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 | |
| SRM | 6 | |
| Mash at | 150º F | |
| Sparge at | 172º F | |
| Boil time | 150 minutes | |
| pitching temp | 59.5º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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1 comment:
High finishing temperatures! Were they brewing under pressure?
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