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What a treatarooney kiddywinks. A traditional IPA. Not one of those stupid strong things. A proper, low-gravity IPA. You know the type. The ones that were actually most typical of the style.
Yes, time for beer number two in mine and Kristen's 1920's Barclay Perkins recipe series. I'm really pleased he's chosen this beer. For two reasons. I've got an image of the appropriate label. (If you make the beer and bottle it, why not use the real label?) And it gives me a chance to bang on about traditional IPA a bit.
Brewers in London and the Southeast often made beers called IPA. As a rule, these beers were weaker than the brewery's PA. Many of the IPA's were, like this one, specifically bottled beers. I can only think of one that still survives: Harvey's IPA. Where was I? Ah yes, IPA weaker than PA. Barclay Perkins PA had an OG of 1053º. A good bit higher than the 1046º of this baby.
The origins of these IPAs was the end of the 19th century. Whitbread introduced theirs in 1899. It was 1051º to their PA's 1058º. By the 1920's, that had dropped to 1036º and 1046º. As I'm sure you've noticed, Whitbread's versions were a good bit weaker than Barclay Perkins.
This is a very early version of Barclay Perkins IPA. It first appeared in 1927, replacing XLK (bottling). That was a bottled version of their Ordinary Bitter.At only 1038º, it was a pretty puny beer.
IPA was not a strong beer. Have I said that recently? It still bears repeating: IPA was not a strong beer. Do you think people will listen if I say it often enough?
On that happy not, it's over to Kristen . . . . .
Barclay Perkins - 1928 - IPA - Bottling
General info: Great little traditional IPA recipe. OG and BU are about equal. Lots of fresh hops of three different varieties. You'll notice the No3 Invert which is highly unusual for an IPA. A note in the log responds to this, "No2 saccharin not delivered in time. No3 used instead." They added a bit of caramel for a fine tuning of the color but it’s not worth it here. This beer tastes very much like Fullers London Pride. A little more bitter but very similar.
Gravity (OG)
57.4% English Pale malt
0%
Gravity (FG)
17.6% American 6-row
0%
ABV
13.2% Flaked Maize
Apparent attenuation
11.8% Invert No3
Real attenuation
0%
IBU
90min@152°F
SRM
90min@66.7°C
EBC
English Pale malt
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American 6-row
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Flaked Maize
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Invert No3
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Cluster 7% 120min
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Fuggle 5.5% 60min
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Fuggle 5.5% 30min
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Goldings 4.5% dry hop
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Nottingham ale
1968 London ESB Ale Yeast - WLP002 English Ale Yeast
Tasting Notes:
Deep golden colour with a pillowy head. Herbal, spice and citrus notes. Ladyfingers and biscuits. Crips, clean, minerally, dry hoppy finish. Bloody spot on pint.
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