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05-10-2022, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/10/lets-brew-wednesday-1885-kirkstall-pa.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnLkKv_A8KA5y4gnJP7uRRDgXchoI0oCiq6JMXchrB2g S3rEhfY5-dRm2bs_RykHc8iwJRMtqR8f65XjhV_ytMNric1aWkwBBuG91yI UhuO6SABmreX9BALNAvS8OnLR26qKXMWWRcoXTWaW6iN4bca--fUoW77iDPv573UQ_61PO2mkMVsVHFitWK/w329-h400/Kirkstall_India_Pale_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnLkKv_A8KA5y4gnJP7uRRDgXchoI0oCiq6JMXchrB2g S3rEhfY5-dRm2bs_RykHc8iwJRMtqR8f65XjhV_ytMNric1aWkwBBuG91yI UhuO6SABmreX9BALNAvS8OnLR26qKXMWWRcoXTWaW6iN4bca--fUoW77iDPv573UQ_61PO2mkMVsVHFitWK/s791/Kirkstall_India_Pale_Ale.jpg)
Standing proudly at the top of the Pale Ale ladder is PA. It doesn’t take a genius to work out that it stands for Pale Ale. Yet I know that it was, at least sometimes, marketed as IPA. Those crazy old-timer brewers.
It looks to me like a classic Stock Pale Ale. Though, surprisingly, the hopping rate is lower than in AK, 10lbs per quarter (336 lbs) of malt compared to 12.5 lbs.
Unlike BA, there is sugar in the grist. Rather less than in AK, but still accounting for 14% of the fermentable material. For once, all the base malt is made from English barley. Quite unusual, that.
As usual, multiple hops were used: Farnham from the 1884 harvest, Bavarian from 1884 and English from 1883. That around two-thirds were Farnhams, the classiest and most expensive hops is an indication of how posh a beer this was.
Being a Stock Pale, it would have undergone a secondary fermentation of 12 months in trade casks.
1885 Kirkstall PA
pale malt
10.75 lb
86.00%
No. 1 invert sugar
1.75 lb
14.00%
Hallertau 120 mins
2.25 oz
Goldings 60 mins
2.25 oz
Goldings 30 mins
2.25 oz
Goldings dry hops
1.00 oz
OG
1061
FG
1016
ABV
5.95
Apparent attenuation
73.77%
IBU
82
SRM
7
Mash at
154º F
Sparge at
175º F
Boil time
120 minutes
pitching temp
58º F
Yeast
Wyeast 1469 West Yorkshire Ale Timothy Taylor
More... (http://barclayperkins.blogspot.com/2022/10/lets-brew-wednesday-1885-kirkstall-pa.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnLkKv_A8KA5y4gnJP7uRRDgXchoI0oCiq6JMXchrB2g S3rEhfY5-dRm2bs_RykHc8iwJRMtqR8f65XjhV_ytMNric1aWkwBBuG91yI UhuO6SABmreX9BALNAvS8OnLR26qKXMWWRcoXTWaW6iN4bca--fUoW77iDPv573UQ_61PO2mkMVsVHFitWK/w329-h400/Kirkstall_India_Pale_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnLkKv_A8KA5y4gnJP7uRRDgXchoI0oCiq6JMXchrB2g S3rEhfY5-dRm2bs_RykHc8iwJRMtqR8f65XjhV_ytMNric1aWkwBBuG91yI UhuO6SABmreX9BALNAvS8OnLR26qKXMWWRcoXTWaW6iN4bca--fUoW77iDPv573UQ_61PO2mkMVsVHFitWK/s791/Kirkstall_India_Pale_Ale.jpg)
Standing proudly at the top of the Pale Ale ladder is PA. It doesn’t take a genius to work out that it stands for Pale Ale. Yet I know that it was, at least sometimes, marketed as IPA. Those crazy old-timer brewers.
It looks to me like a classic Stock Pale Ale. Though, surprisingly, the hopping rate is lower than in AK, 10lbs per quarter (336 lbs) of malt compared to 12.5 lbs.
Unlike BA, there is sugar in the grist. Rather less than in AK, but still accounting for 14% of the fermentable material. For once, all the base malt is made from English barley. Quite unusual, that.
As usual, multiple hops were used: Farnham from the 1884 harvest, Bavarian from 1884 and English from 1883. That around two-thirds were Farnhams, the classiest and most expensive hops is an indication of how posh a beer this was.
Being a Stock Pale, it would have undergone a secondary fermentation of 12 months in trade casks.
1885 Kirkstall PA
pale malt
10.75 lb
86.00%
No. 1 invert sugar
1.75 lb
14.00%
Hallertau 120 mins
2.25 oz
Goldings 60 mins
2.25 oz
Goldings 30 mins
2.25 oz
Goldings dry hops
1.00 oz
OG
1061
FG
1016
ABV
5.95
Apparent attenuation
73.77%
IBU
82
SRM
7
Mash at
154º F
Sparge at
175º F
Boil time
120 minutes
pitching temp
58º F
Yeast
Wyeast 1469 West Yorkshire Ale Timothy Taylor
More... (http://barclayperkins.blogspot.com/2022/10/lets-brew-wednesday-1885-kirkstall-pa.html)