Spotted the theme of these recipes yet? It's not that difficult to discern.
Once again I'm bundling up several of my obsessions in one rucksack: Barclay Perkins, British Lager, the 1920's and lots more. My catalogue of obsessions is getting as long as Santa's christmas card list. Not all of them even beer-related.
As I've told you many times before, Barclay Perkins dove conficently into the Lager pool just after the end of WW I. To show how serious they were they built a brand new Lager brewhouse and brought in a Danish brewer to run it.
Initially they brewed two beers, a Dark Lager loosely based on the Munich style with a gravity of 1058º and a pale Lager called Export which was a bit weaker. Unlike post-WW II British Lagers, these were unashamedly branded as London Lager. Perhaps lingering anti-German sentiment was the reason.
It's another very simple recipe - pilsner malt, grits, Saaz and Goldings hops. Obviously not very Reinheitsgebot. The grits and cereal mash remind me more of a North American recipe. Though the Saaz - Goldings combination is, er, unusual. And one I'd love to try.
I'm not sure how it compares to a German Export. The gravity is a bit lower than I'd expect, but there's decent level of bitterness.
|1928 Barclay Perkins Export|
|pilsner malt 2 row||9.00 lb||78.26%|
|corn grits||2.50 lb||21.74%|
|Saaz 60 min||2.00 oz|
|Goldings 30 min||1.00 oz|
|Mash at||158º F|
|Sparge at||175º F|
|Boil time||90 minutes|
|pitching temp||48º F|
|Yeast||Wyeast 2042 Danish lager|
I've simplified the mash to a single infusion and sparge. Should you wishing gooing the whole decoction hog, this is the original mashing scheme, kicking off with a cereal mash for the grist:
Just about, but not quite finished, with this particular recipe crop.