Though they did immediately start with two examples, XLK and the stronger PA. The quantities brewed of PA were very modest: around 100 barrels, at a time when they made Mild in batches of 1,000 barrels. Barclay Perkins had more flexibility than other large London brewers because they had a small brew house in addition to their main kit. This is where they brewed PA, a sure indication that it was a low-volume beer. This example was a batch of just 60 barrels.
PA was obviously a posh beer as, unlike its weaker younger brother, XLK, the grist contained no flaked maize. With just pale malt and invert sugar, it’s a very simple recipe.
The hops look like they’re higher quality than those in XLK. Mid-Kent (1913 CS), East Kent (1913 CS) and Worcester (1913 CS) copper hops plus East Kent (1913 CS) dry hops. It’s interesting that all the hops had been kept in a cold store, even though they were from the most recent season.
There was both a draught and bottling version of this brew, the difference being that the latter was much more heavily dry-hopped: the equivalent of 1.24 ozs. for a batch of this size.
|1914 Barclay Perkins PA|
|pale malt||11.50 lb||85.19%|
|No. 1 invert sugar||2.00 lb||14.81%|
|Fuggles 150 mins||2.00 oz|
|Fuggles 90 mins||2.00 oz|
|Goldings 30 mins||2.00 oz|
|Goldings dry hops||0.50 oz|
|Mash at||152º F|
|Sparge at||172º F|
|Boil time||150 minutes|
|pitching temp||58º F|
|Yeast||Wyeast 1099 Whitbread Ale|
Thia recipe, and many others, can be found in Armistice,
my wonderful book on brewing in WW I.