The main Stout of Barclay Perkins, sold both in bottle and on draught remains Brown Stout. A beer they had been brewing for over 100 years. Probably closer to 200 years.
Decent quantities of Brown Stout were being brewed, though this is a relatively small batch, having been brewed on their small and experimental plant. Which is why 84 barrels were brewed. Batches in the main brew house were much larger.
It’s another complicated grist, with no fewer than six malts. Once again, the base is split between pale and SA malt (for which I’ve substituted mild malt). Then there’s the usual brown, black and amber malt. The twist here is that there’s also some crystal malt. A small amount which surely must have been swamped by all the roast malt.
Three types of English hops: Sussex from the 1907 and 1908 seasons and Mid-Kent from 1909.
| 1910 Barclay Perkins Brown Stout | ||
| pale malt | 3.50 lb | 22.58% |
| mild malt | 3.50 lb | 22.58% |
| brown malt | 1.50 lb | 9.68% |
| black malt | 1.25 lb | 8.06% |
| amber malt | 1.75 lb | 11.29% |
| crystal malt 60 L | 1.25 lb | 8.06% |
| No. 3 invert sugar | 2.75 lb | 17.74% |
| Fuggles 150 mins | 2.00 oz | |
| Fuggles 60 mins | 2.00 oz | |
| Goldings 30 mins | 2.00 oz | |
| OG | 1074 | |
| FG | 1025 | |
| ABV | 6.48 | |
| Apparent attenuation | 66.22% | |
| IBU | 65 | |
| SRM | 47 | |
| Mash at | 148º F | |
| Sparge at | 168º F | |
| Boil time | 150 minutes | |
| pitching temp | 61.5º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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