Saturday 17 December 2022

Let's Brew - 1805 Barclay Perkins Pale Stout

Here’s proof that Stout didn’t always imply a dark beer. An example of the pale malt analogue of Brown Stout.

It’s a type of beer which must have died out early in the 19th century as this is the only example I have. I’ve no idea why it disappeared but it may be connected with Porter brewers moving to brewing only dark beers.

The grist couldn’t be simpler: 100% Hertfordshire pale malt. There’s really nothing more to say.

As with the brown malt version, there were three separate mashes at quite different temperatures. The second mash was particularly cool, followed by a third really hot mash.

Mash number barrels strike heat tap heat
1 188 181º F 152º F
2 110 126º F 136º F
3 141 206º F 165º F

Only one type of hops was used, East Kent from the 1803 harvest. Making this a SMASH beer. I’ve reduced the quantities to take account of the age of the hops.

My guess is that some ageing took place, probably 6 to 12 months. 

1805 Barclay Perkins Pale Stout
pale malt 2 row 18.25 100.00%
Goldings 90 min 3.75 oz
Goldings 30 min 3.75 oz
Goldings dry hops 1.00 oz
OG 1079
FG 1024
ABV 7.28
Apparent attenuation 69.62%
IBU 80
Mash at 155º F
Sparge at 180º F
Boil time 90 minutes
pitching temp 61º F
Yeast Wyeast 1099 Whitbread Ale


Anonymous said...

Was there a major difference between pale stouts and ales in the KK - KKKK range in that era? I looked through a few recipes here and they seem to be in the same general ballpark but I realize there may be details that may have escaped me.

Christoph Riedel said...

Did they really dry-hop with hops that were two years old? I always thought dry-hopping and late addition would definitely require fresher hops. Or wass that only in mild ales?

Ron Pattinson said...

Christoph Riedel,

I should have said kettle hops. I've no idea what hops were used for the dry hopping.

Ron Pattinson said...


the first K Ales from Porter brewers didn't appear until a couple of decades later.