Let's Brew - 1900 Barclay Perkins PA

Surprisingly, PA is a couple of degrees higher in gravity than in 1886. Even with not the greatest rate of attenuation, it’s still pushing 6% ABV. Which would be loony strength today for a Bitter. Even an ESB.

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