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15-05-2021, 07:15
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/05/lets-brew-1984-eldridge-pope-bak.html)
https://1.bp.blogspot.com/-VbBHbulv4oI/YJ5V4eg0PFI/AAAAAAAAjAw/15RrF287LZc11fwfpbzw_iQcWkxlr2-SACLcBGAsYHQ/s320/Eldridge_Pope_Crystal_Ale_3.jpg (https://1.bp.blogspot.com/-VbBHbulv4oI/YJ5V4eg0PFI/AAAAAAAAjAw/15RrF287LZc11fwfpbzw_iQcWkxlr2-SACLcBGAsYHQ/s483/Eldridge_Pope_Crystal_Ale_3.jpg)
And here we are at the end of our AK journey with the most recent recipe I have for the style. It’s much the same as the 1964 version, though there have been a couple of changes.
For drinkers, the happiest change is an increase of a few degrees in the gravity. Which has now attained the dizzying heights of 1033º. That, along with quite a bump in the degree of attenuation, have boosted the ABV to a heady 3.7%. Pretty decent for a Light Ale. Most barely crawled above 3% ABV.
Over at the grist, the big change is the dropping of the small amount of malt extract. There’s also been an increase in the percentage of crystal malt, which leaves this iteration slightly darker than that from 1964. There remains quite a lot of wheat flour, which I can only assume was for head retention purposes.
The brewing log doesn’t give away much about the hops. Not harvest year or variety is given. Four are English and another is described as “Styrian”. I assume that by the last they mean Styrian Goldings. The amount is pretty small, however.
1984 Eldridge Pope BAK
pale malt
5.50 lb
74.12%
crystal malt 60 L
0.75 lb
10.11%
wheat flour
0.50 lb
6.74%
No. 2 invert sugar
0.67 lb
9.03%
Fuggles 85 min
0.50 oz
Styrian Goldings 85 min
0.125 oz
Goldings 30 min
0.50 oz
Goldings dry hops
0.125 oz
OG
1033
FG
1005
ABV
3.70
Apparent attenuation
84.85%
IBU
15
SRM
8
Mash at
144º F
Sparge at
165º F
Boil time
85 minutes
pitching temp
63º F
Yeast
WLP099 Super High Gravity Thomas Hardy
More... (http://barclayperkins.blogspot.com/2021/05/lets-brew-1984-eldridge-pope-bak.html)
https://1.bp.blogspot.com/-VbBHbulv4oI/YJ5V4eg0PFI/AAAAAAAAjAw/15RrF287LZc11fwfpbzw_iQcWkxlr2-SACLcBGAsYHQ/s320/Eldridge_Pope_Crystal_Ale_3.jpg (https://1.bp.blogspot.com/-VbBHbulv4oI/YJ5V4eg0PFI/AAAAAAAAjAw/15RrF287LZc11fwfpbzw_iQcWkxlr2-SACLcBGAsYHQ/s483/Eldridge_Pope_Crystal_Ale_3.jpg)
And here we are at the end of our AK journey with the most recent recipe I have for the style. It’s much the same as the 1964 version, though there have been a couple of changes.
For drinkers, the happiest change is an increase of a few degrees in the gravity. Which has now attained the dizzying heights of 1033º. That, along with quite a bump in the degree of attenuation, have boosted the ABV to a heady 3.7%. Pretty decent for a Light Ale. Most barely crawled above 3% ABV.
Over at the grist, the big change is the dropping of the small amount of malt extract. There’s also been an increase in the percentage of crystal malt, which leaves this iteration slightly darker than that from 1964. There remains quite a lot of wheat flour, which I can only assume was for head retention purposes.
The brewing log doesn’t give away much about the hops. Not harvest year or variety is given. Four are English and another is described as “Styrian”. I assume that by the last they mean Styrian Goldings. The amount is pretty small, however.
1984 Eldridge Pope BAK
pale malt
5.50 lb
74.12%
crystal malt 60 L
0.75 lb
10.11%
wheat flour
0.50 lb
6.74%
No. 2 invert sugar
0.67 lb
9.03%
Fuggles 85 min
0.50 oz
Styrian Goldings 85 min
0.125 oz
Goldings 30 min
0.50 oz
Goldings dry hops
0.125 oz
OG
1033
FG
1005
ABV
3.70
Apparent attenuation
84.85%
IBU
15
SRM
8
Mash at
144º F
Sparge at
165º F
Boil time
85 minutes
pitching temp
63º F
Yeast
WLP099 Super High Gravity Thomas Hardy
More... (http://barclayperkins.blogspot.com/2021/05/lets-brew-1984-eldridge-pope-bak.html)