It didn’t take long for the war to take a bite out of the OG of XX. It’s down 4º on the year before.
That’s not been the only change. The grist has been fiddled with, too. The quantity of pale malt has been massively reduced, replaced by more mild malt. Flaked rice arrives in place of flaked maize. But there’s about 50% less of it, the slack being taken up by No. 3 invert.
This was parti-gyled with X (Dark). Especially in the early war years, Barclay Perkins rarely brewed any of their Milds, other than X Ale, single gyle. Presumably because the quantities of Ale and XX Ale required were far more modest. This gyle, for example, consisted of 192 barrels of XX and 390 barrels of X.
The hops are also more complex than at first sight. They’re all Mid-Kent Fuggles from the 1939 harvest, but there are three different types.
As with all their Milds, XX was quite heavily primed, raising the gravity by 2.5º. I’ve added an extra 0.25 lb of No. 3 invert to allow for these primings.
|1940 Barclay Perkins XX (Light)|
|pale malt||0.75 lb||8.94%|
|mild malt||4.00 lb||47.68%|
|crystal malt 60 L||0.50 lb||5.96%|
|amber malt||0.33 lb||3.93%|
|flaked rice||1.00 lb||11.92%|
|No. 3 invert sugar||1.75 lb||20.86%|
|caramel 1000 SRM||0.06 lb||0.72%|
|Fuggles 90 mins||0.75 oz|
|Fuggles 60 mins||0.75 oz|
|Fuggles 30 mins||0.75 oz|
|Mash at||144º F|
|After underlet||152º F|
|Sparge at||170º F|
|Boil time||90 minutes|
|pitching temp||60.5º F|
|Yeast||Wyeast 1099 Whitbread ale|
Do you have the source for that "Give it a name" ad?
Was that in a big paper aimed at the general public encouraging them to drink more Barclay's Ale, or was that in a trade publication aimed at sellers of beer encouraging them to sell more of it in their businesses?
the Barclay Perkins in house magazine.
What is the difference in taste and smell between a dark and light mild
in the case of Barclay Perkins, caramel. As brewed, all their Milds were semi-dark. Caramel was added at racking time to get the dark versions.
So they smelt and tasted the same
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