Blog Tracker
03-06-2017, 07:30
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2017/06/lets-brew-1862-barclay-perkins-xx.html)
https://3.bp.blogspot.com/-ygNyBBSWkUg/WSPkdImUVyI/AAAAAAAAcN8/4RIT6XtV1FYJMjEtJVTmVOJYnfiBJZs0wCLcB/s400/Barclay_Perkins_Double_Brown_Stout_3.jpg (https://3.bp.blogspot.com/-ygNyBBSWkUg/WSPkdImUVyI/AAAAAAAAcN8/4RIT6XtV1FYJMjEtJVTmVOJYnfiBJZs0wCLcB/s1600/Barclay_Perkins_Double_Brown_Stout_3.jpg)
These Barclay Perkins early Mild recipes are such fun, I just have to keep on going. Plus they’re a handy addition to the new edition of “Mild! Plus” I’m working.
Working on along with several other projects. “Victory!” – have I ever published that? (I’ve just checked.) Nope, not published that yet. And it could be a little tricky to release, seeing as it weighs in at almost 900 pages. Considerably more than the maximum Lulu book length. Looks like it will need to be a two volume job.
But I digress like a politician asked a tricky question. Back to Mild Ale, in particular the 1862 XX of my favourite London brewery Barclay Perkins.
As you can see, this is another typical Victorian Mild Ale, pale in colour, high in alcohol and packed full of hops. Just about everything a modern Mild isn’t. But what would be the fun if this was exactly like modern interpretations of the style? Plus I’d be out of a job.
Once again, the recipe is dead simple. Just white malt and Kent hops. The brewing record doesn’t even specify which bit of Kent. Goldings are always a safe bet. I’m slightly surprised that no foreign ingredients have shown up in these recipes yet. A lot of US hops were being imported in the 1860’s.
You’ll note that the boil has become much shorter, down from 3 hours or more to just 75 minutes. I’ve absolutely no idea why the earlier boils were so long nor why they were suddenly cut so much.
1862 Barclay Perkins XX Ale
pale malt
18.00 lb
100.00%
Goldings 75 mins
3.00 oz
Goldings 60 mins
3.00 oz
Goldings 30 mins
3.00 oz
OG
1079.2
FG
1020
ABV
7.83
Apparent attenuation
74.75%
IBU
92
SRM
7
Mash at
148º F
Sparge at
163º F
Boil time
75 minutes
pitching temp
64º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2017/06/lets-brew-1862-barclay-perkins-xx.html)
https://3.bp.blogspot.com/-ygNyBBSWkUg/WSPkdImUVyI/AAAAAAAAcN8/4RIT6XtV1FYJMjEtJVTmVOJYnfiBJZs0wCLcB/s400/Barclay_Perkins_Double_Brown_Stout_3.jpg (https://3.bp.blogspot.com/-ygNyBBSWkUg/WSPkdImUVyI/AAAAAAAAcN8/4RIT6XtV1FYJMjEtJVTmVOJYnfiBJZs0wCLcB/s1600/Barclay_Perkins_Double_Brown_Stout_3.jpg)
These Barclay Perkins early Mild recipes are such fun, I just have to keep on going. Plus they’re a handy addition to the new edition of “Mild! Plus” I’m working.
Working on along with several other projects. “Victory!” – have I ever published that? (I’ve just checked.) Nope, not published that yet. And it could be a little tricky to release, seeing as it weighs in at almost 900 pages. Considerably more than the maximum Lulu book length. Looks like it will need to be a two volume job.
But I digress like a politician asked a tricky question. Back to Mild Ale, in particular the 1862 XX of my favourite London brewery Barclay Perkins.
As you can see, this is another typical Victorian Mild Ale, pale in colour, high in alcohol and packed full of hops. Just about everything a modern Mild isn’t. But what would be the fun if this was exactly like modern interpretations of the style? Plus I’d be out of a job.
Once again, the recipe is dead simple. Just white malt and Kent hops. The brewing record doesn’t even specify which bit of Kent. Goldings are always a safe bet. I’m slightly surprised that no foreign ingredients have shown up in these recipes yet. A lot of US hops were being imported in the 1860’s.
You’ll note that the boil has become much shorter, down from 3 hours or more to just 75 minutes. I’ve absolutely no idea why the earlier boils were so long nor why they were suddenly cut so much.
1862 Barclay Perkins XX Ale
pale malt
18.00 lb
100.00%
Goldings 75 mins
3.00 oz
Goldings 60 mins
3.00 oz
Goldings 30 mins
3.00 oz
OG
1079.2
FG
1020
ABV
7.83
Apparent attenuation
74.75%
IBU
92
SRM
7
Mash at
148º F
Sparge at
163º F
Boil time
75 minutes
pitching temp
64º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2017/06/lets-brew-1862-barclay-perkins-xx.html)