I know for certain that KKKK was a winter-only beer. If adverts are to be trusted, it looks like it was served from a pin on the bar counter. It was also aged – this version was brewed in May. Which would have made it around 6 months old when served.
The name may have changed, but the recipe is mostly unchanged. The balance between SA (for which I’ve substituted mild) and pale malt has shifted a little in the latter’s favour. Everything else is about the same. Except No.3 invert has replaced No. 2.
A combination of Mid-Kent Goldings from the 1927 crop and Mid-Kent Tutshams from 1926 make up the copper hops. While the dry hops are East Kent Goldings from 1927. All the hops were cold stored.
|1928 Barclay Perkins KKKK|
|pale malt||4.75 lb||28.57%|
|mild malt||8.75 lb||52.63%|
|crystal malt 60 L||1.25 lb||7.52%|
|No. 3 invert sugar||1.75 lb||10.53%|
|caramel 1000 SRM||0.125 lb||0.75%|
|Goldings 150 mins||2.50 oz|
|Goldings 60 mins||2.50 oz|
|Goldings 30 mins||2.50 oz|
|Goldings dry hops||0.50 oz|
|Mash at||150º F|
|Sparge at||164º F|
|Boil time||150 minutes|
|pitching temp||58º F|
|Yeast||Wyeast 1099 Whitbread Ale|