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08-03-2023, 07:16
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/03/lets-brew-wednesday-1900-whitbread-ipa.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49bqTUyMp_iX8a-UW68j7F4NT7YIKTXOXLTwwO88ZafDZZi8gv33UGebFqChyv7M3 rvKzLYzI3KQHd6l8NWk3led6wBjrjS58N3lB7pzFbBhOv7sSPl x7BdHg8fQnUJH7jJ9F85AaqmkgrCI28Ni_JAO_ztTBqiHruegZ zCDQfcuGMHbJmshKD7kg/s320/Whitbread_Trophy_Bitter_beermat.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49bqTUyMp_iX8a-UW68j7F4NT7YIKTXOXLTwwO88ZafDZZi8gv33UGebFqChyv7M3 rvKzLYzI3KQHd6l8NWk3led6wBjrjS58N3lB7pzFbBhOv7sSPl x7BdHg8fQnUJH7jJ9F85AaqmkgrCI28Ni_JAO_ztTBqiHruegZ zCDQfcuGMHbJmshKD7kg/s736/Whitbread_Trophy_Bitter_beermat.jpg)
Time for another London IPA recipe. Are you getting bored of this yet? Just remember that this was requested. Maybe not by you. But by someone.
A beer with a fairly modest gravity, being a point or two weaker than X Ale, their Mild. They already had a Pale Ale, Family Ale, with a similar gravity. The only difference was a hopping rate, which was a little higher in IPA, but not by a huge amount. It’s really difficult to see why Whitbread needed to introduce it.
Most of the base is PA malt, the classiest type, obviously intended for Pale Ales. The rest is malt made from Smyrna barley, grown in present-day Turkey. Accompanying the malt is sugar of an undefined type. Absolutely zero description. Not even the vague “saccharum”. I’ve opted for No. 1 invert, just to keep the colour pale.
All English hops were used. East Kent from the 1898 and 1899 harvests and Worcester from 1899. High-quality hops, which says something about where this beer was pitched.
I doubt that this was a Stock Ale. Semi-Stock, at most. Meaning maybe three months secondary conditioning in trade casks.
Any guesses as to why I've illustrated this post with a Whitbread Trophy beer mat?
1900 Whitbread IPA
pale malt
8.25 lb
80.49%
No. 1 sugar
2.00 lb
19.51%
Fuggles 90 mins
2.00 oz
Goldings 60 mins
2.00 oz
Goldings 30 mins
2.00 oz
Goldings dry hops
0.50 oz
OG
1051
FG
1014
ABV
4.89
Apparent attenuation
72.55%
IBU
74
SRM
6.5
Mash at
152º F
Sparge at
165º F
Boil time
90 minutes
pitching temp
58º F
Yeast
Wyeast 1099 Whitbread ale
More... (http://barclayperkins.blogspot.com/2023/03/lets-brew-wednesday-1900-whitbread-ipa.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49bqTUyMp_iX8a-UW68j7F4NT7YIKTXOXLTwwO88ZafDZZi8gv33UGebFqChyv7M3 rvKzLYzI3KQHd6l8NWk3led6wBjrjS58N3lB7pzFbBhOv7sSPl x7BdHg8fQnUJH7jJ9F85AaqmkgrCI28Ni_JAO_ztTBqiHruegZ zCDQfcuGMHbJmshKD7kg/s320/Whitbread_Trophy_Bitter_beermat.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49bqTUyMp_iX8a-UW68j7F4NT7YIKTXOXLTwwO88ZafDZZi8gv33UGebFqChyv7M3 rvKzLYzI3KQHd6l8NWk3led6wBjrjS58N3lB7pzFbBhOv7sSPl x7BdHg8fQnUJH7jJ9F85AaqmkgrCI28Ni_JAO_ztTBqiHruegZ zCDQfcuGMHbJmshKD7kg/s736/Whitbread_Trophy_Bitter_beermat.jpg)
Time for another London IPA recipe. Are you getting bored of this yet? Just remember that this was requested. Maybe not by you. But by someone.
A beer with a fairly modest gravity, being a point or two weaker than X Ale, their Mild. They already had a Pale Ale, Family Ale, with a similar gravity. The only difference was a hopping rate, which was a little higher in IPA, but not by a huge amount. It’s really difficult to see why Whitbread needed to introduce it.
Most of the base is PA malt, the classiest type, obviously intended for Pale Ales. The rest is malt made from Smyrna barley, grown in present-day Turkey. Accompanying the malt is sugar of an undefined type. Absolutely zero description. Not even the vague “saccharum”. I’ve opted for No. 1 invert, just to keep the colour pale.
All English hops were used. East Kent from the 1898 and 1899 harvests and Worcester from 1899. High-quality hops, which says something about where this beer was pitched.
I doubt that this was a Stock Ale. Semi-Stock, at most. Meaning maybe three months secondary conditioning in trade casks.
Any guesses as to why I've illustrated this post with a Whitbread Trophy beer mat?
1900 Whitbread IPA
pale malt
8.25 lb
80.49%
No. 1 sugar
2.00 lb
19.51%
Fuggles 90 mins
2.00 oz
Goldings 60 mins
2.00 oz
Goldings 30 mins
2.00 oz
Goldings dry hops
0.50 oz
OG
1051
FG
1014
ABV
4.89
Apparent attenuation
72.55%
IBU
74
SRM
6.5
Mash at
152º F
Sparge at
165º F
Boil time
90 minutes
pitching temp
58º F
Yeast
Wyeast 1099 Whitbread ale
More... (http://barclayperkins.blogspot.com/2023/03/lets-brew-wednesday-1900-whitbread-ipa.html)