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Another recipe from my book "Keg!". Which, if I can contain my enthusiasms, should be finished in a few months. Well, that's the plan.

At the bottom end of the Pale Ales is, as you would expect, Light Ale. Though it isn’t so typical.

The colour is quite dark, though, as a lot of it depends on crystal malt, a paler type of crystal would reduce the colour quite a bit. Other than that bit of crystal, there’s only base malt. There’s also some flaked barley and sugar. The latter being WSI again. Which I’ve guessed is something like No. 2 invert.

Of course, this was only sold in bottled form. Light Ale being one of those bottled beers which was consumed in some volume in pubs. Most often mixed with draught Bitter. Though, with the advent of keg beer, fewer and fewer drinkers saw the need to mix bottled and draught.

No idea what the hops were. Fuggles seem a pretty safe bet.

1969 Fremlin Light Ale
pale malt 5.50 lb 77.57%
crystal malt 120 L 0.33 lb 4.65%
flaked barley 0.50 lb 7.05%
No. 2 invert sugar 0.75 lb 10.58%
caramel 500 SRM 0.01 lb 0.14%
Fuggles 90 mins 1.50 oz
Fuggles 30 mins 1.50 oz
OG 1033
FG 1007
ABV 3.44
Apparent attenuation 78.79%
IBU 38
SRM 8.5
Mash at 150º F
Sparge at 165º F
Boil time 90 minutes
pitching temp 60º F
Yeast Wyeast 1099 Whitbread Ale




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