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This week is very confusing. Two Let's Brew Wednesday post, but neither on Wednesday. Better than bno recipe at all, eh?

Today's recipe is a very special treat. An early 19th century Table Beer. What's so special about that? Mostly the fact that it's a Table Beer version of Porter. Now there's something you don't see every day.

In the first half of the 19th century, London brewers continued the tradition of low-gravity Small and Table Beers. Though after 1830, when the tax on beer was abolished, they began to fade away. Before 1830, Strong Beer had been taxed at 10/- a barrel, Small Beer at just 2/6. What determined if a beer was strong or not was the retail price. Everything over a certain price counted as strong. The tax differential made it worth brewers while to make cheap, low-gravity beers.

One of the reasons the old system of taxation was abolished was the problem of publicans mixing Table and Strong Beer and passing it off as the latter. You can understand why, given the price difference between the two. Especially as London brewers, as this example shows, conveniently made Table beer versions of Porter. Just perfect for watering down the capital's favourite drink.

Getting back to this specific beer, it has a very similar grist to Barclay Perkins Porter of the same period. Lots of amber and brown malt. No black malt, obviously, as that wasn't invented until 1816.

I can just imagine parents giving foaming glasses of this beer to their toddlers before toddling off themselves to the toddy shop to tank up on gin. What wonderful days those must have been.




But let's stop wallowing in nostalgia and get on with the important business of Kristen telling you how to brew this baby. Over to you Kristen . . .




Barclay Perkins - 1804 - Table beer
General info: Hmmm….table beer. You know anytime you see the word table when its in reference to a beverage you know its going to be of the best quality, right!? Ah, not so much. As with cheapo red wine, there has been beer equivalent. The big difference being the quality of the ingredients going in. For beer, you tend to always find the same ingredients in table beer as in the 'good stuff' but just less of them. This beer is very interesting. A very low gravity 'mildy'-type all-malt beer with over 50% specialty malts. Everyone should make this at least once. All should be named 'Plonk' or some derivation.
Beer Specifics


Recipe by percentages
Gravity (OG)
1.025


46.3% English pale malt
0%
Gravity (FG)
1.008


25.6% Amber malt
0%
ABV
2.23%


28.2% Brown malt
0%
Apparent attenuation
66.76%


0%


Real attenuation
54.69%













IBU
10.5


Mash
90min@150°F
1.56qt/lb


SRM
16



90min@65.6°C
3.25L/kg


EBC
31.3

















Boil
1.5 hours





















Homebrew @ 70%
Craft @ 80%
Grist
5gal
19L
10bbl
10hl
English pale malt
2.31
lb
1.050
kg
125.08
lb
48.33
kg
Amber malt
1.27
lb
0.580
kg
69.09
lb
26.69
kg
Brown malt
1.41
lb
0.640
kg
76.24
lb
29.46
kg


4.984


2.269


270.40684





Hops












Goldings 4.5% 90min
0.48
oz
13.5
g
29.55
oz
0.714
kg















Fermentation
72°F /22.2°C



























Yeast
Nottingham ale


1028 London Ale Yeast - WLP013 London Ale Yeast















Tasting Notes: Biscuits. Toasted bread crust. Cocoa and mocha. Richly flavored with quite a full body for a little guy but instantly turns tannic and grainy drying on the finish.



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