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11-07-2020, 07:22
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2020/07/lets-brew-1869-barclay-perkins-kk_11.html)
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It's been a busy week. I've written a stupid number of recipes. For sort of stupidly random reasons.
Though it was something I'd planned to do a few years back. Updating my book "Strong!" to include recipes. I'm aiming for at least 120. Realistically, more like 150. I should be done in a few days. Unless I run out of crystal meth.*
A useful process, writing a large number of themed recipes in a short space of time. It's helped me to notice some patterns in recipe formulation. Also, as I don;t want to repeat recipes I've used in other books, it's spurred to to further research.
William Younger being a good example. I've published so many of their recipes. How to stop repeating recipes? Easy. Harvest the brewing records I'd left lying fallow. I'd done nothing with the 1888 records. Which I'd not bothered with because I'd done the 1885 and 1898 ones.
Big mistake. The 1888 records have already been teaching me stuff. Which I'll reveal later.
For now, enjoy this Barclay's Burton Ale.
In the middle of the 18th century, London Stock Ales were monsters of beers. High gravity and ridiculously heavily hopped.
Of course, they need all those hops to keep them healthy between primary fermentation and sale. Because they would have been aged for a long period – probably at least 12 months. Though, unlike Porter and Stout, which were aged in vats, Stock Ales were aged in trade casks, most likely hogsheads.
There’s nothing much to the recipe. Just one type of pale malt and two types of hops. East Kent and Mid-Kent from the 1867 harvest, to be specific. The hops, I mean.
The FG is just a guess. It could well have been considerably lower as there would have been a secondary Brettanomyces fermentation during the ageing process.
Barclay Perkins also brewed a Mild version, XX. It had the same OG as KK, but was hopped at around two-thirds the rate.
1869 Barclay Perkins KK
Mild malt
19.50 lb
100.00%
Goldings 90 min
4.50 oz
Goldings 60 min
4.50 oz
Goldings 30 min
4.50 oz
Goldings dry hops
1.50 oz
OG
1085.5
FG
1020
ABV
8.67
Apparent attenuation
76.61%
IBU
148
SRM
8
Mash at
155º F
Sparge at
190º F
Boil time
90 minutes
pitching temp
58º F
Yeast
Wyeast 1099 Whitbread Ale
* I really run on Yorkshire Tea and vitamin D tablets.
More... (http://barclayperkins.blogspot.com/2020/07/lets-brew-1869-barclay-perkins-kk_11.html)
https://1.bp.blogspot.com/-7kSf28QcdG4/Xwi-IKVM6kI/AAAAAAAAiGw/Wgipo7vyUWM5OLcEzw9e2i4HZSmYKfi8QCLcBGAsYHQ/s400/Barclay_Perkins_Southwarke_Ale.jpg (https://1.bp.blogspot.com/-7kSf28QcdG4/Xwi-IKVM6kI/AAAAAAAAiGw/Wgipo7vyUWM5OLcEzw9e2i4HZSmYKfi8QCLcBGAsYHQ/s1600/Barclay_Perkins_Southwarke_Ale.jpg)
It's been a busy week. I've written a stupid number of recipes. For sort of stupidly random reasons.
Though it was something I'd planned to do a few years back. Updating my book "Strong!" to include recipes. I'm aiming for at least 120. Realistically, more like 150. I should be done in a few days. Unless I run out of crystal meth.*
A useful process, writing a large number of themed recipes in a short space of time. It's helped me to notice some patterns in recipe formulation. Also, as I don;t want to repeat recipes I've used in other books, it's spurred to to further research.
William Younger being a good example. I've published so many of their recipes. How to stop repeating recipes? Easy. Harvest the brewing records I'd left lying fallow. I'd done nothing with the 1888 records. Which I'd not bothered with because I'd done the 1885 and 1898 ones.
Big mistake. The 1888 records have already been teaching me stuff. Which I'll reveal later.
For now, enjoy this Barclay's Burton Ale.
In the middle of the 18th century, London Stock Ales were monsters of beers. High gravity and ridiculously heavily hopped.
Of course, they need all those hops to keep them healthy between primary fermentation and sale. Because they would have been aged for a long period – probably at least 12 months. Though, unlike Porter and Stout, which were aged in vats, Stock Ales were aged in trade casks, most likely hogsheads.
There’s nothing much to the recipe. Just one type of pale malt and two types of hops. East Kent and Mid-Kent from the 1867 harvest, to be specific. The hops, I mean.
The FG is just a guess. It could well have been considerably lower as there would have been a secondary Brettanomyces fermentation during the ageing process.
Barclay Perkins also brewed a Mild version, XX. It had the same OG as KK, but was hopped at around two-thirds the rate.
1869 Barclay Perkins KK
Mild malt
19.50 lb
100.00%
Goldings 90 min
4.50 oz
Goldings 60 min
4.50 oz
Goldings 30 min
4.50 oz
Goldings dry hops
1.50 oz
OG
1085.5
FG
1020
ABV
8.67
Apparent attenuation
76.61%
IBU
148
SRM
8
Mash at
155º F
Sparge at
190º F
Boil time
90 minutes
pitching temp
58º F
Yeast
Wyeast 1099 Whitbread Ale
* I really run on Yorkshire Tea and vitamin D tablets.
More... (http://barclayperkins.blogspot.com/2020/07/lets-brew-1869-barclay-perkins-kk_11.html)