50 oz
OG
1027.1
FG
1005.5
ABV
2.86
Apparent attenuation
79.70%
IBU
15
SRM
9
Mash at
156º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
63º F
Yeast
Go to a Shepherd Neame pub, buy a pint of cask beer. If it's nice and fresh, buy another pint and surreptitiously pour it into a bottle, add a half teaspoon of sugar and wait 3 days. Carefully decant most of the beer into a glass and drink. Add malt extract and leave in a warm place for a few days.
Or just use a Southern English Ale yeast
Lots more to come.
More... (http://barclayperkins.blogspot.com/2016/09/lets-brew-wednesday-1947-shepherd-neame.html)