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24-07-2018, 12:40
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2018/07/lets-brew-wednesday-1954-barclay.html)
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Lager doesn't get enough love amongst beer geeks, apparently. So here's a Lager recipe to try to perk up your interest.
Barclay Perkins took the plunge into Lager brewing immediately after the end of WW I. In the interwar years, it was one of only six UK breweries that produced Lager. The others were the Alloa Brewery, Jeffreys, Red Tower, Tennant and the Wrexham Lager Brewery. Of those, only Red Tower was in England (Manchester).
Of the several Lagers that Barclay Perkins brewed, Sparkling Beer was the oddest. Introduced just before WW II, it seems to have been exclusively brewed for export. Much seems to have been consumed either by the military or aboard ships. It was also one of the first beers to be canned.
It’s difficult to say what style it’s meant to be. The label makes no mention of the fact it’s a Lager. Based on its amber colour, I guess you could call it a Vienna Lager.
Barclay Perkins certainly went the whole hog when brewing Lager, employing a complicated mashing scheme with multiple rests. Interestingly, their Lagers were their only beers to contain grits. They usually used flaked maize. The grist is pretty simple with, in addition to the grits, just pilsner malt and crystal malt.
East Kent Goldings may seem an odd choice of hops for a Lager. They did sometimes use a mixture of Goldings and Saaz, but I know from earlier brewing records that Saaz were double the price of Goldings.
In addition to the main mash, there was also a cereal mash for the grits:
mash in
122º F
stand 20 minutes
raise to
154º F
stand 20 minutes
boil
212º F
for 5 minutes
Main mash:
mash in
122º F
raise to
154º F
stand 30 minutes
raise with grits to
168º F
hold at
168º F
45 minutes
Sparge at
165º F
1954 Barclay Perkins Sparkling Beer
pilsner malt
7.50 lb
71.29%
crystal malt 60 L
1.50 lb
14.26%
grits
1.50 lb
14.26%
caramel 1000 SRM
0.02 lb
0.19%
Goldings 120 mins
1.00 oz
Goldings 30 mins
0.75 oz
OG
1046
FG
1008
ABV
5.03
Apparent attenuation
82.61%
IBU
24
SRM
11
Mash at
154º F
Sparge at
165º F
Boil time
120 minutes
pitching temp
47.5º F
Yeast
Wyeast 2042 Danish lager
More... (http://barclayperkins.blogspot.com/2018/07/lets-brew-wednesday-1954-barclay.html)
https://1.bp.blogspot.com/-c-Co50MtXbc/W1ccVAKL--I/AAAAAAAAe9Y/0Yzhw13QqUQ6XCNqq4TMr44sVGz0NyDBQCLcBGAs/s400/Barclay_Export_Sparkling_Beer.jpg (https://1.bp.blogspot.com/-c-Co50MtXbc/W1ccVAKL--I/AAAAAAAAe9Y/0Yzhw13QqUQ6XCNqq4TMr44sVGz0NyDBQCLcBGAs/s1600/Barclay_Export_Sparkling_Beer.jpg)
Lager doesn't get enough love amongst beer geeks, apparently. So here's a Lager recipe to try to perk up your interest.
Barclay Perkins took the plunge into Lager brewing immediately after the end of WW I. In the interwar years, it was one of only six UK breweries that produced Lager. The others were the Alloa Brewery, Jeffreys, Red Tower, Tennant and the Wrexham Lager Brewery. Of those, only Red Tower was in England (Manchester).
Of the several Lagers that Barclay Perkins brewed, Sparkling Beer was the oddest. Introduced just before WW II, it seems to have been exclusively brewed for export. Much seems to have been consumed either by the military or aboard ships. It was also one of the first beers to be canned.
It’s difficult to say what style it’s meant to be. The label makes no mention of the fact it’s a Lager. Based on its amber colour, I guess you could call it a Vienna Lager.
Barclay Perkins certainly went the whole hog when brewing Lager, employing a complicated mashing scheme with multiple rests. Interestingly, their Lagers were their only beers to contain grits. They usually used flaked maize. The grist is pretty simple with, in addition to the grits, just pilsner malt and crystal malt.
East Kent Goldings may seem an odd choice of hops for a Lager. They did sometimes use a mixture of Goldings and Saaz, but I know from earlier brewing records that Saaz were double the price of Goldings.
In addition to the main mash, there was also a cereal mash for the grits:
mash in
122º F
stand 20 minutes
raise to
154º F
stand 20 minutes
boil
212º F
for 5 minutes
Main mash:
mash in
122º F
raise to
154º F
stand 30 minutes
raise with grits to
168º F
hold at
168º F
45 minutes
Sparge at
165º F
1954 Barclay Perkins Sparkling Beer
pilsner malt
7.50 lb
71.29%
crystal malt 60 L
1.50 lb
14.26%
grits
1.50 lb
14.26%
caramel 1000 SRM
0.02 lb
0.19%
Goldings 120 mins
1.00 oz
Goldings 30 mins
0.75 oz
OG
1046
FG
1008
ABV
5.03
Apparent attenuation
82.61%
IBU
24
SRM
11
Mash at
154º F
Sparge at
165º F
Boil time
120 minutes
pitching temp
47.5º F
Yeast
Wyeast 2042 Danish lager
More... (http://barclayperkins.blogspot.com/2018/07/lets-brew-wednesday-1954-barclay.html)