Search results

In the context of AK and XK, the K tells you it's a Pale Ale. A different story for KK, KKK and KKKK which are Stock Ales and in the 20th century were dark in colour.

In the 19th century casks were unlined. They deliberately used a tyype of wood - Memel oak - which imparted little to no flavour, especially after a few uses.

Stock Pale Ales were aged 9 to 12 months, IPA destined for India at least 12 months before getting on the ship. Keeping Porter was aged 6 to 9 months, Strong Stouts 1 to 2 years.Stock Ales were aged 9 months to two years. Nothing was aged in a firkin. Porter and Stout were aged in large vats...

I never said that a K meant a pale beer, just a Stock Ale.

Those aren't the names of Tetley's Porters. Which were SP, X (with a single horizontal line) P, X (with two horizontal lines) P, and X (with three horizontal lines) P. See for yourself: Not a K in sight. The above is from a brewing record dated 8th October 1858. The Xs with lines I haven't...

XK was a Pale Ale one strength up from AK. The K tells you that it wasn't a Mild Ale. These were Fuller's Pale Ales in 1887: AK 1049.6 XK 1057.1 IPA 1060.9 X is a strength indication. The K tells you that it's a Pale Ale. The strengths go A, X, XX, XXX, XXXX. I've spent years working this...

Source of the barley. All malted in the UK.

I'll take any 100 euros that's going, as an impoverished unemployed person.

How long do you have? Mild Ale is a specific thing from the early 1800s. But you also had Mild Porter and, later, Mild Pale ale. I could give you a fascinating talk on the topic of the use of "mild" in various brewing contexts. But that would cost 300 euros (plus VAT).

But American hops are typical of that period's Mild Ales.

Just checked my verblijfsvergunning - yes, that is me.

No. 4 is pretty rare and I can only remember seeing it used in Stout.

No. 4 is a weird choice for the X Ale, too. The brewing records just say "invert" for both X and XX. My guess would be No. 2 or No. 3.

Both of those recipes look wrong to me. No idea why they include Vienna malt, the originals were 100% pale malt. They did include three types of base malt - English, Middle Eastern and Californian - but they were all Californian. And where are the Californian hops?

I've recipes for both Watneys Red and Red Barrel, plus some others: https://barclayperkins.blogspot.com/2020/06/lets-brew-1972-watneys-red.html https://barclayperkins.blogspot.com/2018/06/lets-brew-1959-watneys-dairy-maid-sweet.html...

I'm pretty sure no Combe brewing records survive. These two recipes are for something similar: http://barclayperkins.blogspot.nl/2012/08/lets-brew-wednesday-1867-courage-double.html http://barclayperkins.blogspot.nl/2010/04/lets-brew-wednesday-1890-truman.html

I just shared three recipes from the book on BeerSmith, 1805 Barclay Perkins BSt, 1835 Truman XXXK, 1853 Younger XP: http://beersmithrecipes.com/viewuser/42860/patto1ro

All the recipes in the book are new, though some are similar to ones I've posted on the blog.

The hopping rates varied between winter and summer - more hops in the summer, fewer in winter. And they'd change hopping rates when they changed the hops they were using. They measured the temperatures very carefully, both mashing and fermentation. The mash temperatures are very constant...

They've have been in real trouble if they used anything other than malt, water, hops, yeast and sugar, as anything else was illegal. I have photographs of Barclay Perkins brewing records from 1869, so there's no need to guess what the recipe was. If it was an Ale, the recipe would have been...