Blog Tracker
12-04-2023, 07:17
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/04/lets-brew-wednesday-1953-whitbread.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMD_I5U2GyTbThahmGZumGX1fVv-CHT4N4x0pXVkTOAJhJa2IgexnkSG3Sz-u8n6A7ViYkpppENMeL8WpV_o6Z-dQpPBzoK7Au6uJGvi_uu_o-YsU8xE3-Vk2elzNlLN306ekvOs0sf1RAq_aGQVlIu16Y_Da6q-mYxYywWBssQ1tikWAz2uW1wrf/w313-h400/Whitbread_Extra_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMD_I5U2GyTbThahmGZumGX1fVv-CHT4N4x0pXVkTOAJhJa2IgexnkSG3Sz-u8n6A7ViYkpppENMeL8WpV_o6Z-dQpPBzoK7Au6uJGvi_uu_o-YsU8xE3-Vk2elzNlLN306ekvOs0sf1RAq_aGQVlIu16Y_Da6q-mYxYywWBssQ1tikWAz2uW1wrf/s964/Whitbread_Extra_Stout.jpg)
I've been working hard on the recipes for my book "Stout!". I'm almost done with Whitbread. Once I've got them finished, I'm almost done. Just the last few Barclay Perkins and Truman ones to polish off. Around 250 recipes in total. I'm currently on recipe 192. This was recipe number 188.
Had the gravity of Extra Stout changed since 1948? Of course, it hasn’t, as it’s an export beer. No need to fiddle with the gravity of a beer outside the vicissitudes of UK tax and legislation.
This example was parti-gyled with Mackeson, though not the example above. They do have identical grists, however. Which means it has just shy of 16% roasted malt. Note how loyal Whitbread were to brown malt. Even at this late date, when most UK – and Irish, for that matter – brewers had long ago dropped it in favour of a grist of just pale and black malt.
What a surprise – the same old mashing scheme.
action
barrels
strike heat
time mashed
time stood
tap heat
gravity
mash 1
248
150º F
10
30
underlet
36
170º F
90
143º F
1071
sparge 1
310
170º F
mash 2
154º F
1031
sparge 2
176
165º F
Kent and Sussex hops again from the 1951 and 1952 harvests, respectively. Around two thirds of the former and a third of the latter.
1953 Whitbread Extra Stout
mild malt
9.00 lb
75.00%
brown malt
1.00 lb
8.33%
chocolate malt
1.00 lb
8.33%
No. 3 invert sugar
0.67 lb
5.58%
caramel 500 SRM
0.33 lb
2.75%
Fuggles 60 mins
1.50 oz
Fuggles 30 mins
1.50 oz
OG
1055
FG
1012
ABV
5.69
Apparent attenuation
78.18%
IBU
30
SRM
37
Mash at
147º F
Sparge at
165º F
Boil time
60 minutes
pitching temp
64º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2023/04/lets-brew-wednesday-1953-whitbread.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMD_I5U2GyTbThahmGZumGX1fVv-CHT4N4x0pXVkTOAJhJa2IgexnkSG3Sz-u8n6A7ViYkpppENMeL8WpV_o6Z-dQpPBzoK7Au6uJGvi_uu_o-YsU8xE3-Vk2elzNlLN306ekvOs0sf1RAq_aGQVlIu16Y_Da6q-mYxYywWBssQ1tikWAz2uW1wrf/w313-h400/Whitbread_Extra_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMD_I5U2GyTbThahmGZumGX1fVv-CHT4N4x0pXVkTOAJhJa2IgexnkSG3Sz-u8n6A7ViYkpppENMeL8WpV_o6Z-dQpPBzoK7Au6uJGvi_uu_o-YsU8xE3-Vk2elzNlLN306ekvOs0sf1RAq_aGQVlIu16Y_Da6q-mYxYywWBssQ1tikWAz2uW1wrf/s964/Whitbread_Extra_Stout.jpg)
I've been working hard on the recipes for my book "Stout!". I'm almost done with Whitbread. Once I've got them finished, I'm almost done. Just the last few Barclay Perkins and Truman ones to polish off. Around 250 recipes in total. I'm currently on recipe 192. This was recipe number 188.
Had the gravity of Extra Stout changed since 1948? Of course, it hasn’t, as it’s an export beer. No need to fiddle with the gravity of a beer outside the vicissitudes of UK tax and legislation.
This example was parti-gyled with Mackeson, though not the example above. They do have identical grists, however. Which means it has just shy of 16% roasted malt. Note how loyal Whitbread were to brown malt. Even at this late date, when most UK – and Irish, for that matter – brewers had long ago dropped it in favour of a grist of just pale and black malt.
What a surprise – the same old mashing scheme.
action
barrels
strike heat
time mashed
time stood
tap heat
gravity
mash 1
248
150º F
10
30
underlet
36
170º F
90
143º F
1071
sparge 1
310
170º F
mash 2
154º F
1031
sparge 2
176
165º F
Kent and Sussex hops again from the 1951 and 1952 harvests, respectively. Around two thirds of the former and a third of the latter.
1953 Whitbread Extra Stout
mild malt
9.00 lb
75.00%
brown malt
1.00 lb
8.33%
chocolate malt
1.00 lb
8.33%
No. 3 invert sugar
0.67 lb
5.58%
caramel 500 SRM
0.33 lb
2.75%
Fuggles 60 mins
1.50 oz
Fuggles 30 mins
1.50 oz
OG
1055
FG
1012
ABV
5.69
Apparent attenuation
78.18%
IBU
30
SRM
37
Mash at
147º F
Sparge at
165º F
Boil time
60 minutes
pitching temp
64º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2023/04/lets-brew-wednesday-1953-whitbread.html)