Wednesday, 27 October 2021

Let's Brew Wednesday - 1891 Barclay Perkins KK

Barclay Perkins base level Burton Ale, KK, was a consistent item in Barclay Perkins draught beer offerings for around a century, surviving both world wars. Albeit with a much-reduced gravity.

In the 19th century it deserved its Keeping Ale nomenclature, being aged for months before sale. Probably at least 6 months and possibly more. Plenty of time for a Brettanomyces secondary fermentation, which would have added lots of funky goodness.

By the 1890s, the grist had changed considerably from versions earlier in the century. Those had been 100% base malt. Here crystal malt, rice and sugar have all elbowed their way in. Leaving a recipe which would be the template for the next 60 years.

As you would expect in a Stock Ale, the hopping was robust. With an intriguing mix of varieties: Hallertau from the 1891 season and Mid-Kents from 1890 and 1891. Being brewed in December, most of the hops were only a couple of months old. A sure sign that this was a relatively expensive beer.

1891 Barclay Perkins KK
pale malt 10.75 lb 68.25%
crystal malt 60 L 1.00 lb 6.35%
flaked rice 1.75 lb 11.11%
No. 2 invert sugar 2.25 lb 14.29%
Fuggles 120 mins 3.25 oz
Fuggles 60 mins 3.25 oz
Hallertau 30 mins 3.25 oz
Goldings dry hops 1.00 oz
OG 1074
FG 1018
ABV 7.41
Apparent attenuation 75.68%
IBU 100
SRM 13.5
Mash at 152º F
Sparge at 168º F
Boil time 120 minutes
pitching temp 58º F
Yeast Wyeast 1099 Whitbread ale



Anonymous said...

Ron, am I right in thinking it's a bit surprising to see crystal malt in this recipe? Seems very early.

Ron Pattinson said...


it's about at the start of when crystal malt regularly pops up in Mild and Stock Ales.

Anonymous said...

I'm surprised they would put Crystal in something with such a high og- there's enough pale to make a malt bomb already, especially if they had something like Chevallier