It’s changed quite a bit since 1899. A majority of the base has switched to SA malt. For which I have substituted mild malt. SA malt produced a less easily fermentable wort, making it handy for beers which would undergo a long secondary fermentation. Which would be the case with KK.
Elsewhere, a small amount of crystal malt has been added. And the flaked rice has been replaced by flaked maize. I’m guessing that latter change was made on cost grounds.
There were three types of Hops. Two types of East Kent, from the 1908 and the other from the 1909 harvest. Along with Hallertau from 1908. Both of the 1908 vintage hops had been cold stored.
I’m pretty sure that this was still a genuine Stock Ale. Meaning that it would have undergone a secondary fermentation of nine to twelve months.
| 1909 Barclay Perkins KK | ||
| mild malt | 9.00 lb | 57.73% |
| pale malt | 2.25 lb | 14.43% |
| crystal malt 60 L | 0.50 lb | 3.21% |
| flaked maize | 1.50 lb | 9.62% |
| No. 2 invert sugar | 2.25 lb | 14.43% |
| caramel 500 SRM | 0.09 lb | 0.58% |
| Hallertau 145 mins | 3.00 oz | |
| Goldings 60 mins | 3.00 oz | |
| Goldings 30 mins | 3.00 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1073 | |
| FG | 1022 | |
| ABV | 6.75 | |
| Apparent attenuation | 69.86% | |
| IBU | 103 | |
| SRM | 15 | |
| Mash at | 151º F | |
| Sparge at | 170º F | |
| Boil time | 145 minutes | |
| pitching temp | 59.5º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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