I say that for a couple of reasons. First, it was produced in tiny quantities: this batch was just 27.5 barrels. Secondly, in some of the records from a little later it specifically says “PA export”. When a domestic version of PA did return, that had an OG of 1052.6º.
The recipe is extremely simple: pale malt and No. 1 invert sugar. Which is another reason this beer shouts export at me: classy ingredients. The grist is slightly more complicated than it appears from the recipe, part of the base being PA malt, the best-quality type of pale malt.
The hops continue the classy theme: East Kent from the 1921 crop, Mid Kent from 1920 and Saaz, also from 1920. All had been kept in a cold store. The dry hops are East Kent (1921).
It looks very much like the domestic PA from 1914. That too was brewed from just pale malt and No. 1 invert sugar. Though the proportion of malt is higher here, and the hopping a little less heavy.
|1921 Barclay Perkins PA|
|pale malt||11.75 lb||90.32%|
|No. 1 invert sugar||1.26 lb||9.68%|
|Fuggles 150 mins||1.50 oz|
|Saaz 90 mins||1.50 oz|
|Goldings 60 mins||2.00 oz|
|Goldings dry hops||0.50 oz|
|Mash at||149º F|
|Sparge at||172º F|
|Boil time||150 minutes|
|pitching temp||58º F|
|Yeast||Wyeast 1099 Whitbread Ale|