Wednesday, 22 June 2016

1891 Barclay Perkins KKK

Since I’ve already given you the recipe for KK, I may as well let you have the one for its big brother, KKK, too.

Not that it’s very different. Just a little bit more of everything than the KK. But the same basic grist of 75%, 12.5% flaked rice and 12.5% No. 2 invert sugar. I can tell this is going to be a short post. That’s already pretty much everything I need to say.

I know something I can tell you. Unusually, Barclay Perkins continued to brew really strong K Ales after WW I. In the 1920’s they brewed a beer called KKKK, which had an OG of 1079º. It was only available in the winter and from adverts I’ve seen, appeared to be served from a pin on the bar.

I’ve just had a look at my spreadsheet of Barclay Perkins brewing records and was surprised to see that KKK, which was discontinued during WW I, did reappear in the early 1920’s, and with an OG of 1082º, just about at pre-war strength. And, with batch sizes of a little over 100 barrels, it was being brewed in decent quantities. Unlike Fuller’s OBE, a similar beer, of which there were usually fewer than 10 barrels brewed at a time.

I’m not sure in which form KKK was sold. Probably on draught, as was most beer in the 1890’s. That’s really about the start of bottled beer as a real mass-market product.

That’s me done. I told you it would be short.

1891 Barclay Perkins KKK
Mild malt 12.50 lb 69.44%
crystal malt 60L 0.75 lb 4.17%
flaked rice 2.50 lb 13.89%
No. 2 invert sugar 2.25 lb 12.50%
Hallertau 90 min 3.75 oz
Goldings 60 min 3.25 oz
Goldings 30 min 3.25 oz
Goldings dry hops 1.00 oz
OG 1085
FG 1024
ABV 8.07
Apparent attenuation 71.76%
IBU 112
SRM 15
Mash at 152º F
Sparge at 168º F
Boil time 90 minutes
pitching temp 60º F
Yeast Wyeast 1098 British ale - dry
Wyeast 1099 Whitbread Ale


Oblivious said...

Ron was this stored/ aged before sending out?

Ron Pattinson said...


I would have thought so. A couple of months in trade casks.

Unknown said...

Crystal 60 in an 1891 beer eh? That's pretty early for crystal malt...

Oblivious said...

Ah so there is a good chance of some secondary fermentation by Brett ?

Ron Pattinson said...

Michael Karnowski,

Barclay Perkins started using it in the 1880's. Which is pretty early. Whitbread didn't us it until 1924.

Ron Pattinson said...


almost certainly a Brettanomyces secondary fermentaation.