Blog Tracker
03-11-2018, 06:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2018/11/lets-brew-1918-kidd-stout.html)
https://3.bp.blogspot.com/-utxr1fPWu-o/W9yDh6TsupI/AAAAAAAAfik/5DK1k6RDOCMj1BasvhQB9UaLKZScEnJUgCLcBGAs/s400/Kidd_Nourishing_Stout.jpg (https://3.bp.blogspot.com/-utxr1fPWu-o/W9yDh6TsupI/AAAAAAAAfik/5DK1k6RDOCMj1BasvhQB9UaLKZScEnJUgCLcBGAs/s1600/Kidd_Nourishing_Stout.jpg)
Another preview recipe from my new book. Out next week sometime.
After disappearing, I think, in April 1917, Kidd Stout made a sudden comeback in May 1918. Presumably at the same time as the Porter disappeared.
Which makes it look more like a renaming exercise than a true revival. The strength certainly isn’t very Stout-like. Though it is 2 points higher than the last iteration of Porter.
The grist is much the same as that Porter’s. Save for dropping the cane sugar and doubling the No. 2 invert sugar at the expense of the base malt. It remains a complex malt bill, with a reasonable amount of roast. As usual, the No. 2 invert is my substitute for something simply listed as “Budgett”.
The hops were pretty old: all Kent from 1915. Obviously, I’ve slashed the hopping rate in the recipe to allow for that.
1918 Kidd Stout
pale malt
5.00 lb
63.94%
brown malt
0.33 lb
4.22%
black malt
0.33 lb
4.22%
crystal malt 60 L
0.33 lb
4.22%
No. 2 invert sugar
1.33 lb
17.01%
caramel 2000 SRM
0.50 lb
6.39%
Fuggles 120 mins
1.25 oz
Fuggles 60 mins
1.25 oz
OG
1035
FG
1010
ABV
3.31
Apparent attenuation
71.43%
IBU
36
SRM
37
Mash at
153º F
Sparge at
165º F
Boil time
120 minutes
pitching temp
59º F
Yeast
Wyeast 1099 Whitbread Ale
You can find lots of other recipe,s along with literally hundreds of others, in my book on post-WW II British brewing:
http://www.lulu.com/content/paperback-book/austerity/23181344 (http://www.lulu.com/content/paperback-book/austerity/23181344)
https://2.bp.blogspot.com/-RmaoqYOczY4/W1tPUnpqvpI/AAAAAAAAe98/RyJHYLG_tSURahghqLGJt1bgEb-7MiBFwCLcBGAs/s400/Austerity_front_thumb.jpg (http://www.lulu.com/content/paperback-book/austerity/23181344)
More... (http://barclayperkins.blogspot.com/2018/11/lets-brew-1918-kidd-stout.html)
https://3.bp.blogspot.com/-utxr1fPWu-o/W9yDh6TsupI/AAAAAAAAfik/5DK1k6RDOCMj1BasvhQB9UaLKZScEnJUgCLcBGAs/s400/Kidd_Nourishing_Stout.jpg (https://3.bp.blogspot.com/-utxr1fPWu-o/W9yDh6TsupI/AAAAAAAAfik/5DK1k6RDOCMj1BasvhQB9UaLKZScEnJUgCLcBGAs/s1600/Kidd_Nourishing_Stout.jpg)
Another preview recipe from my new book. Out next week sometime.
After disappearing, I think, in April 1917, Kidd Stout made a sudden comeback in May 1918. Presumably at the same time as the Porter disappeared.
Which makes it look more like a renaming exercise than a true revival. The strength certainly isn’t very Stout-like. Though it is 2 points higher than the last iteration of Porter.
The grist is much the same as that Porter’s. Save for dropping the cane sugar and doubling the No. 2 invert sugar at the expense of the base malt. It remains a complex malt bill, with a reasonable amount of roast. As usual, the No. 2 invert is my substitute for something simply listed as “Budgett”.
The hops were pretty old: all Kent from 1915. Obviously, I’ve slashed the hopping rate in the recipe to allow for that.
1918 Kidd Stout
pale malt
5.00 lb
63.94%
brown malt
0.33 lb
4.22%
black malt
0.33 lb
4.22%
crystal malt 60 L
0.33 lb
4.22%
No. 2 invert sugar
1.33 lb
17.01%
caramel 2000 SRM
0.50 lb
6.39%
Fuggles 120 mins
1.25 oz
Fuggles 60 mins
1.25 oz
OG
1035
FG
1010
ABV
3.31
Apparent attenuation
71.43%
IBU
36
SRM
37
Mash at
153º F
Sparge at
165º F
Boil time
120 minutes
pitching temp
59º F
Yeast
Wyeast 1099 Whitbread Ale
You can find lots of other recipe,s along with literally hundreds of others, in my book on post-WW II British brewing:
http://www.lulu.com/content/paperback-book/austerity/23181344 (http://www.lulu.com/content/paperback-book/austerity/23181344)
https://2.bp.blogspot.com/-RmaoqYOczY4/W1tPUnpqvpI/AAAAAAAAe98/RyJHYLG_tSURahghqLGJt1bgEb-7MiBFwCLcBGAs/s400/Austerity_front_thumb.jpg (http://www.lulu.com/content/paperback-book/austerity/23181344)
More... (http://barclayperkins.blogspot.com/2018/11/lets-brew-1918-kidd-stout.html)