The biggest difference is in the base malt. Which is all pale malt, rather than a mix of pale and SA malt found in KK. Other than that, the recipes are pretty much identical. Which makes you wonder why they didn’t parti-gyle the two of them together. Perhaps the volumes were too large for it to be necessary.
Three types of hops again, Two East Kent, both from the 1909 harvest. And Hallertau from 1908, cold stored.
| 1910 Barclay Perkins KKK | ||
| pale malt | 13.25 lb | 70.33% |
| crystal malt 60 L | 0.75 lb | 3.98% |
| flaked maize | 1.75 lb | 9.29% |
| No. 2 invert sugar | 3.00 lb | 15.92% |
| caramel 500 SRM | 0.09 lb | 0.48% |
| Hallertau 135 mins | 3.75 oz | |
| Hallertau 60 mins | 2.00 oz | |
| Goldings 60 mins | 1.75 oz | |
| Goldings 30 mins | 3.75 oz | |
| Goldings dry hops | 1.50 oz | |
| OG | 1087 | |
| FG | 1026 | |
| ABV | 8.07 | |
| Apparent attenuation | 70.11% | |
| IBU | 116 | |
| SRM | 17 | |
| Mash at | 153º F | |
| Sparge at | 170º F | |
| Boil time | 135 minutes | |
| pitching temp | 59º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
Posts
No comments:
Post a Comment