Exactly how they achieved this, I’m unsure. Especially as one of the beers mentioned is TT, Barclay’s Porter. I can imagine how you could conjure up the other beers through blending and priming, but how do you get one as weak as TT?
Should you want the bottling version of LS, just throw in an extra 0.25 lbs of No. 3 invert sugar. Based on a later brew of BS, the primings are again the difference. It looks like LS with enough primings to raise the effective OG to 1046º.
Not sure how you’d get TT, RNS or SBS. I know the primings but not the underlying blend of LS and IBS.
As was usual with Barclay’s Stouts, there are lots of elements to the recipe. Four malts, two adjuncts and three sugars. Roast barley – atypically for London brewers – provides the dark roast element.
|1940 Barclay Perkins LS|
|mild malt||4.00 lb||40.98%|
|brown malt||0.50 lb||5.12%|
|amber malt||1.00 lb||10.25%|
|crystal malt 60 L||0.50 lb||5.12%|
|roast barley||1.00 lb||10.25%|
|flaked rice||1.00 lb||10.25%|
|No. 3 invert sugar||1.50 lb||15.37%|
|caramel 1000 SRM||0.01 lb||0.10%|
|Fuggles 105 mins||1.00 oz|
|Fuggles 60 mins||0.75 oz|
|Fuggles 30 mins||0.75 oz|
|Mash at||142º F|
|After underlet||149º F|
|Sparge at||172º F|
|Boil time||105 minutes|
|pitching temp||60.5º F|
|Yeast||Wyeast 1099 Whitbread ale|