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10-09-2022, 08:40
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/09/lets-brew-1889-harveys-sb.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ibRrUmwP3lEmHMU8rSO-lURudFEkSaLYSsXZskRgx7D-PQBNPUXk7psORtUWDhRKDnbEPqonvRULncOhVe7hsyJ_WpYXhW A-YZg-LyfjWrQdrJ3wUF3ytxq-Mg5qNzsl2wNqj-p696o2LnCtp3XVAtI-qU6y2TfAf9rPXrsCsRQOmtu56bB0oL4c/w313-h400/Harvey_No_1_Strong_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ibRrUmwP3lEmHMU8rSO-lURudFEkSaLYSsXZskRgx7D-PQBNPUXk7psORtUWDhRKDnbEPqonvRULncOhVe7hsyJ_WpYXhW A-YZg-LyfjWrQdrJ3wUF3ytxq-Mg5qNzsl2wNqj-p696o2LnCtp3XVAtI-qU6y2TfAf9rPXrsCsRQOmtu56bB0oL4c/s756/Harvey_No_1_Strong_Ale.jpg)
I’m pretty sure that SB stands for Stock Beer. Pretty sure, but not certain. It certainly has the characteristics I’d expect of a Stock Ale.
Why is that? Because it looks very much like the strongest Mild Ale, XXX. It’s a few points higher in gravity, but the grist is the same. Same two elements – pale malt and No. 3 invert sugar – in the same proportions.
The difference lies in the hopping rate which was 35% higher in SB. Which is what you would expect in a beer intended to undergo a long fermentation. A minimum of 12 months, would be my guess. Not sure what the vessels used in this process were. Possibly trade casks. Or some wort of large r casks. There’s no indication in the brewing record, sadly.
Just two types of English hops, East Kent from the 1887 harvest and Kent from 1888. I’ve guessed that the former were Goldings and the latter Fuggles.
1889 Harveys SB
pale malt
13.75 lb
83.33%
No. 3 invert sugar
2.75 lb
16.67%
Fuggles 95 mins
2.00 oz
Fuggles 60 mins
2.00 oz
Goldings 30 mins
2.00 oz
OG
1079
FG
1019
ABV
7.94
Apparent attenuation
75.95%
IBU
58
SRM
17
Mash at
152º F
Sparge at
165º F
Boil time
95 minutes
pitching temp
58º F
Yeast
White Labs WLP025 Southwold
More... (http://barclayperkins.blogspot.com/2022/09/lets-brew-1889-harveys-sb.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ibRrUmwP3lEmHMU8rSO-lURudFEkSaLYSsXZskRgx7D-PQBNPUXk7psORtUWDhRKDnbEPqonvRULncOhVe7hsyJ_WpYXhW A-YZg-LyfjWrQdrJ3wUF3ytxq-Mg5qNzsl2wNqj-p696o2LnCtp3XVAtI-qU6y2TfAf9rPXrsCsRQOmtu56bB0oL4c/w313-h400/Harvey_No_1_Strong_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ibRrUmwP3lEmHMU8rSO-lURudFEkSaLYSsXZskRgx7D-PQBNPUXk7psORtUWDhRKDnbEPqonvRULncOhVe7hsyJ_WpYXhW A-YZg-LyfjWrQdrJ3wUF3ytxq-Mg5qNzsl2wNqj-p696o2LnCtp3XVAtI-qU6y2TfAf9rPXrsCsRQOmtu56bB0oL4c/s756/Harvey_No_1_Strong_Ale.jpg)
I’m pretty sure that SB stands for Stock Beer. Pretty sure, but not certain. It certainly has the characteristics I’d expect of a Stock Ale.
Why is that? Because it looks very much like the strongest Mild Ale, XXX. It’s a few points higher in gravity, but the grist is the same. Same two elements – pale malt and No. 3 invert sugar – in the same proportions.
The difference lies in the hopping rate which was 35% higher in SB. Which is what you would expect in a beer intended to undergo a long fermentation. A minimum of 12 months, would be my guess. Not sure what the vessels used in this process were. Possibly trade casks. Or some wort of large r casks. There’s no indication in the brewing record, sadly.
Just two types of English hops, East Kent from the 1887 harvest and Kent from 1888. I’ve guessed that the former were Goldings and the latter Fuggles.
1889 Harveys SB
pale malt
13.75 lb
83.33%
No. 3 invert sugar
2.75 lb
16.67%
Fuggles 95 mins
2.00 oz
Fuggles 60 mins
2.00 oz
Goldings 30 mins
2.00 oz
OG
1079
FG
1019
ABV
7.94
Apparent attenuation
75.95%
IBU
58
SRM
17
Mash at
152º F
Sparge at
165º F
Boil time
95 minutes
pitching temp
58º F
Yeast
White Labs WLP025 Southwold
More... (http://barclayperkins.blogspot.com/2022/09/lets-brew-1889-harveys-sb.html)