In terms of strength, it’s around the same gravity as an XX Ale from a smaller London brewery, but well below that of one from a large London brewery. It’s a good bit weaker than the XXX Ale from Harvey, which was 1075º.
Brown malt is the unusual ingredient in the grist. It turns up occasionally in late 19th-century Milds, but was by no means common. Look back a page, and you’ll see that Kirkstall X was coloured with a little black malt. Why did they use brown malt here? The colour of the two beers ends up pretty similar.
No sugars or adjuncts are present, other than a little caramel. I wonder how long that lasted? I’d put money on both being present in Kirkstall’s beers by the time WW I rolled around.
Loads of different hops again: English 1884, Sussex 1884, Kent 1883 and Foreign 1884. I’ve guessed that the “foreign” were American.
| 1885 Kirkstall XXX | ||
| pale malt | 14.75 lb | 95.47% |
| brown malt | 0.67 lb | 4.34% |
| caramel 1000 SRM | 0.03 lb | 0.19% |
| Cluster 150 mins | 0.50 oz | |
| Fuggles 150 mins | 1.00 oz | |
| Fuggles 60 mins | 1.50 oz | |
| Goldings 30 mins | 1.50 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1066 | |
| FG | 1017 | |
| ABV | 6.48 | |
| Apparent attenuation | 74.24% | |
| IBU | 55 | |
| SRM | 10 | |
| Mash at | 152º F | |
| Sparge at | 175º F | |
| Boil time | 165 minutes | |
| pitching temp | 57.5º F | |
| Yeast | Wyeast 1469 West Yorkshire Ale Timothy Taylor | |
Was brown malt at this point carrying a smoked flavor or was this outside of when that happened? I happen to have this yeast on hand and might make a go of this.
ReplyDeleteYes, it was smoky. When you scroll down the page there are a bunch of labels that you can use as a search term.
ReplyDeletehttps://barclayperkins.blogspot.com/search/label/brown%20malt