At 1050º, Kirkstall’s example of the style is at the top end of the gravity range. I’ve had to guess the FG, so it could have been either fuller or drier than the recipe shows.
The recipe is simplicity itself: just pale malt and sugar. I’ll be honest. I’ve no idea exactly what type of sugar it was. The brewing record says “Trier Maine Saccharine”. Given the quantity involved, it can’t be the artificial sweetener saccharine and must be some type of sugar. I’ve plumped for No. 1 invert.
One place where the recipe is complicated is the hopping. There are four types of hops - Farnham (1884), English (1884), English (1883) and English (1884) – plus 50 lbs of something described as “Wylde's hop substitute”. The last is very unusual. Hop substitutes were allowed after 1880, but I can’t remember seeing them in a brewing record. Only hop concentrates, and even those don’t turn up until 1944.
|1885 Kirkstall AK|
|pale malt||7.75 lb||77.50%|
|No. 1 invert sugar||2.25 lb||22.50%|
|Fuggles 195 mins||1.50 oz|
|Goldings 60 mins||1.50 oz|
|Goldings 30 mins||1.50 oz|
|Goldings dry hops||0.50 oz|
|Mash at||155º F|
|Sparge at||165º F|
|Boil time||195 minutes|
|pitching temp||65º F|
|Yeast||Wyeast 1469 West Yorkshire Ale Timothy Taylor|