By the end of the century, Barclay Perkins seems to have cut back to just a single Burton Ale, the weaker KK. Though that’s just relative. It still weighs in at over 7% ABV.
There have been some changes to the recipe since 1891. Out is the crystal malt, replaced by more base malt. While in comes a little caramel. For which there can only be one reason: colour. And it does more than make up for the crystal malt in that regard.
As in a lot of their beers from this period, there are two types of East Kent hops from the 1898 and 1899 harvests. Which leave it pretty hoppy and a (calculated) 100 IBU.
I’m pretty sure this would have been at least a semi-Stock Ale. Which means six to twelve months secondary conditioning. Probably in trade casks, but possibly in a small vat. Along with Brettanomyces, of course.
| 1899 Barclay Perkins KK | ||
| pale malt | 11.50 lb | 72.83% |
| flaked rice | 1.75 lb | 11.08% |
| No. 2 invert sugar | 2.50 lb | 15.83% |
| caramel 2000 SRM | 0.04 lb | 0.25% |
| Goldings 120 mins | 3.00 oz | |
| Goldings 60 mins | 3.00 oz | |
| Goldings 30 mins | 3.00 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1075 | |
| FG | 1020 | |
| ABV | 7.28 | |
| Apparent attenuation | 73.33% | |
| IBU | 100 | |
| SRM | 15 | |
| Mash at | 147º F | |
| After underlet | 156º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1099 Whitbread ale | |
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2 comments:
Would this have been a couple of pints (or halves) after work at the clerks office or would it have been drunk as a session beer? Or would that depend upon the individual?
My question exactly how much did the average drinker back then drink per pub visit.
Oscar
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