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31-10-2018, 08:00
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2018/10/lets-brew-wednesday-1918-whitbread.html)
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I'm almost done with my new book. Just polishing off the last few recipes. Then there are a few other bits that need finishing. And I'm done. Hopefully.
Here's a recipe from it . . .
Whitbread tinkered with their range of beers during the war. Mostly dropping beers. But there was one new arrival, Imperial.
Imperial was a replacement for Whitbread’s two strong Stouts, SS and SSS. This beer, brewed in March 1918, was one of the last brews, with only four coming after it. It was the end of really strong Stouts at Whitbread.
The grist has the same components as all Whitbread’s Black Beers: pale, brown and black malt plus No. 3 invert sugar. The proportion of roasted malts is slightly smaller than in London Stout, but not drastically so.
The hops used are exactly the same as in their Porter: Mid-Kent (1915 Cold Store, 1916) and Pacific (1913). Not that surprising as this beer was parti-gyled with Porter. Given the age of the hops, I’ve reduced the quantity in the recipe by quite a lot.
1918 Whitbread Imperial Stout
pale malt
10.75 lb
65.43%
brown malt
2.50 lb
15.22%
black malt
1.43 lb
8.70%
No. 3 invert sugar
1.75 lb
10.65%
Cluster 105 mins
1.50 oz
Fuggles 60 mins
1.50 oz
Fuggles 30 mins
1.50 oz
OG
1073
FG
1028
ABV
5.95
Apparent attenuation
61.64%
IBU
57
SRM
47
Mash at
146º F
Sparge at
170º F
Boil time
105 minutes
pitching temp
57º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2018/10/lets-brew-wednesday-1918-whitbread.html)
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I'm almost done with my new book. Just polishing off the last few recipes. Then there are a few other bits that need finishing. And I'm done. Hopefully.
Here's a recipe from it . . .
Whitbread tinkered with their range of beers during the war. Mostly dropping beers. But there was one new arrival, Imperial.
Imperial was a replacement for Whitbread’s two strong Stouts, SS and SSS. This beer, brewed in March 1918, was one of the last brews, with only four coming after it. It was the end of really strong Stouts at Whitbread.
The grist has the same components as all Whitbread’s Black Beers: pale, brown and black malt plus No. 3 invert sugar. The proportion of roasted malts is slightly smaller than in London Stout, but not drastically so.
The hops used are exactly the same as in their Porter: Mid-Kent (1915 Cold Store, 1916) and Pacific (1913). Not that surprising as this beer was parti-gyled with Porter. Given the age of the hops, I’ve reduced the quantity in the recipe by quite a lot.
1918 Whitbread Imperial Stout
pale malt
10.75 lb
65.43%
brown malt
2.50 lb
15.22%
black malt
1.43 lb
8.70%
No. 3 invert sugar
1.75 lb
10.65%
Cluster 105 mins
1.50 oz
Fuggles 60 mins
1.50 oz
Fuggles 30 mins
1.50 oz
OG
1073
FG
1028
ABV
5.95
Apparent attenuation
61.64%
IBU
57
SRM
47
Mash at
146º F
Sparge at
170º F
Boil time
105 minutes
pitching temp
57º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2018/10/lets-brew-wednesday-1918-whitbread.html)