Blog Tracker
05-01-2022, 07:12
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/01/lets-brew-wednesday-1881-whitbread-sss.html)
https://blogger.googleusercontent.com/img/a/AVvXsEgIFG5-ifAhT0wHs2xlmPv54w7JMwiMp6PO6dRBBVJpa2Fhv4CyI30w-cAne9ipYxifzP4wGWCuZE6bCD_ytRkPgmCiEVx9Hhn0GHo1CIh 1B28tq7QlMZ18mA-d8WC8-1Q7j57KAGVuchiymIfPd9DHJnBfBAEx8eOElaOvjNFbZ-Vzsw_l51gKt5rz=w278-h400 (https://blogger.googleusercontent.com/img/a/AVvXsEgIFG5-ifAhT0wHs2xlmPv54w7JMwiMp6PO6dRBBVJpa2Fhv4CyI30w-cAne9ipYxifzP4wGWCuZE6bCD_ytRkPgmCiEVx9Hhn0GHo1CIh 1B28tq7QlMZ18mA-d8WC8-1Q7j57KAGVuchiymIfPd9DHJnBfBAEx8eOElaOvjNFbZ-Vzsw_l51gKt5rz=s500)
Fluttering proudly at the top of the Whitbread Black Beer flagpole was SSS. Probably known as Treble Stout. That’s the way it usually goes: Single, Double, Treble and, at the very top, Imperial Stout.
Not much to say, recipe-wise, this being parti-gyled with SS. Hence an identical recipe, just more of everything. Instead, I’ll give you the gyling details. Three worts of different gravities, blended to hit the required gravities for SS and SSS:
SS
barrels
gravity
gravity
63
41.4
1114.7
87
25.5
1070.6
67
23
1063.7
217
29.4
1081.4
SSS
barrels
gravity
gravity
148
41.4
1114.7
99
25.5
1070.6
26
23
1063.7
273
33.9
1093.9
As you would expect, SSS received a greater proportion of the strongest wort – more than half of its total volume. While in SS it’s less than a third.
Surprisingly, Whitbread brewed more SSS than SS: 14,366 barrels in 1881. Only 9,143 barrels of SS were made during the same year.
SSS was discontinued in 1917, along with SS. I would have expected that to be the end of it. Except, with wonderfully poor timing, it was revived in 1939. And, inevitably, disappeared forever early in 1940.
1881 Whitbread SSS
pale malt
14.50 lb
69.05%
brown malt
3.50 lb
16.67%
black malt
1.00 lb
4.76%
No. 3 invert sugar
2.00 lb
9.52%
Goldings 90 mins
2.50 oz
Hallertau 90 mins
1.50 oz
Goldings 60 mins
4.00 oz
Goldings 30 mins
4.00 oz
Goldings dry hops
1.00 oz
OG
1094
FG
1024
ABV
9.26
Apparent attenuation
74.47%
IBU
102
SRM
42
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-wednesday-1881-whitbread-sss.html)
https://blogger.googleusercontent.com/img/a/AVvXsEgIFG5-ifAhT0wHs2xlmPv54w7JMwiMp6PO6dRBBVJpa2Fhv4CyI30w-cAne9ipYxifzP4wGWCuZE6bCD_ytRkPgmCiEVx9Hhn0GHo1CIh 1B28tq7QlMZ18mA-d8WC8-1Q7j57KAGVuchiymIfPd9DHJnBfBAEx8eOElaOvjNFbZ-Vzsw_l51gKt5rz=w278-h400 (https://blogger.googleusercontent.com/img/a/AVvXsEgIFG5-ifAhT0wHs2xlmPv54w7JMwiMp6PO6dRBBVJpa2Fhv4CyI30w-cAne9ipYxifzP4wGWCuZE6bCD_ytRkPgmCiEVx9Hhn0GHo1CIh 1B28tq7QlMZ18mA-d8WC8-1Q7j57KAGVuchiymIfPd9DHJnBfBAEx8eOElaOvjNFbZ-Vzsw_l51gKt5rz=s500)
Fluttering proudly at the top of the Whitbread Black Beer flagpole was SSS. Probably known as Treble Stout. That’s the way it usually goes: Single, Double, Treble and, at the very top, Imperial Stout.
Not much to say, recipe-wise, this being parti-gyled with SS. Hence an identical recipe, just more of everything. Instead, I’ll give you the gyling details. Three worts of different gravities, blended to hit the required gravities for SS and SSS:
SS
barrels
gravity
gravity
63
41.4
1114.7
87
25.5
1070.6
67
23
1063.7
217
29.4
1081.4
SSS
barrels
gravity
gravity
148
41.4
1114.7
99
25.5
1070.6
26
23
1063.7
273
33.9
1093.9
As you would expect, SSS received a greater proportion of the strongest wort – more than half of its total volume. While in SS it’s less than a third.
Surprisingly, Whitbread brewed more SSS than SS: 14,366 barrels in 1881. Only 9,143 barrels of SS were made during the same year.
SSS was discontinued in 1917, along with SS. I would have expected that to be the end of it. Except, with wonderfully poor timing, it was revived in 1939. And, inevitably, disappeared forever early in 1940.
1881 Whitbread SSS
pale malt
14.50 lb
69.05%
brown malt
3.50 lb
16.67%
black malt
1.00 lb
4.76%
No. 3 invert sugar
2.00 lb
9.52%
Goldings 90 mins
2.50 oz
Hallertau 90 mins
1.50 oz
Goldings 60 mins
4.00 oz
Goldings 30 mins
4.00 oz
Goldings dry hops
1.00 oz
OG
1094
FG
1024
ABV
9.26
Apparent attenuation
74.47%
IBU
102
SRM
42
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-wednesday-1881-whitbread-sss.html)