Let's Brew - 1910 Barclay Perkins Export Brown Stout

Barclay Perkins brewed a wide range of Black Beers on the eve of WW I. Mostly, for the domestic market, though there were some intended solely for export.  Like this version of their flagship Brown Stout.

The grist is surprisingly different from the domestic version. Starting with the base, which has no pale malt and is all SA malt. For which I’ve substituted mild malt. SA malt produced a less readily-fermentable wort, which is what you’d want in a beer that would undergo a long secondary conditioning. Probably at least six months.

There’s no crystal malt here. And there’s a bit more amber malt. Oddest is the inclusion of oats. Which seems strange for an Export Stout. Instead of No. 3 invert there’s No. 2. I’m guessing to prevent the colour getting too dark.

As an export beer, the hopping is obviously heavier. It’s 5% higher at 12 lbs per quarter of malt (336 lbs) compared to 8 lbs in the domestic version.

Four types of hops: Hallertau from the 1910 harvest and Sonoma from 1909. Plus East Kent from 1909 and 1910. The latter were also used as dry hops.
 

1910 Barclay Perkins Export Brown Stout
mild malt	8.50 lb	52.31%
brown malt	1.50 lb	9.23%
black malt	1.50 lb	9.23%
amber malt	2.00 lb	12.31%
flaked oats	0.50 lb	3.08%
No. 2 invert sugar	2.25 lb	13.85%
Cluster 150 mins	2.25 oz
Hallertau 90 mins	2.25 oz
Goldings 60 mins	2.25 oz
Goldings 30 mins	2.25 oz
Goldings dry hops	1.00 oz
OG	1076
FG	1018
ABV	7.67
Apparent attenuation	76.32%
IBU	116
SRM	45
Mash at	148º F
Sparge at	168º F
Boil time	150 minutes
pitching temp	59º F
Yeast	Wyeast 1099 Whitbread Ale