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28-11-2018, 08:17
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2018/11/lets-brew-wednesday-1936-barclay.html)
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It's a return to an old favourite here. A beer that I not only drank in the past, but which I continue to drink. I still have at least 40 bottles of 1992 and 1993 Russian Stout.
One of the effects of WW I was the splitting of Barclay’s Imperial Russian Stout into two versions. One, called IBS Export, was brewed to pre-war strength. The other, simply called IBS, was little more than half as strong.
You have to wonder what makes something under 6% ABV an Imperial Stout. But I guess drinkers got used to it. As they got used to cuts in strength of most beers. Funnily enough, at a certain point in the 1950s the weaker version was dropped and only the full-strength version produced.
It’s a real kitchen sink of a recipe, with a total of seven grains. I know, there are only six in the recipe below. That’s because I’ve combined the SA malt with the mild malt. Even combined, they’re barely 50% of the total. The tiny amount of oats is presumably there so some could legally be sold as oatmeal Stout.
There are no fewer than four sugars: No. 2 and No. 3 invert, caramel and something called BS. I’ve substituted No. 4 invert for the latter. No idea how close that is, but I’m pretty sure it’s something dark. I’ve added and extra half pound of No. 3 invert to account for the primings added at racking time.
The hops were Mid-Kent Fuggles (1936), Mid-Kent Fuggles (1935) and Mid-Kent Goldings (1934), the latter two having been kept in cold store.
1936 Barclay Perkins IBS
mild malt
7.00 lb
51.23%
brown malt
0.75 lb
5.49%
amber malt
1.50 lb
10.98%
roast barley
1.50 lb
10.98%
flaked maize
0.75 lb
5.49%
malted oats
0.04 lb
0.29%
No. 2 invert sugar
0.25 lb
1.83%
No. 3 invert sugar
1.00 lb
7.32%
No. 4 invert sugar
0.75 lb
5.49%
caramel 1000 SRM
0.13 lb
0.91%
Fuggles 150 mins
1.50 oz
Fuggles 60 mins
1.50 oz
Goldings 30 mins
1.50 oz
OG
1063.5
FG
1020
ABV
5.75
Apparent attenuation
68.50%
IBU
53
SRM
44
Mash at
143º F
After underlet
153º F
Sparge at
162º F
Boil time
150 minutes
pitching temp
60º F
Yeast
Wyeast 1099 Whitbread ale
More... (http://barclayperkins.blogspot.com/2018/11/lets-brew-wednesday-1936-barclay.html)
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It's a return to an old favourite here. A beer that I not only drank in the past, but which I continue to drink. I still have at least 40 bottles of 1992 and 1993 Russian Stout.
One of the effects of WW I was the splitting of Barclay’s Imperial Russian Stout into two versions. One, called IBS Export, was brewed to pre-war strength. The other, simply called IBS, was little more than half as strong.
You have to wonder what makes something under 6% ABV an Imperial Stout. But I guess drinkers got used to it. As they got used to cuts in strength of most beers. Funnily enough, at a certain point in the 1950s the weaker version was dropped and only the full-strength version produced.
It’s a real kitchen sink of a recipe, with a total of seven grains. I know, there are only six in the recipe below. That’s because I’ve combined the SA malt with the mild malt. Even combined, they’re barely 50% of the total. The tiny amount of oats is presumably there so some could legally be sold as oatmeal Stout.
There are no fewer than four sugars: No. 2 and No. 3 invert, caramel and something called BS. I’ve substituted No. 4 invert for the latter. No idea how close that is, but I’m pretty sure it’s something dark. I’ve added and extra half pound of No. 3 invert to account for the primings added at racking time.
The hops were Mid-Kent Fuggles (1936), Mid-Kent Fuggles (1935) and Mid-Kent Goldings (1934), the latter two having been kept in cold store.
1936 Barclay Perkins IBS
mild malt
7.00 lb
51.23%
brown malt
0.75 lb
5.49%
amber malt
1.50 lb
10.98%
roast barley
1.50 lb
10.98%
flaked maize
0.75 lb
5.49%
malted oats
0.04 lb
0.29%
No. 2 invert sugar
0.25 lb
1.83%
No. 3 invert sugar
1.00 lb
7.32%
No. 4 invert sugar
0.75 lb
5.49%
caramel 1000 SRM
0.13 lb
0.91%
Fuggles 150 mins
1.50 oz
Fuggles 60 mins
1.50 oz
Goldings 30 mins
1.50 oz
OG
1063.5
FG
1020
ABV
5.75
Apparent attenuation
68.50%
IBU
53
SRM
44
Mash at
143º F
After underlet
153º F
Sparge at
162º F
Boil time
150 minutes
pitching temp
60º F
Yeast
Wyeast 1099 Whitbread ale
More... (http://barclayperkins.blogspot.com/2018/11/lets-brew-wednesday-1936-barclay.html)