Whitbread K Ales 1837 - 1901

That was so much fun with the Whitbread Porter and Stout grists. So much fun, that do you know what I'm going to do? Exactly the same thing, an overly wide table full of numbers. But this time for K Ales.

Here you go:

Whitbread K Ales 1837 - 1901
Year	Beer	OG	FG	ABV	App. Attenuation	lbs hops/ qtr	hops lb/brl	boil time (hours)	boil time (hours)	boil time (hours)	Pitch temp	dry hops (oz / barrel)	pale malt	brown malt	SA malt	PA malt	sugar
1836	KXX	1089.7	1032.7	7.55	63.58%	6.55	2.72	2	2	3	63º		100.00%
1837	KXX	1090.0	1032.7	7.59	63.69%	7.60	2.95	2	2	3	59º		100.00%
1841	KXX	1087.0	1026.6	7.99	69.43%	9.07	3.51	2	2		60º		100.00%
1841	KXX	1091.1	1038.8	6.93	57.45%	9.85	3.60	2	2	3	60º		100.00%
1850	KXX	1081.4	1030.5	6.74	62.59%	13.85	5.18	1.17	2	2	60º		100.00%
1851	KXX	1082.3	1030.5	6.85	62.96%	12.52	4.55	1.5	1.5	2	60º		100.00%
1861	KXX	1081.7	1033.2	6.41	59.32%	17.25	7.19	1.5	2		60º		100.00%
1861	KXX	1075.9	1028.8	6.23	62.04%	16.96	6.75	1.5	2		60º		100.00%
1837	KXXX	1098.9	1034.9	8.46	64.71%	7.64	3.24	2	2	3	59º		100.00%
1837	KXXX	1100.3	1033.2	8.87	66.85%	7.65	3.26	2	2	3	59º		100.00%
1837	KXXX	1098.6	1032.7	8.72	66.85%	7.49	3.29	2	2	3	64º		100.00%
1841	KXXX	1102.5	1029.9	9.60	70.81%	5.96	2.55	2	2	3	60º		100.00%
1841	KXXX	1100.8	1029.9	9.38	70.33%	9.42	4.13	2	2	3	60º		100.00%
1841	KXXX	1100.6	1029.9	9.34	70.25%	9.36	4.06	2	2	3	60º		100.00%
1841	KXXX	1101.9	1028.5	9.71	72.01%	9.09	3.78	2	2	3	60º		100.00%
1850	KXXX	1083.9	1026.3	7.62	68.65%	13.36	6.02	1.17	2	2	60º		100.00%
1851	KXXX	1090.9	1028.8	8.21	68.29%	12.50	5.25	1.5	2	2	60º		100.00%
1861	KXXX	1085.9	1031.6	7.18	63.23%	16.38	7.44	1.5	2		60º		100.00%
1837	KXXXX	1112.7	1036.6	10.08	67.57%	8.07	3.95	2	2	3	59º		100.00%
1876	KK	1072.0	1020.2	6.85	71.92%	13.13	4.46	1.75	2		58º	22.96	86.68%				13.32%
1877	KK	1072.9				16.02	5.23	1.5	2.5		57º		86.35%				13.65%
1877	KK	1073.4	1021.6	6.85	70.57%	15.87	5.44	1.75	2.58		58º		87.02%				12.98%
1880	KK	1076.2	1025.5	6.71	66.55%	12.44	4.36	2	2.33		56.5º		85.37%				14.63%
1890	KK	1075.3	1026.0	6.53	65.49%	14.27	4.88	2	2		57º			1.85%	84.57%	0.00%	13.58%
1901	KK	1073.0	1030.0	5.69	58.91%	12.00	4.03	1.75	2		57º		20.66%	1.65%	53.72%	10.74%	13.22%
1901	KK	1075.8	1028.0	6.33	63.08%	11.98	4.16	1.75	1.75		57º		21.01%	0.00%	44.54%	21.01%	13.45%
1901	KK	1073.8	1026.0	6.32	64.75%	11.98	4.05	1.75	1.75		57º		20.66%	1.65%	43.80%	20.66%	13.22%
1871	KKK	1082.0	1028.3	7.11	65.54%	14.23	6.05	1.5	2		58º		87.21%				12.79%
1871	KKK	1085.0	1035.5	6.56	58.31%	13.50	5.97	2.5			58º		84.45%				15.55%
1871	KKK	1080.3	1033.8	6.16	57.93%	14.16	6.14	1.5	2		58º		84.31%				15.69%
1877	KKK	1086.4	1034.1	6.93	60.58%	14.99	5.94	2	2.75		57º		88.02%				11.98%
1877	KKK	1083.9				14.89	5.94	1.5	2.83		57º		86.73%				13.27%
1880	KKK	1084.2	1028.0	7.44	66.78%	13.13	4.97	2.75	2		57º		85.42%				14.58%
1890	KKK	1085.6	1030.0	7.35	64.95%	14.16	5.76	2	2		57º	24		1.66%	83.98%		14.36%
1901	KKK	1082.8	1036.0	6.19	56.53%	12.00	4.58	1.75	2		57º		20.66%	1.65%	53.72%	10.74%	13.22%
1901	KKK	1085.3	1033.0	6.91	61.30%	11.98	4.68	1.75	1.75		57º		20.66%	1.65%	43.80%	20.66%	13.22%
1891	2KKK	1078.9	1026.0	7.00	67.07%	14.07	4.92	2	2		57º				86.21%		13.79%
1901	2KKK	1078.7	1033.0	6.05	58.07%	12.00	4.35	1.75	2		57º		20.66%	1.65%	53.72%	10.74%	13.22%
1901	2KKK	1082.8	1032.0	6.72	61.36%	11.98	4.54	1.75	1.75		57º		20.66%	1.65%	43.80%	20.66%	13.22%
Source: Whitbread brewing records

You know how I feel about analysis at the moment. I can't really be arsed with it. Except that you can see that the colour started to darken after 1890 with the introduction of dark malt to the grist. And how, after its introduction in the 1870's, how constant the percentage of sugar was at around 13%.

I case you'd forgotten what I've been banging on about recently, KK was in Edwardian times one of the standard draught beers in a London pub, sold under the name of Burton. KKK was a stronger version. Probably sold as Old Burton or Burton Extra.