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21-06-2023, 07:18
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/06/lets-brew-wednesday-1940-barclay.html)


https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8K7fGQ2FnKcO75vdBcipZzTy-TtX9CvqnRFTuoI5ObWu0190it3KpN9vXFgUsl3_1ugEOnJChgR 0wtufsduibSMzaqxaF334iuV-Ylpo4jcTOOluQLonI3pyqn59UOyvoEDbzuKARrLlBFC9F8Y-4jP-xXUQ4lqMEnOTpQoENq9gcQK43wxOs8tIfXs/s320/Barclays_Southwarke_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8K7fGQ2FnKcO75vdBcipZzTy-TtX9CvqnRFTuoI5ObWu0190it3KpN9vXFgUsl3_1ugEOnJChgR 0wtufsduibSMzaqxaF334iuV-Ylpo4jcTOOluQLonI3pyqn59UOyvoEDbzuKARrLlBFC9F8Y-4jP-xXUQ4lqMEnOTpQoENq9gcQK43wxOs8tIfXs/s747/Barclays_Southwarke_Ale.jpg)
As the strongest regular draught beer KK was always going to see its OG fall considerably during the war. And that’s exactly what happened, with 4.5º being chopped off in the first year of the war.

Though KK remained not far shy of 5% ABV, well above average strength.

There have been only minimal changes to the grist. There’s less pale malt and more mild and SA malt (combined in the recipe as mild malt). And the adjunct has changed from flaked maize to flaked rice. Exactly the same substitution as in all their beers.

The boil time has been reduced by 15 minutes, but the level of hopping remains identical. Which, as this version is slightly weaker, means that the (calculated) IBUs have increased slightly.

The hops themselves were Mid-Kent Fuggles from the1938 and 1939 harvests, both kept in a cold store. The dry hops were East Kent from 1939.



1940 Barclay Perkins KK


pale malt
1.00 lb
8.79%


mild malt
7.75 lb
68.13%


crystal malt 60 L
0.50 lb
4.40%


flaked rice
0.50 lb
4.40%


No. 3 invert sugar
1.50 lb
13.19%


caramel 2000 SRM
0.125 lb
1.10%


Fuggles 120 mins
1.00 oz



Fuggles 90 mins
1.00 oz



Fuggles 30 mins
1.00 oz



Goldings dry hops
0.33 oz



OG
1052.5



FG
1015.5



ABV
4.89



Apparent attenuation
70.48%



IBU
37



SRM
23



Mash at
147º F



Sparge at
172º F



Boil time
120 minutes



pitching temp
60º F



Yeast
Wyeast 1099 Whitbread Ale



This recipe is one of 553 in my recently-released BlitzKrieg!, the definitive book on brewing during WW II.

Get your copy now! (https://www.lulu.com/shop/ronald-pattinson-and-russell-gibbon/blitzkrieg-vol-1/paperback/product-429wzw.html)

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopTdT3xX9tos9lHwmx6IPhY7udGuZHaJitMEY--EKpJd5PVeE42WOTDITV5oCMdrlMRGdEFvszrNzymcrI-Ww7kWL_yoMnEbnbM1A0JAG9DTKkDBfarSsFSv2kQbNlKXcujpy UKlQmNtR_r-zqecmXnhapUReILUupKEzmz4XNsrQaPlEX7YRLPx0hpk/w283-h400/Blitzkrieg_PartOne.jpg (https://www.lulu.com/shop/ronald-pattinson-and-russell-gibbon/blitzkrieg-vol-1/paperback/product-429wzw.html)
The second volume contains the recipes. But not just that. There are also overviews of some of the breweries covered, showing their beers at the start and the end of the conflict.
Buy one now and be the envy of your friends! (https://www.lulu.com/shop/ronald-pattinson/blitzkrieg-vol-2/paperback/product-qrkveq.html)

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