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27-10-2021, 09:01
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/10/lets-brew-wednesday-1891-barclay.html)
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Barclay Perkins base level Burton Ale, KK, was a consistent item in Barclay Perkins draught beer offerings for around a century, surviving both world wars. Albeit with a much-reduced gravity.
In the 19th century it deserved its Keeping Ale nomenclature, being aged for months before sale. Probably at least 6 months and possibly more. Plenty of time for a Brettanomyces secondary fermentation, which would have added lots of funky goodness.
By the 1890s, the grist had changed considerably from versions earlier in the century. Those had been 100% base malt. Here crystal malt, rice and sugar have all elbowed their way in. Leaving a recipe which would be the template for the next 60 years.
As you would expect in a Stock Ale, the hopping was robust. With an intriguing mix of varieties: Hallertau from the 1891 season and Mid-Kents from 1890 and 1891. Being brewed in December, most of the hops were only a couple of months old. A sure sign that this was a relatively expensive beer.
1891 Barclay Perkins KK
pale malt
10.75 lb
68.25%
crystal malt 60 L
1.00 lb
6.35%
flaked rice
1.75 lb
11.11%
No. 2 invert sugar
2.25 lb
14.29%
Fuggles 120 mins
3.25 oz
Fuggles 60 mins
3.25 oz
Hallertau 30 mins
3.25 oz
Goldings dry hops
1.00 oz
OG
1074
FG
1018
ABV
7.41
Apparent attenuation
75.68%
IBU
100
SRM
13.5
Mash at
152º F
Sparge at
168º F
Boil time
120 minutes
pitching temp
58º F
Yeast
Wyeast 1099 Whitbread ale
More... (http://barclayperkins.blogspot.com/2021/10/lets-brew-wednesday-1891-barclay.html)
https://1.bp.blogspot.com/-FYU-qVxLM_0/YXLuBZMFpiI/AAAAAAAAjqw/Sob2Yw2WTYkzfRbWUTQ0lxuvdc1amF1gACLcBGAsYHQ/s320/Barclay_Perkins_Southwarke_Ale.jpg (https://1.bp.blogspot.com/-FYU-qVxLM_0/YXLuBZMFpiI/AAAAAAAAjqw/Sob2Yw2WTYkzfRbWUTQ0lxuvdc1amF1gACLcBGAsYHQ/s556/Barclay_Perkins_Southwarke_Ale.jpg)
Barclay Perkins base level Burton Ale, KK, was a consistent item in Barclay Perkins draught beer offerings for around a century, surviving both world wars. Albeit with a much-reduced gravity.
In the 19th century it deserved its Keeping Ale nomenclature, being aged for months before sale. Probably at least 6 months and possibly more. Plenty of time for a Brettanomyces secondary fermentation, which would have added lots of funky goodness.
By the 1890s, the grist had changed considerably from versions earlier in the century. Those had been 100% base malt. Here crystal malt, rice and sugar have all elbowed their way in. Leaving a recipe which would be the template for the next 60 years.
As you would expect in a Stock Ale, the hopping was robust. With an intriguing mix of varieties: Hallertau from the 1891 season and Mid-Kents from 1890 and 1891. Being brewed in December, most of the hops were only a couple of months old. A sure sign that this was a relatively expensive beer.
1891 Barclay Perkins KK
pale malt
10.75 lb
68.25%
crystal malt 60 L
1.00 lb
6.35%
flaked rice
1.75 lb
11.11%
No. 2 invert sugar
2.25 lb
14.29%
Fuggles 120 mins
3.25 oz
Fuggles 60 mins
3.25 oz
Hallertau 30 mins
3.25 oz
Goldings dry hops
1.00 oz
OG
1074
FG
1018
ABV
7.41
Apparent attenuation
75.68%
IBU
100
SRM
13.5
Mash at
152º F
Sparge at
168º F
Boil time
120 minutes
pitching temp
58º F
Yeast
Wyeast 1099 Whitbread ale
More... (http://barclayperkins.blogspot.com/2021/10/lets-brew-wednesday-1891-barclay.html)