I've become a new writer of late. Responsive, responsible, caring, baring, staring at the wall for inspiration. That's why I've started paying attention to your requests.
Someone asked about Barclay Perkins Lager recipes. So here are the grists. I would give you the full recipes, but I've many posts to write and very little time. I'm compressing them. A bit like hard rain. But without the whining.
This is stuck inside the front cover of document ACC/2305/1/641:
Not quite the full grists even, as they also contained grits.
More later. When. I've. Got. My. breath. Back.
Thanks, Ron, glad to be of help.
ReplyDeleteAlthough I expect you were going to post that info anyway!
Kulmbacher malt, eh?
That's a new one one me. I was OK with BP's experimental lager using amber malt (there's 5 gal lagering in my fridge right now) but what the hell is this about?
I assumed at first that that was dark malt, but that can't be the case as it's in all the beers. Kulmbacher must mean just that the malt has come from a maltings in Kulmbach.
ReplyDeleteI am guessing that a couple of years after 1937 they reverted to more familiar malts. Just like they were doing 20 years before.
ReplyDelete