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In the nine photos I have of Young’s records from 2006, there are a surprising number of different beers. Including ones I’d never heard of. Like this Lager.

It’s basically a full-strength European Lager. At least in profile. Though it’s not really a true Lager. As it seems to have been fermented with their standard yeast. And, while it was fermented cooler than their Pale Ales, it wasn’t really at Lager temperatures. With a maximum temperature of 62º F. At nine days, the fermentation took more than twice as long as the four days for Pale Ales

One of the weird features of these records is that the fermentation temperatures are given in Celsius, while the mashing temperatures are in Fahrenheit. Also, malt is given in quarters and hops in pounds, but sugar in kilograms.

The recipe is very close to being SMASH. It’s 100% lager malt along with two types of hops described as “Styrian”, which I’ve taken to be Styrian Goldings.

One notable feature of this beer is that it was parti-gyled. Never seen a parti-gyled Lager before.
2006 Youngs Export
lager malt 10.50 lb 100.00%
Styrian Goldings 60 min 1.00 oz
Styrian Goldings 30 min 0.75 oz
OG 1048
FG 1010.5
ABV 4.96
Apparent attenuation 78.13%
IBU 23
SRM 3
Mash at 150º F
Sparge at 165º F
Boil time 60 minutes
pitching temp 57º F
Yeast Wyeast 1968 London ESB (Fullers)





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