Blog Tracker
30-08-2017, 07:16
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2017/08/lets-brew-1930-barclay-perkins-x.html)
https://1.bp.blogspot.com/-vlSntF0mebY/WaWtEejnaCI/AAAAAAAAc3c/jmt4U9wV3TId9GPT-LXZylw8u1Kj3RIpACLcBGAs/s400/Barclay_Perkins_sign_3.jpg (https://1.bp.blogspot.com/-vlSntF0mebY/WaWtEejnaCI/AAAAAAAAc3c/jmt4U9wV3TId9GPT-LXZylw8u1Kj3RIpACLcBGAs/s1600/Barclay_Perkins_sign_3.jpg)
After the turmoil of WW I and its immediate aftermath there was a period of stability in the 1920’s. But that doesn’t mean that everything was static.
The recipe of Barclay Perkins X Ale did undergo a couple of changes during the decade. The most notable being to the base malt. In 1921 the base was 100% pale malt, but that was altered a year later to a combination of Californian pale malt, mild malt and SA malt.
My first thought was that this was an economy measure. As this period of Barclay Perkins logs includes the price of the ingredients, it’s easy enough to check. The pale malt was 56 shillings per quarter, the SA malt 53/6 and the mild malt 53/-. Using 100% pale malt would have cost 198/- more. Not that significant when you consider that the total cost of the grist was 10,494/-. Pale malt would have increased the overall cost by just 1.89%.
So I assume that there must have been other reasons. SA malt produces a less easily fermentable wort, which might be handy if you want to keep the FG up. Otherwise, your guess is as good as mine. Feel free to replace the SA malt with mild malt, which is probably the closest available equivalent.
The grist is about as complicated as they got, as there was also amber and crystal malt included. Which remain at around the same proportion as in 1921, 7% and 5%, respectively. The sugar content has risen a little, from 10% to 11%, and is now all No. 3 invert. The flaked maize content is stable at 13%.
Another nice feature of this period of Barclay Perkins logs is that given the hop variety as well as the region in which they were grown. So I know for certain that most of them were Fuggles, other than the Oregon hops which I’m assuming were Cluster. There’s also 28 lbs (out of a total of 1320 lbs) od something described as “Dust”. It can’t have s it cost almost double the price of the Fuggles.
X Ale is just one of four beers parti-gyled together in this brew. X Sp was almost identical to X, but had an OG just 1º lower. The others were RA 1031º and Ale at 1029º.
Barclay’s range of Milds was radically transformed in 1931, when there was a big hike in the tax rate. Brewers responded by cutting gravities so they could retail their beers at the same price. We’ll be looking at those beers later.
1930 Barclay Perkins X
pale malt
2.25 lb
24.48%
mild malt
1.75 lb
19.04%
SA malt
1.75 lb
19.04%
amber malt
0.66 lb
7.18%
crystal malt 60 L
0.50 lb
5.44%
flaked maize
1.25 lb
13.60%
No. 3 invert sugar
1.00 lb
10.88%
caramel 1000 SRM
0.03 lb
0.33%
Cluster 120 mins
0.25 oz
Fuggles 90 mins
0.75 oz
Fuggles 60 mins
0.75 oz
Fuggles 30 mins
0.50 oz
OG
1043
FG
1013.5
ABV
3.90
Apparent attenuation
68.60%
IBU
31
SRM
19
Mash at
153º F
Sparge at
170º F
Boil time
150 minutes
pitching temp
60.5º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2017/08/lets-brew-1930-barclay-perkins-x.html)
https://1.bp.blogspot.com/-vlSntF0mebY/WaWtEejnaCI/AAAAAAAAc3c/jmt4U9wV3TId9GPT-LXZylw8u1Kj3RIpACLcBGAs/s400/Barclay_Perkins_sign_3.jpg (https://1.bp.blogspot.com/-vlSntF0mebY/WaWtEejnaCI/AAAAAAAAc3c/jmt4U9wV3TId9GPT-LXZylw8u1Kj3RIpACLcBGAs/s1600/Barclay_Perkins_sign_3.jpg)
After the turmoil of WW I and its immediate aftermath there was a period of stability in the 1920’s. But that doesn’t mean that everything was static.
The recipe of Barclay Perkins X Ale did undergo a couple of changes during the decade. The most notable being to the base malt. In 1921 the base was 100% pale malt, but that was altered a year later to a combination of Californian pale malt, mild malt and SA malt.
My first thought was that this was an economy measure. As this period of Barclay Perkins logs includes the price of the ingredients, it’s easy enough to check. The pale malt was 56 shillings per quarter, the SA malt 53/6 and the mild malt 53/-. Using 100% pale malt would have cost 198/- more. Not that significant when you consider that the total cost of the grist was 10,494/-. Pale malt would have increased the overall cost by just 1.89%.
So I assume that there must have been other reasons. SA malt produces a less easily fermentable wort, which might be handy if you want to keep the FG up. Otherwise, your guess is as good as mine. Feel free to replace the SA malt with mild malt, which is probably the closest available equivalent.
The grist is about as complicated as they got, as there was also amber and crystal malt included. Which remain at around the same proportion as in 1921, 7% and 5%, respectively. The sugar content has risen a little, from 10% to 11%, and is now all No. 3 invert. The flaked maize content is stable at 13%.
Another nice feature of this period of Barclay Perkins logs is that given the hop variety as well as the region in which they were grown. So I know for certain that most of them were Fuggles, other than the Oregon hops which I’m assuming were Cluster. There’s also 28 lbs (out of a total of 1320 lbs) od something described as “Dust”. It can’t have s it cost almost double the price of the Fuggles.
X Ale is just one of four beers parti-gyled together in this brew. X Sp was almost identical to X, but had an OG just 1º lower. The others were RA 1031º and Ale at 1029º.
Barclay’s range of Milds was radically transformed in 1931, when there was a big hike in the tax rate. Brewers responded by cutting gravities so they could retail their beers at the same price. We’ll be looking at those beers later.
1930 Barclay Perkins X
pale malt
2.25 lb
24.48%
mild malt
1.75 lb
19.04%
SA malt
1.75 lb
19.04%
amber malt
0.66 lb
7.18%
crystal malt 60 L
0.50 lb
5.44%
flaked maize
1.25 lb
13.60%
No. 3 invert sugar
1.00 lb
10.88%
caramel 1000 SRM
0.03 lb
0.33%
Cluster 120 mins
0.25 oz
Fuggles 90 mins
0.75 oz
Fuggles 60 mins
0.75 oz
Fuggles 30 mins
0.50 oz
OG
1043
FG
1013.5
ABV
3.90
Apparent attenuation
68.60%
IBU
31
SRM
19
Mash at
153º F
Sparge at
170º F
Boil time
150 minutes
pitching temp
60.5º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2017/08/lets-brew-1930-barclay-perkins-x.html)