The standard Stout of Barclay Perkins in the late 19th century was called BS. Which I’m pretty sure at this point stood for Brown Stout. Whereas after WW I it was Best Stout. Brown Stout being the original name for the style way back in the 18th century.
At this point Brown Stout was mostly a draught product, though it was also available in bottled form. A format which would become increasingly important in the 20th century.
There’s lots going on in the grist, where no fewer than five malts are fighting for supremacy. In addition to the standard London triumvirate of pale, brown and black, there’s also amber and crystal. And, just to round things off, a stack of No. 3 invert. Incredibly complicated when you compare it to the Ales in Barclay’s portfolio. Which only have a couple of ingredients.
Most of the hops were pretty fresh, Mid-Kents from the 1886 harvest. Backed up by some East Kents from 1885.
| 1887 Barclay Perkins Brown Stout | ||
| pale malt | 6.50 lb | 43.33% |
| brown malt | 2.00 lb | 13.33% |
| black malt | 1.50 lb | 10.00% |
| amber malt | 1.75 lb | 11.67% |
| crystal malt 60 L | 0.50 lb | 3.33% |
| No. 3 invert sugar | 2.75 lb | 18.33% |
| Fuggles 120 mins | 1.75 oz | |
| Fuggles 60 mins | 1.75 oz | |
| Goldings 30 mins | 1.75 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1071 | |
| FG | 1019 | |
| ABV | 6.88 | |
| Apparent attenuation | 73.24% | |
| IBU | 56 | |
| SRM | 50 | |
| Mash at | 150º F | |
| Sparge at | 160º F | |
| Boil time | 120 minutes | |
| pitching temp | 58º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
Have you ever seen a good explanation that spelled out why crystal malts were used for beers like this but took so long to accepted for pales?
ReplyDeleteAnonymous,
ReplyDeletebecause they were designed for use in Mild Ales, Porters and Stouts, not Pale Ales. They wanted Pale Ales to be light in both colour and body. It's only when Pale Ale graviites fell under 1040º that they needed crystal malt yo beef up the body.