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23-08-2023, 07:07
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/08/lets-brew-wednesday-1899-barclay.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnnXbpiRajOACRkRGFeSsbpeMpjccXU-vIelgSxVjoDjvaMFEHnNfwLBiGNu6y8UURpVSS8XwKlOJWUATE fHwGbnM8QxyNGCkW9-bbTgGH7aHevGjVw_dn6rukh5E5jl3O4VICyOw4LPT552-WmSoBoihxE7Lg84qjsu9TEbVN8VmdLs36iV9cbnBXHYk/w309-h400/Barclays_Brown_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnnXbpiRajOACRkRGFeSsbpeMpjccXU-vIelgSxVjoDjvaMFEHnNfwLBiGNu6y8UURpVSS8XwKlOJWUATE fHwGbnM8QxyNGCkW9-bbTgGH7aHevGjVw_dn6rukh5E5jl3O4VICyOw4LPT552-WmSoBoihxE7Lg84qjsu9TEbVN8VmdLs36iV9cbnBXHYk/s990/Barclays_Brown_Stout.jpg)
I have almost no Barclay Perkins Stout records from this period, as explained in an earlier recipe. What doesn’t help is that some of the photos are crap, too.
Like for this beer. I took the photo on one of my earliest archive visits when I didn’t have a very good camera. Leaving the records pretty difficult to decipher. I think I’ve got it about right. Though I could be the odd bushel out in the coloured malts.
The grist is surprisingly similar to in 1887. All the individual elements are the same. And in not too dissimilar quantities, other than crystal malt, of which there’s a lot more.
While over at the mash tun things have most definitely changed. There are still three mashes, but one is an underlet. And there isn’t just one sparge, but two. All in all, very different from the 1887 scheme.
Mash number
barrels
strike heat
tap heat
mash 1
64
150º F
underlet
2
166º F
144º F
mash 2
50
164º F
150º F
sparge 1
30
170º F
153º F
sparge 2
39
160º F
153º F
More hops than last time. Two different types of East Kent, both from the 1897 crop.
No more than a few weeks in trade casks to condition.
1899 Barclay Perkins Brown Stout
pale malt
9.00 lb
56.25%
brown malt
1.50 lb
9.38%
black malt
1.00 lb
6.25%
crystal malt 60L
1.50 lb
9.38%
No. 3 invert sugar
3.00 lb
18.75%
Goldings 150 min
2.00 oz
Goldings 60 min
2.00 oz
Goldings 30 min
2.00 oz
Goldings dry hops
0.50 oz
OG
1076
FG
1022
ABV
7.14
Apparent attenuation
71.05%
IBU
69
SRM
43
Mash at
150º F
Sparge at
170º F
Boil time
150 minutes
pitching temp
61º F
Yeast
Wyeast 1099 Whitbread Ale
This is one of the 277 recipes 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/2023/08/lets-brew-wednesday-1899-barclay.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnnXbpiRajOACRkRGFeSsbpeMpjccXU-vIelgSxVjoDjvaMFEHnNfwLBiGNu6y8UURpVSS8XwKlOJWUATE fHwGbnM8QxyNGCkW9-bbTgGH7aHevGjVw_dn6rukh5E5jl3O4VICyOw4LPT552-WmSoBoihxE7Lg84qjsu9TEbVN8VmdLs36iV9cbnBXHYk/w309-h400/Barclays_Brown_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnnXbpiRajOACRkRGFeSsbpeMpjccXU-vIelgSxVjoDjvaMFEHnNfwLBiGNu6y8UURpVSS8XwKlOJWUATE fHwGbnM8QxyNGCkW9-bbTgGH7aHevGjVw_dn6rukh5E5jl3O4VICyOw4LPT552-WmSoBoihxE7Lg84qjsu9TEbVN8VmdLs36iV9cbnBXHYk/s990/Barclays_Brown_Stout.jpg)
I have almost no Barclay Perkins Stout records from this period, as explained in an earlier recipe. What doesn’t help is that some of the photos are crap, too.
Like for this beer. I took the photo on one of my earliest archive visits when I didn’t have a very good camera. Leaving the records pretty difficult to decipher. I think I’ve got it about right. Though I could be the odd bushel out in the coloured malts.
The grist is surprisingly similar to in 1887. All the individual elements are the same. And in not too dissimilar quantities, other than crystal malt, of which there’s a lot more.
While over at the mash tun things have most definitely changed. There are still three mashes, but one is an underlet. And there isn’t just one sparge, but two. All in all, very different from the 1887 scheme.
Mash number
barrels
strike heat
tap heat
mash 1
64
150º F
underlet
2
166º F
144º F
mash 2
50
164º F
150º F
sparge 1
30
170º F
153º F
sparge 2
39
160º F
153º F
More hops than last time. Two different types of East Kent, both from the 1897 crop.
No more than a few weeks in trade casks to condition.
1899 Barclay Perkins Brown Stout
pale malt
9.00 lb
56.25%
brown malt
1.50 lb
9.38%
black malt
1.00 lb
6.25%
crystal malt 60L
1.50 lb
9.38%
No. 3 invert sugar
3.00 lb
18.75%
Goldings 150 min
2.00 oz
Goldings 60 min
2.00 oz
Goldings 30 min
2.00 oz
Goldings dry hops
0.50 oz
OG
1076
FG
1022
ABV
7.14
Apparent attenuation
71.05%
IBU
69
SRM
43
Mash at
150º F
Sparge at
170º F
Boil time
150 minutes
pitching temp
61º F
Yeast
Wyeast 1099 Whitbread Ale
This is one of the 277 recipes 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/2023/08/lets-brew-wednesday-1899-barclay.html)