Visit the Shut up about Barclay Perkins site

Do you know the era I’d most like to travel back to? For beer sampling purposes. Just before WW I. Variety and lots of strong beers.

By the Edwardian age, London-brewed Burton was turning to the dark side. Not the foggiest idea why. Before 1880, they were 100% pale malt. After the Free Mash Tun Act they start to change. More choice of ingredients. And though sugar had been legal since 1847, brewers hadn’t used it much. When they did start using it, they acquired far more control over the colour of their beer.

This is the little brother of the unacceptably-named KKK. Which was much the same, but 15 gravity points stronger. By this time Barclay Perkins had dropped KKKK and brewed only two Burton Ales.

The grist is typical of the period 1880 – 1914. Pale and crystal malt, maize and sugar. A Pale Ale grist would have been much the same, just without crystal malt. 10% and 10-15% sugar was pretty standard.

For once the hop additions aren’t a guess. Barclay Perkin occasionally listed them. One of the odd features of brewing logs is that foreign hop varieties are usually named, while only the region or grower is given for UK hops. In this case, EK or East Kent and MK Mid Kent. I’ve interpreted that as Goldings for EK, Fuggles for MK.

It looks a cracking beer. Plenty of hops, but plenty of body, too. Hang on. Wasn’t this, or something similar, the recipe for Pretty Things KK? I believe it was.

1909 Barclay Perkins KK
pale malt 10.75 lb 72.27%
crystal malt 0.50 lb 3.36%
flaked maize 1.50 lb 10.08%
caramel 0.125 lb 0.84%
No. 3 invert sugar 2.00 lb 13.45%
Fuggles 90 mins 3.00 oz
Hallertau 60 mins 3.00 oz
Goldings 60 mins 3.00 oz
Goldings dry hops 1.25 oz
OG 1073
FG 1021.1
ABV 6.87
Apparent attenuation 71.10%
IBU 112
SRM 38
Mash at 153º F
Sparge at 170º F
Boil time 90 minutes
pitching temp 60º F
Yeast Wyeast 1099 Whitbread Ale