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30-12-2017, 09:07
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2017/12/lets-brew-1917-kidd-bb.html)
https://4.bp.blogspot.com/-RPzVNZCIa6w/WkZtZ4D_5xI/AAAAAAAAdvg/6OTKK9HTuv4u5wUb8TAvfP5wUfmIWf-4ACLcBGAs/s400/Kidd_Sparkling_Bitter_Ale.jpg (https://4.bp.blogspot.com/-RPzVNZCIa6w/WkZtZ4D_5xI/AAAAAAAAdvg/6OTKK9HTuv4u5wUb8TAvfP5wUfmIWf-4ACLcBGAs/s1600/Kidd_Sparkling_Bitter_Ale.jpg)
Kidd was a small brewery in Dartford, Kent, just outside London. It was bought and closed by Courage in 1937.
BB probably stands for Best Bitter, though by this stage of the war “best” was a much devalued term. In fact it looks remarkably like a post WW II Ordinary Bitter.
There’s not much to the grist, just pale malt, some sugar and the merest hint of malt extract. As I’ve mentioned many times before, crystal malt in Bitter is really quite a recent thing. Pretty much unknown before WW I and not common until after WW II.
I know a little more about the hops in this case. Half were Kent, the other half Farnhams. As the latter hops aren’t generally available nowadays, I’ve replaced them with the very similar Goldings. All the hops were from the 1916 crop and, as this beer was brewed at the start of February, they were pretty fresh. It results in quite a bitter beer for something of such relatively low gravity.
1917 Kidd BB
pale malt
6.00 lb
78.69%
No. 3 invert sugar
1.50 lb
19.67%
malt extract
0.125 lb
1.64%
Fuggles 135 mins
1.75 oz
Goldings 30 mins
1.75 oz
Goldings dry hops
0.75 oz
OG
1038
FG
1010
ABV
3.70
Apparent attenuation
73.68%
IBU
46
SRM
11
Mash at
150º F
Sparge at
165º F
Boil time
135 minutes
pitching temp
59º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2017/12/lets-brew-1917-kidd-bb.html)
https://4.bp.blogspot.com/-RPzVNZCIa6w/WkZtZ4D_5xI/AAAAAAAAdvg/6OTKK9HTuv4u5wUb8TAvfP5wUfmIWf-4ACLcBGAs/s400/Kidd_Sparkling_Bitter_Ale.jpg (https://4.bp.blogspot.com/-RPzVNZCIa6w/WkZtZ4D_5xI/AAAAAAAAdvg/6OTKK9HTuv4u5wUb8TAvfP5wUfmIWf-4ACLcBGAs/s1600/Kidd_Sparkling_Bitter_Ale.jpg)
Kidd was a small brewery in Dartford, Kent, just outside London. It was bought and closed by Courage in 1937.
BB probably stands for Best Bitter, though by this stage of the war “best” was a much devalued term. In fact it looks remarkably like a post WW II Ordinary Bitter.
There’s not much to the grist, just pale malt, some sugar and the merest hint of malt extract. As I’ve mentioned many times before, crystal malt in Bitter is really quite a recent thing. Pretty much unknown before WW I and not common until after WW II.
I know a little more about the hops in this case. Half were Kent, the other half Farnhams. As the latter hops aren’t generally available nowadays, I’ve replaced them with the very similar Goldings. All the hops were from the 1916 crop and, as this beer was brewed at the start of February, they were pretty fresh. It results in quite a bitter beer for something of such relatively low gravity.
1917 Kidd BB
pale malt
6.00 lb
78.69%
No. 3 invert sugar
1.50 lb
19.67%
malt extract
0.125 lb
1.64%
Fuggles 135 mins
1.75 oz
Goldings 30 mins
1.75 oz
Goldings dry hops
0.75 oz
OG
1038
FG
1010
ABV
3.70
Apparent attenuation
73.68%
IBU
46
SRM
11
Mash at
150º F
Sparge at
165º F
Boil time
135 minutes
pitching temp
59º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2017/12/lets-brew-1917-kidd-bb.html)