The rather dull recipe is livened up a bit, at least for me, by the source of one of the three types of base malt: Gilstrap. Which was one of the big maltsters in my hometown of Newark.
Other than that, there’s just sugar and the same two adjuncts as in XLK, flaked maize and flaked rice. Nothing too thrilling there. And it all looks designed to keep the colour pale. Even though it doesn’t specifically say so in the recipe, I’m pretty sure it was No. 1 invert. As there are other recipes around it which are specific.
East Kent hops from the 1898 and 1899 harvests again. And quite a lot of them.
My guess would be that this was a semi-stock Pale Ale, with three to six months secondary conditioning in cask.
| 1900 Barclay Perkins PA | ||
| pale malt | 9.00 lb | 72.93% |
| flaked rice | 0.67 lb | 5.43% |
| flaked maize | 0.67 lb | 5.43% |
| No. 1 invert sugar | 2.00 lb | 16.21% |
| Goldings 120 mins | 2.50 oz | |
| Goldings 60 mins | 2.50 oz | |
| Goldings 30 mins | 2.50 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1060 | |
| FG | 1016 | |
| ABV | 5.82 | |
| Apparent attenuation | 73.33% | |
| IBU | 93 | |
| SRM | 7 | |
| Mash at | 147º F | |
| After underlet | 154º F | |
| Sparge at | 165º F | |
| Boil time | 120 minutes | |
| pitching temp | 59º F | |
| Yeast | Wyeast 1099 Whitbread ale | |
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