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What’s changed since last year? Just about nothing, if I’m honest. Even the gravity has remained the same.

The grist is still 28 quarters of lager malt and 9 quarters of grits. I’m pretty sure that it’s lager malt and not pale malt purely based on the name of the maltster: Gilstrap (coincidentally, from my home town of Newark). Barclay Perkins usually got their lager malt from either Taylor or Gilstrap.

One area where there have been modifications is the hopping. The rate has been reduced from 6 lbs per quarter (336 lbs) of malt to a bit over 4.5 lbs. Brewers were instructed by the government to reduce hop usage in the summer of 1941.

Two types of Bohemian Saaz were both from the 1938 harvest. In addition, there were Belgian Saaz and English hops, both from 1939. All the hops had been cold stored.

This was the mashing scheme:
mash in 110º F 86 minutes
raise to 154º F 20 minutes
raise to 168º F
hold at 168º F 29 minutes
Sparge at 175º F
The cereal mash was used like a decoction.

1941 Barclay Perkins Export
lager malt 7.75 lb 73.81%
grits 2.75 lb 26.19%
Saaz 120 mins 0.50 oz
Saaz 60 mins 0.50 oz
Saaz 30 mins 0.25 oz
Goldings 30 min 0.25 oz
OG 1047.5
FG 1015
ABV 4.30
Apparent attenuation 68.42%
IBU 14
SRM 3
Mash at 154º F
Sparge at 175º F
Boil time 120 minutes
pitching temp 47.5º F
Yeast Wyeast 2042 Danish lager


This recipe is from my recently-released Blitzkrieg!, the definitive book on brewing during WW II.

Get your copy now!
The second volume contains the recipes. But not just that. There are also overviews of some of the breweries covered, showing their beers at the start and the end of the conflict.
Buy one now and be the envy of your friends!





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