tag:blogger.com,1999:blog-5445569787371915337.post4019634925404974210..comments2024-03-27T20:07:51.303-07:00Comments on Shut up about Barclay Perkins: Let's Brew Wednesday - 1934 Barclay Perkins Draught LagerRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-5445569787371915337.post-44972576244871333792018-02-27T11:27:26.133-08:002018-02-27T11:27:26.133-08:00Brewed this up earlier this year with Premiant hop...Brewed this up earlier this year with Premiant hops, German Pale Ale and Pilsner malts and Kellerbier yeast and using the simplified mash schedule. So not a clone, just inspired by the recipe.<br />Anyway, I'd say it came out close to what Kristen describes. Floral hops and a little malt sweetness. It's light and refreshing, but not thin or watery. Good bitterness and some husk in the end. The Kellerbier yeast I used did add some sulphur and maybe just a little bit of diacetyl, but I would say it's not a fault.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-27924448618757092932012-11-10T08:16:03.708-08:002012-11-10T08:16:03.708-08:00Ron, the verdict's back and it's delicious...Ron, the verdict's back and it's delicious! Leave it to a bunch of home brewers to enjoy a light lager and catch its subtleties - it was a hit at the homebrew store. My version has the usual malty goodness upheld by a bit of bitterness. But, I'm guessing, because of the English malt, there's a slight honey flavor there too.<br />I've a second keg for a friend's 70th. He's gonna love it.<br />Thanks to you & Kristen for sound what you do!danahttps://www.blogger.com/profile/17583226787133966861noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-51680908951278346212012-10-30T16:39:54.615-07:002012-10-30T16:39:54.615-07:00Ron, not sure what to say other than full of beery...Ron, not sure what to say other than full of beery goodness, though it needs a couple weeks more. Maybe you're thinking of the malt difference? Maybe I can plan to have some ready for you when you're in Boston next.<br />Do you have a more leading question as to how it turns out?danahttps://www.blogger.com/profile/17583226787133966861noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-55300941684302620492012-10-30T03:22:08.579-07:002012-10-30T03:22:08.579-07:00Dana, I'd be interested to hear how the BP Dra...Dana, I'd be interested to hear how the BP Draught Lager turns out.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-87993451769827098392012-10-29T16:48:03.131-07:002012-10-29T16:48:03.131-07:00Brewed this a couple weeks ago and will be drinkin...Brewed this a couple weeks ago and will be drinking it soon. And Truman's 1895 export last week for a second time. I missed having that one as soon as I finished it. Thought you'd like to know and thanks!danahttps://www.blogger.com/profile/17583226787133966861noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-50971935618150217012012-08-30T07:26:36.789-07:002012-08-30T07:26:36.789-07:00Very interesting steps there. I usually try to li...Very interesting steps there. I usually try to limit the rest in the 120's to 20 min. The rest of the mash is a bit warmer also. Will hopefully give this one a go before too long.Andrew Elliotthttps://www.blogger.com/profile/00261171596820050853noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-73438984378933445192012-08-29T15:49:17.178-07:002012-08-29T15:49:17.178-07:00Love the lager stuff. Keep 'em comin.Love the lager stuff. Keep 'em comin.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-43568881023124479212012-08-29T14:28:06.217-07:002012-08-29T14:28:06.217-07:00Here you go ya'll...
BP 1934 Draught Lager ma...Here you go ya'll...<br /><br />BP 1934 Draught Lager mash<br /><br />As you will see below, a very simple directly heated step mash. You dough in pretty wet and then just heat from there. The rest times are short but not crazily so. You have to remember the amount of time it took to get to 'X' temp.<br /><br />Dough in @ 1.35qt/lb (2.8L/Kg)<br />- 123F x 40min<br />- direct heat to 158F over 15min<br />- 158F x 20min<br />- direct heat to 170F over 15min<br />- 170F x 15min<br />- the taps were 'set' at 165F after this time<br /><br />Sparge<br />- they used 175F water to reach about ~162F in the mash. Thats pretty much where you want to be during your sparge. Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-22465169151955588012012-08-29T09:26:57.791-07:002012-08-29T09:26:57.791-07:00Dana,
Gimme a bit and I'll get a proper mash ...Dana,<br /><br />Gimme a bit and I'll get a proper mash schedule up there for you.<br /><br />KristenKristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-73092353296795286602012-08-29T07:24:44.965-07:002012-08-29T07:24:44.965-07:00I notice the recipe has a single infusion, but is ...I notice the recipe has a single infusion, but is there any more information on the step mash Ron mentioned:<br /><br />" it starts at a very low 130º F, rising to 175º F"<br /><br />I step (and decoct) all of my lagers, so curious about how it was originally done.Andrew Elliotthttps://www.blogger.com/profile/00261171596820050853noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-85850191572295461532012-08-29T05:24:31.499-07:002012-08-29T05:24:31.499-07:00Oh boy lager!
Thanks Ron & Kristen for the rec...Oh boy lager!<br />Thanks Ron & Kristen for the recipe and background. <br />I'd be curious for more info on their mash if you can interpret it. I seem to recall details of an early BP lager mash where they filled the tun to the top trying to get their temps up. I suppose they would have been pretty well on to a standard procedure by now.danahttps://www.blogger.com/profile/17583226787133966861noreply@blogger.com