1899 Barclay Perkins BS Export* - Beer Recipe - Brewer's Friend

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1899 Barclay Perkins BS Export*

307 calories 30.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 18.4 liters (fermentor volume)
Pre Boil Size: 26.4 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Ron Pattinson (historical)
Calories: 307 calories (Per 330ml)
Carbs: 30.2 g (Per 330ml)
Created: Tuesday March 20th 2018
1.099
1.023
10.0%
74.4
40.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg United Kingdom - Pale 2-Row4.4 kg Pale 2-Row 38 2.5 55.6%
0.75 kg United Kingdom - Brown0.75 kg Brown 32 65 9.5%
0.51 kg United Kingdom - Black Patent0.51 kg Black Patent 27 525 6.4%
1.13 kg New Zealand - Aurora Malt1.13 kg Aurora Malt 37.2 29.44 14.3%
1.13 kg Invert Sugar1.13 kg Invert Sugar 46 1 14.3%
7.92 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Goldings50 g Goldings Hops Pellet 4.5 Boil 90 min 28.05 33.3%
50 g Goldings50 g Goldings Hops Pellet 4.5 Boil 60 min 26.22 33.3%
50 g Goldings50 g Goldings Hops Pellet 4.5 Boil 30 min 20.15 33.3%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlflock Fining Boil 10 min.
6 g Yeast Nutrients Other Boil 10 min.
8 g Chalk Water Agt Mash 1 hr.
4 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 433 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Beta-Glucan Rest Temperature -- 40 °C 30 min
Saccharification Rest Infusion -- 64 °C 60 min
Mash Out Temperature -- 79 °C 20 min
13 L Batch Sparge Sparge -- 80 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.4
Mash volume with grains 24.9
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 14.3 L) 13
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 27.7 L) 26.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 18.4
Going into fermentor 18.4
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

Changes from original recipe:

  • Gladfield Aurora malt substituted for amber at same quantity
  • Wyeast London Ale 1028 substituted for British Ale (Dry) 1098
  • Gravity increased from 1.076 to 1.099
Last Updated and Sharing
 
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  • Last Updated: 2018-11-26 08:38 UTC