It's always WW I Week here at Barclay Perkins. "If you like WW I so much, why don't you move there?". If only I could. If only I could.
What have we for you today? I was going to say "a typical IPA". But what is a typical IPA? Whitbread's is very much a London IPA. Light-bodied, relatively low-gravity (it was below average), heavily-hopped. I'll let Kristen explain further.
It's funny that this beer seems to completely opposite to what is commonly held as what an IPA is and was. Lower gravity, but tons of hops, heap of sugar...
There are actually two types of 6-row malt being American and Spanish. The interesting thing about this beer is the use of the Spanish malt. You know its desperate times when you start having to use Spanish malt. The two English malts, Taylor and Earp, were not of the highest quality and old as indicated. I wouldn't use the choices malt for this one but something a little less complex (Halcyon, pipkin, etc) and definitely not Mild malt. Lots of plain glucose which really doesn't add a whole lot of any character but ferments nearly completely.
This is really the first time that I've seen such a high mash temperature for such a low gravity pale beer. That being said, with the amount of sugar added (~20%), one would need to mash this high to keep the beer from fermenting out to much. The beer finishes up around 1.010 which keeps this beer from being to dry. You'll also notice that the strike infusion ratio is quite low making this mash quite thick. Don't be afraid of this but do be sure to have extra sparge liquor on hand.
Talk about a beer that uses a ton of hops. All from the same year. All from the same area...East Kent. Although the yards were different the characteristics should be similar enough. Whitbred Goldings would be the closest but EKGs are much easier to find. Either way, there will be a ton used. The AA% at the time would have been right about 3.5% so the actually amount of hops would have been about 30% more than the 5% EKGs I list to us. This would definitely change the beer. This wouldn't increase the 'hop' character necessarily more so would have added a much great grassy, herbacious character. So, point short, if you can find some older hops, use those instead.
To-Øl the beers I've drank before... - I've built up a random assortment of To-Øl tasting notes in past months which I need to convert into a blog post. The oldest is from September 2018, when I...
2 hours ago