Blog Tracker
15-11-2023, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/11/lets-brew-wednesday-1910-barclay.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJjd2wgfqD1drfINRZIJ9y9dcdAHzfl03rbh91SkVFa QBWTOfwSAwQLoAPDVpQDRL-fNA_0o1_H_z4Sh1F3FHJ1FXzr6GpUR1NifVi06d36Bxv_l0XFB WWoJJSdBx-XHUMb9AveCmAbW4nHFtYOk7Q6A-DNXPRACDmVa9h5uaqg4ODsGcsYUNDJM7y5I/s320/Barclay_Perkins_Oatmeal_Stout_label_2.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJjd2wgfqD1drfINRZIJ9y9dcdAHzfl03rbh91SkVFa QBWTOfwSAwQLoAPDVpQDRL-fNA_0o1_H_z4Sh1F3FHJ1FXzr6GpUR1NifVi06d36Bxv_l0XFB WWoJJSdBx-XHUMb9AveCmAbW4nHFtYOk7Q6A-DNXPRACDmVa9h5uaqg4ODsGcsYUNDJM7y5I/s768/Barclay_Perkins_Oatmeal_Stout_label_2.JPG)
In the first decade of the 20th century, Oatmeal Stout became a big thing. The original Oat Stout came from Maclays of Alloa, who tried to patent their invention. Most brewers dodged this by simply using oat malt instead of malted oats.
It’s a pretty complex grist. Even more complex than it appears from the recipe. As around a third of the base malt was SA malt. Obviously, there are also oats. I think in the form of flakes. But not a huge amount of them. Unlike the roasted malts, which make up more than a third of the total.
The mashing was still going the same way: mash, underlet, mash, sparge, sparge. Still very complex compared to, for example, a typical Scottish process, of a mash and maybe two sparges.
Mash number
barrels
strike heat
mins stood
tap heat
mash 1
48
155º F
105
underlet
8
172º F
30
147º F
mash 2
24
174º F
30
157.5º F
sparge 1
26
170º F
153.5º F
sparge 2
38
165º F
151.5º F
Three types of hop graced the copper: Kent from the 1907 and 1909 harvests and Sussex from 1908.
No ageing for this beer.
1910 Barclay Perkins Oatmeal Stout
pale malt
5.00 lb
43.37%
brown malt
1.50 lb
13.01%
black malt
1.25 lb
10.84%
amber malt
1.25 lb
10.84%
flaked oats
0.33 lb
2.86%
No. 3 invert sugar
2.00 lb
17.35%
caramel 500 SRM
0.20 lb
1.73%
Fuggles 120 min
1.25 oz
Fuggles 60 min
1.25 oz
Goldings 30 min
1.25 oz
OG
1053
FG
1017
ABV
4.76
Apparent attenuation
67.92%
IBU
48
SRM
45
Mash at
151º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
61º F
Yeast
Wyeast 1099 Whitbread Ale
This recipe is one of more than 250 in my book "Stout!" Come and her me talk about the history of Stout At Poesiat & Kater on Saturday 18th November , 13:00-14:00.
This is the event page:
https://facebook.com/events/s/the-story-of-london-stout-by-r/304408102440443/
This is the book based on the talk (and much expanded). 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/2023/11/lets-brew-wednesday-1910-barclay.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJjd2wgfqD1drfINRZIJ9y9dcdAHzfl03rbh91SkVFa QBWTOfwSAwQLoAPDVpQDRL-fNA_0o1_H_z4Sh1F3FHJ1FXzr6GpUR1NifVi06d36Bxv_l0XFB WWoJJSdBx-XHUMb9AveCmAbW4nHFtYOk7Q6A-DNXPRACDmVa9h5uaqg4ODsGcsYUNDJM7y5I/s320/Barclay_Perkins_Oatmeal_Stout_label_2.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJjd2wgfqD1drfINRZIJ9y9dcdAHzfl03rbh91SkVFa QBWTOfwSAwQLoAPDVpQDRL-fNA_0o1_H_z4Sh1F3FHJ1FXzr6GpUR1NifVi06d36Bxv_l0XFB WWoJJSdBx-XHUMb9AveCmAbW4nHFtYOk7Q6A-DNXPRACDmVa9h5uaqg4ODsGcsYUNDJM7y5I/s768/Barclay_Perkins_Oatmeal_Stout_label_2.JPG)
In the first decade of the 20th century, Oatmeal Stout became a big thing. The original Oat Stout came from Maclays of Alloa, who tried to patent their invention. Most brewers dodged this by simply using oat malt instead of malted oats.
It’s a pretty complex grist. Even more complex than it appears from the recipe. As around a third of the base malt was SA malt. Obviously, there are also oats. I think in the form of flakes. But not a huge amount of them. Unlike the roasted malts, which make up more than a third of the total.
The mashing was still going the same way: mash, underlet, mash, sparge, sparge. Still very complex compared to, for example, a typical Scottish process, of a mash and maybe two sparges.
Mash number
barrels
strike heat
mins stood
tap heat
mash 1
48
155º F
105
underlet
8
172º F
30
147º F
mash 2
24
174º F
30
157.5º F
sparge 1
26
170º F
153.5º F
sparge 2
38
165º F
151.5º F
Three types of hop graced the copper: Kent from the 1907 and 1909 harvests and Sussex from 1908.
No ageing for this beer.
1910 Barclay Perkins Oatmeal Stout
pale malt
5.00 lb
43.37%
brown malt
1.50 lb
13.01%
black malt
1.25 lb
10.84%
amber malt
1.25 lb
10.84%
flaked oats
0.33 lb
2.86%
No. 3 invert sugar
2.00 lb
17.35%
caramel 500 SRM
0.20 lb
1.73%
Fuggles 120 min
1.25 oz
Fuggles 60 min
1.25 oz
Goldings 30 min
1.25 oz
OG
1053
FG
1017
ABV
4.76
Apparent attenuation
67.92%
IBU
48
SRM
45
Mash at
151º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
61º F
Yeast
Wyeast 1099 Whitbread Ale
This recipe is one of more than 250 in my book "Stout!" Come and her me talk about the history of Stout At Poesiat & Kater on Saturday 18th November , 13:00-14:00.
This is the event page:
https://facebook.com/events/s/the-story-of-london-stout-by-r/304408102440443/
This is the book based on the talk (and much expanded). 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/2023/11/lets-brew-wednesday-1910-barclay.html)