Shut up about Barclay Perkins - Let's Brew Wednesday - 1936 Barclay Perkins IBS
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It's a return to an old favourite here. A beer that I not only drank in the past, but which I continue to drink. I still have at least 40 bottles of 1992 and 1993 Russian Stout.
One of the effects of WW I was the splitting of Barclay’s Imperial Russian Stout into two versions. One, called IBS Export, was brewed to pre-war strength. The other, simply called IBS, was little more than half as strong.
You have to wonder what makes something under 6% ABV an Imperial Stout. But I guess drinkers got used to it. As they got used to cuts in strength of most beers. Funnily enough, at a certain point in the 1950s the weaker version was dropped and only the full-strength version produced.
It’s a real kitchen sink of a recipe, with a total of seven grains. I know, there are only six in the recipe below. That’s because I’ve combined the SA malt with the mild malt. Even combined, they’re barely 50% of the total. The tiny amount of oats is presumably there so some could legally be sold as oatmeal Stout.
There are no fewer than four sugars: No. 2 and No. 3 invert, caramel and something called BS. I’ve substituted No. 4 invert for the latter. No idea how close that is, but I’m pretty sure it’s something dark. I’ve added and extra half pound of No. 3 invert to account for the primings added at racking time.
The hops were Mid-Kent Fuggles (1936), Mid-Kent Fuggles (1935) and Mid-Kent Goldings (1934), the latter two having been kept in cold store.
| 1936 Barclay Perkins IBS |
| mild malt |
7.00 lb |
51.23% |
| brown malt |
0.75 lb |
5.49% |
| amber malt |
1.50 lb |
10.98% |
| roast barley |
1.50 lb |
10.98% |
| flaked maize |
0.75 lb |
5.49% |
| malted oats |
0.04 lb |
0.29% |
| No. 2 invert sugar |
0.25 lb |
1.83% |
| No. 3 invert sugar |
1.00 lb |
7.32% |
| No. 4 invert sugar |
0.75 lb |
5.49% |
| caramel 1000 SRM |
0.13 lb |
0.91% |
| Fuggles 150 mins |
1.50 oz |
|
| Fuggles 60 mins |
1.50 oz |
|
| Goldings 30 mins |
1.50 oz |
|
| OG |
1063.5 |
|
| FG |
1020 |
|
| ABV |
5.75 |
|
| Apparent attenuation |
68.50% |
|
| IBU |
53 |
|
| SRM |
44 |
|
| Mash at |
143º F |
|
| After underlet |
153º F |
|
| Sparge at |
162º F |
|
| Boil time |
150 minutes |
|
| pitching temp |
60º F |
|
| Yeast |
Wyeast 1099 Whitbread ale |
|
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