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|
|Mash at||152º F|
|Sparge at||168º F|
|Boil time||120 minutes|
|pitching temp||58º F|
|Yeast||Wyeast 1099 Whitbread ale|