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25-10-2017, 07:22
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2017/10/lets-brew-wednesday-1921-barclay-perkin.html)
https://2.bp.blogspot.com/-ewEnf8DQxC8/Wd9ITUUy-QI/AAAAAAAAdME/hL1Vp5SPR0IL75dSauHgWhnbYzowzZQQgCLcBGAs/s400/Barclay_Perkins_Export_Imperial_Stout_2.jpg (https://2.bp.blogspot.com/-ewEnf8DQxC8/Wd9ITUUy-QI/AAAAAAAAdME/hL1Vp5SPR0IL75dSauHgWhnbYzowzZQQgCLcBGAs/s1600/Barclay_Perkins_Export_Imperial_Stout_2.jpg)
Now here's a special treat for you: the session version of Barclay's Imperial Stout.
I know that rather an odd concept, but that's what this beer is. I'd always thought that Russian Stout was one of the few British beers that continued to be brewed at pre-WW I strength,. Until I looked in the brewing records. Then I noticed that for a while there were two versions of the beer, IBS and IBS ex. The latter did continue to be brewed at full strength. The former was much weaker.
Russian Stout was discontinued during WW I and reappeared in 1921. I assume it waas the general drop in beer strength that prompted them to produce a weaker, more affordable version. Which they continued to brew until 1941, when another war caused it to disappear. I assumed that was the end of it, but no, in 1946 it returned. At the rather feeble gravity of 1044º.
This version isn't quite as feeble as that. But it is weaker than a standard London Stout from before the WW I. BS, Barclay Perkins draught Stout, had an OG of 1074º in 1910.
Like its big brother, IBS has a very high percentage of roasted grains. To be honest, I wonder if there's enough base malt to provide enzymes to convert everything. But I guess there must be as they brewed in this way for several years. And I suppose that all those dark grains would have produced quite a think beer for its gravity. That and the high FG.
Though in the recipe I've used the racking gravity as FG. I know from analyses in the Whitbread Gravity Book that the real FG was lower, around 1016º. Also primings raised the effective OG by three points to 1064.3º.
It's fairly heavily hopped, with a combination of Pacific and Mid Kent hops. Which I've interpreted as Cluster and Fuggles. This seems to be the last version that was dry hopped, for some reason.
Surprisingly, this beer was sold on draught. At least according to the Whitbread Gravity Book. And who am I to doubt that?
1921 Barclay Perkin IBS
mild malt
6.50 lb
47.58%
brown malt
1.75 lb
12.81%
amber malt
1.50 lb
10.98%
roast barley
1.50 lb
10.98%
flaked maize
0.75 lb
5.49%
No. 3 invert sugar
1.50 lb
10.98%
caramel 1000 SRM
0.16 lb
1.17%
Cluster 120 mins
1.00 oz
Fuggles 90 mins
1.00 oz
Fuggles 60 mins
1.00 oz
Fuggles 30 mins
1.00 oz
Goldings dry hops
0.25 oz
OG
1061.3
FG
1020
ABV
5.46
Apparent attenuation
67.37%
IBU
54
SRM
41
Mash at
150º F
Sparge at
172º F
Boil time
120 minutes
pitching temp
58.5º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2017/10/lets-brew-wednesday-1921-barclay-perkin.html)
https://2.bp.blogspot.com/-ewEnf8DQxC8/Wd9ITUUy-QI/AAAAAAAAdME/hL1Vp5SPR0IL75dSauHgWhnbYzowzZQQgCLcBGAs/s400/Barclay_Perkins_Export_Imperial_Stout_2.jpg (https://2.bp.blogspot.com/-ewEnf8DQxC8/Wd9ITUUy-QI/AAAAAAAAdME/hL1Vp5SPR0IL75dSauHgWhnbYzowzZQQgCLcBGAs/s1600/Barclay_Perkins_Export_Imperial_Stout_2.jpg)
Now here's a special treat for you: the session version of Barclay's Imperial Stout.
I know that rather an odd concept, but that's what this beer is. I'd always thought that Russian Stout was one of the few British beers that continued to be brewed at pre-WW I strength,. Until I looked in the brewing records. Then I noticed that for a while there were two versions of the beer, IBS and IBS ex. The latter did continue to be brewed at full strength. The former was much weaker.
Russian Stout was discontinued during WW I and reappeared in 1921. I assume it waas the general drop in beer strength that prompted them to produce a weaker, more affordable version. Which they continued to brew until 1941, when another war caused it to disappear. I assumed that was the end of it, but no, in 1946 it returned. At the rather feeble gravity of 1044º.
This version isn't quite as feeble as that. But it is weaker than a standard London Stout from before the WW I. BS, Barclay Perkins draught Stout, had an OG of 1074º in 1910.
Like its big brother, IBS has a very high percentage of roasted grains. To be honest, I wonder if there's enough base malt to provide enzymes to convert everything. But I guess there must be as they brewed in this way for several years. And I suppose that all those dark grains would have produced quite a think beer for its gravity. That and the high FG.
Though in the recipe I've used the racking gravity as FG. I know from analyses in the Whitbread Gravity Book that the real FG was lower, around 1016º. Also primings raised the effective OG by three points to 1064.3º.
It's fairly heavily hopped, with a combination of Pacific and Mid Kent hops. Which I've interpreted as Cluster and Fuggles. This seems to be the last version that was dry hopped, for some reason.
Surprisingly, this beer was sold on draught. At least according to the Whitbread Gravity Book. And who am I to doubt that?
1921 Barclay Perkin IBS
mild malt
6.50 lb
47.58%
brown malt
1.75 lb
12.81%
amber malt
1.50 lb
10.98%
roast barley
1.50 lb
10.98%
flaked maize
0.75 lb
5.49%
No. 3 invert sugar
1.50 lb
10.98%
caramel 1000 SRM
0.16 lb
1.17%
Cluster 120 mins
1.00 oz
Fuggles 90 mins
1.00 oz
Fuggles 60 mins
1.00 oz
Fuggles 30 mins
1.00 oz
Goldings dry hops
0.25 oz
OG
1061.3
FG
1020
ABV
5.46
Apparent attenuation
67.37%
IBU
54
SRM
41
Mash at
150º F
Sparge at
172º F
Boil time
120 minutes
pitching temp
58.5º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2017/10/lets-brew-wednesday-1921-barclay-perkin.html)