In the 19th century, “BS” stood for Brown Stout, but at some point around the time of WW I it seems to have changed to meaning Best Stout. It was Barclay’s draught Stout, retailing at 8d per pint, the same as their Burton Ale. Making it their level most expensive regular draught beer. Only the seasonal KKKK was stronger.
You can’t accuse their Stout recipe of being overly simple. BS has no fewer than four malts and three adjuncts. Which is one of the reasons the percentage of base malt is so low – a little under 50%.
On the other hand, the sugars are quite simple, just two. One isn’t specified, but based on other Stout brewing records from around the same time, it’s probably something called BS. I’ve substituted No. 4 invert. The No. 2 invert is there to take account of the two gallons per barrel of primings added at racking time. They raised the effective OG by 5.5 points.
The hops were all pretty local: Kent Fuggles (1935), Mid-Kent Goldings (1935), all kept in a cold store.
|1936 Barclay Perkins BS|
|mild malt||6.00 lb||47.06%|
|brown malt||0.50 lb||3.92%|
|amber malt||1.25 lb||9.80%|
|crystal malt 60 L||0.75 lb||5.88%|
|roast barley||1.25 lb||9.80%|
|flaked maize||0.50 lb||3.92%|
|No. 2 invert sugar||1.00 lb||7.84%|
|No. 4 invert sugar||1.25 lb||9.80%|
|caramel 1000 SRM||0.125 lb||0.98%|
|Fuggles 150 mins||1.00 oz|
|Fuggles 60 mins||1.00 oz|
|Goldings 30 mins||0.75 oz|
|Mash at||147º F|
|After underlet||153º F|
|Sparge at||170º F|
|Boil time||150 minutes|
|pitching temp||60.5º F|
|Yeast||Wyeast 1099 Whitbread ale|