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Shut up about Barclay Perkins - Let’s Brew Wednesday - 1839 Barclay Perkins XX Ale
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Another Mild for May. This time a lightly beefier one from the 1830’s.
It’s as uncomplicated as an early 19th-century recipe can be. The original only had two ingredients (other than yeast and water): Herts white malt and MK hops. So not only two ingredients, but also ones that were relatively locally-sourced. This would be the case for much longer. After 1840 foreign hops and foreign barley were imported in increasingly large quantities. The UK wouldn’t be self-sufficient in brewing materials again until the 1940’s.
I’ve actually reduced the hopping a little – it actually worked out to 9 oz. in total. But as they were all from the 1838 harvest and this beer was brewed in September 1839, it seems logical to knock it down a bit to take into account their age.
Probably not most people’s idea of a Mild: pale, 9.5% ABV and 90 IBU. It just shows how much a style can change over time.
1839 Barclay Perkins XX Ale |
pale malt |
19.75 lb |
100.00% |
Goldings 150 mins |
2.75 oz |
|
Goldings 90 mins |
2.75 oz |
|
Goldings 30 mins |
2.75 oz |
|
OG |
1087.3 |
|
FG |
1015.5 |
|
ABV |
9.50 |
|
Apparent attenuation |
82.25% |
|
IBU |
90 |
|
SRM |
8 |
|
Mash at |
149º F |
|
Sparge at |
168º F |
|
Boil time |
150 minutes |
|
pitching temp |
58º F |
|
Yeast |
Wyeast 1099 Whitbread Ale |
|
More...
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