Let's Brew Wednesday - 1887 Barclay Perkins Brown Stout

Another recipe from my upcoming book - who knows when exactly it will appear - to provide some relief from all my Heineken and WW II stuff.

The standard Stout of Barclay Perkins in the late 19th century was called BS. Which I’m pretty sure at this point stood for Brown Stout. Whereas after WW I it was Best Stout. Brown Stout being the original name for the style way back in the 18th century.

At this point Brown Stout was mostly a draught product, though it was also available in bottled form. A format which would become increasingly important in the 20th century.

There’s lots going on in the grist, where no fewer than five malts are fighting for supremacy. In addition to the standard London triumvirate of pale, brown and black, there’s also amber and crystal. And, just to round things off, a stack of No. 3 invert. Incredibly complicated when you compare it to the Ales in Barclay’s portfolio. Which only have a couple of ingredients.

Most of the hops were pretty fresh, Mid-Kents from the 1886 harvest. Backed up by some East Kents from 1885.

1887 Barclay Perkins Brown Stout
pale malt	6.50 lb	43.33%
brown malt	2.00 lb	13.33%
black malt	1.50 lb	10.00%
amber malt	1.75 lb	11.67%
crystal malt 60 L	0.50 lb	3.33%
No. 3 invert sugar	2.75 lb	18.33%
Fuggles 120 mins	1.75 oz
Fuggles 60 mins	1.75 oz
Goldings 30 mins	1.75 oz
Goldings dry hops	1.00 oz
OG	1071
FG	1019
ABV	6.88
Apparent attenuation	73.24%
IBU	56
SRM	50
Mash at	150º F
Sparge at	160º F
Boil time	120 minutes
pitching temp	58º F
Yeast	Wyeast 1099 Whitbread Ale