Let's Brew Wednesday - 1804 Barclay Perkins Table Beer

This week is very confusing. Two Let's Brew Wednesday post, but neither on Wednesday. Better than no 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.