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17-12-2022, 08:56
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/12/lets-brew-1805-barclay-perkins-pale.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZgJSgMubggGwX2xzLySxgDYcLfScvKuMjLuyaVnB1Y chs7_yVtPujuMSgqgniE5Vt2Uv_WKS3Jei3jwDUPMJJK7oXxPj SKcWHBXofmZ4O_Ni2Q6hJTSPnE4mr9eA_r3eujIOQv8WgkuTN9 zRHql-axomP8r0KeLFC0Zt6YrHJTV0_mCDB29OQZ-h/s320/Barclay_Perkins_Stout_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZgJSgMubggGwX2xzLySxgDYcLfScvKuMjLuyaVnB1Y chs7_yVtPujuMSgqgniE5Vt2Uv_WKS3Jei3jwDUPMJJK7oXxPj SKcWHBXofmZ4O_Ni2Q6hJTSPnE4mr9eA_r3eujIOQv8WgkuTN9 zRHql-axomP8r0KeLFC0Zt6YrHJTV0_mCDB29OQZ-h/s378/Barclay_Perkins_Stout_2.jpg)
Here’s proof that Stout didn’t always imply a dark beer. An example of the pale malt analogue of Brown Stout.
It’s a type of beer which must have died out early in the 19th century as this is the only example I have. I’ve no idea why it disappeared but it may be connected with Porter brewers moving to brewing only dark beers.
The grist couldn’t be simpler: 100% Hertfordshire pale malt. There’s really nothing more to say.
As with the brown malt version, there were three separate mashes at quite different temperatures. The second mash was particularly cool, followed by a third really hot mash.
Mash number
barrels
strike heat
tap heat
1
188
181º F
152º F
2
110
126º F
136º F
3
141
206º F
165º F
Only one type of hops was used, East Kent from the 1803 harvest. Making this a SMASH beer. I’ve reduced the quantities to take account of the age of the hops.
My guess is that some ageing took place, probably 6 to 12 months.
1805 Barclay Perkins Pale Stout
pale malt 2 row
18.25
100.00%
Goldings 90 min
3.75 oz
Goldings 30 min
3.75 oz
Goldings dry hops
1.00 oz
OG
1079
FG
1024
ABV
7.28
Apparent attenuation
69.62%
IBU
80
SRM
6
Mash at
155º F
Sparge at
180º F
Boil time
90 minutes
pitching temp
61º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/12/lets-brew-1805-barclay-perkins-pale.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZgJSgMubggGwX2xzLySxgDYcLfScvKuMjLuyaVnB1Y chs7_yVtPujuMSgqgniE5Vt2Uv_WKS3Jei3jwDUPMJJK7oXxPj SKcWHBXofmZ4O_Ni2Q6hJTSPnE4mr9eA_r3eujIOQv8WgkuTN9 zRHql-axomP8r0KeLFC0Zt6YrHJTV0_mCDB29OQZ-h/s320/Barclay_Perkins_Stout_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZgJSgMubggGwX2xzLySxgDYcLfScvKuMjLuyaVnB1Y chs7_yVtPujuMSgqgniE5Vt2Uv_WKS3Jei3jwDUPMJJK7oXxPj SKcWHBXofmZ4O_Ni2Q6hJTSPnE4mr9eA_r3eujIOQv8WgkuTN9 zRHql-axomP8r0KeLFC0Zt6YrHJTV0_mCDB29OQZ-h/s378/Barclay_Perkins_Stout_2.jpg)
Here’s proof that Stout didn’t always imply a dark beer. An example of the pale malt analogue of Brown Stout.
It’s a type of beer which must have died out early in the 19th century as this is the only example I have. I’ve no idea why it disappeared but it may be connected with Porter brewers moving to brewing only dark beers.
The grist couldn’t be simpler: 100% Hertfordshire pale malt. There’s really nothing more to say.
As with the brown malt version, there were three separate mashes at quite different temperatures. The second mash was particularly cool, followed by a third really hot mash.
Mash number
barrels
strike heat
tap heat
1
188
181º F
152º F
2
110
126º F
136º F
3
141
206º F
165º F
Only one type of hops was used, East Kent from the 1803 harvest. Making this a SMASH beer. I’ve reduced the quantities to take account of the age of the hops.
My guess is that some ageing took place, probably 6 to 12 months.
1805 Barclay Perkins Pale Stout
pale malt 2 row
18.25
100.00%
Goldings 90 min
3.75 oz
Goldings 30 min
3.75 oz
Goldings dry hops
1.00 oz
OG
1079
FG
1024
ABV
7.28
Apparent attenuation
69.62%
IBU
80
SRM
6
Mash at
155º F
Sparge at
180º F
Boil time
90 minutes
pitching temp
61º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/12/lets-brew-1805-barclay-perkins-pale.html)