Not much seems to have changed since 1940. At least not in terms of strength. That could be because this was brewed fairly early in the year, in April. While the 1940 recipe above is from September.
The grist has seen one big change: the dropping of adjuncts. Leaving it malt and sugar only. Barclay Perkins hadn’t brewed like that since the 1880s. The percentage of mild malt has increased slightly at the expense of pale malt. And this time, it really was all mild malt in the original. The SA malt has been dropped.
There’s also been a change in process, with the boil time of the first wort being reduced by 15 minutes. Presumably to save fuel.
The hopping rate has remained around the same, though the quantity of dry hops was reduced from 3 oz. to 2 oz. per barrel. The hops themselves were Kent Goldings and Kent Fuggles both from the 1938 harvest and kept in a cold store. While the dry hops were Goldings from 1939.
| 1941 Barclay Perkins KK | ||
| pale malt | 0.75 lb | 6.45% |
| mild malt | 9.25 lb | 79.57% |
| crystal malt 60 L | 0.75 lb | 6.45% |
| No. 3 invert sugar | 0.75 lb | 6.45% |
| caramel 2000 SRM | 0.125 lb | 1.08% |
| Fuggles 105 mins | 1.75 oz | |
| Goldings 30 mins | 1.75 oz | |
| Goldings dry hops | 0.25 oz | |
| OG | 1052.5 | |
| FG | 1015 | |
| ABV | 4.96 | |
| Apparent attenuation | 71.43% | |
| IBU | 41 | |
| SRM | 23 | |
| Mash at | 146º F | |
| After underlet | 149º F | |
| Sparge at | 172º F | |
| Boil time | 105 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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