Pattinson explains: “XXXXK was part of a range of ales which Truman, one of London’s classic porter breweries, started to brew in the 1830s. There were two parallel lines of X ales, mild and stock, with the latter being signified by a K suffix. The only difference between the two was the level of hopping, which was considerably higher in stock versions—logical, as they would need the protection of extra hops during their prolonged ageing. A beer of this strength would probably have had at least a two-year secondary Brettanomyces fermentation.”
For many more recipes based on Pattinson’s historical research, check out The Homebrewer’s Guide to Vintage Beer, published by Quarry Books, as well as his self-published books and long-running blog, Shut Up About Barclay Perkins.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.118
FG: 1.039
IBUs: 124
ABV: 10.4%
MALT/GRAIN BILL
22.8 lb (10.3 kg) British two-row pale
HOPS SCHEDULE
8 oz (227 g) East Kent Goldings at 90 minutes [72 IBUs]
8 oz (227 g) East Kent Goldings at 30 minutes [52 IBUs]
YEAST
Wyeast 1099 Whitbread Ale, White Labs WLP017 Whitbread II Ale, or similar; and Brettanomyces claussenii (optional)
DIRECTIONS
Mill the grains and mash at 150°F (66°C) for 60 minutes; raise to 170°F (77°C) and mash out. Recirculate until the runnings are clear, then run off into the kettle. Sparge as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate; the longer boil and large hop quantity will soak up some wort. Alternatively, limit your batch size to the strongest runnings, stopping before the wort drops below 1.040. Boil for 90 minutes or more, adding hops according to the schedule. After the boil, chill to about 58°F (14°C), aerate thoroughly, and pitch plenty of healthy yeast. Ferment patiently at 64–68°F (18–20°C), or within your yeast’s recommended temperature range. Once fermentation is complete and gravity has stabilized, rack to secondary for lengthy conditioning, optionally with oak and Brettanomyces. After a year or two, crash, package, and carbonate to about 1.5 volumes of CO2—or rack into a pin cask.