I like the way that, right from the outset, Barclay Perkins produced a Dark Lager. And not only that, they also brewed it at a decent strength. Dunkles Export you would probably have called it in Germany at the time.
Compared to their other beers, the ingredients and brewing methods were quite varied across Barclay Perkins Lagers. The mashing schemes are all different, for example. Dark’s was rather shorter, as this shows:
|mash in||125º F||30 minutes|
|raise to||158º F||20 minutes|
|raise to||170º F|
|hold at||170º F||35 minutes|
|Sparge at||175º F|
Almost, but not quite all malt. Most of the colouring being provided by roast barley. Why use that and not black malt? Because roast barley was in all of their Stouts. Had they been using black malt there, I’m sure they would have in Dark, too.
All Saaz hops again. A third from the 1937 crop, the rest from 1938, both cold stored.
|1939 Barclay Perkins Dark Lager|
|lager malt||10.50 lb||79.25%|
|crystal malt 80 L||2.50 lb||18.87%|
|roast barley||0.25 lb||1.89%|
|Saaz 90 mins||0.75 oz|
|Saaz 60 mins||0.75 oz|
|Saaz 30 mins||0.75 oz|
|Mash at||158º F|
|Sparge at||170º F|
|Boil time||90 minutes|
|pitching temp||46º F|
|Yeast||Wyeast 2042 Danish lager|