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13-01-2018, 09:02
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2018/01/1917-kidd-porter-24th-july.html)
https://2.bp.blogspot.com/-ao3n72gYOEI/WliO1T30OBI/AAAAAAAAd0o/005xkXQAOmYopVqxWHNc81WOEBe9guoIQCLcBGAs/s400/Kidd_Nourishing_Stout.jpg (https://2.bp.blogspot.com/-ao3n72gYOEI/WliO1T30OBI/AAAAAAAAd0o/005xkXQAOmYopVqxWHNc81WOEBe9guoIQCLcBGAs/s1600/Kidd_Nourishing_Stout.jpg)
The changes in the Beer Orders at the beginning of July 1917 had an impact on all Kidd’s beers. Quite a simple change, really. They all had their gravities cut. Unsurprisingly, to 1036º or less.
Other than the drop in strength, not much changed with Kidd’s Porter. There’s a slight change in the hopping, which went from Kent and Sussex to just Sussex. Fairly old ones, too, as they were from the 1914 and 1915 harvest.
The grist retains the classic pale, brown, black malt backbone. The oats are clearly a token amount, presumably so some could be sold as Oatmeal Stout. There’s also a tiny amount of Spanish juice: 1 pound for 75 barrels. Which works out to 0.03 oz. for a batch of this size.
But this wasn’t where it ended. 1918 was an even tougher year for brewers with increasingly draconian restrictions.
1917 Kidd Porter (24th July)
pale malt
4.75 lb
62.91%
brown malt
0.33 lb
4.37%
black malt
0.33 lb
4.37%
crystal malt
0.33 lb
4.37%
oats
0.06 lb
0.79%
No. 4 invert sugar
1.25 lb
16.56%
caramel 1000 L
0.50 lb
6.62%
Fuggles 135 mins
1.25 oz
Fuggles 30 mins
1.25 oz
OG
1035
FG
1009
ABV
3.44
Apparent attenuation
74.29%
IBU
32
SRM
48
Mash at
150º F
Sparge at
165º F
Boil time
135 minutes
pitching temp
60.25º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2018/01/1917-kidd-porter-24th-july.html)
https://2.bp.blogspot.com/-ao3n72gYOEI/WliO1T30OBI/AAAAAAAAd0o/005xkXQAOmYopVqxWHNc81WOEBe9guoIQCLcBGAs/s400/Kidd_Nourishing_Stout.jpg (https://2.bp.blogspot.com/-ao3n72gYOEI/WliO1T30OBI/AAAAAAAAd0o/005xkXQAOmYopVqxWHNc81WOEBe9guoIQCLcBGAs/s1600/Kidd_Nourishing_Stout.jpg)
The changes in the Beer Orders at the beginning of July 1917 had an impact on all Kidd’s beers. Quite a simple change, really. They all had their gravities cut. Unsurprisingly, to 1036º or less.
Other than the drop in strength, not much changed with Kidd’s Porter. There’s a slight change in the hopping, which went from Kent and Sussex to just Sussex. Fairly old ones, too, as they were from the 1914 and 1915 harvest.
The grist retains the classic pale, brown, black malt backbone. The oats are clearly a token amount, presumably so some could be sold as Oatmeal Stout. There’s also a tiny amount of Spanish juice: 1 pound for 75 barrels. Which works out to 0.03 oz. for a batch of this size.
But this wasn’t where it ended. 1918 was an even tougher year for brewers with increasingly draconian restrictions.
1917 Kidd Porter (24th July)
pale malt
4.75 lb
62.91%
brown malt
0.33 lb
4.37%
black malt
0.33 lb
4.37%
crystal malt
0.33 lb
4.37%
oats
0.06 lb
0.79%
No. 4 invert sugar
1.25 lb
16.56%
caramel 1000 L
0.50 lb
6.62%
Fuggles 135 mins
1.25 oz
Fuggles 30 mins
1.25 oz
OG
1035
FG
1009
ABV
3.44
Apparent attenuation
74.29%
IBU
32
SRM
48
Mash at
150º F
Sparge at
165º F
Boil time
135 minutes
pitching temp
60.25º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2018/01/1917-kidd-porter-24th-july.html)