Blog Tracker
29-07-2023, 07:07
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/07/lets-brew-1925-barclay-perkins-oatmeal.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTgqZMxDT-DO6fP-wbhaWZP4oIoj0XA1xJ-DXu09m-TRpgi9hQyf7q4P3vN8qoImOraCNJsmuHRLGunoy1JBrVlC2LSc 2DDmWAASbDe2_wFb-CJfwTEzAPDTSMpMa39L9RKnMnEWwhkkCNwcOIMbF1nYy7gp8mE fATaT6ZN73PSO7aRFFJur-967HEeA/s320/Barclay_Perkins_Stout_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTgqZMxDT-DO6fP-wbhaWZP4oIoj0XA1xJ-DXu09m-TRpgi9hQyf7q4P3vN8qoImOraCNJsmuHRLGunoy1JBrVlC2LSc 2DDmWAASbDe2_wFb-CJfwTEzAPDTSMpMa39L9RKnMnEWwhkkCNwcOIMbF1nYy7gp8mE fATaT6ZN73PSO7aRFFJur-967HEeA/s378/Barclay_Perkins_Stout_2.jpg)
Another beer making a reappearance was Oatmeal Stout. No surprise, as it was a popular kind of beer, at the time
Most brewers just threw a handful of oats into their standard Stout and labelled some of it as Oatmeal Stout. Barclay Perkins took a different approach. They brewed it separately, in a tiny batch (just over 24 barrels). So, did they use more oats? Of course, they didn’t. A mere 30 pounds.
There are a lot of ingredients. A bit of flaked maize here, a little crystal malt there. Roast barley for colour this time. The sugar is described as “Martineau BS”. I would have assumed that meant something like No. 4 invert. But that would make the beer way too dark. No. 3 gets it around the right colour.
Just four steps to the mash. Perhaps because of the small volume they didn’t bother with a second sparge.
Mash number
barrels
strike heat
mash heat
mins stood
tap heat
mash 1
9
152º F
147º F
30
underlet
2
183º F
151º F
145.5º F
mash 2
5
172º F
30
153.5º F
sparge
16
172º F
158º F
Only two hop types, both Mid-Kent, one from the 1923 harvest, the other from 1924. Both stored cold.
More Martineau BS was added as primings, raising effective the OG by 2º. I’ve added more No. 3 invert to account for this.
1925 Barclay Perkins Oatmeal Stout
mild malt
5.50 lb
49.13%
brown malt
0.50 lb
4.47%
amber malt
1.25 lb
11.17%
crystal malt 60L
0.75 lb
6.70%
roast barley
1.00 lb
8.93%
flaked maize
0.50 lb
4.47%
flaked oats
0.02 lb
0.18%
No. 3 invert sugar
1.50 lb
13.40%
caramel 500 SRM
0.175 lb
1.56%
Fuggles 120 min
1.25 oz
Fuggles 60 min
1.25 oz
Fuggles 30 min
1.25 oz
OG
1053
FG
1017.5
ABV
4.70
Apparent attenuation
66.98%
IBU
44
SRM
32
Mash at
151º F
Sparge at
172º F
Boil time
120 minutes
pitching temp
63.5º F
Yeast
Wyeast 1099 Whitbread Ale
This recipeis one of 270-odd in my new book on London Stout. Get your copy now! (https://www.lulu.com/shop/ronald-pattinson-and-ronald-pattinson/stout/paperback/product-74nk4w.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4zEp0aHupWknZxPoH9-PxEhk9PYST_VKZNlI0d3ei__C3K6N2gQCJj9abnqOleR9MtdTD dLyWGjMdKggNNmd6_-kraFiFcETCgFlM0v1WI95uXq6ZnAjaLSKL5DDTZr2PcbCxw60f HcswHgc7mMhnpQUaWzn_bnma-gw5-KJH4QwKV1HoRuH_vLA8YA/w283-h400/Stout!_front_with_words.jpg (https://www.lulu.com/shop/ronald-pattinson-and-ronald-pattinson/stout/paperback/product-74nk4w.html)
