It doesn’t look much like a modern IPA. But what the hell. It didn’t seem to confuse beer drinkers in the 1940s. They had much less fixed ideas about beer styles.
This being from the strange period towards the start of the war when Barclay Perkins used no adjuncts, the recipe is very simple. Though it was a bit more complicated in practice, there being four different pale malts. One from California and a couple described as PA malt. And one described as Gilstrap, meaning it was made in my hometown of Newark.
I love that Barclay Perkins could be arsed to note both the hop varieties and where they were grown. In this case, Mid-Kent Fuggles (1940 crop), Worcester Fuggles (1939, cold stored), Kent Goldings Varieties (1939) and East Kent Goldings (1939) as dry hops.
| 1941 Barclay Perkins IPA (bottling) | ||
| pale malt | 7.25 lb | 85.29% |
| crystal malt 60L | 0.75 lb | 8.82% |
| No. 1 invert sugar | 0.50 lb | 5.88% |
| Fuggles 105 mins | 0.75 oz | |
| Fuggles 60 mins | 0.50 oz | |
| Goldings Varieties 30 mins | 0.50 oz | |
| Goldings dry hops | 0.25 oz | |
| OG | 1037 | |
| FG | 1007.5 | |
| ABV | 3.90 | |
| Apparent attenuation | 79.73% | |
| IBU | 26 | |
| SRM | 7.5 | |
| Mash at | 147º F | |
| After underlet | 151º F | |
| Sparge at | 165º F | |
| Boil time | 105 minutes | |
| pitching temp | 61º 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!
Both volumes are also available on Kindle:
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