The most obvious change is in the colour, which is much darker. We’ll see in a moment the reason for that. Otherwise, it looks much the same as in 1981, in terms of OG and bitterness level.
Dig a little deeper, and the changes are more significant. Brown malt has been added to the grist, albeit in a fairly small amount. The bulk of the malt bill, however, remains SA malt (for which I’ve substituted mild malt), pale malt and PA malt (which I’ve combined together)
I have to admit that I’m not totally sure that the sugar was No. 3 invert. The brewing record doesn’t specify the type. It could equally have been No. 1 or No. 2. Which would have a significant impact on the colour.
English hops, all from the 1900 season, now rule supreme. Two lots of East Kent and one of Worcester.
In the brewing record the FG is listed as 1028, which is the racking gravity rather than the true FG. Several months of a secondary Brettanomyces fermentation would have reduced that considerably.
| 1901 Whitbread KK | ||
| mild malt | 7.25 lb | 43.94% |
| pale malt | 6.75 lb | 40.91% |
| brown malt | 0.25 lb | 1.52% |
| No. 3 invert sugar | 2.25 lb | 13.64% |
| Fuggles 105 mins | 3.25 oz | |
| Goldings 60 mins | 3.25 oz | |
| Goldings 30 mins | 3.25 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1076 | |
| FG | 1018 | |
| ABV | 7.67 | |
| Apparent attenuation | 76.32% | |
| IBU | 98 | |
| SRM | 18 | |
| Mash at | 152º F | |
| Sparge at | 180º F | |
| Boil time | 105 minutes | |
| pitching temp | 57º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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