Blog Tracker
07-01-2024, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/01/lets-brew-1952-shepherd-neame-ss.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_NKkHzFfc0NCkcF2x92nfKKl3HJBZlkIibtwfSmZvlM _KhJ5oBCp1ORsUxxUlBubzCeN8Zza_7pWioNHVqlLVohksLynH L-ZU1w31JBCGXMeAEh621nb9fymYGq_-egKPRbhbjo9UnMhANxRy4bNS0IlKaJVCKNPWORboJEdeVdBqCt nhdlVcMW4iltk/s320/Shepherd_Neame_Stout_2.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_NKkHzFfc0NCkcF2x92nfKKl3HJBZlkIibtwfSmZvlM _KhJ5oBCp1ORsUxxUlBubzCeN8Zza_7pWioNHVqlLVohksLynH L-ZU1w31JBCGXMeAEh621nb9fymYGq_-egKPRbhbjo9UnMhANxRy4bNS0IlKaJVCKNPWORboJEdeVdBqCt nhdlVcMW4iltk/s548/Shepherd_Neame_Stout_2.JPG)
This is a weird one. Something I’ve only seen Scottish brewers do before: parti-gyle a Stout with a Pale Ale.
How did they do that? By adding black malt and caramel to just one of the coppers. Hey presto! Pale Ale is now Stout. Though they did also end up with a Pale Ale that contained malted oats. I wonder if anyone ever noticed?
Compared to Shepherd Neame’s other recipes, this one looks insanely complicated. A massive three types of malt, plus sugar and caramel. I’ve increased the quantity of black because, as it was added in the copper, it would have added more colour than if it were mashed.
1952 Shepherd Neame SS
pale malt
5.75 lb
77.91%
black malt
0.75 lb
10.16%
malted oats
0.25 lb
3.39%
raw cane sugar
0.25 lb
3.39%
caramel 1000 SRM
0.33 lb
4.47%
malt extract
0.05 lb
0.68%
Fuggles 120 mins
0.75 oz
Goldings 30 mins
0.75 oz
OG
1030
FG
1008
ABV
2.91
Apparent attenuation
73.33%
IBU
21
SRM
36
Mash at
149º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
62º F
Yeast
WLP007 Dry English Ale
The above is an excerpt from my overly detailed look at post-war UK brewing, Austerity! (https://www.lulu.com/shop/ronald-pattinson/austerity/paperback/product-1mkrq4zg.html)
https://www.lulu.com/shop/ronald-pattinson/austerity/paperback/product-1mkrq4zg.html (https://www.lulu.com/shop/ronald-pattinson/austerity/paperback/product-1mkrq4zg.html)
https://2.bp.blogspot.com/-RmaoqYOczY4/W1tPUnpqvpI/AAAAAAAAe98/RyJHYLG_tSURahghqLGJt1bgEb-7MiBFwCLcBGAs/s400/Austerity_front_thumb.jpg (https://www.lulu.com/shop/ronald-pattinson/austerity/paperback/product-1mkrq4zg.html)
There's also a Kindle edition. (https://www.amazon.com/Austerity-Brewing-difficult-post-war-world-ebook/dp/B08359HJXZ)
More... (http://barclayperkins.blogspot.com/2024/01/lets-brew-1952-shepherd-neame-ss.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_NKkHzFfc0NCkcF2x92nfKKl3HJBZlkIibtwfSmZvlM _KhJ5oBCp1ORsUxxUlBubzCeN8Zza_7pWioNHVqlLVohksLynH L-ZU1w31JBCGXMeAEh621nb9fymYGq_-egKPRbhbjo9UnMhANxRy4bNS0IlKaJVCKNPWORboJEdeVdBqCt nhdlVcMW4iltk/s320/Shepherd_Neame_Stout_2.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_NKkHzFfc0NCkcF2x92nfKKl3HJBZlkIibtwfSmZvlM _KhJ5oBCp1ORsUxxUlBubzCeN8Zza_7pWioNHVqlLVohksLynH L-ZU1w31JBCGXMeAEh621nb9fymYGq_-egKPRbhbjo9UnMhANxRy4bNS0IlKaJVCKNPWORboJEdeVdBqCt nhdlVcMW4iltk/s548/Shepherd_Neame_Stout_2.JPG)
This is a weird one. Something I’ve only seen Scottish brewers do before: parti-gyle a Stout with a Pale Ale.
How did they do that? By adding black malt and caramel to just one of the coppers. Hey presto! Pale Ale is now Stout. Though they did also end up with a Pale Ale that contained malted oats. I wonder if anyone ever noticed?
Compared to Shepherd Neame’s other recipes, this one looks insanely complicated. A massive three types of malt, plus sugar and caramel. I’ve increased the quantity of black because, as it was added in the copper, it would have added more colour than if it were mashed.
1952 Shepherd Neame SS
pale malt
5.75 lb
77.91%
black malt
0.75 lb
10.16%
malted oats
0.25 lb
3.39%
raw cane sugar
0.25 lb
3.39%
caramel 1000 SRM
0.33 lb
4.47%
malt extract
0.05 lb
0.68%
Fuggles 120 mins
0.75 oz
Goldings 30 mins
0.75 oz
OG
1030
FG
1008
ABV
2.91
Apparent attenuation
73.33%
IBU
21
SRM
36
Mash at
149º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
62º F
Yeast
WLP007 Dry English Ale
The above is an excerpt from my overly detailed look at post-war UK brewing, Austerity! (https://www.lulu.com/shop/ronald-pattinson/austerity/paperback/product-1mkrq4zg.html)
https://www.lulu.com/shop/ronald-pattinson/austerity/paperback/product-1mkrq4zg.html (https://www.lulu.com/shop/ronald-pattinson/austerity/paperback/product-1mkrq4zg.html)
https://2.bp.blogspot.com/-RmaoqYOczY4/W1tPUnpqvpI/AAAAAAAAe98/RyJHYLG_tSURahghqLGJt1bgEb-7MiBFwCLcBGAs/s400/Austerity_front_thumb.jpg (https://www.lulu.com/shop/ronald-pattinson/austerity/paperback/product-1mkrq4zg.html)
There's also a Kindle edition. (https://www.amazon.com/Austerity-Brewing-difficult-post-war-world-ebook/dp/B08359HJXZ)
More... (http://barclayperkins.blogspot.com/2024/01/lets-brew-1952-shepherd-neame-ss.html)