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14-12-2022, 08:31
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/12/lets-brew-wednesday-1805-barclay.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNltMn1GTyZ_8dYZ7JzmhtJmqRFwdgkkMDDtECv_4jX lfu7ATVJPts10m4wsWvg2q7l_MfyF14gEspQKCCkhuDnO1QuWD QBFqGnOGOgmYW4FC600we7CXDSEhUnxBncBNRPVSfPWvNHGnzQ ISQBKahbKFJdcHu7LOICdyHRBglv5tOwriDlfSs1I7/w309-h400/Barclays_Brown_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNltMn1GTyZ_8dYZ7JzmhtJmqRFwdgkkMDDtECv_4jX lfu7ATVJPts10m4wsWvg2q7l_MfyF14gEspQKCCkhuDnO1QuWD QBFqGnOGOgmYW4FC600we7CXDSEhUnxBncBNRPVSfPWvNHGnzQ ISQBKahbKFJdcHu7LOICdyHRBglv5tOwriDlfSs1I7/s990/Barclays_Brown_Stout.jpg)
This is one of the earliest Stout recipes that I have. And an example of the transitional Stout grists that appeared after moving to a base of mostly pale malt but before the invention of black malt.
Compared to later in the century, there’s a massive amount of brown malt, making up more than 40% of the grist. Though, obviously, there’s no black malt to add colour. Which is why there’s so much brown malt.
The original mashing scheme was more complicated than a simple infusion and sparge, consisting of three separate mashes.
Mash number
barrels
strike heat
tap heat
1
209
166º F
146º F
2
100
186º F
157º F
3
106
160º F
154º F
Only one type of hops was used. On the one hand, they were a classy sort, from East Kent. But they were ancient, coming from the 1801 harvest. I’ve reduced the hopping rate considerably to account for that.
1805 Barclay Perkins Brown Stout
pale malt
10.25 lb
58.57%
brown malt
7.25 lb
41.43%
Goldings 120 mins
1.75 oz
Goldings 90 mins
1.75 oz
Goldings 30 mins
1.75 oz
Goldings dry hops
1.00 oz
OG
1071.5
FG
1026
ABV
6.02
Apparent attenuation
63.64%
IBU
61
SRM
28
Mash at
150º F
Sparge at
165º F
Boil time
120 minutes
pitching temp
62º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/12/lets-brew-wednesday-1805-barclay.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNltMn1GTyZ_8dYZ7JzmhtJmqRFwdgkkMDDtECv_4jX lfu7ATVJPts10m4wsWvg2q7l_MfyF14gEspQKCCkhuDnO1QuWD QBFqGnOGOgmYW4FC600we7CXDSEhUnxBncBNRPVSfPWvNHGnzQ ISQBKahbKFJdcHu7LOICdyHRBglv5tOwriDlfSs1I7/w309-h400/Barclays_Brown_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNltMn1GTyZ_8dYZ7JzmhtJmqRFwdgkkMDDtECv_4jX lfu7ATVJPts10m4wsWvg2q7l_MfyF14gEspQKCCkhuDnO1QuWD QBFqGnOGOgmYW4FC600we7CXDSEhUnxBncBNRPVSfPWvNHGnzQ ISQBKahbKFJdcHu7LOICdyHRBglv5tOwriDlfSs1I7/s990/Barclays_Brown_Stout.jpg)
This is one of the earliest Stout recipes that I have. And an example of the transitional Stout grists that appeared after moving to a base of mostly pale malt but before the invention of black malt.
Compared to later in the century, there’s a massive amount of brown malt, making up more than 40% of the grist. Though, obviously, there’s no black malt to add colour. Which is why there’s so much brown malt.
The original mashing scheme was more complicated than a simple infusion and sparge, consisting of three separate mashes.
Mash number
barrels
strike heat
tap heat
1
209
166º F
146º F
2
100
186º F
157º F
3
106
160º F
154º F
Only one type of hops was used. On the one hand, they were a classy sort, from East Kent. But they were ancient, coming from the 1801 harvest. I’ve reduced the hopping rate considerably to account for that.
1805 Barclay Perkins Brown Stout
pale malt
10.25 lb
58.57%
brown malt
7.25 lb
41.43%
Goldings 120 mins
1.75 oz
Goldings 90 mins
1.75 oz
Goldings 30 mins
1.75 oz
Goldings dry hops
1.00 oz
OG
1071.5
FG
1026
ABV
6.02
Apparent attenuation
63.64%
IBU
61
SRM
28
Mash at
150º F
Sparge at
165º F
Boil time
120 minutes
pitching temp
62º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/12/lets-brew-wednesday-1805-barclay.html)