Blog Tracker
06-03-2024, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/03/lets-brew-wednesday-1899-barclay.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAOKQ0ko7fW-i0R-PVhPWXtdwU4cLH-zQ15IVjwyagqN4BO95w2rkOrzyPXfhbUw0WF_R6DQeARwUWYYm wZzlSmzR0Z0go-JxYtsGMD2HakhFCu5yf89Cf3VDSrGW-cJ6pRxuE8qvzVusmFTyb75uxaAOQY9i603wjLuIMa-q6Yq1T0-7ZMOnlewUxJU/s320/Barclays_Southwarke_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAOKQ0ko7fW-i0R-PVhPWXtdwU4cLH-zQ15IVjwyagqN4BO95w2rkOrzyPXfhbUw0WF_R6DQeARwUWYYm wZzlSmzR0Z0go-JxYtsGMD2HakhFCu5yf89Cf3VDSrGW-cJ6pRxuE8qvzVusmFTyb75uxaAOQY9i603wjLuIMa-q6Yq1T0-7ZMOnlewUxJU/s747/Barclays_Southwarke_Ale.jpg)
I'm still chipping away at the recipes for my book "Free!". Even though it's not my current focus. Because if I don't, it'll be a nightmare trying to write hundreds of recipes at short notice.
By the end of the century, Barclay Perkins seems to have cut back to just a single Burton Ale, the weaker KK. Though that’s just relative. It still weighs in at over 7% ABV.
There have been some changes to the recipe since 1891. Out is the crystal malt, replaced by more base malt. While in comes a little caramel. For which there can only be one reason: colour. And it does more than make up for the crystal malt in that regard.
As in a lot of their beers from this period, there are two types of East Kent hops from the 1898 and 1899 harvests. Which leave it pretty hoppy and a (calculated) 100 IBU.
I’m pretty sure this would have been at least a semi-Stock Ale. Which means six to twelve months secondary conditioning. Probably in trade casks, but possibly in a small vat. Along with Brettanomyces, of course.
1899 Barclay Perkins KK
pale malt
11.50 lb
72.83%
flaked rice
1.75 lb
11.08%
No. 2 invert sugar
2.50 lb
15.83%
caramel 2000 SRM
0.04 lb
0.25%
Goldings 120 mins
3.00 oz
Goldings 60 mins
3.00 oz
Goldings 30 mins
3.00 oz
Goldings dry hops
1.00 oz
OG
1075
FG
1020
ABV
7.28
Apparent attenuation
73.33%
IBU
100
SRM
15
Mash at
147º F
After underlet
156º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
60º F
Yeast
Wyeast 1099 Whitbread ale
More... (http://barclayperkins.blogspot.com/2024/03/lets-brew-wednesday-1899-barclay.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAOKQ0ko7fW-i0R-PVhPWXtdwU4cLH-zQ15IVjwyagqN4BO95w2rkOrzyPXfhbUw0WF_R6DQeARwUWYYm wZzlSmzR0Z0go-JxYtsGMD2HakhFCu5yf89Cf3VDSrGW-cJ6pRxuE8qvzVusmFTyb75uxaAOQY9i603wjLuIMa-q6Yq1T0-7ZMOnlewUxJU/s320/Barclays_Southwarke_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAOKQ0ko7fW-i0R-PVhPWXtdwU4cLH-zQ15IVjwyagqN4BO95w2rkOrzyPXfhbUw0WF_R6DQeARwUWYYm wZzlSmzR0Z0go-JxYtsGMD2HakhFCu5yf89Cf3VDSrGW-cJ6pRxuE8qvzVusmFTyb75uxaAOQY9i603wjLuIMa-q6Yq1T0-7ZMOnlewUxJU/s747/Barclays_Southwarke_Ale.jpg)
I'm still chipping away at the recipes for my book "Free!". Even though it's not my current focus. Because if I don't, it'll be a nightmare trying to write hundreds of recipes at short notice.
By the end of the century, Barclay Perkins seems to have cut back to just a single Burton Ale, the weaker KK. Though that’s just relative. It still weighs in at over 7% ABV.
There have been some changes to the recipe since 1891. Out is the crystal malt, replaced by more base malt. While in comes a little caramel. For which there can only be one reason: colour. And it does more than make up for the crystal malt in that regard.
As in a lot of their beers from this period, there are two types of East Kent hops from the 1898 and 1899 harvests. Which leave it pretty hoppy and a (calculated) 100 IBU.
I’m pretty sure this would have been at least a semi-Stock Ale. Which means six to twelve months secondary conditioning. Probably in trade casks, but possibly in a small vat. Along with Brettanomyces, of course.
1899 Barclay Perkins KK
pale malt
11.50 lb
72.83%
flaked rice
1.75 lb
11.08%
No. 2 invert sugar
2.50 lb
15.83%
caramel 2000 SRM
0.04 lb
0.25%
Goldings 120 mins
3.00 oz
Goldings 60 mins
3.00 oz
Goldings 30 mins
3.00 oz
Goldings dry hops
1.00 oz
OG
1075
FG
1020
ABV
7.28
Apparent attenuation
73.33%
IBU
100
SRM
15
Mash at
147º F
After underlet
156º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
60º F
Yeast
Wyeast 1099 Whitbread ale
More... (http://barclayperkins.blogspot.com/2024/03/lets-brew-wednesday-1899-barclay.html)