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Shut up about Barclay Perkins - Let's Brew Wednesday - 1921 Barclay Perkins PA
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PA, Barclay’s flagship Pale Ale, disappeared in the middle of the war. And didn’t return until 1921. I suspect that, initially at least, it was a beer destined purely for export.
I say that for a couple of reasons. First, it was produced in tiny quantities: this batch was just 27.5 barrels. Secondly, in some of the records from a little later it specifically says “PA export”. When a domestic version of PA did return, that had an OG of 1052.6º.
The recipe is extremely simple: pale malt and No. 1 invert sugar. Which is another reason this beer shouts export at me: classy ingredients. The grist is slightly more complicated than it appears from the recipe, part of the base being PA malt, the best-quality type of pale malt.
The hops continue the classy theme: East Kent from the 1921 crop, Mid Kent from 1920 and Saaz, also from 1920. All had been kept in a cold store. The dry hops are East Kent (1921).
It looks very much like the domestic PA from 1914. That too was brewed from just pale malt and No. 1 invert sugar. Though the proportion of malt is higher here, and the hopping a little less heavy.
1921 Barclay Perkins PA |
pale malt |
11.75 lb |
90.32% |
No. 1 invert sugar |
1.26 lb |
9.68% |
Fuggles 150 mins |
1.50 oz |
|
Saaz 90 mins |
1.50 oz |
|
Goldings 60 mins |
2.00 oz |
|
Goldings dry hops |
0.50 oz |
|
OG |
1059.5 |
|
FG |
1018 |
|
ABV |
5.49 |
|
Apparent attenuation |
69.75% |
|
IBU |
60 |
|
SRM |
6 |
|
Mash at |
149º F |
|
Sparge at |
172º F |
|
Boil time |
150 minutes |
|
pitching temp |
58º F |
|
Yeast |
Wyeast 1099 Whitbread Ale |
|
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