tag:blogger.com,1999:blog-5445569787371915337.post4359494087350585268..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Let's Brew - 1954 Tennant’s Gold LabelRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-5445569787371915337.post-22431511931099843412022-03-06T13:11:07.712-08:002022-03-06T13:11:07.712-08:00I brewed up this beer back in May 2021. I was int...I brewed up this beer back in May 2021. I was intrigued by the use of flaked corn in the recipe. I hit my OG but ended up finishing at 1.040 (16 points high) using the Whitbread Strain (S04). I let the beer age for almost 5 months in secondary with a couple ounces of brandy soaked oak.<br /><br />Despite the high FG it has turned into an excellent beer after three months in the bottle. I plan to drink half the batch this year and consume the other half over the next 25 years - I fully expect the beer will be excellent with age.<br /><br />Some tasting notes to share:<br /><br />Aroma:<br />Boozy with a bit of overripe fruit character. I get some herbal hop character and maybe some caramel and bready malt - maybe some graham cracker in there. Has some oak character that cuts through as well<br />Appearance:<br />Pours with a thin layer of foam that quickly dissipates down to nothing. Dark golden brown in color and fairly clear<br />Flavor:<br />Sweet up front with caramel and lightly toasted bread flavors. After that I get a hit of alcohol, some fruitiness (indistinct in character) and then a bit of grassy hop flavor. The finish has a fairly assertive bitterness which almost balances out the sweet malt - bitterness and sweetness linger together for some time after the swallow.<br />Mouthfeel:<br />Medium-full bodied and pretty sticky on the palate. Has a bit of astringency to it.<br />Overall:<br />Bold flavors and a lot of different elements to pick out with this beer. Quite sweet and pretty boozy. I like the strong hop presence of this beer and the bitterness - the balance is somewhat to sweetness but the hops provide enough of a counter to make this a beer you feel like drinking rather than sipping.Andrewhttps://www.blogger.com/profile/07805382603462154865noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-78092114100571528572022-01-15T07:17:01.018-08:002022-01-15T07:17:01.018-08:00Mr Cat,
it sounds lovely. A year secondary condit...Mr Cat,<br /><br />it sounds lovely. A year secondary conditioning is about right for this iteration of Gold Label.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-12169890539275934452022-01-15T01:42:34.377-08:002022-01-15T01:42:34.377-08:00Hi Ron,
just had a bottle after brewing a year ag...Hi Ron,<br /> just had a bottle after brewing a year ago. Used some LME to bulk up the gravity but otherwise as per above. Aged in 3 gallon fermenter for a year, then transferred and pressure carbonated before counter pressure bottling. <br /><br />Very smooth for ABV of 11%, very slightly sweet -- nearest description I can give is Mackintosh's Toffee.. (Harrogate(?) version, may be its vanilla)<br /><br />Mr Cathttps://www.blogger.com/profile/00763141871405489016noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-79068443497661713132016-12-18T12:09:27.936-08:002016-12-18T12:09:27.936-08:00Skypilot,
thanks for the report. Sounds like it c...Skypilot,<br /><br />thanks for the report. Sounds like it came out well. The warming sensation sounds bang on.<br /><br />Do let me know how the bottled and kegged versions drink. You could even add Brettanomyces, as in 1954 it was aged in oak for long periods. I should have mentioned that in the post, really, shouldn't I?Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-18101239677801321792016-12-18T09:15:51.304-08:002016-12-18T09:15:51.304-08:001110 OG
1029 FG
9.4%
Kegged into my 2.5 gallon co...1110 OG<br />1029 FG<br />9.4%<br /><br />Kegged into my 2.5 gallon corny. Bottled into 12-375 ml bottles, 6-12 oz bottles and 1-22 oz bottle.<br /><br />Sample was fruity, booze, orange-like jammy marmalade, thick malt back bone, bitter and dry. Such a nice sample uncarbed. Warming sensation on this -25F degree day.<br /><br />Bottles will age one year, keg will be drank within a few months.Skypilothttps://www.blogger.com/profile/11796559831103775415noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-86791377005896672292016-11-16T15:04:49.678-08:002016-11-16T15:04:49.678-08:00Brewed this up today with homemade invert 1.
It sm...Brewed this up today with homemade invert 1.<br />It smelled fantastic during the boil even with all that flaked maize.<br />I achieved 1.110 OG and pitched a slurry of 04 that was collected 5 days ago and pitched at the recommended temp of 56. There is already action in the blow-off.<br />I can't wait till this one is ready!Skypilothttps://www.blogger.com/profile/11796559831103775415noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-35085244925325829672016-11-15T07:33:59.292-08:002016-11-15T07:33:59.292-08:00Skypilot,
yes, golden syrup is a reasonable subst...Skypilot,<br /><br />yes, golden syrup is a reasonable substitute.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-88394024308706328552016-11-15T07:06:10.183-08:002016-11-15T07:06:10.183-08:00I may brew this tomorrow. Would Lyle's Golden ...I may brew this tomorrow. Would Lyle's Golden be acceptable in lieu of Invert 1?Skypilothttps://www.blogger.com/profile/11796559831103775415noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-52268123684441503732016-11-07T12:48:10.152-08:002016-11-07T12:48:10.152-08:00Sean West,
it's a pretty typical pitching tem...Sean West,<br /><br />it's a pretty typical pitching temperature for a beer this strong. The fermentation would have raised the temperature pretty quickly.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-34584235770839458352016-11-07T07:52:46.616-08:002016-11-07T07:52:46.616-08:00That's a really low pitch temperature for an a...That's a really low pitch temperature for an ale yeast. I'm guessing a very large active starter, lots of oxygen, and letting it rise quickly will be necessary to finish this one out.Anonymoushttps://www.blogger.com/profile/06849557693712004030noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-25288527584402531702016-11-07T01:16:58.228-08:002016-11-07T01:16:58.228-08:00Sorry about that. Missed off a 1 for the pale male...Sorry about that. Missed off a 1 for the pale male. Fixed now.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-29620480440995313372016-11-06T20:46:51.055-08:002016-11-06T20:46:51.055-08:00So much corn. So very very much corn.So much corn. So very very much corn.Boshhttps://www.blogger.com/profile/06908715118408289864noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-36923996472540586492016-11-06T16:18:55.104-08:002016-11-06T16:18:55.104-08:00Are you a little light of the ingredient amounts, ...Are you a little light of the ingredient amounts, or are you indenting the long boil will bring up the gravity?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-71746464780862770672016-11-06T13:57:04.162-08:002016-11-06T13:57:04.162-08:00Hey Ron!
Are the measures right? When I put this...Hey Ron! <br /><br />Are the measures right? When I put this into a calculator I get an OG around 1.080 (maybe I should allow for 3 hours of evaporation and then I get ~4 gallons at 1.100).J. Karankahttps://www.blogger.com/profile/12245437582113924314noreply@blogger.com