Blog Tracker
10-12-2022, 07:13
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/12/lets-brew-1885-kirkstall-kkk.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN24USZpfTaneke_6hQT8Dq8x5HwTKCRkTxHHD1TOmPA _c9gQB5-KUN5KsDDRu3_COvj-2tr1IOpBu3bbJSBWPcIQ5Lo11Y1U-h_kvUEZ-zlZPiBCf8q-OgGnCzhCuuKpQ_jZsZOvRm7yQCknPZXyf2NK7pZbKqL2BjztT1 rnOWcDWRKB9L_UN8ht9/s320/Kirkstall_Strong_Yorkshire_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN24USZpfTaneke_6hQT8Dq8x5HwTKCRkTxHHD1TOmPA _c9gQB5-KUN5KsDDRu3_COvj-2tr1IOpBu3bbJSBWPcIQ5Lo11Y1U-h_kvUEZ-zlZPiBCf8q-OgGnCzhCuuKpQ_jZsZOvRm7yQCknPZXyf2NK7pZbKqL2BjztT1 rnOWcDWRKB9L_UN8ht9/s775/Kirkstall_Strong_Yorkshire_Ale.jpg)
Strongest but one of Kirkstall’s beers was KKK. Which looks very much like a Stock or Old Ale version of the strongest Mild, XXX. Which is also what the name implies.
The grist and OG are very similar to XXX. The real difference being the hopping rate, which is 25% higher, at 10 lbs per quarter (336 lbs) of malt compared to 8 lbs. Which is exactly what you would expect for a beer meant to be aged longer.
Two malts, pale and brown, make up the grist. With double the quant5ity of the latter compared to XXX. Which means, even though there’s no caramel, the colour of KKK is slightly darker.
Three types of hops were employed: Bavarian from the 1884 harvest, and English from 1883 and 1884.
I’m pretty certain that KKK would have been aged, probably at least 12 months, possibly in a vat. Which would have left the FG lower than the one in the table.
1885 Kirkstall KKK
pale malt
14.75 lb
91.73%
brown malt
1.33 lb
8.27%
Hallertau 150 mins
1.25 oz
Fuggles 150 mins
0.75 oz
Fuggles 60 mins
2.00 oz
Fuggles 30 mins
2.00 oz
Goldings dry hops
0.50 oz
OG
1069
FG
1017
ABV
6.88
Apparent attenuation
75.36%
IBU
62
SRM
11
Mash at
152º F
Sparge at
175º F
Boil time
150 minutes
pitching temp
58º F
Yeast
Wyeast 1469 West Yorkshire Ale Timothy Taylor
More... (http://barclayperkins.blogspot.com/2022/12/lets-brew-1885-kirkstall-kkk.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN24USZpfTaneke_6hQT8Dq8x5HwTKCRkTxHHD1TOmPA _c9gQB5-KUN5KsDDRu3_COvj-2tr1IOpBu3bbJSBWPcIQ5Lo11Y1U-h_kvUEZ-zlZPiBCf8q-OgGnCzhCuuKpQ_jZsZOvRm7yQCknPZXyf2NK7pZbKqL2BjztT1 rnOWcDWRKB9L_UN8ht9/s320/Kirkstall_Strong_Yorkshire_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN24USZpfTaneke_6hQT8Dq8x5HwTKCRkTxHHD1TOmPA _c9gQB5-KUN5KsDDRu3_COvj-2tr1IOpBu3bbJSBWPcIQ5Lo11Y1U-h_kvUEZ-zlZPiBCf8q-OgGnCzhCuuKpQ_jZsZOvRm7yQCknPZXyf2NK7pZbKqL2BjztT1 rnOWcDWRKB9L_UN8ht9/s775/Kirkstall_Strong_Yorkshire_Ale.jpg)
Strongest but one of Kirkstall’s beers was KKK. Which looks very much like a Stock or Old Ale version of the strongest Mild, XXX. Which is also what the name implies.
The grist and OG are very similar to XXX. The real difference being the hopping rate, which is 25% higher, at 10 lbs per quarter (336 lbs) of malt compared to 8 lbs. Which is exactly what you would expect for a beer meant to be aged longer.
Two malts, pale and brown, make up the grist. With double the quant5ity of the latter compared to XXX. Which means, even though there’s no caramel, the colour of KKK is slightly darker.
Three types of hops were employed: Bavarian from the 1884 harvest, and English from 1883 and 1884.
I’m pretty certain that KKK would have been aged, probably at least 12 months, possibly in a vat. Which would have left the FG lower than the one in the table.
1885 Kirkstall KKK
pale malt
14.75 lb
91.73%
brown malt
1.33 lb
8.27%
Hallertau 150 mins
1.25 oz
Fuggles 150 mins
0.75 oz
Fuggles 60 mins
2.00 oz
Fuggles 30 mins
2.00 oz
Goldings dry hops
0.50 oz
OG
1069
FG
1017
ABV
6.88
Apparent attenuation
75.36%
IBU
62
SRM
11
Mash at
152º F
Sparge at
175º F
Boil time
150 minutes
pitching temp
58º F
Yeast
Wyeast 1469 West Yorkshire Ale Timothy Taylor
More... (http://barclayperkins.blogspot.com/2022/12/lets-brew-1885-kirkstall-kkk.html)