Shut up about Barclay Perkins - Let's Brew Wednesday - 1910 Barclay Perkins Oatmeal S
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In the first decade of the 20th century, Oatmeal Stout became a big thing. The original Oat Stout came from Maclays of Alloa, who tried to patent their invention. Most brewers dodged this by simply using oat malt instead of malted oats.
It’s a pretty complex grist. Even more complex than it appears from the recipe. As around a third of the base malt was SA malt. Obviously, there are also oats. I think in the form of flakes. But not a huge amount of them. Unlike the roasted malts, which make up more than a third of the total.
The mashing was still going the same way: mash, underlet, mash, sparge, sparge. Still very complex compared to, for example, a typical Scottish process, of a mash and maybe two sparges.
| Mash number |
barrels |
strike heat |
mins stood |
tap heat |
| mash 1 |
48 |
155º F |
105 |
|
| underlet |
8 |
172º F |
30 |
147º F |
| mash 2 |
24 |
174º F |
30 |
157.5º F |
| sparge 1 |
26 |
170º F |
|
153.5º F |
| sparge 2 |
38 |
165º F |
|
151.5º F |
No ageing for this beer.
| 1910 Barclay Perkins Oatmeal Stout |
| pale malt |
5.00 lb |
43.37% |
| brown malt |
1.50 lb |
13.01% |
| black malt |
1.25 lb |
10.84% |
| amber malt |
1.25 lb |
10.84% |
| flaked oats |
0.33 lb |
2.86% |
| No. 3 invert sugar |
2.00 lb |
17.35% |
| caramel 500 SRM |
0.20 lb |
1.73% |
| Fuggles 120 min |
1.25 oz |
|
| Fuggles 60 min |
1.25 oz |
|
| Goldings 30 min |
1.25 oz |
|
| OG |
1053 |
|
| FG |
1017 |
|
| ABV |
4.76 |
|
| Apparent attenuation |
67.92% |
|
| IBU |
48 |
|
| SRM |
45 |
|
| Mash at |
151º F |
|
| Sparge at |
170º F |
|
| Boil time |
120 minutes |
|
| pitching temp |
61º F |
|
| Yeast |
Wyeast 1099 Whitbread Ale |
|
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