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19-08-2020, 10:14
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2020/08/lets-brew-wednesday-1944-shepherd-neame.html)
https://1.bp.blogspot.com/-TqQukJTUslk/XzzmRcZwF3I/AAAAAAAAiNg/Ihp2Sld5G-kZesGT_eLJbgG6DLQjhlulgCLcBGAsYHQ/w298-h364/Shepherd_Neame_Borough_Brown_2.JPG (https://1.bp.blogspot.com/-TqQukJTUslk/XzzmRcZwF3I/AAAAAAAAiNg/Ihp2Sld5G-kZesGT_eLJbgG6DLQjhlulgCLcBGAsYHQ/s455/Shepherd_Neame_Borough_Brown_2.JPG)
Here's a recipe from my next book. Which will be published sometime. When I finally finish it. I may be going into too much detail. Just the section on Barclay Perkins is almost as long as my "proper" book.
While all was static elsewhere, there have been some changes with MB. Not the gravity, obviously, as that was already at the minimum level.
With such a weedy OG, it’s just as well Shepherd Neame fermented their beers right out. That, at least, gets it a little above 3% ABV.
There’s less pale malt and more flaked barley. But the big change is in the sugars, where the enigmatic ME has returned, boosting the percentage of malt extract to 5%. Note that, ME aside, all the elements are the same as in 1943. The No.4 invert being my interpretation of “UK CS”. Or is it “VK CS”. It’s hard to be sure due to the dodgy handwriting.
There were English hops from the 1941, 1943 and 1944 harvests. Plus a tiny quantity of Oregon hops from 1942.
1944 Shepherd Neame MB
pale malt
4.00 lb
71.11%
flaked barley
0.50 lb
8.89%
No. 3 invert sugar
0.75 lb
13.33%
No. 4 invert sugar
0.125 lb
2.22%
malt extract
0.25 lb
4.44%
Fuggles 120 mins
0.33 oz
Goldings 60 mins
0.25 oz
Goldings 30 mins
0.25 oz
OG
1027
FG
1004
ABV
3.04
Apparent attenuation
85.19%
IBU
12.5
SRM
10
Mash at
152º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
62º F
Yeast
a Southern English Ale yeast
More... (http://barclayperkins.blogspot.com/2020/08/lets-brew-wednesday-1944-shepherd-neame.html)
https://1.bp.blogspot.com/-TqQukJTUslk/XzzmRcZwF3I/AAAAAAAAiNg/Ihp2Sld5G-kZesGT_eLJbgG6DLQjhlulgCLcBGAsYHQ/w298-h364/Shepherd_Neame_Borough_Brown_2.JPG (https://1.bp.blogspot.com/-TqQukJTUslk/XzzmRcZwF3I/AAAAAAAAiNg/Ihp2Sld5G-kZesGT_eLJbgG6DLQjhlulgCLcBGAsYHQ/s455/Shepherd_Neame_Borough_Brown_2.JPG)
Here's a recipe from my next book. Which will be published sometime. When I finally finish it. I may be going into too much detail. Just the section on Barclay Perkins is almost as long as my "proper" book.
While all was static elsewhere, there have been some changes with MB. Not the gravity, obviously, as that was already at the minimum level.
With such a weedy OG, it’s just as well Shepherd Neame fermented their beers right out. That, at least, gets it a little above 3% ABV.
There’s less pale malt and more flaked barley. But the big change is in the sugars, where the enigmatic ME has returned, boosting the percentage of malt extract to 5%. Note that, ME aside, all the elements are the same as in 1943. The No.4 invert being my interpretation of “UK CS”. Or is it “VK CS”. It’s hard to be sure due to the dodgy handwriting.
There were English hops from the 1941, 1943 and 1944 harvests. Plus a tiny quantity of Oregon hops from 1942.
1944 Shepherd Neame MB
pale malt
4.00 lb
71.11%
flaked barley
0.50 lb
8.89%
No. 3 invert sugar
0.75 lb
13.33%
No. 4 invert sugar
0.125 lb
2.22%
malt extract
0.25 lb
4.44%
Fuggles 120 mins
0.33 oz
Goldings 60 mins
0.25 oz
Goldings 30 mins
0.25 oz
OG
1027
FG
1004
ABV
3.04
Apparent attenuation
85.19%
IBU
12.5
SRM
10
Mash at
152º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
62º F
Yeast
a Southern English Ale yeast
More... (http://barclayperkins.blogspot.com/2020/08/lets-brew-wednesday-1944-shepherd-neame.html)