Saturday, 25 January 2020

Let's Brew - 1853 Reid KKKK

I thought I'd move away from the WW II theme today. With a super-strong 19th-century Burton Ale. From Reid, once a major force in London brewing, now mostly forgotten

The strongest X and K Ales, XXXX and KKKK had both disappeared by 1900. In London, at least.

Though between the wars Barclay Perkins brewed one. It was a winter seasonal and, if the adverts are to be believed, was dispensed from a pin on the bar. Something you still saw in the 1970’s. Marston’s Old Ale was usually served that way. I wonder if anywhere still does that?

KKKK is, as you would expect, an absolute monster of a beer. Over 11% ABV and more than 100 calculated IBUs. The perfect beer for a lunchtime session.

As with all Stock Ales, this would have been aged. In the case of a beer this strong, probably at least 12 months.

1853 Reid KKKK
pale malt 26.25 lb 100.00%
Goldings 120 mins 5.00 oz
Goldings 60 mins 5.00 oz
Goldings 30 mins 5.00 oz
Goldings dry hops 1.50 oz
OG 1116
FG 1032
ABV 11.11
Apparent attenuation 72.41%
IBU 128
SRM 10
Mash at 148º F
Sparge at 165º F
Boil time 120 minutes
pitching temp 56º F
Yeast Wyeast 1099 Whitbread Ale

The above is one of the many recipes in my book Let's Brew!

And I've recently created a Kindle version of the book.


John Clarke said...

Hi Ron - quite a few Robinsons pubs still have a pin of Old Tom on the bar in the run up to Christmas.

Unknown said...

Hi Ron, I have a question. We seem to know that during a good chunk of history at least in beers that were aged like stock ales & imperial stouts that brettanomyces clausenii was probably in most of these beers that was aged & was part of their taste profile. I'm wondering when this went from common (1700s & much of the 1800s?) to being more rare in these aged beers. Any help you could give would be really helpful. Thank you!