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 | |
Ron, am I right in thinking it's a bit surprising to see crystal malt in this recipe? Seems very early.
ReplyDeleteAnonymous,
ReplyDeleteit's about at the start of when crystal malt regularly pops up in Mild and Stock Ales.
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
ReplyDelete