KKK was the second strongest beer in Whitbread’s portfolio, only surpassed – a little – by SSS, their top-level Stout.
Despite the absence of parti-gyling – at least at this point – the grist was the same as KK. 85% malt and 15% sugar. Note that the sugar percentage was higher than in Whitbread’s Mild Ales, where it was under 10%. Sugar may now be regarded as a cheap substitute for malt. Not so in the 19th century, where it was the more expensive beers which tended to contain more.
The many hops were split between “American” from the 1881 season and English from 1880 and 1881.
Before sale, KKK would have been aged for probably at least a year, giving Brettanomyces plenty of time to work its magic.
|1881 Whitbread KKK|
|mild malt||15.75 lb||86.30%|
|No. 2 invert sugar||2.50 lb||13.70%|
|Cluster 105 mins||1.00 oz|
|Fuggles 105 mins||3.00 oz|
|Fuggles 60 mins||4.00 oz|
|Goldings 30 mins||4.00 oz|
|Goldings dry hops||1.00 oz|
|Mash at||151º F|
|Sparge at||160º F|
|Boil time||105 minutes|
|pitching temp||56º F|
|Yeast||Wyeast 1099 Whitbread Ale|