The grist is still 28 quarters of lager malt and 9 quarters of grits. I’m pretty sure that it’s lager malt and not pale malt purely based on the name of the maltster: Gilstrap (coincidentally, from my home town of Newark). Barclay Perkins usually got their lager malt from either Taylor or Gilstrap.
One area where there have been modifications is the hopping. The rate has been reduced from 6 lbs per quarter (336 lbs) of malt to a bit over 4.5 lbs. Brewers were instructed by the government to reduce hop usage in the summer of 1941.
Two types of Bohemian Saaz were both from the 1938 harvest. In addition, there were Belgian Saaz and English hops, both from 1939. All the hops had been cold stored.
This was the mashing scheme:
| mash in | 110º F | 86 minutes |
| raise to | 154º F | 20 minutes |
| raise to | 168º F | |
| hold at | 168º F | 29 minutes |
| Sparge at | 175º F |
The cereal mash was used like a decoction.
| 1941 Barclay Perkins Export | ||
| lager malt | 7.75 lb | 73.81% |
| grits | 2.75 lb | 26.19% |
| Saaz 120 mins | 0.50 oz | |
| Saaz 60 mins | 0.50 oz | |
| Saaz 30 mins | 0.25 oz | |
| Goldings 30 min | 0.25 oz | |
| OG | 1047.5 | |
| FG | 1015 | |
| ABV | 4.30 | |
| Apparent attenuation | 68.42% | |
| IBU | 14 | |
| SRM | 3 | |
| Mash at | 154º F | |
| Sparge at | 175º F | |
| Boil time | 120 minutes | |
| pitching temp | 47.5º F | |
| Yeast | Wyeast 2042 Danish lager | |
This recipe is from 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!
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2 comments:
Would any of this have actually been exported in 1941? How much valuable freighter space would have gone to beer in the hopes it would make it through the U Boats, when there was such a pressing need for ammunition and provisions?
Anonymous, Export is a lager beer style, like Pilsner or Helles.
Bet that was the last year of using Bohemian hops for a while.
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