The grist and OG are very similar to XXX. The real difference being the hopping rate, which is 25% higher, at 10 lbs per quarter (336 lbs) of malt compared to 8 lbs. Which is exactly what you would expect for a beer meant to be aged longer.
Two malts, pale and brown, make up the grist. With double the quant5ity of the latter compared to XXX. Which means, even though there’s no caramel, the colour of KKK is slightly darker.
Three types of hops were employed: Bavarian from the 1884 harvest, and English from 1883 and 1884.
I’m pretty certain that KKK would have been aged, probably at least 12 months, possibly in a vat. Which would have left the FG lower than the one in the table.
| 1885 Kirkstall KKK | ||
| pale malt | 14.75 lb | 91.73% |
| brown malt | 1.33 lb | 8.27% |
| Hallertau 150 mins | 1.25 oz | |
| Fuggles 150 mins | 0.75 oz | |
| Fuggles 60 mins | 2.00 oz | |
| Fuggles 30 mins | 2.00 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1069 | |
| FG | 1017 | |
| ABV | 6.88 | |
| Apparent attenuation | 75.36% | |
| IBU | 62 | |
| SRM | 11 | |
| Mash at | 152º F | |
| Sparge at | 175º F | |
| Boil time | 150 minutes | |
| pitching temp | 58º F | |
| Yeast | Wyeast 1469 West Yorkshire Ale Timothy Taylor | |
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