Boozy Mcboozerson
Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1099 Whitbread Yeast 2 packs
- Yeast Starter
- 2.5 Liter
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.097
- Final Gravity
- 1.024
- Boiling Time (Minutes)
- 120
- Color
- SRM 44
This brew is from Ron Pattinsons Homebrewers Guide to Vintage Beer, which focuses on British brewing recipes from the last 200 years. I am curious if anyone else have brewed any of these historic beers and if they have any advice?
https://www.brewersfriend.com/homeb...-barclay-perkins-ibst-1st-ever-imperial-stout
I emailed Ron Pattinson and he responded, this is one of the oldest known recipes for the Barclay Perkins Imperial IBSt which was originally sent to Catherine the Great in 1781. Before this version which uses 6 lbs of brown malt, brown malt was diastatic and could convert itself without added base malt so the recipes had brown but no base malt. The only available versions of brown malt are no longer diastatic, and have been that way for close to 200 years. So given today's malt this is one of the first versions us modern homebrewers can brew.
I made a mistake on my efficiency in Brewers Friend I had it set too high for such a big stout, I pulled closer to 65% efficiency, so I added the sugar to compensate. The Lyles Golden Syrup is a very traditional British product very similar to the light colored invert syrups popular in British brewing the early 1900's.
Next I plan to brew Ron Pattinsons recipe for the 1915 Courage Imperial Stout.
Grain Bill
15 lb Crisp - Finest Maris Otter 38 3 58%
6 lb United Kingdom - Brown 32 65 23.2%
2.75 lb United Kingdom - Amber 32 27 10.6%
0.75 lb United Kingdom - Black Patent 27 525 2.9%
0.75 lb Brown Sugar 45 15 2.9%
0.6 lb Lyles Golden Syrup - Clear (0L) 32 0 2.3%
Hops
Amount Variety Type Use Time
5 oz East Kent Goldings Pellet Boil 90 min
5 oz East Kent Goldings Pellet Boil 60 min
6 oz East Kent Goldings Pellet Boil 15 min
Fermentables
Amount Fermentable PPG °L Bill %
15 lb Crisp - Finest Maris Otter 38 3 58%
6 lb United Kingdom - Brown 32 65 23.2%
2.75 lb United Kingdom - Amber 32 27 10.6%
0.75 lb United Kingdom - Black Patent 27 525 2.9%
0.75 lb Brown Sugar 45 15 2.9%
0.6 lb Candi Syrup - Belgian Candi Syrup - Clear (0L) 32 0 2.3%
25.85 lb Total
Hops
Amount Variety Type AA Use Time IBU
5 oz East Kent Goldings Pellet 5 Boil 90 min 65.5
5 oz East Kent Goldings Pellet 5 Boil 60 min 61.23
6 oz East Kent Goldings Pellet 5 Boil 15 min 36.46
Hops Summary
Amount Variety Type AA
16 oz East Kent Goldings Pellet 5
16 oz Total
Mash Guidelines
Amount Description Type Temp Time
8.5 gal
Infusion 151 °F 60 min
6 gal
Sparge 170 °F 30 min
Starting Mash Thickness: 1.2 qt/lb
Other Ingredients
Amount Name Type Use Time
8.5 g Calcium Chloride Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1.5 g Baking Soda Water Agt Mash 1 hr.
Yeast
Wyeast - British Ale 1098
Amount:
2
Attenuation (custom):
71%
Fermentation Temp:
68 °F
Tasting:
This beer is still fermenting, but I would describe early tastes as different from any imperial stout I have ever tasted, and I consider myself a stout connoisseur. The brown malt is really roasty in an almost a smokey way. While the hops, almost a pound of East Kent Goldings, combine with the bitter acridness of black patent malt and lend a sharp supporting note to a smooth syrupy body.
https://www.brewersfriend.com/homeb...-barclay-perkins-ibst-1st-ever-imperial-stout
I emailed Ron Pattinson and he responded, this is one of the oldest known recipes for the Barclay Perkins Imperial IBSt which was originally sent to Catherine the Great in 1781. Before this version which uses 6 lbs of brown malt, brown malt was diastatic and could convert itself without added base malt so the recipes had brown but no base malt. The only available versions of brown malt are no longer diastatic, and have been that way for close to 200 years. So given today's malt this is one of the first versions us modern homebrewers can brew.
I made a mistake on my efficiency in Brewers Friend I had it set too high for such a big stout, I pulled closer to 65% efficiency, so I added the sugar to compensate. The Lyles Golden Syrup is a very traditional British product very similar to the light colored invert syrups popular in British brewing the early 1900's.
Next I plan to brew Ron Pattinsons recipe for the 1915 Courage Imperial Stout.
Grain Bill
15 lb Crisp - Finest Maris Otter 38 3 58%
6 lb United Kingdom - Brown 32 65 23.2%
2.75 lb United Kingdom - Amber 32 27 10.6%
0.75 lb United Kingdom - Black Patent 27 525 2.9%
0.75 lb Brown Sugar 45 15 2.9%
0.6 lb Lyles Golden Syrup - Clear (0L) 32 0 2.3%
Hops
Amount Variety Type Use Time
5 oz East Kent Goldings Pellet Boil 90 min
5 oz East Kent Goldings Pellet Boil 60 min
6 oz East Kent Goldings Pellet Boil 15 min
Fermentables
Amount Fermentable PPG °L Bill %
15 lb Crisp - Finest Maris Otter 38 3 58%
6 lb United Kingdom - Brown 32 65 23.2%
2.75 lb United Kingdom - Amber 32 27 10.6%
0.75 lb United Kingdom - Black Patent 27 525 2.9%
0.75 lb Brown Sugar 45 15 2.9%
0.6 lb Candi Syrup - Belgian Candi Syrup - Clear (0L) 32 0 2.3%
25.85 lb Total
Hops
Amount Variety Type AA Use Time IBU
5 oz East Kent Goldings Pellet 5 Boil 90 min 65.5
5 oz East Kent Goldings Pellet 5 Boil 60 min 61.23
6 oz East Kent Goldings Pellet 5 Boil 15 min 36.46
Hops Summary
Amount Variety Type AA
16 oz East Kent Goldings Pellet 5
16 oz Total
Mash Guidelines
Amount Description Type Temp Time
8.5 gal
Infusion 151 °F 60 min
6 gal
Sparge 170 °F 30 min
Starting Mash Thickness: 1.2 qt/lb
Other Ingredients
Amount Name Type Use Time
8.5 g Calcium Chloride Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1.5 g Baking Soda Water Agt Mash 1 hr.
Yeast
Wyeast - British Ale 1098
Amount:
2
Attenuation (custom):
71%
Fermentation Temp:
68 °F
Tasting:
This beer is still fermenting, but I would describe early tastes as different from any imperial stout I have ever tasted, and I consider myself a stout connoisseur. The brown malt is really roasty in an almost a smokey way. While the hops, almost a pound of East Kent Goldings, combine with the bitter acridness of black patent malt and lend a sharp supporting note to a smooth syrupy body.
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