More... (http://barclayperkins.blogspot.com/2023/07/lets-brew-1925-barclay-perkins-oatmeal.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTgqZMxDT-DO6fP-wbhaWZP4oIoj0XA1xJ-DXu09m-TRpgi9hQyf7q4P3vN8qoImOraCNJsmuHRLGunoy1JBrVlC2LSc 2DDmWAASbDe2_wFb-CJfwTEzAPDTSMpMa39L9RKnMnEWwhkkCNwcOIMbF1nYy7gp8mE fATaT6ZN73PSO7aRFFJur-967HEeA/s320/Barclay_Perkins_Stout_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTgqZMxDT-DO6fP-wbhaWZP4oIoj0XA1xJ-DXu09m-TRpgi9hQyf7q4P3vN8qoImOraCNJsmuHRLGunoy1JBrVlC2LSc 2DDmWAASbDe2_wFb-CJfwTEzAPDTSMpMa39L9RKnMnEWwhkkCNwcOIMbF1nYy7gp8mE fATaT6ZN73PSO7aRFFJur-967HEeA/s378/Barclay_Perkins_Stout_2.jpg)
Another beer making a reappearance was Oatmeal Stout. No surprise, as it was a popular kind of beer, at the time
Most brewers just threw a handful of oats into their standard Stout and labelled some of it as Oatmeal Stout. Barclay Perkins took a different approach. They brewed it separately, in a tiny batch (just over 24 barrels). So, did they use more oats? Of course, they didn’t. A mere 30 pounds.
There are a lot of ingredients. A bit of flaked maize here, a little crystal malt there. Roast barley for colour this time. The sugar is described as “Martineau BS”. I would have assumed that meant something like No. 4 invert. But that would make the beer way too dark. No. 3 gets it around the right colour.
Just four steps to the mash. Perhaps because of the small volume they didn’t bother with a second sparge.
Mash number
barrels
strike heat
mash heat
mins stood
tap heat
mash 1
9
152º F
147º F
30
underlet
2
183º F
151º F
145.5º F
mash 2
5
172º F
30
153.5º F
sparge
16
172º F
158º F
Only two hop types, both Mid-Kent, one from the 1923 harvest, the other from 1924. Both stored cold.
More Martineau BS was added as primings, raising effective the OG by 2º. I’ve added more No. 3 invert to account for this.
1925 Barclay Perkins Oatmeal Stout
mild malt
5.50 lb
49.13%
brown malt
0.50 lb
4.47%
amber malt
1.25 lb
11.17%
crystal malt 60L
0.75 lb
6.70%
roast barley
1.00 lb
8.93%
flaked maize
0.50 lb
4.47%
flaked oats
0.02 lb
0.18%
No. 3 invert sugar
1.50 lb
13.40%
caramel 500 SRM
0.175 lb
1.56%
Fuggles 120 min
1.25 oz
Fuggles 60 min
1.25 oz
Fuggles 30 min
1.25 oz
OG
1053
FG
1017.5
ABV
4.70
Apparent attenuation
66.98%
IBU
44
SRM
32
Mash at
151º F
Sparge at
172º F
Boil time
120 minutes
pitching temp
63.5º F
Yeast
Wyeast 1099 Whitbread Ale
This recipeis one of 270-odd in my new book on London Stout. Get your copy now! (https://www.lulu.com/shop/ronald-pattinson-and-ronald-pattinson/stout/paperback/product-74nk4w.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4zEp0aHupWknZxPoH9-PxEhk9PYST_VKZNlI0d3ei__C3K6N2gQCJj9abnqOleR9MtdTD dLyWGjMdKggNNmd6_-kraFiFcETCgFlM0v1WI95uXq6ZnAjaLSKL5DDTZr2PcbCxw60f HcswHgc7mMhnpQUaWzn_bnma-gw5-KJH4QwKV1HoRuH_vLA8YA/w283-h400/Stout!_front_with_words.jpg (https://www.lulu.com/shop/ronald-pattinson-and-ronald-pattinson/stout/paperback/product-74nk4w.html)
More... (http://barclayperkins.blogspot.com/2023/07/lets-brew-1925-barclay-perkins-oatmeal.html)