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31-08-2022, 11:11
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/08/lets-brew-1889-harveys-xxx-ale.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvpQrArQqhKEJTMwq2vN8sv81khZDd5w2ASLIhM6D91r 2nQDV1Z_cmdwfZAIpXqfSi0KQSAbBZ_aXmtUyUniMHg2qHeRLy mMSKIArCFqVVdlyQsHGvwDxQwQ_N0ZCKaCgDO_SxoMMIN5FRb0 NcS40VhtyElwpdlOghjNxGz6CcIk6qhxfauOeNVHEi/w311-h400/Harvey_Brown_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvpQrArQqhKEJTMwq2vN8sv81khZDd5w2ASLIhM6D91r 2nQDV1Z_cmdwfZAIpXqfSi0KQSAbBZ_aXmtUyUniMHg2qHeRLy mMSKIArCFqVVdlyQsHGvwDxQwQ_N0ZCKaCgDO_SxoMMIN5FRb0 NcS40VhtyElwpdlOghjNxGz6CcIk6qhxfauOeNVHEi/s894/Harvey_Brown_Ale.jpg)
The late 19th century saw a reduction in the number of X Ales brewed by many breweries. Breaking down the standard X to XXXX set.
In the case of Harveys, this meant the disappearance of XX and XXXX. Leaving just X and XXX. Unsurprisingly, XXX was a good bit stronger than X. And way stronger than any modern Mild Ale at over 7% ABV.
There’s only base malt, but there are two types of it. One made from English barley, the other from Smyrna barley. The big difference from X Ale is the use of No. 3 rather than No. 2 invert sugar. Which explains the much darker colour. Much closer to that of modern Mild.
Two types of hops were employed, both East Kent, from the 1887 and 1888 crops.The mashing temperatures for all of Harveys beers is a guess. In the brewing records they are in code.
1889 Harveys XXX Ale
pale malt
10.25 lb
85.42%
No. 3 invert sugar
1.75 lb
14.58%
Fuggles 95 mins
1.50 oz
Goldings 60 mins
1.50 oz
Goldings 30 mins
1.50 oz
OG
1075
FG
1021
ABV
7.14
Apparent attenuation
72.00%
IBU
49
SRM
16
Mash at
152º F
Sparge at
165º F
Boil time
95 minutes
pitching temp
57.5º F
Yeast
White Labs WLP025 Southwold
More... (http://barclayperkins.blogspot.com/2022/08/lets-brew-1889-harveys-xxx-ale.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvpQrArQqhKEJTMwq2vN8sv81khZDd5w2ASLIhM6D91r 2nQDV1Z_cmdwfZAIpXqfSi0KQSAbBZ_aXmtUyUniMHg2qHeRLy mMSKIArCFqVVdlyQsHGvwDxQwQ_N0ZCKaCgDO_SxoMMIN5FRb0 NcS40VhtyElwpdlOghjNxGz6CcIk6qhxfauOeNVHEi/w311-h400/Harvey_Brown_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvpQrArQqhKEJTMwq2vN8sv81khZDd5w2ASLIhM6D91r 2nQDV1Z_cmdwfZAIpXqfSi0KQSAbBZ_aXmtUyUniMHg2qHeRLy mMSKIArCFqVVdlyQsHGvwDxQwQ_N0ZCKaCgDO_SxoMMIN5FRb0 NcS40VhtyElwpdlOghjNxGz6CcIk6qhxfauOeNVHEi/s894/Harvey_Brown_Ale.jpg)
The late 19th century saw a reduction in the number of X Ales brewed by many breweries. Breaking down the standard X to XXXX set.
In the case of Harveys, this meant the disappearance of XX and XXXX. Leaving just X and XXX. Unsurprisingly, XXX was a good bit stronger than X. And way stronger than any modern Mild Ale at over 7% ABV.
There’s only base malt, but there are two types of it. One made from English barley, the other from Smyrna barley. The big difference from X Ale is the use of No. 3 rather than No. 2 invert sugar. Which explains the much darker colour. Much closer to that of modern Mild.
Two types of hops were employed, both East Kent, from the 1887 and 1888 crops.The mashing temperatures for all of Harveys beers is a guess. In the brewing records they are in code.
1889 Harveys XXX Ale
pale malt
10.25 lb
85.42%
No. 3 invert sugar
1.75 lb
14.58%
Fuggles 95 mins
1.50 oz
Goldings 60 mins
1.50 oz
Goldings 30 mins
1.50 oz
OG
1075
FG
1021
ABV
7.14
Apparent attenuation
72.00%
IBU
49
SRM
16
Mash at
152º F
Sparge at
165º F
Boil time
95 minutes
pitching temp
57.5º F
Yeast
White Labs WLP025 Southwold
More... (http://barclayperkins.blogspot.com/2022/08/lets-brew-1889-harveys-xxx-ale.html)