That’s the great thing about being your own man, without any editor or publisher to oblige. I can do what the hell I want, when I want to do it.be continuing to roll through Barclay Perkins X Ale recipes until I get to the 1930’s.
At first glance, this looks pretty similar to the 1887 recipe. Though on closer inspection there have been some significant changes. The most obvious being that the flaked rice has been replaced by flaked maize. Presumably on cost grounds.
The sugar content has increased from 12.5% to 18.45%. If only I knew for certain what type of sugar it was. Whereas in the last recipe I was fairly confident about my guess of No. 1 invert, this time I’m not so sure. The brewing record is no more specific than “Sacch.”. But I know this is about when Mild started turning darker. So it’s possible that the sugar was No. 3. Though it could also have been something else. There’s no way of knowing for sure.
I’m 100% sure that the Goldings in this recipe are Goldings, because it specifically says so in the brewing record. The other two hops don’t get more specific than MK and American.
Note that the boil time has increased again. It’s most confusing, this jumping around in the length of the boil. Absolutely no idea why they kept changing it.
|1899 Barclay Perkins X Ale|
|pale malt||7.75 lb||70.45%|
|crystal malt||0.25 lb||2.27%|
|flaked maize||1.00 lb||9.09%|
|No. 3 invert sugar||2.00 lb||18.18%|
|Cluster 120 mins||1.00 oz|
|Fuggles 120 mins||0.25 oz|
|Fuggles 60 mins||1.25 oz|
|Goldings 30 mins||1.25 oz|
|Mash at||150º F|
|Sparge at||168º F|
|Boil time||120 minutes|
|pitching temp||61º F|
|Yeast||Wyeast 1099 Whitbread Ale|