IPA highlights the inconsistency in strength reductions at Barclay Perkins. Here the fall is 5º, proportionally far greater than for the two versions of XLK.
My biggest question is what was the point of this beer? It differs only minimally from XLK (bottling). It’s strange that they should continue to brew both. Especially as they seemed to fill exactly the same style spot: Light Ale.
The grist is identical to that of XLK. About the only difference in the recipe is that the hopping rate is slightly lower, at 7 lbs per quarter (336 lbs) of malt opposed to 7.5 lbs. Though, as IPA was sometimes brewed in a parti-gyle with XLK, even this wasn’t always the case.
Mid-Kent Fuggles and Mid-Kent Goldings both from the 1939 harvest and kept in a cold store, plus a small quantity of something described as “CP” from the 1940 harvest.
| 1940 Barclay Perkins IPA (bottling) | ||
| pale malt | 6.25 lb | 78.81% |
| flaked rice | 0.67 lb | 8.45% |
| No. 3 invert sugar | 1.00 lb | 12.61% |
| caramel 1000 SRM | 0.01 lb | 0.13% |
| Fuggles 120 mins | 0.75 oz | |
| Fuggles 60 mins | 0.75 oz | |
| Goldings 30 mins | 0.50 oz | |
| OG | 1039 | |
| FG | 1011.5 | |
| ABV | 3.64 | |
| Apparent attenuation | 70.51% | |
| IBU | 28 | |
| SRM | 10 | |
| Mash at | 143º F | |
| After underlet | 154º F | |
| Sparge at | 172º F | |
| Boil time | 120 minutes | |
| pitching temp | 61º F | |
| Yeast | Wyeast 1099 Whitbread ale | |
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