Wednesday, 12 September 2018

Let's Brew Wednesday - 1921 Barclay Perkins PA

PA, Barclay’s flagship Pale Ale, disappeared in the middle of the war. And didn’t return until 1921. I suspect that, initially at least, it was a beer destined purely for export.

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
OG 1059.5
FG 1018
ABV 5.49
Apparent attenuation 69.75%
IBU 60
SRM 6
Mash at 149º F
Sparge at 172º F
Boil time 150 minutes
pitching temp 58º F
Yeast Wyeast 1099 Whitbread Ale

5 comments:

Lee said...

Looks a corker!

A Brew Rat said...

That recipe looks really, really good. 2.5 hour boil! Was that common for Barclay Perkins pale ales? I understand that Pilsner Urquell used to simmer their wort for 3 hours, rather than use a roiling boil. I wonder if Barclay Perkins did the same?

Ron Pattinson said...

Brew Rat,

between 2 amd 2.5hours, depending on the beer.

CBabe said...

Surprisingly low attenuation for a beer mashed at such a low temperature with 10% sugar in the grist. Is the classy PA malt responsible (maybe it had lots of unfermentables from a high kilning temperature) or was the yeast low attenuating?

ian B said...

I'm not an expert on historical English yeast (or historical yeast in general) but in my experience with English yeast ~70% is not uncommon.