Wednesday 19 July 2023

Let's Brew Wednesday - 1942 Barclay Perkins Dark Lager

As Barclay’s strongest Lager, it’s no surprise that it’s also suffered the biggest reduction in gravity.

The total number of quarters in the grist remain the same, but there’s more crystal malt and roast. No need to guess why this might have been, as there’s a note in the record explaining it: “N.B. New proportions for coloured malts to make up colour due to gravity reduction.” Which makes sense.

Another change to the grist compared to 1941 is the use of lager malt rather than pale malt as the base.

That all the malt was being added at the start of the mash is confirmed by this record. What could the reason have been for that? Aside from that, the mashing scheme was much the same.

mash in 126º F 30 minutes
raise to 158º F 20 minutes
raise to 170º F  
hold at 170º F 38 minutes
Sparge at 175º F  

Just two types of hops, Belgian Saaz from the 1939 crop and Goldings from 1941, both cold stored. 

1942 Barclay Perkins Dark Lager
lager malt 8.50 lb 76.71%
crystal malt 80 L 2.25 lb 20.31%
roast barley 0.33 lb 2.98%
Goldings 90 mins 0.75 oz
Saaz 30 mins 0.75 oz
OG 1048.5
FG 1015.5
ABV 4.37
Apparent attenuation 68.04%
IBU 17
SRM 20
Mash at 158º F
Sparge at 175º F
Boil time 90 minutes
pitching temp 45.5º F
Yeast Wyeast 2042 Danish lager

This recipe is one of 553 in my recently-released BlitzKrieg!, the definitive book on brewing during WW II.

Get your copy now!

The second volume contains the recipes. But not just that. There are also overviews of some of the breweries covered, showing their beers at the start and the end of the conflict.

Buy one now and be the envy of your friends!


1 comment:

Anonymous said...

At a homebrew scale, I'd be nervous about doing a single mash at 158F and ending up with unfermentable wort. I see this one doesn't attenuate, but still--what if it stuck higher?

How did they raise temp after the protein rest? Underlet? I wonder if a lot of conversion happened on the way from 126F to 158F?