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01-08-2020, 11:04
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2020/08/1911-russell-xxx.html)
https://1.bp.blogspot.com/-j_tYJ4rs4fc/XyVBJtw-zHI/AAAAAAAAiKI/fPil6lmu2v0HOqW0cm5bqefWClfa-Z5HQCLcBGAsYHQ/w322-h410/Russells_Gravesend_Stout.jpg (https://1.bp.blogspot.com/-j_tYJ4rs4fc/XyVBJtw-zHI/AAAAAAAAiKI/fPil6lmu2v0HOqW0cm5bqefWClfa-Z5HQCLcBGAsYHQ/s1126/Russells_Gravesend_Stout.jpg)
Russell was a smallish brewery in Gravesend in Kent. They were bought by Truman in 1930. Along with 223 pubs, which is what Truman would really have wanted.
Russell XXX has very much the air of a London Burton. No real surprise, as the brewery wasn’t a million miles away from the capital.
The grist is a classic base malt, flaked maize and sugar combination. There were two types pf pale malt, described as “English” and “foreign”. Which would be noting the origin of the barley, not where the malting was done. Which would have been in the UK. Apart from tiny quantities of lager malt, no malt was imported into the UK at that point.
“Pale invert” and “Kendall” are the descriptions given to the two types of sugar. To interpret the first as No. 1 invert is a no-brainer. The latter, given the minute amount employed, must be some type of caramel
1911 Russell XXX
pale malt
12.25 lb
77.88%
flaked maize
1.25 lb
7.95%
No. 1 invert sugar
2.15 lb
13.67%
caramel 1000 SRM
0.08 lb
0.51%
Fuggles 120 mins
2.00 oz
Fuggles 60 mins
2.00 oz
Goldings 30 mins
2.00 oz
Goldings dry hops
1.00 oz
OG
1076
FG
1022
ABV
7.14
Apparent attenuation
71.05%
IBU
62
SRM
13
Mash at
150º F
Sparge at
160º F
Boil time
120 minutes
pitching temp
58º F
Yeast
Wyeast 1099 Whitbread Ale
https://1.bp.blogspot.com/-a0XfFeHiKyM/XyQlf_NqieI/AAAAAAAAiJ4/7_q26MjDnRwJoOHAQdxKo-0c8-UZw6y0wCLcBGAsYHQ/w290-h410/Strong_vols_1_2_front_with_words.jpg (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vols-1-2/hardcover/product-rjvg8z.html)
This recipe is in my two new books, Strong! vols. 1 & 2 (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vols-1-2/hardcover/product-rjvg8z.html) and Strong! vol.2 (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vol-2/paperback/product-qjnpyn.html).
https://1.bp.blogspot.com/-PkkB58L0gcM/XyLuks_zhlI/AAAAAAAAiJw/AmaHvW3DHOka5C5LAm4oga4pTDJ8WyKOACLcBGAsYHQ/w283-h400/Strong_vol_2_front_with_words.jpg (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vol-2/paperback/product-qjnpyn.html)
More... (http://barclayperkins.blogspot.com/2020/08/1911-russell-xxx.html)
https://1.bp.blogspot.com/-j_tYJ4rs4fc/XyVBJtw-zHI/AAAAAAAAiKI/fPil6lmu2v0HOqW0cm5bqefWClfa-Z5HQCLcBGAsYHQ/w322-h410/Russells_Gravesend_Stout.jpg (https://1.bp.blogspot.com/-j_tYJ4rs4fc/XyVBJtw-zHI/AAAAAAAAiKI/fPil6lmu2v0HOqW0cm5bqefWClfa-Z5HQCLcBGAsYHQ/s1126/Russells_Gravesend_Stout.jpg)
Russell was a smallish brewery in Gravesend in Kent. They were bought by Truman in 1930. Along with 223 pubs, which is what Truman would really have wanted.
Russell XXX has very much the air of a London Burton. No real surprise, as the brewery wasn’t a million miles away from the capital.
The grist is a classic base malt, flaked maize and sugar combination. There were two types pf pale malt, described as “English” and “foreign”. Which would be noting the origin of the barley, not where the malting was done. Which would have been in the UK. Apart from tiny quantities of lager malt, no malt was imported into the UK at that point.
“Pale invert” and “Kendall” are the descriptions given to the two types of sugar. To interpret the first as No. 1 invert is a no-brainer. The latter, given the minute amount employed, must be some type of caramel
1911 Russell XXX
pale malt
12.25 lb
77.88%
flaked maize
1.25 lb
7.95%
No. 1 invert sugar
2.15 lb
13.67%
caramel 1000 SRM
0.08 lb
0.51%
Fuggles 120 mins
2.00 oz
Fuggles 60 mins
2.00 oz
Goldings 30 mins
2.00 oz
Goldings dry hops
1.00 oz
OG
1076
FG
1022
ABV
7.14
Apparent attenuation
71.05%
IBU
62
SRM
13
Mash at
150º F
Sparge at
160º F
Boil time
120 minutes
pitching temp
58º F
Yeast
Wyeast 1099 Whitbread Ale
https://1.bp.blogspot.com/-a0XfFeHiKyM/XyQlf_NqieI/AAAAAAAAiJ4/7_q26MjDnRwJoOHAQdxKo-0c8-UZw6y0wCLcBGAsYHQ/w290-h410/Strong_vols_1_2_front_with_words.jpg (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vols-1-2/hardcover/product-rjvg8z.html)
This recipe is in my two new books, Strong! vols. 1 & 2 (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vols-1-2/hardcover/product-rjvg8z.html) and Strong! vol.2 (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vol-2/paperback/product-qjnpyn.html).
https://1.bp.blogspot.com/-PkkB58L0gcM/XyLuks_zhlI/AAAAAAAAiJw/AmaHvW3DHOka5C5LAm4oga4pTDJ8WyKOACLcBGAsYHQ/w283-h400/Strong_vol_2_front_with_words.jpg (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vol-2/paperback/product-qjnpyn.html)
More... (http://barclayperkins.blogspot.com/2020/08/1911-russell-xxx.html)