One of my current projects is converting the old recipes in Mild! plus to my new standard format. It’s a bit weird having them in two different formats. Latest up for revision is Doctor Brown Ale, Barclay Perkins Brown Ale.
You probably remember me saying that Brown Ales don’t turn up that often in brewing records. That’s because at many breweries it was just a bottled version of Mild, though it may well have been primed differently. Meaning there are no records for specifically Brown Ale.
One exception was in London, where both Barclay Perkins and Whitbread had a beer called DB that was a separate brew. Neither beer was a version of their Brown Ale, but an individual brew with its own particular grist. A grist unlike that of either their Pale Ales or Mild Ales.
The lack of mild malt and amber malt mark it out from the Milds, while the presence of crystal malt and No. 3 invert set it apart from the Pale Ales. Having a grist unlike any other beer meant that it had to be brewed single-gyle, something Barclay Perkins didn’t do very often. Most brews were dome sort of parti-gyle.
Another feature which singles DB out is the very heavy priming. A maximum of 1 gallon per barrel was used in other beers. DB has two gallons. Which is enough to raise the effective OG to 1046.5º.
In the case of Milds, which were cask-conditioned, some of the primings would have been fermented. Not so sure if this would have been the case with DB. Doubtless in would have spent some time in a tank before bottling, but I’m not sure how much fermentation would have been going on. Assuming little, the degree of attenuation falls to about 66%.
| 1936 Barclay Perkins DB | ||
| pale malt | 6.00 lb | 64.31% |
| crystal malt 60 L | 1.00 lb | 10.72% |
| maize | 1.25 lb | 13.40% |
| No. 3 invert sugar | 0.50 lb | 5.36% |
| brown sugar | 0.50 lb | 5.36% |
| caramel | 0.08 lb | 0.86% |
| Fuggles 150 mins | 0.75 oz | |
| Fuggles 60 mins | 0.75 oz | |
| Goldings 30 mins | 0.75 oz | |
| OG | 1041 | |
| FG | 1010 | |
| ABV | 4.10 | |
| Apparent attenuation | 75.61% | |
| IBU | 29 | |
| SRM | 15 | |
| Mash at | 153º F | |
| Sparge at | 170º F | |
| Boil time | 150 minutes | |
| pitching temp | 60.5º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
What's the difference between pale malt and PA malt?
ReplyDeleteInSearchOfKnowledge,
ReplyDeletePA malt is higher quality, designed to be used in more expensive beers. That was reflected in the price. The pale malt for this beer was 48/- per quarter, the PA malts 59/- and 68/-.