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01-01-2022, 07:15
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/01/lets-brew-1881-whitbread-ss.html)
https://blogger.googleusercontent.com/img/a/AVvXsEi4IGE90_22zUAJTNIF61pmJ-eIZqysZvVILsmkYwuj5S4ROwcz9RO6DYbAjPTNjJ4U2v8dvbU3 zZepoHyarYZ5dKOMHLcBRQ0vG335zwpfwv0yG9veglfxfuDJNk VwOZ_lItF3sswovqd8E5di1zVhs9cdJ-Jcnf7olZLvpHPjA7gvkBZT5jUBy8e2=w312-h400 (https://blogger.googleusercontent.com/img/a/AVvXsEi4IGE90_22zUAJTNIF61pmJ-eIZqysZvVILsmkYwuj5S4ROwcz9RO6DYbAjPTNjJ4U2v8dvbU3 zZepoHyarYZ5dKOMHLcBRQ0vG335zwpfwv0yG9veglfxfuDJNk VwOZ_lItF3sswovqd8E5di1zVhs9cdJ-Jcnf7olZLvpHPjA7gvkBZT5jUBy8e2=s272)
What better way to kick off the new year than a strong Stout recipe? Yum.Next branch up the Whitbread Stout tree is SS. What I suppose you would have been called Double Stout. And quite a hefty beer.
It wasn’t one of Whitbread’s most popular beers. Just 9,143 barrels were brewed in 1881, out of a total of 284,391 barrels. Given its gravity and the extended ageing it received, it must have been an expensive beer.
As you’d expect, the grist is quite similar to XPS. As it is, with just a bit more brown malt and a little less pale. They certainly liked their brown malt in London, especially in stronger Stouts. As in all Whitbread’s beers, the type of sugar is merely my guess.
I’ve also lowered the FG to reflect the secondary fermentation. About a year in vats with Brettanomyces would see to that. Probably more, really.
Quite a lot of different types of hops: English from 1880, 1881 and 1881; Bavarian from 1881 and something merely described as “samples”.
1881 Whitbread SS
pale malt
12.25 lb
68.06%
brown malt
3.25 lb
18.06%
black malt
0.75 lb
4.17%
No. 3 invert sugar
1.75 lb
9.72%
Goldings 90 mins
2.25 oz
Hallertau 90 mins
1.25 oz
Goldings 60 mins
3.50 oz
Goldings 30 mins
3.50 oz
Goldings dry hops
1.00 oz
OG
1081.5
FG
1020
ABV
8.14
Apparent attenuation
75.46%
IBU
98
SRM
37
Mash at
149º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
57º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/01/lets-brew-1881-whitbread-ss.html)
https://blogger.googleusercontent.com/img/a/AVvXsEi4IGE90_22zUAJTNIF61pmJ-eIZqysZvVILsmkYwuj5S4ROwcz9RO6DYbAjPTNjJ4U2v8dvbU3 zZepoHyarYZ5dKOMHLcBRQ0vG335zwpfwv0yG9veglfxfuDJNk VwOZ_lItF3sswovqd8E5di1zVhs9cdJ-Jcnf7olZLvpHPjA7gvkBZT5jUBy8e2=w312-h400 (https://blogger.googleusercontent.com/img/a/AVvXsEi4IGE90_22zUAJTNIF61pmJ-eIZqysZvVILsmkYwuj5S4ROwcz9RO6DYbAjPTNjJ4U2v8dvbU3 zZepoHyarYZ5dKOMHLcBRQ0vG335zwpfwv0yG9veglfxfuDJNk VwOZ_lItF3sswovqd8E5di1zVhs9cdJ-Jcnf7olZLvpHPjA7gvkBZT5jUBy8e2=s272)
What better way to kick off the new year than a strong Stout recipe? Yum.Next branch up the Whitbread Stout tree is SS. What I suppose you would have been called Double Stout. And quite a hefty beer.
It wasn’t one of Whitbread’s most popular beers. Just 9,143 barrels were brewed in 1881, out of a total of 284,391 barrels. Given its gravity and the extended ageing it received, it must have been an expensive beer.
As you’d expect, the grist is quite similar to XPS. As it is, with just a bit more brown malt and a little less pale. They certainly liked their brown malt in London, especially in stronger Stouts. As in all Whitbread’s beers, the type of sugar is merely my guess.
I’ve also lowered the FG to reflect the secondary fermentation. About a year in vats with Brettanomyces would see to that. Probably more, really.
Quite a lot of different types of hops: English from 1880, 1881 and 1881; Bavarian from 1881 and something merely described as “samples”.
1881 Whitbread SS
pale malt
12.25 lb
68.06%
brown malt
3.25 lb
18.06%
black malt
0.75 lb
4.17%
No. 3 invert sugar
1.75 lb
9.72%
Goldings 90 mins
2.25 oz
Hallertau 90 mins
1.25 oz
Goldings 60 mins
3.50 oz
Goldings 30 mins
3.50 oz
Goldings dry hops
1.00 oz
OG
1081.5
FG
1020
ABV
8.14
Apparent attenuation
75.46%
IBU
98
SRM
37
Mash at
149º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
57º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/01/lets-brew-1881-whitbread-ss.html)