The dark colour is mostly courtesy of a very healthy dose of caramel added to the copper. That and the No. 2 sugar. Strangely, there’s no crystal malt in this one. Though there are two base malts: pale malt and SA malt. I’ve substituted mild malt for the latter. SA (Strong Ale) malt was designed to produce a less fermentable wort, presumably to leave more for the Brettanomyces to munch on during secondary fermentation.
I know for certain that this beer was aged as there’s a note in the brewing record saying: “Oct. 28/06, Very Grey”. Which was 5 months after it was brewed.
Despite being fairly strong, this wasn’t a small speciality side-line: this batch was 1,027 barrels. As I’m pretty sure it was aged in trade casks, it must have taken up considerable cellar space in the brewery
A mix of English and American hops were use. Specifically, East Kent from the 1905 harvest, American from 1904 and Mid-Kent from 1904. And more East Kent from 1905 as dry hops.
|1906 Barclay Perkins KK|
|pale malt||6.75 lb||45.38%|
|mild malt||4.00 lb||26.89%|
|flaked maize||1.50 lb||10.08%|
|No. 2 invert sugar||2.50 lb||16.81%|
|caramel 2000 SRM||0.125 lb||0.84%|
|Cluster 120 mins||1.50 oz|
|Fuggles 120 mins||1.50 oz|
|Goldings 60 mins||3.00 oz|
|Goldings 30 mins||3.00 oz|
|Goldings dry hops||1.75 oz|
|Mash at||153º F|
|Sparge at||165º F|
|Boil time||120 minutes|
|pitching temp||60º F|
|Yeast||Wyeast 1099 Whitbread Ale|