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13-03-2021, 09:42
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/03/lets-brew-1878-adnams-xx.html)
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A milestone today. I laid out the skeleton for the book after "Blitzkrieg!". And wrote the first recipe for it. I'm just about done with my WW II recipes and totally sick of them, myself. I'm guessing you are, too. Hence moving back several decades.
The Adnams records at this date weren’t exactly the most detailed. There’s a stack of information missing. Just a warning that there’s a fair amount of informed guesswork in this recipe. I have some more detailed Adnams records from 1890 and I’ve used that to inform this recipe.
There’s not too much guesswork in the recipe. Mostly because there’s so little to it. Base malt and sugar is all the grist amounts to. A bit vague on the latter, which is literally just described as “sugar”.
I’m struggling for much more to say. OK, the strength. Adnams XX is notably weaker than a London equivalent. Barclay Perkins XX, for example, had an OG of 1078º in 1880. That’s quite a difference, but fits with the general trend of London beers being stronger than those brewed elsewhere in England
Two types of hops were used. The handwriting is pretty bad, leaving me unable to say for certain what they were. One could be Kent. The other one looks like “cedf”. No idea what that could be, other than “calif” written really weirdly.
1878 Adnams XX
mild malt
7.00 lb
70.00%
No. 2 invert sugar
3.00 lb
30.00%
Goldings 105 mins
2.50 oz
Goldings 30 mins
2.50 oz
OG
1054
FG
1015
ABV
5.16
Apparent attenuation
72.22%
IBU
62
SRM
11
Mash at
154º F
Sparge at
172º F
Boil time
105 minutes
pitching temp
64º F
Yeast
WLP025 Southwold
More... (http://barclayperkins.blogspot.com/2021/03/lets-brew-1878-adnams-xx.html)
https://1.bp.blogspot.com/-lLhXJ9AbIfc/YEujrY8rKwI/AAAAAAAAi1w/vnKl2gAp7f4sVdVcqFoVY3oUriDffgSJACLcBGAsYHQ/s320/Adnams_Nut_Brown_Ale_3.jpg (https://1.bp.blogspot.com/-lLhXJ9AbIfc/YEujrY8rKwI/AAAAAAAAi1w/vnKl2gAp7f4sVdVcqFoVY3oUriDffgSJACLcBGAsYHQ/s489/Adnams_Nut_Brown_Ale_3.jpg)
A milestone today. I laid out the skeleton for the book after "Blitzkrieg!". And wrote the first recipe for it. I'm just about done with my WW II recipes and totally sick of them, myself. I'm guessing you are, too. Hence moving back several decades.
The Adnams records at this date weren’t exactly the most detailed. There’s a stack of information missing. Just a warning that there’s a fair amount of informed guesswork in this recipe. I have some more detailed Adnams records from 1890 and I’ve used that to inform this recipe.
There’s not too much guesswork in the recipe. Mostly because there’s so little to it. Base malt and sugar is all the grist amounts to. A bit vague on the latter, which is literally just described as “sugar”.
I’m struggling for much more to say. OK, the strength. Adnams XX is notably weaker than a London equivalent. Barclay Perkins XX, for example, had an OG of 1078º in 1880. That’s quite a difference, but fits with the general trend of London beers being stronger than those brewed elsewhere in England
Two types of hops were used. The handwriting is pretty bad, leaving me unable to say for certain what they were. One could be Kent. The other one looks like “cedf”. No idea what that could be, other than “calif” written really weirdly.
1878 Adnams XX
mild malt
7.00 lb
70.00%
No. 2 invert sugar
3.00 lb
30.00%
Goldings 105 mins
2.50 oz
Goldings 30 mins
2.50 oz
OG
1054
FG
1015
ABV
5.16
Apparent attenuation
72.22%
IBU
62
SRM
11
Mash at
154º F
Sparge at
172º F
Boil time
105 minutes
pitching temp
64º F
Yeast
WLP025 Southwold
More... (http://barclayperkins.blogspot.com/2021/03/lets-brew-1878-adnams-xx.html)