It’s pretty typical of dark beers of the period (other than Porter and Stout) in containing very little in the way of coloured malt, just a little crystal. The bulk of the colour comes from the rather large quantity of caramel.
Slightly odd is the use of No. 2 invert. You’d expect No. 3 invert in this type of beer. There’s also a little malt extract, which is quite a rarity in Barclay Perkins beers. Only this and the strong version of IBS seem to have employed it.
The kettle hops were all English. Mid-Kent Fuggles from the 1936 harvest and two types of EK Goldings from 1935, one of which was described as “1st Grade”. Saaz from 1936 made up the dry hops. All of the hops had been cold stored.
| 1937 Barclay Perkins KK (bottling) | ||
| pale malt | 10.00 lb | 69.57% |
| crystal malt 60 L | 0.75 lb | 5.22% |
| flaked maize | 1.25 lb | 8.70% |
| No. 2 invert sugar | 2.00 lb | 13.91% |
| malt extract | 0.25 lb | 1.74% |
| caramel 1000 SRM | 0.125 lb | 0.87% |
| Fuggles 150 mins | 2.00 oz | |
| Goldings 60 mins | 2.00 oz | |
| Goldings 30 mins | 2.00 oz | |
| Saaz dry hops | 1.00 oz | |
| OG | 1069 | |
| FG | 1022 | |
| ABV | 6.22 | |
| Apparent attenuation | 68.12% | |
| IBU | 69 | |
| SRM | 18 | |
| Mash at | 150º F | |
| After underlet | 153º F | |
| Sparge at | 164º F | |
| Boil time | 150 minutes | |
| pitching temp | 59º F | |
| Yeast | Wyeast 1099 Whitbread ale | |
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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3 comments:
Ron: "Odd that they'd use No.2 Invert Sugar and not No.3?" Not wanting to teach Granny how to suck eggs (eh?) but from what I've learnt reading your Blog the lighter Invert Sugars needed more time, effort and money to create. Therefore, they got reserved for the "classier beers like Pale Ale" (your words I think?). And "Burton" was a classy beer! They wouldn't use the "rough stuff" like No.3, or Gawd forbid, the rough as-a-badger's-ar** No.4?
And as for colour ... (later). The problem with being a teacher, is their arsier students sometimes come back and bite their bums. :)
Colour ... Like "X-Ales", "Burton Ale" emerges from the same "mists of time". Made from nearby S. Derbyshire malt that as early as 17th C. was being kilned with straw and coke made from sea-coal. It took over from "Darbie Ale" as transport improved (canals). The best was the lightest that could be made.
Like X-Ales (mild ale), "Burton" got darkened early in the 20th C.
All credit for this work goes to Ron P.! And a character just down the road in ... Canada? (Canada ... How does that work?).
Horse and Groom, at old Streatham 1807, was a Barclay Perkins &Co ales, coaching inn. I saw a sketch by Holland Tringham’s of the turn of the 19th century building drawn before it was rebuilt.
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