There have been a few changes to the recipe since 1900. There’s a slight increase in the percentage of pale malt, replacing some of the adjuncts. Speaking of which, the flaked rice has been dropped, partially replaced by flaked maize.
Three types of base malt were used. A third was made from Californian barley, the rest English. Some of that English malt is described as “Gillstrap”. I assume they mean Gilstrap, one of the big Newark maltsters.
The percentage of sugar is around the same at 18%. However, rather than being all No. 1 invert, a small proportion of it has been replaced by No. 2 invert.
All the hops were English: Kent from the 1909 harvest and Worcester from 1908. The latter having been cold stored. The dry hops were Worcester from the 1909 season.
| 1910 Barclay Perkins XLK | ||
| pale malt | 7.50 lb | 74.07% |
| flaked maize | 0.75 lb | 7.41% |
| No. 1 invert sugar | 1.75 lb | 17.28% |
| No. 2 invert sugar | 0.125 lb | 1.23% |
| Fuggles 145 mins | 1.25 oz | |
| Fuggles 90 mins | 1.00 oz | |
| Fuggles 30 mins | 1.00 oz | |
| Fuggles dry hops | 0.50 oz | |
| OG | 1050 | |
| FG | 1013 | |
| ABV | 4.89 | |
| Apparent attenuation | 74.00% | |
| IBU | 41 | |
| SRM | 6.5 | |
| Mash at | 152º F | |
| Sparge at | 170º F | |
| Boil time | 145 minutes | |
| pitching temp | 59.5º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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