Blog Tracker
21-12-2022, 08:30
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/12/lets-brew-wednesday-1849-barclay.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJpVk9x_4X5qiQHeHZDAB3Nh7RKMm6oPcDEOK0wjFAG A4NWnrwSdd0lrzdzKP-wWIbybE2JwB8iW4Kl2iOLFHPQmNXJ9AhRpEUzJ-3yJvIEqwPWrMMV3Uu5-nsn_YlPkNWcR9BGDbaPbBNhSaF21imYNM45OijJD8pBmzMbleE ypVNAZgDm5hM6hC/w400-h318/Barclay_Perkins_Best_Stout_3.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJpVk9x_4X5qiQHeHZDAB3Nh7RKMm6oPcDEOK0wjFAG A4NWnrwSdd0lrzdzKP-wWIbybE2JwB8iW4Kl2iOLFHPQmNXJ9AhRpEUzJ-3yJvIEqwPWrMMV3Uu5-nsn_YlPkNWcR9BGDbaPbBNhSaF21imYNM45OijJD8pBmzMbleE ypVNAZgDm5hM6hC/s497/Barclay_Perkins_Best_Stout_3.jpg)
I'm hard at work of my book "Stout". So expect lots of Stout recipes in the coming weeks. Unless I get bored with it, of course. Or distracted. Both of which happen quite often.
The weakest of Barclay’s Stouts was an odd devil. Barely stronger than standard Porter, what exactly made it a Stout? And, while we’re asking questions, what did the F stand for? Sadly, I have no answers.
The grist is closer to a Porter, as there’s no amber malt, which usually featured in their Stouts. There’s also slightly less brown malt and slightly more brown malt. The result is a beer quite a bit paler than the other Stouts in Barclay’s portfolio.
Three mashes, of course. The first two pretty similar to the other Stouts. But the third is considerably cooler. No idea why that should be. Other than that’s the way their Porters were mashed.
Mash number
barrels
strike heat
tap heat
1
289
159º F
146.5º F
2
181
178º F
160.5º F
3
223
162º F
159.5º F
One aspect which is Stout-like is the level of hopping. At 17 lbs per quarter (336 lbs) of malt it’s higher than standard Porter (12.25 lbs) and Mild Brown Stout (13.45 lbs) and around the same rate as Keeping Brown Stout (17.24 lbs).
Just the one type of were used, Mid-Kent from the 1848 harvest.
1849 Barclay Perkins F St
pale malt
11.50 lb
77.97%
brown malt
2.75 lb
18.64%
black malt
0.50 lb
3.39%
Goldings 90 min
3.00 oz
Goldings 60 min
3.00 oz
Goldings 30 min
3.00 oz
Goldings dry hops
0.50 oz
OG
1062
FG
1016
ABV
6.09
Apparent attenuation
74.19%
IBU
107
SRM
27
Mash at
151º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
66º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/12/lets-brew-wednesday-1849-barclay.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJpVk9x_4X5qiQHeHZDAB3Nh7RKMm6oPcDEOK0wjFAG A4NWnrwSdd0lrzdzKP-wWIbybE2JwB8iW4Kl2iOLFHPQmNXJ9AhRpEUzJ-3yJvIEqwPWrMMV3Uu5-nsn_YlPkNWcR9BGDbaPbBNhSaF21imYNM45OijJD8pBmzMbleE ypVNAZgDm5hM6hC/w400-h318/Barclay_Perkins_Best_Stout_3.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJpVk9x_4X5qiQHeHZDAB3Nh7RKMm6oPcDEOK0wjFAG A4NWnrwSdd0lrzdzKP-wWIbybE2JwB8iW4Kl2iOLFHPQmNXJ9AhRpEUzJ-3yJvIEqwPWrMMV3Uu5-nsn_YlPkNWcR9BGDbaPbBNhSaF21imYNM45OijJD8pBmzMbleE ypVNAZgDm5hM6hC/s497/Barclay_Perkins_Best_Stout_3.jpg)
I'm hard at work of my book "Stout". So expect lots of Stout recipes in the coming weeks. Unless I get bored with it, of course. Or distracted. Both of which happen quite often.
The weakest of Barclay’s Stouts was an odd devil. Barely stronger than standard Porter, what exactly made it a Stout? And, while we’re asking questions, what did the F stand for? Sadly, I have no answers.
The grist is closer to a Porter, as there’s no amber malt, which usually featured in their Stouts. There’s also slightly less brown malt and slightly more brown malt. The result is a beer quite a bit paler than the other Stouts in Barclay’s portfolio.
Three mashes, of course. The first two pretty similar to the other Stouts. But the third is considerably cooler. No idea why that should be. Other than that’s the way their Porters were mashed.
Mash number
barrels
strike heat
tap heat
1
289
159º F
146.5º F
2
181
178º F
160.5º F
3
223
162º F
159.5º F
One aspect which is Stout-like is the level of hopping. At 17 lbs per quarter (336 lbs) of malt it’s higher than standard Porter (12.25 lbs) and Mild Brown Stout (13.45 lbs) and around the same rate as Keeping Brown Stout (17.24 lbs).
Just the one type of were used, Mid-Kent from the 1848 harvest.
1849 Barclay Perkins F St
pale malt
11.50 lb
77.97%
brown malt
2.75 lb
18.64%
black malt
0.50 lb
3.39%
Goldings 90 min
3.00 oz
Goldings 60 min
3.00 oz
Goldings 30 min
3.00 oz
Goldings dry hops
0.50 oz
OG
1062
FG
1016
ABV
6.09
Apparent attenuation
74.19%
IBU
107
SRM
27
Mash at
151º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
66º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/12/lets-brew-wednesday-1849-barclay.html)