Big news at the malt mill is that the crystal malt is missing. There’s also more brown malt, but less amber and black. While the sugar is No. 2 invert rather than No. 3. Which seems a slightly odd substitution. All these changes, leave it a good bit paler than RDP.
There’s one sure sign this was a genuine export beer: the hopping rate. At over 19 lbs per quarter (336 lbs) of malt, the hopping is close to that of an export IPA. It’s more than double the hopping rate of RDP.
The hops themselves were all East Kent, from the 1898 and 1899 harvests. Just like all their other beers.
As a genuine export beer, this would have been aged before shipping. Probably at least 12 months. Along with Brettanomyces.
| 1899 Barclay Perkins SDP export | ||
| pale malt | 8.00 lb | 58.18% |
| brown malt | 1.50 lb | 10.91% |
| black malt | 0.75 lb | 5.45% |
| amber malt | 1.00 lb | 7.27% |
| No. 2 invert sugar | 2.50 lb | 18.18% |
| Goldings 165 mins | 3.75 oz | |
| Goldings 60 mins | 3.75 oz | |
| Goldings 30 mins | 3.75 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1065 | |
| FG | 1016 | |
| ABV | 6.48 | |
| Apparent attenuation | 75.38% | |
| IBU | 139 | |
| SRM | 32 | |
| Mash at | 145º F | |
| After underlet | 154º F | |
| Sparge at | 170º F | |
| Boil time | 165 minutes | |
| pitching temp | 59º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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