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30-08-2023, 07:34
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/08/lets-brew-wednesday-1964-beasley-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1lSP8rNvWzb72anqSgOXkJjsIlNG5NFBd81nG-bNkJsfUc8Z3qLjzMBfqpOV0_eZFyxy2XlSRa8EEx6bFE20LA-VMLGWIkn-nr-2752QnhSAnlLtp8ud7WAjjlXn_A6prBVpM46Jrp6iNgGb-vPeZHBYvxiJfNiv5Rj6kUnrmb603WSc72MBFnP18nE/w303-h400/Beasleys_Nourishing_Stout_1950.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1lSP8rNvWzb72anqSgOXkJjsIlNG5NFBd81nG-bNkJsfUc8Z3qLjzMBfqpOV0_eZFyxy2XlSRa8EEx6bFE20LA-VMLGWIkn-nr-2752QnhSAnlLtp8ud7WAjjlXn_A6prBVpM46Jrp6iNgGb-vPeZHBYvxiJfNiv5Rj6kUnrmb603WSc72MBFnP18nE/s596/Beasleys_Nourishing_Stout_1950.jpg)
It’s a real matter of chance that I have a couple of Beasley Stout recipes. They’re in a document I photographed which is incorrectly catalogued as a Courage brewing record. When I finally looked at it closely, I soon realised that it was really from Beasley. And not a brewing record. But a costing book. Which just lists the ingredients
There’s one real Beasley brewing record from 1965 in the archive. Sadly, in my impatience, I didn’t look far enough through and didn’t spot any Stouts. However, it does give me an insight into the processes at Beasley.
They used quite a different recipe to the large London brewers. In that there’s no brown or amber malt. Just black and crystal malt. Along with a couple of types of sugar: No. 3 invert, CDM and Carameline. I substituted caramel for the latter two.
This is the mashing process from another beer at Beasley, Courage Light Ale. The mashing seems to have been pretty similar for all their beers. I assume their Stouts were mashed in generally the same way.
Mash number
barrels
strike heat
mins stood
tap heat
mash
37
157º F
30
147º F
underlet
5
185º F
90
155º F
sparge 1
30
165º F
146º F
sparge 2
70
160º F
155º F
There were five types of English hops, two from the 1961 harvest and one each from 1960, 1962 and 1963.
1964 Beasley Stout
pale malt
3.50 lb
56.73%
crystal malt 60L
0.75 lb
12.16%
black malt
0.67 lb
10.86%
No. 3 invert sugar
0.50 lb
8.10%
caramel 500 SRM
0.75 lb
12.16%
Fuggles 90 min
0.50 oz
Fuggles 60 min
0.50 oz
Fuggles 30 min
0.50 oz
OG
1030
FG
1011
ABV
2.51
Apparent attenuation
63.33%
IBU
20
SRM
39
Mash at
150º F
Sparge at
165º F
Boil time
90 minutes
pitching temp
62º 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-1964-beasley-stout.html)
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It’s a real matter of chance that I have a couple of Beasley Stout recipes. They’re in a document I photographed which is incorrectly catalogued as a Courage brewing record. When I finally looked at it closely, I soon realised that it was really from Beasley. And not a brewing record. But a costing book. Which just lists the ingredients
There’s one real Beasley brewing record from 1965 in the archive. Sadly, in my impatience, I didn’t look far enough through and didn’t spot any Stouts. However, it does give me an insight into the processes at Beasley.
They used quite a different recipe to the large London brewers. In that there’s no brown or amber malt. Just black and crystal malt. Along with a couple of types of sugar: No. 3 invert, CDM and Carameline. I substituted caramel for the latter two.
This is the mashing process from another beer at Beasley, Courage Light Ale. The mashing seems to have been pretty similar for all their beers. I assume their Stouts were mashed in generally the same way.
Mash number
barrels
strike heat
mins stood
tap heat
mash
37
157º F
30
147º F
underlet
5
185º F
90
155º F
sparge 1
30
165º F
146º F
sparge 2
70
160º F
155º F
There were five types of English hops, two from the 1961 harvest and one each from 1960, 1962 and 1963.
1964 Beasley Stout
pale malt
3.50 lb
56.73%
crystal malt 60L
0.75 lb
12.16%
black malt
0.67 lb
10.86%
No. 3 invert sugar
0.50 lb
8.10%
caramel 500 SRM
0.75 lb
12.16%
Fuggles 90 min
0.50 oz
Fuggles 60 min
0.50 oz
Fuggles 30 min
0.50 oz
OG
1030
FG
1011
ABV
2.51
Apparent attenuation
63.33%
IBU
20
SRM
39
Mash at
150º F
Sparge at
165º F
Boil time
90 minutes
pitching temp
62º 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-1964-beasley-stout.html)