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24-02-2024, 08:40
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/02/lets-brew-1899-barclay-perkins-x-ale.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpP8VDAQe3S0adYMU-cuqzWpXa0kPoZdH9PC-eavPMdtXCW3jRT-X2-7zhf-zZOMsNbYl-mCH_hLa0bxj5hl4i0MKAeT-SiWqm9r6YWnXQer2R9u0bhOwUAtEwfJwTgFXEkfz8qWzd8W5Jj i6qjoo9shrasgWBvaOPUybCGkdQsCFVByO_P9nwJ2FpAxI/s320/Barclay_Perkins_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpP8VDAQe3S0adYMU-cuqzWpXa0kPoZdH9PC-eavPMdtXCW3jRT-X2-7zhf-zZOMsNbYl-mCH_hLa0bxj5hl4i0MKAeT-SiWqm9r6YWnXQer2R9u0bhOwUAtEwfJwTgFXEkfz8qWzd8W5Jj i6qjoo9shrasgWBvaOPUybCGkdQsCFVByO_P9nwJ2FpAxI/s556/Barclay_Perkins_Ale.jpg)
At the end of the 1880s, there was quite a big cut in the gravity of X Ale. Followed by another, smaller one, in the second half of the 1890s. Presumably in reaction to increases in duty.
The recipe was also quite unstable in that period. In addition to base malt, sometimes there was brown malt, sometimes crystal malt and others both. After 1891, They settled on just pale and crystal malt. Along with a bit of flaked maize and a shitload of sugar. As often in the 19th century, it’s just described as “saccharum”. I’ve opted for No. 3. Partly because it feels right. But also because it gets the colour to about the right spot.
In the copper, were some American hops, from the most recent harvest, 1898. There were also some Mid-Kent hops from the same year. The other type of Mid-Kent hops were a year older, but are specifically described as Goldings.
The finished beer would have been semi-dark, fairly hoppy and with a decent alcoholic kick. My type of Mild.
1899 Barclay Perkins X Ale
pale malt
6.75 lb
63.26%
crystal malt 60L
0.25 lb
2.34%
flaked maize
1.00 lb
9.37%
No. 3 invert sugar
2.67 lb
25.02%
Cluster 120 mins
1.00 oz
Fuggles 120 mins
0.50 oz
Fuggles 60 mins
1.25 oz
Goldings 30 mins
1.25 oz
OG
1055
FG
1009
ABV
6.09
Apparent attenuation
83.64%
IBU
55
SRM
16
Mash at
148º F
After underlet
153º F
Sparge at
165º F
Boil time
120 minutes
pitching temp
61º F
Yeast
Wyeast 1099 Whitbread ale
More... (http://barclayperkins.blogspot.com/2024/02/lets-brew-1899-barclay-perkins-x-ale.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpP8VDAQe3S0adYMU-cuqzWpXa0kPoZdH9PC-eavPMdtXCW3jRT-X2-7zhf-zZOMsNbYl-mCH_hLa0bxj5hl4i0MKAeT-SiWqm9r6YWnXQer2R9u0bhOwUAtEwfJwTgFXEkfz8qWzd8W5Jj i6qjoo9shrasgWBvaOPUybCGkdQsCFVByO_P9nwJ2FpAxI/s320/Barclay_Perkins_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpP8VDAQe3S0adYMU-cuqzWpXa0kPoZdH9PC-eavPMdtXCW3jRT-X2-7zhf-zZOMsNbYl-mCH_hLa0bxj5hl4i0MKAeT-SiWqm9r6YWnXQer2R9u0bhOwUAtEwfJwTgFXEkfz8qWzd8W5Jj i6qjoo9shrasgWBvaOPUybCGkdQsCFVByO_P9nwJ2FpAxI/s556/Barclay_Perkins_Ale.jpg)
At the end of the 1880s, there was quite a big cut in the gravity of X Ale. Followed by another, smaller one, in the second half of the 1890s. Presumably in reaction to increases in duty.
The recipe was also quite unstable in that period. In addition to base malt, sometimes there was brown malt, sometimes crystal malt and others both. After 1891, They settled on just pale and crystal malt. Along with a bit of flaked maize and a shitload of sugar. As often in the 19th century, it’s just described as “saccharum”. I’ve opted for No. 3. Partly because it feels right. But also because it gets the colour to about the right spot.
In the copper, were some American hops, from the most recent harvest, 1898. There were also some Mid-Kent hops from the same year. The other type of Mid-Kent hops were a year older, but are specifically described as Goldings.
The finished beer would have been semi-dark, fairly hoppy and with a decent alcoholic kick. My type of Mild.
1899 Barclay Perkins X Ale
pale malt
6.75 lb
63.26%
crystal malt 60L
0.25 lb
2.34%
flaked maize
1.00 lb
9.37%
No. 3 invert sugar
2.67 lb
25.02%
Cluster 120 mins
1.00 oz
Fuggles 120 mins
0.50 oz
Fuggles 60 mins
1.25 oz
Goldings 30 mins
1.25 oz
OG
1055
FG
1009
ABV
6.09
Apparent attenuation
83.64%
IBU
55
SRM
16
Mash at
148º F
After underlet
153º F
Sparge at
165º F
Boil time
120 minutes
pitching temp
61º F
Yeast
Wyeast 1099 Whitbread ale
More... (http://barclayperkins.blogspot.com/2024/02/lets-brew-1899-barclay-perkins-x-ale.html)