Let's Brew - 1910 Barclay Perkins RD Porter

I’ll be honest wit you: I’ve no idea what the name of this beer was. In the brewing book it’s simply RDP. I’m guessing that the P stood for Porter. I’ve no idea what the other two letters mean.

That’s assuming the P is for Porter. Because, in terms of gravity and recipe, it looks more like a Stout. It’s considerably stronger than Oatmeal Stout and almost as strong as Brown Stout.

At 35%, the percentage of coloured malt is very high. Hence the pretty black colour. Around half of the base malt was SA malt, for which I’ve substituted mild malt.

It’s interesting that in this period that Barclay Perkins used all English hops in their Black Beers. In this case, there were three types: Sussex from the 1907 and 1908 seasons and Mid-Kent from 1909. The last having been cold stored.

1910 Barclay Perkins RD Porter
pale malt	3.50 lb	24.56%
mild malt	3.50 lb	24.56%
brown malt	1.25 lb	8.77%
black malt	1.00 lb	7.02%
amber malt	1.50 lb	10.53%
crystal malt 60 L	1.00 lb	7.02%
No. 3 invert sugar	2.50 lb	17.54%
Fuggles 150 mins	1.75 oz
Fuggles 60 mins	1.75 oz
Goldings 30 mins	1.75 oz
OG	1068
FG	1023
ABV	5.95
Apparent attenuation	66.18%
IBU	59
SRM	41
Mash at	148º F
Sparge at	168º F
Boil time	150 minutes
pitching temp	61º F
Yeast	Wyeast 1099 Whitbread Ale