Let's Brew Wednesday - 1849 Barclay Perkins F St

I'm hard at work of my book "Stout". So expect lots of Stout recipes in the coming weeks.  Unless I get bored with it, of course. Or distracted. Both of which happen quite often.

The weakest of Barclay’s Stouts was an odd devil. Barely stronger than standard Porter, what exactly made it a Stout? And, while we’re asking questions, what did the F stand for? Sadly, I have no answers.

The grist is closer to a Porter, as there’s no amber malt, which usually featured in their Stouts. There’s also slightly less brown malt and slightly more pale malt.  The result is a beer quite a bit paler than the other Stouts in Barclay’s portfolio.

Three mashes, of course. The first two pretty similar to the other Stouts. But the third is considerably cooler. No idea why that should be. Other than that’s the way their Porters were mashed.

Mash number	barrels	strike heat	tap heat
1	289	159º F	146.5º F
2	181	178º F	160.5º F
3	223	162º F	159.5º F

One aspect which is Stout-like is the level of hopping. At 17 lbs per quarter (336 lbs) of malt it’s higher than standard Porter (12.25 lbs) and Mild Brown Stout (13.45 lbs) and around the same rate as Keeping Brown Stout (17.24 lbs).

Just the one type of were used, Mid-Kent from the 1848 harvest. 

1849 Barclay Perkins F St
pale malt	11.50 lb	77.97%
brown malt	2.75 lb	18.64%
black malt	0.50 lb	3.39%
Goldings 90 min	3.00 oz
Goldings 60 min	3.00 oz
Goldings 30 min	3.00 oz
Goldings dry hops	0.50 oz
OG	1062
FG	1016
ABV	6.09
Apparent attenuation	74.19%
IBU	107
SRM	27
Mash at	151º F
Sparge at	170º F
Boil time	90 minutes
pitching temp	66º F
Yeast	Wyeast 1099 Whitbread Ale