The total number of quarters in the grist remain the same, but there’s more crystal malt and roast. No need to guess why this might have been, as there’s a note in the record explaining it: “N.B. New proportions for coloured malts to make up colour due to gravity reduction.” Which makes sense.
Another change to the grist compared to 1941 is the use of lager malt rather than pale malt as the base.
That all the malt was being added at the start of the mash is confirmed by this record. What could the reason have been for that? Aside from that, the mashing scheme was much the same.
| mash in | 126º F | 30 minutes |
| raise to | 158º F | 20 minutes |
| raise to | 170º F | |
| hold at | 170º F | 38 minutes |
| Sparge at | 175º F |
Just two types of hops, Belgian Saaz from the 1939 crop and Goldings from 1941, both cold stored.
| 1942 Barclay Perkins Dark Lager | ||
| lager malt | 8.50 lb | 76.71% |
| crystal malt 80 L | 2.25 lb | 20.31% |
| roast barley | 0.33 lb | 2.98% |
| Goldings 90 mins | 0.75 oz | |
| Saaz 30 mins | 0.75 oz | |
| OG | 1048.5 | |
| FG | 1015.5 | |
| ABV | 4.37 | |
| Apparent attenuation | 68.04% | |
| IBU | 17 | |
| SRM | 20 | |
| Mash at | 158º F | |
| Sparge at | 175º F | |
| Boil time | 90 minutes | |
| pitching temp | 45.5º F | |
| Yeast | Wyeast 2042 Danish lager | |
This recipe is one of 553 in my recently-released BlitzKrieg!, the definitive book on brewing during WW II.
The second volume contains the recipes. But not just that. There are also overviews of some of the breweries covered, showing their beers at the start and the end of the conflict.
Buy one now and be the envy of your friends!
At a homebrew scale, I'd be nervous about doing a single mash at 158F and ending up with unfermentable wort. I see this one doesn't attenuate, but still--what if it stuck higher?
ReplyDeleteHow did they raise temp after the protein rest? Underlet? I wonder if a lot of conversion happened on the way from 126F to 158F?