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Shut up about Barclay Perkins - Let's Brew Wednesday - 1906 Barclay Perkins KK
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A decade and a half later and the trend to darken Burton Ales has reached its endpoint. With KK now very firmly in the dark camp.
The dark colour is mostly courtesy of a very healthy dose of caramel added to the copper. That and the No. 2 sugar. Strangely, there’s no crystal malt in this one. Though there are two base malts: pale malt and SA malt. I’ve substituted mild malt for the latter. SA (Strong Ale) malt was designed to produce a less fermentable wort, presumably to leave more for the Brettanomyces to munch on during secondary fermentation.
I know for certain that this beer was aged as there’s a note in the brewing record saying: “Oct. 28/06, Very Grey”. Which was 5 months after it was brewed.
Despite being fairly strong, this wasn’t a small speciality side-line: this batch was 1,027 barrels. As I’m pretty sure it was aged in trade casks, it must have taken up considerable cellar space in the brewery
A mix of English and American hops were use. Specifically, East Kent from the 1905 harvest, American from 1904 and Mid-Kent from 1904. And more East Kent from 1905 as dry hops.
1906 Barclay Perkins KK |
pale malt |
6.75 lb |
45.38% |
mild malt |
4.00 lb |
26.89% |
flaked maize |
1.50 lb |
10.08% |
No. 2 invert sugar |
2.50 lb |
16.81% |
caramel 2000 SRM |
0.125 lb |
0.84% |
Cluster 120 mins |
1.50 oz |
|
Fuggles 120 mins |
1.50 oz |
|
Goldings 60 mins |
3.00 oz |
|
Goldings 30 mins |
3.00 oz |
|
Goldings dry hops |
1.75 oz |
|
OG |
1073 |
|
FG |
1020.5 |
|
ABV |
6.95 |
|
Apparent attenuation |
71.92% |
|
IBU |
107 |
|
SRM |
23 |
|
Mash at |
153º F |
|
Sparge at |
165º F |
|
Boil time |
120 minutes |
|
pitching temp |
60º F |
|
Yeast |
Wyeast 1099 Whitbread Ale |
|
This recipe is in my two new books, Strong! vols. 1 & 2 and Strong! vol.2.
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