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17-02-2018, 07:57
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2018/02/lets-brew-1947-barclay-perkins-victory.html)
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1947 wasn’t a great year for British brewing. Gravities were still falling, despite the war being over.
Which explains why Barclay Perkins had a Stout that was under 3% ABV. How ironic that such a feeble beer was called Victory Stout. Though the primings would have raised the effective OG to 1037º
Though, with all dark malts it probably drank heavier than it really was. The grist is anything but simple, with five different grains. I’m slightly disturbed by the low percentage of base malt, not much more than a third of the grist. In the original, it’s three-quarters SA malt, a quarter mild malt. As I doubt you’ll be able to buy SA malt, I’ve specified all mild malt. It’s probably about the closest equivalent.
The hops were all from Kent, Mid-Kent Fuggles (1946), East Kent Tolhursts (1946), Mid-Kent BG (1946) and Kent Fuggles (1945). All pretty fresh then, leaving quite a bitter beer. All that roast barley would have made it taste even more bitter.
I’m really intrigued as to how this beer would taste. Loads of dark malt, quite heavily hopped, but with quite a lot of residual sugar, too. Weak and bitter. Probably how a lot of Britons were feeling in 1947.
1947 Barclay Perkins Victory Stout
mild malt
2.75 lb
37.52%
brown malt
0.75 lb
10.23%
amber malt
0.50 lb
6.82%
crystal malt 60 L
0.50 lb
6.82%
roast barley
1.00 lb
13.64%
No. 3 invert sugar
1.50 lb
20.46%
caramel 1000 SRM
0.33 lb
4.50%
Fuggles 90 min
1.00 oz
Fuggles 60 min
1.00 oz
Goldings 30 min
1.00 oz
OG
1034
FG
1014
ABV
2.65
Apparent attenuation
58.82%
IBU
43
SRM
39
Mash at
147º F
Sparge at
165º F
Boil time
90 minutes
pitching temp
61º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2018/02/lets-brew-1947-barclay-perkins-victory.html)
https://3.bp.blogspot.com/-tYRRzvoUPeQ/WobmOsiePpI/AAAAAAAAeBE/NBNyLu1n0m4L1Xyduk7FEj6EPH0_jH5rgCLcBGAs/s400/Barclay_Perkins_Victory_Stout.jpg (https://3.bp.blogspot.com/-tYRRzvoUPeQ/WobmOsiePpI/AAAAAAAAeBE/NBNyLu1n0m4L1Xyduk7FEj6EPH0_jH5rgCLcBGAs/s1600/Barclay_Perkins_Victory_Stout.jpg)
1947 wasn’t a great year for British brewing. Gravities were still falling, despite the war being over.
Which explains why Barclay Perkins had a Stout that was under 3% ABV. How ironic that such a feeble beer was called Victory Stout. Though the primings would have raised the effective OG to 1037º
Though, with all dark malts it probably drank heavier than it really was. The grist is anything but simple, with five different grains. I’m slightly disturbed by the low percentage of base malt, not much more than a third of the grist. In the original, it’s three-quarters SA malt, a quarter mild malt. As I doubt you’ll be able to buy SA malt, I’ve specified all mild malt. It’s probably about the closest equivalent.
The hops were all from Kent, Mid-Kent Fuggles (1946), East Kent Tolhursts (1946), Mid-Kent BG (1946) and Kent Fuggles (1945). All pretty fresh then, leaving quite a bitter beer. All that roast barley would have made it taste even more bitter.
I’m really intrigued as to how this beer would taste. Loads of dark malt, quite heavily hopped, but with quite a lot of residual sugar, too. Weak and bitter. Probably how a lot of Britons were feeling in 1947.
1947 Barclay Perkins Victory Stout
mild malt
2.75 lb
37.52%
brown malt
0.75 lb
10.23%
amber malt
0.50 lb
6.82%
crystal malt 60 L
0.50 lb
6.82%
roast barley
1.00 lb
13.64%
No. 3 invert sugar
1.50 lb
20.46%
caramel 1000 SRM
0.33 lb
4.50%
Fuggles 90 min
1.00 oz
Fuggles 60 min
1.00 oz
Goldings 30 min
1.00 oz
OG
1034
FG
1014
ABV
2.65
Apparent attenuation
58.82%
IBU
43
SRM
39
Mash at
147º F
Sparge at
165º F
Boil time
90 minutes
pitching temp
61º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2018/02/lets-brew-1947-barclay-perkins-victory.html)