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07-09-2022, 08:50
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/09/lets-brew-wednesday-1889-harveys-pale.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9tqCa6N2YDLlgjzdecT8ZZzq6bX8SaHwqTdz1h7UAZ a8qwxV3oP-JAfmieIH0foi06862LpWX2OhOSsRKvdMnM3Y-HHQSfodl2A75GOtmKOifh-1PkCE0Kiggkq3y5JgG8z8Tiff9AMiOy_3YsyoJ79vZ-fnAFAFhkeAjP_EUmV7Ym53oClg50vO/w323-h400/Harvey_India_Pale_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9tqCa6N2YDLlgjzdecT8ZZzq6bX8SaHwqTdz1h7UAZ a8qwxV3oP-JAfmieIH0foi06862LpWX2OhOSsRKvdMnM3Y-HHQSfodl2A75GOtmKOifh-1PkCE0Kiggkq3y5JgG8z8Tiff9AMiOy_3YsyoJ79vZ-fnAFAFhkeAjP_EUmV7Ym53oClg50vO/s1015/Harvey_India_Pale_Ale.jpg)
Pale Ale clearly wasn’t very important for Harveys. They only had the one – a full-strength version – and no Light Bitter. Which is quite unusual for this late in the 19th century.
The quantities were tiny, too. Over a period of 5 months, it was brewed just three times. In batches of around 25 barrels. A couple of hundred barrels over a year, at most. Quite a contrast to today.
At 1067º, it looks to me like a Stock Pale Ale. “Run into Puns [puncheons]” it says at the bottom of the fermentation record. A puncheon being a large cask. Too large a cask to be sent out to pubs.
The grist has very little to it. A single type of English pale malt and No. 1 invert sugar. That’s it. Not a great deal to discuss there.
There’s little more to talk about with the hops. Worcester from the 1888 crop. All in all, it’s a very simple recipe.
My guess would be a minimum of 9 months, probably more than 12 months of ageing.
1889 Harveys Pale Ale
pale malt
10.00 lb
76.92%
No. 1 invert sugar
3.00 lb
23.08%
Fuggles 120 mins
2.50 oz
Fuggles 60 mins
2.50 oz
Fuggles 30 mins
2.50 oz
Goldings dry hops
1.00 oz
OG
1067
FG
1020
ABV
6.22
Apparent attenuation
70.15%
IBU
80
SRM
8
Mash at
152º F
Sparge at
165º F
Boil time
120 minutes
pitching temp
58.25º F
Yeast
White Labs WLP025 Southwold
More... (http://barclayperkins.blogspot.com/2022/09/lets-brew-wednesday-1889-harveys-pale.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9tqCa6N2YDLlgjzdecT8ZZzq6bX8SaHwqTdz1h7UAZ a8qwxV3oP-JAfmieIH0foi06862LpWX2OhOSsRKvdMnM3Y-HHQSfodl2A75GOtmKOifh-1PkCE0Kiggkq3y5JgG8z8Tiff9AMiOy_3YsyoJ79vZ-fnAFAFhkeAjP_EUmV7Ym53oClg50vO/w323-h400/Harvey_India_Pale_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9tqCa6N2YDLlgjzdecT8ZZzq6bX8SaHwqTdz1h7UAZ a8qwxV3oP-JAfmieIH0foi06862LpWX2OhOSsRKvdMnM3Y-HHQSfodl2A75GOtmKOifh-1PkCE0Kiggkq3y5JgG8z8Tiff9AMiOy_3YsyoJ79vZ-fnAFAFhkeAjP_EUmV7Ym53oClg50vO/s1015/Harvey_India_Pale_Ale.jpg)
Pale Ale clearly wasn’t very important for Harveys. They only had the one – a full-strength version – and no Light Bitter. Which is quite unusual for this late in the 19th century.
The quantities were tiny, too. Over a period of 5 months, it was brewed just three times. In batches of around 25 barrels. A couple of hundred barrels over a year, at most. Quite a contrast to today.
At 1067º, it looks to me like a Stock Pale Ale. “Run into Puns [puncheons]” it says at the bottom of the fermentation record. A puncheon being a large cask. Too large a cask to be sent out to pubs.
The grist has very little to it. A single type of English pale malt and No. 1 invert sugar. That’s it. Not a great deal to discuss there.
There’s little more to talk about with the hops. Worcester from the 1888 crop. All in all, it’s a very simple recipe.
My guess would be a minimum of 9 months, probably more than 12 months of ageing.
1889 Harveys Pale Ale
pale malt
10.00 lb
76.92%
No. 1 invert sugar
3.00 lb
23.08%
Fuggles 120 mins
2.50 oz
Fuggles 60 mins
2.50 oz
Fuggles 30 mins
2.50 oz
Goldings dry hops
1.00 oz
OG
1067
FG
1020
ABV
6.22
Apparent attenuation
70.15%
IBU
80
SRM
8
Mash at
152º F
Sparge at
165º F
Boil time
120 minutes
pitching temp
58.25º F
Yeast
White Labs WLP025 Southwold
More... (http://barclayperkins.blogspot.com/2022/09/lets-brew-wednesday-1889-harveys-pale.html)