It’s as uncomplicated as an early 19th-century recipe can be. The original only had two ingredients (other than yeast and water): Herts white malt and MK hops. So not only two ingredients, but also ones that were relatively locally-sourced. This would be the case for much longer. After 1840 foreign hops and foreign barley were imported in increasingly large quantities. The UK wouldn’t be self-sufficient in brewing materials again until the 1940’s.
I’ve actually reduced the hopping a little – it actually worked out to 9 oz. in total. But as they were all from the 1838 harvest and this beer was brewed in September 1839, it seems logical to knock it down a bit to take into account their age.
Probably not most people’s idea of a Mild: pale, 9.5% ABV and 90 IBU. It just shows how much a style can change over time.
| 1839 Barclay Perkins XX Ale | ||
| pale malt | 19.75 lb | 100.00% |
| Goldings 150 mins | 2.75 oz | |
| Goldings 90 mins | 2.75 oz | |
| Goldings 30 mins | 2.75 oz | |
| OG | 1087.3 | |
| FG | 1015.5 | |
| ABV | 9.50 | |
| Apparent attenuation | 82.25% | |
| IBU | 90 | |
| SRM | 8 | |
| Mash at | 149º F | |
| Sparge at | 168º F | |
| Boil time | 150 minutes | |
| pitching temp | 58º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
Posts
3 comments:
A simple recipe without anything exotic to it, but pale and 9%. I'm struggling to imagine what this would have tasted like. Something like Duvel?
Phil,
probably a lot more underlying residual sweetness than in Duvel. Though I don't need to imagine as I've drunk a beer with a similar recipe - Pretty Things 1832 XXXX Ale.
The label shows Double Brown Ale. Is this meant to go with this recipe?
Post a Comment