Visit the Shut up about Barclay Perkins site

And how were these beers mashed? In a fairly complicated way is the short answer.

It’s fairly typical of mashing practices in England. The process begins with a small amount of hot water to warm the mash tun. This was followed by an infusion mash, with 18 minutes of mashing.

There was then an underlet with a small amount of hotter water. After which the mash was left to stand for almost two hours.

The process ended with four sparges at descending temperatures.

All of Fremlin’s beers were mashed in a similar way. With the exception of Pilsner, which had a decoction mash.
Fremlin BB 1st Oct 1897 mashing scheme
operation barrels strike heat mash time stand time tap heat
heat tun 4 180º F 148º F
mash 43 160º F 18 mins 153º F
underlet 3 180º F 117 mins 158º F
sparge 1 13 175º F
sparge 2 13 170º F
sparge 3 24 165º F
sparge 4 48 160º F
Source:
Fremlin brewing record held at the Kent Archives, document number U3555/2/F/Bx2/1/22.



More...