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 | |
| OG | 1073 | |
| FG | 1020.5 | |
| ABV | 6.95 | |
| Apparent attenuation | 71.92% | |
| IBU | 107 | |
| SRM | 23 | |
| Mash at | 153º F | |
| Sparge at | 165º F | |
| Boil time | 120 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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3 comments:
Strong! volume 2 is out at last! :-)
What did "very grey" mean? Color? I've never thought of beer color that way.
Anonymous,
that's referring to the weather, not the beer.
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