Blog Tracker
06-01-2018, 08:07
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2018/01/lets-brew-1917-kidd-stout.html)
https://1.bp.blogspot.com/-5O-TqdS6rHg/Wk9rRsGn1_I/AAAAAAAAdyk/J9VsiClDu_gTapi1yvKv5HwyPkjHh-FrACLcBGAs/s400/Kidd_Nourishing_Stout.jpg (https://1.bp.blogspot.com/-5O-TqdS6rHg/Wk9rRsGn1_I/AAAAAAAAdyk/J9VsiClDu_gTapi1yvKv5HwyPkjHh-FrACLcBGAs/s1600/Kidd_Nourishing_Stout.jpg)
Though they didn’t parti-gyle them together, Kidd still had the same basic recipe that they used for their Porter and Stout.
Which doesn’t leave me much to say about the grist. Everything I said about the porter also applies here. Except that the Stout contains no oats.
There is a difference in the hopping. Porter had 2/3rd 1914 Sussex and one third 1916 Farnhams. Stout was 50-50 1916 Kents and 1916 Farnhams. Again, all fresh hops is a sign that this was a posher beer.
Like the Porter, the Stout recipe also contained “Spanish juice”, this time one pound. It works out to 0.03 oz for a brew of this size (5 Imperial, 5 US gallons, 23 litres).
1917 Kidd Stout
pale malt
8.50 lb
58.62%
brown malt
1.00 lb
6.90%
black malt
1.00 lb
6.90%
crystal malt 60 L
1.00 lb
6.90%
caramel 1000 L
1.00 lb
6.90%
No. 4 invert sugar
1.75 lb
12.07%
malt extract
0.25 lb
1.72%
Fuggles 120 mins
2.50 oz
Goldings 30 mins
2.50 oz
OG
1063
FG
1019
ABV
5.82
Apparent attenuation
69.84%
IBU
56
SRM
57
Mash at
148º F
Sparge at
165º F
Boil time
120 minutes
pitching temp
59º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2018/01/lets-brew-1917-kidd-stout.html)
https://1.bp.blogspot.com/-5O-TqdS6rHg/Wk9rRsGn1_I/AAAAAAAAdyk/J9VsiClDu_gTapi1yvKv5HwyPkjHh-FrACLcBGAs/s400/Kidd_Nourishing_Stout.jpg (https://1.bp.blogspot.com/-5O-TqdS6rHg/Wk9rRsGn1_I/AAAAAAAAdyk/J9VsiClDu_gTapi1yvKv5HwyPkjHh-FrACLcBGAs/s1600/Kidd_Nourishing_Stout.jpg)
Though they didn’t parti-gyle them together, Kidd still had the same basic recipe that they used for their Porter and Stout.
Which doesn’t leave me much to say about the grist. Everything I said about the porter also applies here. Except that the Stout contains no oats.
There is a difference in the hopping. Porter had 2/3rd 1914 Sussex and one third 1916 Farnhams. Stout was 50-50 1916 Kents and 1916 Farnhams. Again, all fresh hops is a sign that this was a posher beer.
Like the Porter, the Stout recipe also contained “Spanish juice”, this time one pound. It works out to 0.03 oz for a brew of this size (5 Imperial, 5 US gallons, 23 litres).
1917 Kidd Stout
pale malt
8.50 lb
58.62%
brown malt
1.00 lb
6.90%
black malt
1.00 lb
6.90%
crystal malt 60 L
1.00 lb
6.90%
caramel 1000 L
1.00 lb
6.90%
No. 4 invert sugar
1.75 lb
12.07%
malt extract
0.25 lb
1.72%
Fuggles 120 mins
2.50 oz
Goldings 30 mins
2.50 oz
OG
1063
FG
1019
ABV
5.82
Apparent attenuation
69.84%
IBU
56
SRM
57
Mash at
148º F
Sparge at
165º F
Boil time
120 minutes
pitching temp
59º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2018/01/lets-brew-1917-kidd-stout.html)