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24-11-2018, 07:28
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2018/11/lets-brew-1939-barclay-perkins-x-dark.html)
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At the outbreak of war Barclay Perkins brewed a baffling range of Mild Ales, at different strengths and with different colours.
The standard X Ale came in two variations, Light and Dark. The beers were brewed exactly the same way. The only difference was that the Dark version was adjusted with caramel at racking time.
The grist is quite exciting for a Mild of the period. Most had nothing darker than crystal malt and some not even that, deriving all the colour from sugar. Here there are four malts (well, five, really, as I’ve substituted more mild malt for SA malt): pale and mild as base, plus crystal and amber.
There are three types of sugar: No. 3 invert, caramel and something called BS. I’ve just bumped up the quantity of No. 3 to account for that.
The hops are all from Kent: Mid Kent Fuggles (1938 CS), Kent Fuggles (1938), Mid Kent Fuggles (1937 CS).
1939 Barclay Perkins X (Dark)
pale malt
1.75 lb
21.77%
mild malt
2.75 lb
34.20%
crystal malt 60 L
0.50 lb
6.22%
amber malt
0.33 lb
4.10%
flaked maize
1.25 lb
15.55%
No. 3 invert sugar
1.25 lb
15.55%
caramel 1000 SRM
0.21 lb
2.61%
Fuggles 150 mins
0.50 oz
Fuggles 60 mins
0.50 oz
Fuggles 30 mins
0.50 oz
OG
1037
FG
1010
ABV
3.57
Apparent attenuation
72.97%
IBU
20
SRM
22
Mash at
146º F
After underlet
154º F
Sparge at
170º F
Boil time
150 minutes
pitching temp
62º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2018/11/lets-brew-1939-barclay-perkins-x-dark.html)
https://4.bp.blogspot.com/-zt9skwId_1E/W_P8Zar8GgI/AAAAAAAAfoA/aFOK1awKuRceX3XLzWOQRcQMfag4o6UVgCLcBGAs/s400/Barclay_Perkins_Ale.jpg (https://4.bp.blogspot.com/-zt9skwId_1E/W_P8Zar8GgI/AAAAAAAAfoA/aFOK1awKuRceX3XLzWOQRcQMfag4o6UVgCLcBGAs/s1600/Barclay_Perkins_Ale.jpg)
At the outbreak of war Barclay Perkins brewed a baffling range of Mild Ales, at different strengths and with different colours.
The standard X Ale came in two variations, Light and Dark. The beers were brewed exactly the same way. The only difference was that the Dark version was adjusted with caramel at racking time.
The grist is quite exciting for a Mild of the period. Most had nothing darker than crystal malt and some not even that, deriving all the colour from sugar. Here there are four malts (well, five, really, as I’ve substituted more mild malt for SA malt): pale and mild as base, plus crystal and amber.
There are three types of sugar: No. 3 invert, caramel and something called BS. I’ve just bumped up the quantity of No. 3 to account for that.
The hops are all from Kent: Mid Kent Fuggles (1938 CS), Kent Fuggles (1938), Mid Kent Fuggles (1937 CS).
1939 Barclay Perkins X (Dark)
pale malt
1.75 lb
21.77%
mild malt
2.75 lb
34.20%
crystal malt 60 L
0.50 lb
6.22%
amber malt
0.33 lb
4.10%
flaked maize
1.25 lb
15.55%
No. 3 invert sugar
1.25 lb
15.55%
caramel 1000 SRM
0.21 lb
2.61%
Fuggles 150 mins
0.50 oz
Fuggles 60 mins
0.50 oz
Fuggles 30 mins
0.50 oz
OG
1037
FG
1010
ABV
3.57
Apparent attenuation
72.97%
IBU
20
SRM
22
Mash at
146º F
After underlet
154º F
Sparge at
170º F
Boil time
150 minutes
pitching temp
62º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2018/11/lets-brew-1939-barclay-perkins-x-dark.html)