Saturday 9 March 2024

Let's Brew - 1899 Barclay Perkins RDP

Another beer from Barclay Perkins’ alphabet soup of brewhouse names. I can make a guess at the first and last letters – “R” usually stands for “Running” and “P” for “Porter” – but I’ve no real clue about the “D”. “Double”, possibly?

Whatever the letters might stand for, this is certainly a Black Beer, whether you choose to call it a Porter or a Stout. The 25% of roasted malts in grist make that pretty clear.

This batch was brewed in the small brewhouse. Though, at 112 barrels, it was still a substantially-sized brew. Still pretty small compared to the 1,300 barrels of X Ale being brewed on the main kit.

It’s a pretty complex grist, with five malts, in total. Oddly, for such a dark beer, the base is white malt, the palest of pale malts. Along with a full set of roast malts: amber, brown and black. And in decent amounts, especially the amber malt. And no adjuncts. Only quite a lot of No. 3 invert. Most of Barclay’s beers, other than Porter and Stout, contained either flaked maize or flaked rice.

All East Kent hops from the 1898 and 1899 seasons. A fair amount of them and quite a long boil leave a decently bitter beer.

No ageing for this. Pretty sure of that.

1899 Barclay Perkins RDP
pale malt 7.50 lb 50.85%
brown malt 1.25 lb 8.47%
black malt 0.75 lb 5.08%
amber malt 1.50 lb 10.17%
crystal malt 60 L 1.25 lb 8.47%
No. 3 invert sugar 2.50 lb 16.95%
Goldings 150 mins 1.75 oz
Goldings 60 mins 1.75 oz
Goldings 30 mins 1.75 oz
Goldings dry hops 0.50 oz
OG 1070
FG 1020
ABV 6.61
Apparent attenuation 71.43%
IBU 63
SRM 37
Mash at 144º F
After underlet 154º F
Sparge at 172º F
Boil time 150 minutes
pitching temp 61º F
Yeast Wyeast 1099 Whitbread Ale


1 comment:

Anonymous said...

It could easily be a modern recipe.