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02-10-2017, 07:17
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2017/10/session-imperial-stout-grists.html)
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Bet you thought I’d forgotten about this. And you’d be right. I did forget, distracted by more German top-fermenting stuff.
That’s my biggest problem: I’m interested in too much. I really have try hard to keep my focus, which is British and, to a lesser extent, German beer. If I didn’t, I’d be off all over the place. Believe me, it’s a real struggle.
Back to the beer I’m supposed to be discussing, Barclay Perkins Session Imperial Stout. There are a couple of interesting points about the grist. The use of roast barley is the most obvious. London brewers mostly preferred black malt. And the amount – around 10%.
The versions from the 1920’s have a crazy proportion of dark malts: around 35%. I was so surprised that I went back and checked the brewing records. And it is correct. There’s less than 50% base malt. Though that did decline after WW II started, with the brown malt percentage in particular declining. All those dark malts must have produced quite a thick beer, despite not being massively strong. And a very roasty one.
The amount of flaked maize is quite low. 10-15% was typical of other Barclay Perkins beers of the time. The oats, in this case, aren’t a wartime thing. Look at the tiny quantity. It’s because it was being part-gyled with London Stout, some of which was sold as Oatmeal Stout, requiring a tiny amount of oats for legal purposes.
Barclay Perkins Session Imperial Stout grains 1921 - 1941
Year
OG
MA malt
SA malt
brown malt
amber malt
crystal malt
roast barley
oats
flaked maize
flaked rice
1921
1061.3
45.77%
13.46%
12.12%
9.42%
5.38%
1924
1061.4
47.00%
13.82%
12.44%
9.68%
5.53%
1928
1060.4
45.98%
13.79%
12.64%
10.34%
4.60%
1929
1060.7
27.15%
29.86%
10.86%
10.86%
8.14%
5.43%
1936
1060.4
40.43%
8.31%
5.26%
11.63%
6.65%
11.63%
0.28%
4.43%
1940
1055.4
43.29%
5.70%
10.25%
5.70%
11.19%
0.14%
9.11%
1941
1055.6
65.23%
4.30%
9.86%
5.02%
10.04%
0.18%
Sources:
Barclay Perkins brewing records held at the London Metropolitan Archives, document numbers ACC/2305/01/608, ACC/2305/01/611, ACC/2305/01/614, ACC/2305/01/621, ACC/2305/01/623 and ACC/2305/01/624.
Sugars next.
Unsurprisingly, most version contain No. 3 invert and all caramel. The lactose in the wartime versions I suspect is there for the same reason as oats. Because they were selling some of the London Stout it was parti-gyled with as Milk Stout as well as Oatmeal Stout. So I guess those beer ware Session Imperial Milk Oatmeal Stout.
Someone is bound to have brewed something called that in the last 10 years thinking they were being innovative. As I keep saying, almost nothing in beer is genuinely new, other than hop varieties.
Barclay Perkins Session Imperial Stout sugars 1921 - 1941
Year
OG
no. 2 sugar
no. 3 sugar
caramel
Martineau BS
lactose
other sugar
1921
1061.3
12.56%
1.28%
1924
1061.4
11.06%
0.46%
1928
1060.4
12.26%
0.38%
1929
1060.7
7.24%
0.45%
1936
1060.4
1.48%
2.95%
1.05%
5.91%
1940
1055.4
0.95%
1.52%
12.15%
1941
1055.6
3.35%
1.55%
0.48%
Sources:
Barclay Perkins brewing records held at the London Metropolitan Archives, document numbers ACC/2305/01/608, ACC/2305/01/611, ACC/2305/01/614, ACC/2305/01/621, ACC/2305/01/623 and ACC/2305/01/624.
The other sugar in the 1940 version is probably No. 3 invert. They just don’t specify the sugar type in the brewing record.
