Only two ingredients are in the grist: pale malt and No. 1 invert sugar. Though, as usual, there were multiple types of base malt. Around a third was made from Californian barley, another third from Hungarian and the final third from English. All malted in the UK, of course.
Note that, unlike XLK, there are no unmalted grains. A sure sign that this was a fancy, expensive beer. Which is one reason why this wasn’t parti-gyled with XLK, as you might have expected.
Another reason the two had to be brewed individual is the hopping rate. PA’s was much higher: 13 lbs per quarter (336 lbs) to XLK’s 8 lbs. Much heavier dry hopping, too. Three times as much as in XLK.
The hops themselves were East Kent from the 1910 harvest, along with Worcesters from 1909 and `1910, both cold stored. The dry hops were East Kent from 1910.
| 1910 Barclay Perkins PA | ||
| pale malt | 11.75 lb | 88.68% |
| No. 1 invert sugar | 1.50 lb | 11.32% |
| Fuggles 150 mins | 2.25 oz | |
| Fuggles 90 mins | 2.25 oz | |
| Goldings 30 mins | 2.25 oz | |
| Goldings dry hops | 1.50 oz | |
| OG | 1060 | |
| FG | 1014.5 | |
| ABV | 6.02 | |
| Apparent attenuation | 75.83% | |
| IBU | 81 | |
| SRM | 6.5 | |
| Mash at | 152º F | |
| Sparge at | 172º F | |
| Boil time | 150 minutes | |
| pitching temp | 58º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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5 comments:
Sounds like it would turn out pretty much like the stronger modern Hook Norton and Shepherd Neame brews we are getting in bottles here in Austalia, glorious brews. Pity we can't get them on draught.
I’m still not 100% sure on gyleing, but I thought the each gyle went into its own kettle so two beers from the same partigyle could have a totally different hoping scheme. Is that not the case?
Anonymous:
From another site as well, I see that Ron is well acquainted with Fullers parti-gyles and might like to comment. In Fullers case they apparently use the same hops but no reason why a brewery couldn't use different ones in each boil to really differentiate between the resulting finished beers.
I was thinking more along the lines of the quantity of hops used in a particular beer rather than the variety. It seems like English brewers stocked up on a couple of hop varieties (mostly Fuggles & Goulding’s) that would go into every beer they made.
I also screwed up my wording above . I should have written “each partial gyle went into its own kettle, so two beers from the same gyle could have a totally different hopping scheme“
Because some of every gyle went into every beer, it wasn't really possible to have totally different hoping schemes for two beers in the same parti-gyle. Though for a beer like Golden Pride, which is mostly first wort, you could make it quite differnt, But some of that first wort be in all the other beers, too.
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