Wednesday, 31 May 2017

Lets’ Brew - 1857 Barclay Perkins X Ale

I know. May is over. But I can’t help myself. Plus I’ve published so few Barclay Perkins Mild Ale recipes from the 19th century.

Nearly 20 years on and not much has changed. OK, the OG has dropped by six points. But the hopping has remained identical. And all fresh English hops. This was brewed in May 1857 and the hops were all MK (Mid Kent) from the 1856 harvest. Basically as fresh as was possible.

The grist 100% HW (Hertfordshire while malt). Meaning the ingredients were all pretty local. About as local as you could get, it your brewery was in London.

It’s interesting to not how different the fermentation profile is compared to the Porters and Stouts in the same brewing book. The Ales fermented much cooler. This beer was pitched at 59.5º F and reached a maximum of 75.23º F. The Porters were pitched at 66-67º F and peaked around 80º F.

I’ll be fascinated to see how soon the foreign ingredients kick as we track Barclay Perkins Mild Ales through the 19th century.

1857 Barclay Perkins X Ale
pale malt 14.75 lb 100.00%
Goldings 150 mins 2.50 oz
Goldings 90 mins 2.50 oz
Goldings 30 mins 2.50 oz
OG 1065.4
FG 1011.4
ABV 7.14
Apparent attenuation 82.57%
IBU 94
Mash at 150º F
Sparge at 172º F
Boil time 150 minutes
pitching temp 59.5º F
Yeast Wyeast 1099 Whitbread Ale

1 comment:

Pierce said...

High finishing temperatures! Were they brewing under pressure?