More... (http://barclayperkins.blogspot.com/2017/10/session-imperial-stout-grists.html)
https://3.bp.blogspot.com/-127vJErbt3M/WdDlUnv0R5I/AAAAAAAAdD4/zqZUXJ2Kw9UGyswktcjFAt6DKOc0plQGwCEwYBhgL/s400/Barclay_Russian_Stout_Vintage_Bottling.jpg (https://3.bp.blogspot.com/-127vJErbt3M/WdDlUnv0R5I/AAAAAAAAdD4/zqZUXJ2Kw9UGyswktcjFAt6DKOc0plQGwCEwYBhgL/s1600/Barclay_Russian_Stout_Vintage_Bottling.jpg)
Bet you thought I’d forgotten about this. And you’d be right. I did forget, distracted by more German top-fermenting stuff.
That’s my biggest problem: I’m interested in too much. I really have try hard to keep my focus, which is British and, to a lesser extent, German beer. If I didn’t, I’d be off all over the place. Believe me, it’s a real struggle.
Back to the beer I’m supposed to be discussing, Barclay Perkins Session Imperial Stout. There are a couple of interesting points about the grist. The use of roast barley is the most obvious. London brewers mostly preferred black malt. And the amount – around 10%.
The versions from the 1920’s have a crazy proportion of dark malts: around 35%. I was so surprised that I went back and checked the brewing records. And it is correct. There’s less than 50% base malt. Though that did decline after WW II started, with the brown malt percentage in particular declining. All those dark malts must have produced quite a thick beer, despite not being massively strong. And a very roasty one.
The amount of flaked maize is quite low. 10-15% was typical of other Barclay Perkins beers of the time. The oats, in this case, aren’t a wartime thing. Look at the tiny quantity. It’s because it was being part-gyled with London Stout, some of which was sold as Oatmeal Stout, requiring a tiny amount of oats for legal purposes.
Barclay Perkins Session Imperial Stout grains 1921 - 1941
Year
OG
MA malt
SA malt
brown malt
amber malt
crystal malt
roast barley
oats
flaked maize
flaked rice
1921
1061.3
45.77%
13.46%
12.12%
9.42%
5.38%
1924
1061.4
47.00%
13.82%
12.44%
9.68%
5.53%
1928
1060.4
45.98%
13.79%
12.64%
10.34%
4.60%
1929
1060.7
27.15%
29.86%
10.86%
10.86%
8.14%
5.43%
1936
1060.4
40.43%
8.31%
5.26%
11.63%
6.65%
11.63%
0.28%
4.43%
1940
1055.4
43.29%
5.70%
10.25%
5.70%
11.19%
0.14%
9.11%
1941
1055.6
65.23%
4.30%
9.86%
5.02%
10.04%
0.18%
Sources:
Barclay Perkins brewing records held at the London Metropolitan Archives, document numbers ACC/2305/01/608, ACC/2305/01/611, ACC/2305/01/614, ACC/2305/01/621, ACC/2305/01/623 and ACC/2305/01/624.
Sugars next.
Unsurprisingly, most version contain No. 3 invert and all caramel. The lactose in the wartime versions I suspect is there for the same reason as oats. Because they were selling some of the London Stout it was parti-gyled with as Milk Stout as well as Oatmeal Stout. So I guess those beer ware Session Imperial Milk Oatmeal Stout.
Someone is bound to have brewed something called that in the last 10 years thinking they were being innovative. As I keep saying, almost nothing in beer is genuinely new, other than hop varieties.
Barclay Perkins Session Imperial Stout sugars 1921 - 1941
Year
OG
no. 2 sugar
no. 3 sugar
caramel
Martineau BS
lactose
other sugar
1921
1061.3
12.56%
1.28%
1924
1061.4
11.06%
0.46%
1928
1060.4
12.26%
0.38%
1929
1060.7
7.24%
0.45%
1936
1060.4
1.48%
2.95%
1.05%
5.91%
1940
1055.4
0.95%
1.52%
12.15%
1941
1055.6
3.35%
1.55%
0.48%
Sources:
Barclay Perkins brewing records held at the London Metropolitan Archives, document numbers ACC/2305/01/608, ACC/2305/01/611, ACC/2305/01/614, ACC/2305/01/621, ACC/2305/01/623 and ACC/2305/01/624.
The other sugar in the 1940 version is probably No. 3 invert. They just don’t specify the sugar type in the brewing record.
More... (http://barclayperkins.blogspot.com/2017/10/session-imperial-stout-grists.html)