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23-11-2016, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2016/11/1956-shepherd-neame-pa.html)
I sometimes wonder what my least popular recipes have been, Ones that no-one could be arsed to brew.
I suspect that a few of the post-WW II austerity beers fall into that category. Including this one. Because it’s one of those perennially dull styles, Ordinary Bitter.
Though, in PA’s defence, it is basically all-malt. I’m not going to count the tiny amount of malt extract as adjuncting it up. Which makes it more unusual than you might suspect. British brewers didn't really do all-malt in the 20th century. Almost everything, with the exception of Guinness, contained sugar.
It’s such a simple recipe that it’s scarcely worth writing down. Pale malt and classic English hops. The hop varieties are I guess. All I know is that they came from Shepherd Neame’s own hop farms in Kent.
Looking at analyses from the Whitbread Gravity Book, it looks as if the colour was corrected to a slightly darker shade of around 6 SRM. Probably not worth bothering with on a homebrew level.
Er, and that’s. The recipe is so simple, it’s left me lost for words.
1956 Shepherd Neame PA
pale malt
9.00 lb
99.01%
malt extract
0.09 lb
0.99%
Fuggles 120 mins
0.75 oz
Goldings 60 mins
0.50 oz
Goldings 30 mins
0.50 oz
Goldings dry hops
0.25 oz
OG
1035.5
FG
1011.6
ABV
3.16
Apparent attenuation
67.32%
IBU
24
SRM
4
Mash at
152º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
62º F
Yeast
a Southern English Ale yeast
More... (http://barclayperkins.blogspot.com/2016/11/1956-shepherd-neame-pa.html)
I sometimes wonder what my least popular recipes have been, Ones that no-one could be arsed to brew.
I suspect that a few of the post-WW II austerity beers fall into that category. Including this one. Because it’s one of those perennially dull styles, Ordinary Bitter.
Though, in PA’s defence, it is basically all-malt. I’m not going to count the tiny amount of malt extract as adjuncting it up. Which makes it more unusual than you might suspect. British brewers didn't really do all-malt in the 20th century. Almost everything, with the exception of Guinness, contained sugar.
It’s such a simple recipe that it’s scarcely worth writing down. Pale malt and classic English hops. The hop varieties are I guess. All I know is that they came from Shepherd Neame’s own hop farms in Kent.
Looking at analyses from the Whitbread Gravity Book, it looks as if the colour was corrected to a slightly darker shade of around 6 SRM. Probably not worth bothering with on a homebrew level.
Er, and that’s. The recipe is so simple, it’s left me lost for words.
1956 Shepherd Neame PA
pale malt
9.00 lb
99.01%
malt extract
0.09 lb
0.99%
Fuggles 120 mins
0.75 oz
Goldings 60 mins
0.50 oz
Goldings 30 mins
0.50 oz
Goldings dry hops
0.25 oz
OG
1035.5
FG
1011.6
ABV
3.16
Apparent attenuation
67.32%
IBU
24
SRM
4
Mash at
152º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
62º F
Yeast
a Southern English Ale yeast
More... (http://barclayperkins.blogspot.com/2016/11/1956-shepherd-neame-pa.html)