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22-08-2020, 09:15
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2020/08/lets-brew-1928-barclay-perkins-kkkk.html)
https://1.bp.blogspot.com/-H3EGXbT2Ikk/X0DFS7UdUII/AAAAAAAAiOA/i55AepDLnncRv8Z_EQla9xg34nAzHkn_ACLcBGAsYHQ/w296-h463/Barclay_XXXX_Xmas.jpg (https://1.bp.blogspot.com/-H3EGXbT2Ikk/X0DFS7UdUII/AAAAAAAAiOA/i55AepDLnncRv8Z_EQla9xg34nAzHkn_ACLcBGAsYHQ/s579/Barclay_XXXX_Xmas.jpg)
At some point in the late 1920s, KKK seems to have become KKKK. Not sure the reasoning behind the name change. Perhaps it was intended to distract from the fall in gravity. It had been more than 50 years – since 1871 – that Barclay Perkins had brewed a KKKK.
I know for certain that KKKK was a winter-only beer. If adverts are to be trusted, it looks like it was served from a pin on the bar counter. It was also aged – this version was brewed in May. Which would have made it around 6 months old when served.
The name may have changed, but the recipe is mostly unchanged. The balance between SA (for which I’ve substituted mild) and pale malt has shifted a little in the latter’s favour. Everything else is about the same. Except No.3 invert has replaced No. 2.
A combination of Mid-Kent Goldings from the 1927 crop and Mid-Kent Tutshams from 1926 make up the copper hops. While the dry hops are East Kent Goldings from 1927. All the hops were cold stored.
1928 Barclay Perkins KKKK
pale malt
4.75 lb
28.57%
mild malt
8.75 lb
52.63%
crystal malt 60 L
1.25 lb
7.52%
No. 3 invert sugar
1.75 lb
10.53%
caramel 1000 SRM
0.125 lb
0.75%
Goldings 150 mins
2.50 oz
Goldings 60 mins
2.50 oz
Goldings 30 mins
2.50 oz
Goldings dry hops
0.50 oz
OG
1079
FG
1027
ABV
6.88
Apparent attenuation
65.82%
IBU
85
SRM
23
Mash at
150º F
Sparge at
164º F
Boil time
150 minutes
pitching temp
58º F
Yeast
Wyeast 1099 Whitbread Ale
https://1.bp.blogspot.com/-a0XfFeHiKyM/XyQlf_NqieI/AAAAAAAAiJ4/7_q26MjDnRwJoOHAQdxKo-0c8-UZw6y0wCLcBGAsYHQ/w290-h410/Strong_vols_1_2_front_with_words.jpg (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vols-1-2/hardcover/product-rjvg8z.html)
This recipe is in my two new books, Strong! vols. 1 & 2 (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vols-1-2/hardcover/product-rjvg8z.html) and Strong! vol.2 (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vol-2/paperback/product-qjnpyn.html).
https://1.bp.blogspot.com/-PkkB58L0gcM/XyLuks_zhlI/AAAAAAAAiJw/AmaHvW3DHOka5C5LAm4oga4pTDJ8WyKOACLcBGAsYHQ/w283-h400/Strong_vol_2_front_with_words.jpg (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vol-2/paperback/product-qjnpyn.html)
More... (http://barclayperkins.blogspot.com/2020/08/lets-brew-1928-barclay-perkins-kkkk.html)
https://1.bp.blogspot.com/-H3EGXbT2Ikk/X0DFS7UdUII/AAAAAAAAiOA/i55AepDLnncRv8Z_EQla9xg34nAzHkn_ACLcBGAsYHQ/w296-h463/Barclay_XXXX_Xmas.jpg (https://1.bp.blogspot.com/-H3EGXbT2Ikk/X0DFS7UdUII/AAAAAAAAiOA/i55AepDLnncRv8Z_EQla9xg34nAzHkn_ACLcBGAsYHQ/s579/Barclay_XXXX_Xmas.jpg)
At some point in the late 1920s, KKK seems to have become KKKK. Not sure the reasoning behind the name change. Perhaps it was intended to distract from the fall in gravity. It had been more than 50 years – since 1871 – that Barclay Perkins had brewed a KKKK.
I know for certain that KKKK was a winter-only beer. If adverts are to be trusted, it looks like it was served from a pin on the bar counter. It was also aged – this version was brewed in May. Which would have made it around 6 months old when served.
The name may have changed, but the recipe is mostly unchanged. The balance between SA (for which I’ve substituted mild) and pale malt has shifted a little in the latter’s favour. Everything else is about the same. Except No.3 invert has replaced No. 2.
A combination of Mid-Kent Goldings from the 1927 crop and Mid-Kent Tutshams from 1926 make up the copper hops. While the dry hops are East Kent Goldings from 1927. All the hops were cold stored.
1928 Barclay Perkins KKKK
pale malt
4.75 lb
28.57%
mild malt
8.75 lb
52.63%
crystal malt 60 L
1.25 lb
7.52%
No. 3 invert sugar
1.75 lb
10.53%
caramel 1000 SRM
0.125 lb
0.75%
Goldings 150 mins
2.50 oz
Goldings 60 mins
2.50 oz
Goldings 30 mins
2.50 oz
Goldings dry hops
0.50 oz
OG
1079
FG
1027
ABV
6.88
Apparent attenuation
65.82%
IBU
85
SRM
23
Mash at
150º F
Sparge at
164º F
Boil time
150 minutes
pitching temp
58º F
Yeast
Wyeast 1099 Whitbread Ale
https://1.bp.blogspot.com/-a0XfFeHiKyM/XyQlf_NqieI/AAAAAAAAiJ4/7_q26MjDnRwJoOHAQdxKo-0c8-UZw6y0wCLcBGAsYHQ/w290-h410/Strong_vols_1_2_front_with_words.jpg (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vols-1-2/hardcover/product-rjvg8z.html)
This recipe is in my two new books, Strong! vols. 1 & 2 (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vols-1-2/hardcover/product-rjvg8z.html) and Strong! vol.2 (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vol-2/paperback/product-qjnpyn.html).
https://1.bp.blogspot.com/-PkkB58L0gcM/XyLuks_zhlI/AAAAAAAAiJw/AmaHvW3DHOka5C5LAm4oga4pTDJ8WyKOACLcBGAsYHQ/w283-h400/Strong_vol_2_front_with_words.jpg (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vol-2/paperback/product-qjnpyn.html)
More... (http://barclayperkins.blogspot.com/2020/08/lets-brew-1928-barclay-perkins-kkkk.html)