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:
Looks a corker!
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?
Brew Rat,
between 2 amd 2.5hours, depending on the beer.
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?
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.
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