The weakest of Barclay’s Stouts was an odd devil. Barely stronger than standard Porter, what exactly made it a Stout? And, while we’re asking questions, what did the F stand for? Sadly, I have no answers.
The grist is closer to a Porter, as there’s no amber malt, which usually featured in their Stouts. There’s also slightly less brown malt and slightly more pale malt. The result is a beer quite a bit paler than the other Stouts in Barclay’s portfolio.
Three mashes, of course. The first two pretty similar to the other Stouts. But the third is considerably cooler. No idea why that should be. Other than that’s the way their Porters were mashed.
| Mash number | barrels | strike heat | tap heat |
| 1 | 289 | 159º F | 146.5º F |
| 2 | 181 | 178º F | 160.5º F |
| 3 | 223 | 162º F | 159.5º F |
One aspect which is Stout-like is the level of hopping. At 17 lbs per quarter (336 lbs) of malt it’s higher than standard Porter (12.25 lbs) and Mild Brown Stout (13.45 lbs) and around the same rate as Keeping Brown Stout (17.24 lbs).
Just the one type of were used, Mid-Kent from the 1848 harvest.
| 1849 Barclay Perkins F St | ||
| pale malt | 11.50 lb | 77.97% |
| brown malt | 2.75 lb | 18.64% |
| black malt | 0.50 lb | 3.39% |
| Goldings 90 min | 3.00 oz | |
| Goldings 60 min | 3.00 oz | |
| Goldings 30 min | 3.00 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1062 | |
| FG | 1016 | |
| ABV | 6.09 | |
| Apparent attenuation | 74.19% | |
| IBU | 107 | |
| SRM | 27 | |
| Mash at | 151º F | |
| Sparge at | 170º F | |
| Boil time | 90 minutes | |
| pitching temp | 66º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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4 comments:
There’s also slightly less brown malt and slightly more brown malt.
I suppose you mean
There’s also slightly less brown malt and slightly more pale malt.
InSearchOfKnowledge,
thanks for the correction.
107 IBU that is extremely bitter
Could the F stand for Foreign Stout?
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