View Full Version : Shut up about Barclay Perkins - Let's Brew Wednesday - 1928 Barclay Perkins BBS Ex

Blog Tracker
09-06-2011, 07:19
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2011/06/lets-brew-wednesday-1928-barclay.html)

As you may have realised, I've been in Bavaria for a week. Which is why there was no Let's Brew last week. Judging by Kristen's enthusiasm for today's beer, the wait has been worth it.

http://4.bp.blogspot.com/-iC7qqwjql5s/Te93QylMPfI/AAAAAAAAH-Y/gWMIJuffy6Q/s320/Barclay_Perkins_Brown_Stout.jpg (http://4.bp.blogspot.com/-iC7qqwjql5s/Te93QylMPfI/AAAAAAAAH-Y/gWMIJuffy6Q/s1600/Barclay_Perkins_Brown_Stout.jpg)
Barclay Perkins brewed a crazy number of different beers in the 1920's and 1930's. Especially Stouts. There were nine in all: BBS Ex, IBS, IBS Ex, TT, RNS, OMS, BS, SBS, BSc. To put this into context, Whitbread only brewed five Porters and Stouts: ES, S, P, LS and LOS. Two really, as ES, S, LS and LOS were identical. The Barclay Perkins beers were mostly separate brews. Though TT was sometimes party-gyled with BS or IBS Ex.

Barclay Perkins Stouts also covered a much wider range of strengths. In 1928, Whitbread's Porter was 1028º and the Stouts 1056. And they were all party-gyled together. Barclay Perkins started with TT (Porter) at 1033º and went all the way up to IBS Ex at 1103º. BBS Ex, with a gravity in the high 1070's, was towards the top end.

Twenty years earlier, there were plenty of Stouts at a similar strength or stronger. But the gravity cuts resulting from WW I, left such beers rare, except for export versions.

I wonder which countries it was exported to? In the 19th century Barclay Perkins had exported beer all over the world: North America, Europe, Asia and Australia. Many of these markets had been lost by the 1920's, as British-style beers became less popular. Anyone have any evidence for where this beer went?

As I'm still knacked from my trip, that's all the bullshit you're going to get from. Time for Kristen to take the wheel . . . . .

http://1.bp.blogspot.com/-fQGS98h4oKQ/Te91rd7D-uI/AAAAAAAAH-Q/W3RrmdxoSW8/s1600/BP_1928_BBS_Ex.JPG (http://1.bp.blogspot.com/-fQGS98h4oKQ/Te91rd7D-uI/AAAAAAAAH-Q/W3RrmdxoSW8/s1600/BP_1928_BBS_Ex.JPG)

Kristen’s Version:

As I said, this one is my very favorite of the export stouts we’ve done here at Barclay Perkins. Such a lovely beer with a ton of complexity and 3x the passion of other beers! Right!? That’s what counts! It’s the delicious passion that one puts into making the beer. I’ve made this beer numerous ways. Here is the one I found works out best for me.

Grist – A nice and clean pale malt with a good malt flavor but not overwhelming works best. I really like Golden Promise for this. Paul’s Mild malt is pretty much mandatory or any other good rendition of a proper mild malt. Make sure its not ‘mild-like’ but proper mild malt. The American 6-row, at ~10%, really comes through pretty strong in the aroma. I particularly like this character but some hate it. If so, leave it out. The quality of the amber, black and brown malts are very important here. Use your favorite for sure. I find that the Fawcett Brown and Amber and then the Baird Black really work well together at these percent’s. Fawcett Black works equally as well, it just has a different character and I prefer the Baird. Now the Invert. I was under the impression previous to this beer that No3 works best for everything dark. While I do find this to be MOSTLY true, this is a very good instance when it wasn’t the case. These bigger stouts bring so much to the table that the huge amount of dark fruity awesomeness really muddies the waters. Too much of a good thing, apparently, can be too much. With the No3 it was just too much. When I used the No2 it was perfect. Make it.
Hops – This stout is not just hoppy but very hop forward. It has a hopping schedule very reminiscent of Pilsner Urquell. A long boil, hops broken into thirds and added throughout the boil. This also has a heavy hand at the dry hopping. Lower alpha acid hops work better in this beer as it gives you more of the tannin from the actual hop. Fuggles or Goldings work very very well. Same for the US versions. Each just a bit different. For the dry hopping make sure and chose something very fresh and similar to what you use in the boil. I find that 100% East Kent Goldings work perfectly. Goldings were added in the secondary and let sit for two weeks.
Yeast – Lots of yeast tried. The two best were the dry Nottingham and the West Yorkshire. Frankly, as long as you use a yeast that has good attenuation, the flavors really get covered up by everything going on in the beer. Stay away from the buttery ones. Stay away from the ‘minerally’ ones. The fruity ones seem to work best.

Advanced Mash – Similar for most of the bigger beers this one had a two step mash followed by an extended sparge. A simple dough-in with a short rest and then an underlet to the final temp. The mash temps are pretty high for this beer which can go a long way to explaining the high finishing gravity here.





Dough in








More... (http://barclayperkins.blogspot.com/2011/06/lets-brew-wednesday-1928-barclay.html)