Let’s brew 1919 Barclay Perkins X (August)

More government fiddling and its results. Though I’m reluctant to slag them off too much, as they were trying to use limited food supplies efficiently.

Though, as the war receded over the horizon, restrictions softened.

let In lieu of proposed increase of beer duty to 80s. On freedom of output being established, the gravities at which the different priced beers might be sold retail were revised in a new Order by the Food Controller. The range of gravities was raised 4º all round, beer under 1020' being fixed at the maximum price of 2d. per pint in a public-bar.
Source: "The Brewers' Almanack 1928" pages 100 - 101.

Guess what happened to Barclay Perkins X Ale? It’s gravity increased by 4º. Coincidence? Obviously not. As one of their biggest-selling beers, it couldn’t be far off the average OG demanded by the government.

The grist, while still retaining quite a high percentage of coloured malts, has changed quite a bit since March. Out goes the brown malt and roasted barley, in come crystal malt and Martineau’s BS, which I’ve interpreted as No. 4 invert sugar.

The boil time has been bumped up a little to 90 minutes. Though the hops remain all English.

1919 Barclay Perkins X (August)
pale malt	4.50 lb	54.48%
amber malt	0.75 lb	9.08%
crystal malt 60 L	0.75 lb	9.08%
flaked maize	0.75 lb	9.08%
No. 3 invert sugar	0.75 lb	9.08%
No. 4 invert sugar	0.75 lb	9.08%
caramel 1000 SRM	0.01 lb	0.12%
Fuggles 90 mins	0.75 oz
Fuggles 60 mins	0.75 oz
Fuggles 30 mins	0.75 oz
OG	1040.4
FG	1010.5
ABV	3.96
Apparent attenuation	74.01%
IBU	28
SRM	22
Mash at	152º F
Sparge at	170º F
Boil time	90 minutes
pitching temp	61º F
Yeast	Wyeast 1099 Whitbread Ale