1967 Hardy Ale recipe

[patto1ro]

I've just published the recipe of the first brew of Hardy Ale on my blog:

http://barclayperkins.blogspot.nl/2013/ ... -1967.html

I thought some of you might be interested.

[oz11]

Many thanks Ron. Another beer on the ever-lengthening "to-do" list.

I have just finished brewing a BP India Porter, which you provided the recipe for. My local micro uses ex-BP yeast and kindly let me have some for my "recreation".

[patto1ro]

I didn't realise the Barclay Perkins yeast was still around. Has it ever been available commercially, do you know?

[oz11]

To my knowledge the Tonbridge Brewery is the only brewery to be using it. I wouldn't think it's ever been available to brewers other than through the National Yeast Collection.

[patto1ro]

Thanks.

[barney]

Thanks Ron
In the recipe preamble you mention that the original recipe used a parti gyle method when brewing. Are the quantities suggested for the finished brew or is that the parti gyle recipe?

[patto1ro]

These are the ingredients just for Hardy Ale.

[Eadweard]

To my knowledge the Tonbridge Brewery is the only brewery to be using it. I wouldn't think it's ever been available to brewers other than through the National Yeast Collection.

No that's interesting, as we brew an Imperial Russian Stout based on a Barclay Perkin's recipe from Ron. Maybe I should have a word with Paul at Tonbridge about a collaborative brew...

[oz11]

...Ed....only if I can come along too

[DeGarre]

Hi Ron, off topic, did you decide on the brewing system yet?

[patto1ro]

Hi Ron, off topic, did you decide on the brewing system yet?

No, not yet. I'm looking for something costing around 500 quid.

[zgoda]

Me and my colleague we will brew this in early April. All malts & flakes collected, hops ordered. Now we need to propagate our 2 vials of 099 to an amount appropriate for such monster beer.

We plan to brew some 45 ltr, then put aside for a long time. Regular drinking is planned when I retire, in 25 years.

[seymour]

I've just published the recipe of the first brew of Hardy Ale on my blog:

http://barclayperkins.blogspot.nl/2013/ ... -1967.html

I thought some of you might be interested.

That's awesome, thanks again for sharing, Ron!

I just finished reading your Mild Plus! book, and loved it. I had some trouble after the initial purchase, getting the whole Digital Editions thing worked out, but I finally got it. Your research was very educational, on many levels. Filled in a lot of blanks for me, so thank you for that, too.

Cheers!
-Seymour

[seymour]

Hello again Ron,

After a closer look, I'm bothered that you specifically mention the use of Stryian Goldings, and the non-use of sugar and Hallertau, yet Kristen's recipe which immediately follows omits Styrian Goldings yet does call for sugar and Hallertau. Surely these changes would produce a very different beer.

I absolutely LOVE the work you do, and appreciate how generous you are about sharing on Shut Up About Barclay Perkins and the threads here, but these kinds of disconnects frustrate me. Do you think it stems from an incomplete understanding of the parti-gyle process on Kristen's part? You didn't write that much, only about 7 paragraphs in this case, why would he blatantly contradict three of your findings? Obviously, we can read between the lines and tweak it ourselves, but still...

Whatever the case, thank you again and keep up the good work!
-Seymour

[seymour]

To my knowledge the Tonbridge Brewery is the only brewery to be using it. I wouldn't think it's ever been available to brewers other than through the National Yeast Collection.

Tonbridge says the strain they use was deposited to the NCYC by Barclay Perkins in 1958, which makes me think it could be either: NCYC 1026 (possibly the purest form of the ubiquitous Whitbread-B strain), NCYC 1001, or NCYC 1087 (though that one is labeled "Yorkshire Square Stone type" which Barclay Perkins did not utilize, correct? It's also a low attenuator which I doubt London's biggest brewer would've put up with).

I'll say it again: why the hell must a scientific community anonymize the brewery origin?!!! What magic words did Tonbridge utter to get more specific information out of them? And, if they're willing to disclose to a commercial brewer, the very "infraction" the rule was made to prevent, why can't they go ahead and disclose everything to everyone once-and-for-all? Humph! If anyone knows these answers, please explain it to me so I can "Shut Up About NCYC Anonymization."

HOWEVER...check this out: http://www.ncyc.co.uk/yeast-ncyc-84.html

This strain, NCYC 84, was deposited by Barclay Perkins in 1943 (someone apparently forgot to anonymize that), which means it is different from Tonbridge's strain. It's weird though, this entry isn't even listed among those which NCYC specifically designates as "Special Applications: Brewing" and hasn't undergone the more detailed analysis shown for well-regarded brewery strains. Nonetheless, it could be an even earlier version of their house yeast. Very intriguing.

So...who volunteers to pony-up the £52.00 and give it a try in one of Ron's recipes?