A couple of trends can be seen in this version of KK. Ones which would continue in the 20th century.
First off there’s the grist, which now contains another malt in addition to the base: crystal malt. Though it was first made in the early 19th century, the use of crystal malt only took off towards its end. Initially, it mostly made an appearance in Mild and Stock Ales. Its use in Pale Ales only became widespread after WW II.
Second is a darkening of the colour. This version is what I would describe as semi-dark. Dark enough to be distinguishable from Pale Ale, but not a deep brown like Dark Mild. That would come later.
The hopping is suitably crazy. As they were all from the recent harvest, I’ve left the rate as in the original. Approximately one third Hallertau and two-thirds East Kent were used.
|1892 Barclay Perkins KK|
|mild malt||10.75 lb||68.25%|
|crystal malt 60L||0.75 lb||4.76%|
|flaked rice||2.25 lb||14.29%|
|No. 2 invert sugar||2.00 lb||12.70%|
|Hallertau 90 min||3.50 oz|
|Goldings 60 min||3.50 oz|
|Goldings 30 min||3.50 oz|
|Goldings dry hops||1.00 oz|
|Mash at||152º F|
|Sparge at||168º F|
|Boil time||120 minutes|
|pitching temp||60º F|
|Yeast||Wyeast 1099 Whitbread Ale|