Sunday 20 June 2010

Lager!

Barclay Perkins Lager in the 1930's, to be precise.


Remember me promising you the grists for Barclay Perkins Lagers? I did. I know I did. Here they are:

Barclay Perkins Lagers 1934-1935
Year Beer Style OG OG FG FG ABV App. Attenuation lbs hops/ qtr hops lb/brl barrels lbs hops qtrs malt boil time (hours) Pitch temp pale malt crystal malt lager malt caramel
1934 Export Lager Export 17.83 1049.4 4.33 1012.0 4.95 75.71% 6.00 1.11 205.75 228 38 2 46º

29 0.03
1934 Draught Lager 11.62 1032.2 4.69 1013.0 2.54 59.63% 5.47 0.99 187.5 186 34 2 46º 17
17
1934 Dark Lager Münchener 20.72 1057.4 8.48 1023.5 4.48 59.06% 4.68 1.19 104.25 124 26.5 1.5 46º 10 5 11
1935 Draught Lager 15.7 1043.5 3.97 1011.0 4.30 74.71% 5.47 0.95 196.5 186 34 2 45º 11
23 0.03
1935 Dark Lager Münchener 20.79 1057.6 6.86 1019.0 5.11 67.01% 4.68 1.15 107.75 124 26.5 1.5 45º 10 5 11
Source:
Barclay Perkins brewing records held at the London Metropolitan Archives

Not 100% about the pale malt. It could have been British-produced lager malt. The logs aren't really clear.

The variations in attenuation are a bit odd.

2 comments:

StuartP said...

Hi Ron,
Can you say whether the crystal malt went into the mash or was chucked into the boil?
Personally, I'd chuck it into the boil and give myself two beers from one mash.

Ron Pattinson said...

StuartP, the crystal malt was in the mash. I've only ever seen black malt or roast barley being used in the copper.