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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)


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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





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