Imperial Brown Stout (1848 Barclay Perkins IBS) Barrel Project

This is the 4th of the barrel projects run with fellow members of LAB and is the first use of a Heven Hills barrel.

After a fair bit of research I can across an old Barclay Perkins recipe and it looked pretty impressive and i thought this has to be brewed – and aged in a barrel!

The plan is to do 2 x 130L batches but each batch will be made using 2 mashes and one boil, as all the grain will not fit in the mash tun in one go, but 33-35kg fits nicely!

The mash will be at 67degC for 60 min then will mash out at 74degC, mash efficiency has been reduced to 70% (from normal 80%) and the boil will be for 90min.


Amt Name Type # %/IBU
41.06 kg Pale Malt (2 Row) low colour UK (4.0 EBC) Grain 1 61.2 %
16.42 kg Brown Malt (128.1 EBC) Grain 2 24.5 %
7.52 kg Amber Malt (43.3 EBC) Grain 3 11.2 %
2.05 kg Black (Patent) Malt (985.0 EBC) Grain 4 3.1 %
400.00 g Magnum [14.00 %] – Boil 90.0 min Hop 5 112.2 IBUs
300.00 g Goldings, East Kent [5.00 %] – Boil 60.0 min Hop 6 30.1 IBUs
200.00 g Goldings, East Kent [5.00 %] – Boil 30.0 min Hop 7 10.2 IBUs
1.0 pkg Edinburgh Ale (White Labs #WLP028) [35.49 ml] Yeast 8

Beer Profile

Est Original Gravity: 1.101 SG
Est Final Gravity: 1.025 SG
Estimated Alcohol by Vol: 10.2 %
Bitterness: 152.5 IBUs
Est Color: 89.2 EBC

Here are some pics from the 1st brew day

In goes the grain


Recirculating with the RIMS


Adding the 30min EKG addition


Much needed dinner for the troops!


The first 130L batch went into the fermenter at 1.105 and the second went into the fermenter at 1.107 – its going to be a big beer!


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