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12-01-2022, 08:47
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/01/lets-brew-wednesday-1924-barclay.html)
https://blogger.googleusercontent.com/img/a/AVvXsEiu2cY54d7EfHpmYjTOwV3c1EUozPSHwy9qpgZgRsAQ4p 2t6KQ_DXTRUISisClQEi93SJlBLbB-79pgGJrsVZHH25QG7HxOM0LYWRJ5IoaKpg8vkfyaPq8EW1oxhi EwsWLT5Pl81QsZ16CGAPro91nihSkwu5qxznu2SmF1T2fJxOf7 jKXfjtolHAua=w400-h320 (https://blogger.googleusercontent.com/img/a/AVvXsEiu2cY54d7EfHpmYjTOwV3c1EUozPSHwy9qpgZgRsAQ4p 2t6KQ_DXTRUISisClQEi93SJlBLbB-79pgGJrsVZHH25QG7HxOM0LYWRJ5IoaKpg8vkfyaPq8EW1oxhi EwsWLT5Pl81QsZ16CGAPro91nihSkwu5qxznu2SmF1T2fJxOf7 jKXfjtolHAua=s632)
Continuing with my Imperial Stout theme, I thought I'd throw in an interwar recipe.It seems to have taken a couple of years after WW I before Barclay Perkins brought back their powerful Imperial Stout. But, unlike the rest of their range, it returned at full strength.
I would tell you exactly how it differed from the version of 1914. Except I don’t have any brewing records of it from that period. Which is a bit irritating.
As you would expect, the grist is packed with roasted malts, three in total: brown, amber and black malt. At this point, Barclay Perkins Stouts, unlike their Ales, contained no flaked maize. Though that would have changed by the 1930s.
At 16 lbs per quarter (336 lbs) of malt, the hopping is very heavy. Which makes sense in a beer which wouldn’t be consumed for several years. All were from East Kent: Golding Varieties from the 1924 harvest, Cobbs and Goldings from 1923. The latter two had been cold stored. So, all pretty fresh hops.
I’ve reduced the FG from the 1040º racking gravity based on analyses of the beer when sold. A couple of years of a Brettanomyces secondary fermentation knocked it down considerably.
1924 Barclay Perkins IBS Export
mild malt
12.00 lb
53.33%
brown malt
2.75 lb
12.22%
amber malt
3.75 lb
16.67%
black malt
1.50 lb
6.67%
No. 2 invert sugar
2.50 lb
11.11%
Goldings 135 mins
4.50 oz
Goldings 90 mins
4.50 oz
Goldings 30 mins
4.50 oz
Goldings dry hops
1.50 oz
OG
1103.5
FG
1022
ABV
10.78
Apparent attenuation
78.74%
IBU
132
SRM
49
Mash at
146º F
After underlet
154º F
Sparge at
170º F
Boil time
135 minutes
pitching temp
58º F
Yeast
Wyeast 1099 Whitbread ale
More... (http://barclayperkins.blogspot.com/2022/01/lets-brew-wednesday-1924-barclay.html)
https://blogger.googleusercontent.com/img/a/AVvXsEiu2cY54d7EfHpmYjTOwV3c1EUozPSHwy9qpgZgRsAQ4p 2t6KQ_DXTRUISisClQEi93SJlBLbB-79pgGJrsVZHH25QG7HxOM0LYWRJ5IoaKpg8vkfyaPq8EW1oxhi EwsWLT5Pl81QsZ16CGAPro91nihSkwu5qxznu2SmF1T2fJxOf7 jKXfjtolHAua=w400-h320 (https://blogger.googleusercontent.com/img/a/AVvXsEiu2cY54d7EfHpmYjTOwV3c1EUozPSHwy9qpgZgRsAQ4p 2t6KQ_DXTRUISisClQEi93SJlBLbB-79pgGJrsVZHH25QG7HxOM0LYWRJ5IoaKpg8vkfyaPq8EW1oxhi EwsWLT5Pl81QsZ16CGAPro91nihSkwu5qxznu2SmF1T2fJxOf7 jKXfjtolHAua=s632)
Continuing with my Imperial Stout theme, I thought I'd throw in an interwar recipe.It seems to have taken a couple of years after WW I before Barclay Perkins brought back their powerful Imperial Stout. But, unlike the rest of their range, it returned at full strength.
I would tell you exactly how it differed from the version of 1914. Except I don’t have any brewing records of it from that period. Which is a bit irritating.
As you would expect, the grist is packed with roasted malts, three in total: brown, amber and black malt. At this point, Barclay Perkins Stouts, unlike their Ales, contained no flaked maize. Though that would have changed by the 1930s.
At 16 lbs per quarter (336 lbs) of malt, the hopping is very heavy. Which makes sense in a beer which wouldn’t be consumed for several years. All were from East Kent: Golding Varieties from the 1924 harvest, Cobbs and Goldings from 1923. The latter two had been cold stored. So, all pretty fresh hops.
I’ve reduced the FG from the 1040º racking gravity based on analyses of the beer when sold. A couple of years of a Brettanomyces secondary fermentation knocked it down considerably.
1924 Barclay Perkins IBS Export
mild malt
12.00 lb
53.33%
brown malt
2.75 lb
12.22%
amber malt
3.75 lb
16.67%
black malt
1.50 lb
6.67%
No. 2 invert sugar
2.50 lb
11.11%
Goldings 135 mins
4.50 oz
Goldings 90 mins
4.50 oz
Goldings 30 mins
4.50 oz
Goldings dry hops
1.50 oz
OG
1103.5
FG
1022
ABV
10.78
Apparent attenuation
78.74%
IBU
132
SRM
49
Mash at
146º F
After underlet
154º F
Sparge at
170º F
Boil time
135 minutes
pitching temp
58º F
Yeast
Wyeast 1099 Whitbread ale
More... (http://barclayperkins.blogspot.com/2022/01/lets-brew-wednesday-1924-barclay.html)