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09-03-2024, 08:20
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/03/lets-brew-1899-barclay-perkins-rdp.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUIW4eo4bjXLnU9Ukfvs43kL_UNrbSsCoQvdXeJ6gvY aGLtSyK3waXVw3vK-ZqQeXbaPP3QiJJpdTGvn7i_f-bdob3mvDsvrtBOT_0U7fWmtzgeM8C0dHyrIH7eeWlIzNfpuO7N RpJ1_JghIljZtbZ2Ei3BW_sHvnpLPtJ8LqZBHVeL2tivucY58i gqA/w297-h400/Barclay_Perkins_Stout_4.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUIW4eo4bjXLnU9Ukfvs43kL_UNrbSsCoQvdXeJ6gvY aGLtSyK3waXVw3vK-ZqQeXbaPP3QiJJpdTGvn7i_f-bdob3mvDsvrtBOT_0U7fWmtzgeM8C0dHyrIH7eeWlIzNfpuO7N RpJ1_JghIljZtbZ2Ei3BW_sHvnpLPtJ8LqZBHVeL2tivucY58i gqA/s260/Barclay_Perkins_Stout_4.jpg)
Another beer from Barclay Perkins’ alphabet soup of brewhouse names. I can make a guess at the first and last letters – “R” usually stands for “Running” and “P” for “Porter” – but I’ve no real clue about the “D”. “Double”, possibly?
Whatever the letters might stand for, this is certainly a Black Beer, whether you choose to call it a Porter or a Stout. The 25% of roasted malts in grist make that pretty clear.
This batch was brewed in the small brewhouse. Though, at 112 barrels, it was still a substantially-sized brew. Still pretty small compared to the 1,300 barrels of X Ale being brewed on the main kit.
It’s a pretty complex grist, with five malts, in total. Oddly, for such a dark beer, the base is white malt, the palest of pale malts. Along with a full set of roast malts: amber, brown and black. And in decent amounts, especially the amber malt. And no adjuncts. Only quite a lot of No. 3 invert. Most of Barclay’s beers, other than Porter and Stout, contained either flaked maize or flaked rice.
All East Kent hops from the 1898 and 1899 seasons. A fair amount of them and quite a long boil leave a decently bitter beer.
No ageing for this. Pretty sure of that.
1899 Barclay Perkins RDP
pale malt
7.50 lb
50.85%
brown malt
1.25 lb
8.47%
black malt
0.75 lb
5.08%
amber malt
1.50 lb
10.17%
crystal malt 60 L
1.25 lb
8.47%
No. 3 invert sugar
2.50 lb
16.95%
Goldings 150 mins
1.75 oz
Goldings 60 mins
1.75 oz
Goldings 30 mins
1.75 oz
Goldings dry hops
0.50 oz
OG
1070
FG
1020
ABV
6.61
Apparent attenuation
71.43%
IBU
63
SRM
37
Mash at
144º F
After underlet
154º F
Sparge at
172º F
Boil time
150 minutes
pitching temp
61º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2024/03/lets-brew-1899-barclay-perkins-rdp.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUIW4eo4bjXLnU9Ukfvs43kL_UNrbSsCoQvdXeJ6gvY aGLtSyK3waXVw3vK-ZqQeXbaPP3QiJJpdTGvn7i_f-bdob3mvDsvrtBOT_0U7fWmtzgeM8C0dHyrIH7eeWlIzNfpuO7N RpJ1_JghIljZtbZ2Ei3BW_sHvnpLPtJ8LqZBHVeL2tivucY58i gqA/w297-h400/Barclay_Perkins_Stout_4.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUIW4eo4bjXLnU9Ukfvs43kL_UNrbSsCoQvdXeJ6gvY aGLtSyK3waXVw3vK-ZqQeXbaPP3QiJJpdTGvn7i_f-bdob3mvDsvrtBOT_0U7fWmtzgeM8C0dHyrIH7eeWlIzNfpuO7N RpJ1_JghIljZtbZ2Ei3BW_sHvnpLPtJ8LqZBHVeL2tivucY58i gqA/s260/Barclay_Perkins_Stout_4.jpg)
Another beer from Barclay Perkins’ alphabet soup of brewhouse names. I can make a guess at the first and last letters – “R” usually stands for “Running” and “P” for “Porter” – but I’ve no real clue about the “D”. “Double”, possibly?
Whatever the letters might stand for, this is certainly a Black Beer, whether you choose to call it a Porter or a Stout. The 25% of roasted malts in grist make that pretty clear.
This batch was brewed in the small brewhouse. Though, at 112 barrels, it was still a substantially-sized brew. Still pretty small compared to the 1,300 barrels of X Ale being brewed on the main kit.
It’s a pretty complex grist, with five malts, in total. Oddly, for such a dark beer, the base is white malt, the palest of pale malts. Along with a full set of roast malts: amber, brown and black. And in decent amounts, especially the amber malt. And no adjuncts. Only quite a lot of No. 3 invert. Most of Barclay’s beers, other than Porter and Stout, contained either flaked maize or flaked rice.
All East Kent hops from the 1898 and 1899 seasons. A fair amount of them and quite a long boil leave a decently bitter beer.
No ageing for this. Pretty sure of that.
1899 Barclay Perkins RDP
pale malt
7.50 lb
50.85%
brown malt
1.25 lb
8.47%
black malt
0.75 lb
5.08%
amber malt
1.50 lb
10.17%
crystal malt 60 L
1.25 lb
8.47%
No. 3 invert sugar
2.50 lb
16.95%
Goldings 150 mins
1.75 oz
Goldings 60 mins
1.75 oz
Goldings 30 mins
1.75 oz
Goldings dry hops
0.50 oz
OG
1070
FG
1020
ABV
6.61
Apparent attenuation
71.43%
IBU
63
SRM
37
Mash at
144º F
After underlet
154º F
Sparge at
172º F
Boil time
150 minutes
pitching temp
61º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2024/03/lets-brew-1899-barclay-perkins-rdp.html)