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15-01-2022, 07:19
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/01/lets-brew-1890-truman-imperial-stout.html)
https://blogger.googleusercontent.com/img/a/AVvXsEir3Jpk6Zvcg05YonaEA7mCPGwroEq_lQ7EBRT1J28WVp 4x96p1dHeWUa89zRFBVfRJSbd1qdtOukaDbEaE0yN40maJKhFU 4-EX7kepckHJOGN_SX94rJDPoFg087aZU9NcQLEkKGecLESLe_1v dkIuDv8nMAf6f6en6n_E5XcXnJeS2B5G7oqMWAmU=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEir3Jpk6Zvcg05YonaEA7mCPGwroEq_lQ7EBRT1J28WVp 4x96p1dHeWUa89zRFBVfRJSbd1qdtOukaDbEaE0yN40maJKhFU 4-EX7kepckHJOGN_SX94rJDPoFg087aZU9NcQLEkKGecLESLe_1v dkIuDv8nMAf6f6en6n_E5XcXnJeS2B5G7oqMWAmU=s786)
I'm still banging on about Imperial Stout. I hope you aren't getting bored yet.
Barclay Perkins wasn’t the only London brewery with an Imperial Stout up their sleeve. Fellow traditional Porter brewers Truman had a version of their own.
While not quite as strong as Barclay Perkins’, it’s still a pretty powerful beer. And the top dog, as you’d expect, among Truman’s Black Beers. A couple of which – Double Stout and Single Stout – it was parti-gyled with.
I could have guessed the components of the grist. Pale, brown and black malt were the basis of pretty much all London Black Beers from 1817 right through until the 1960s. There’s also quite a bit of sugar, described simply as “Garton”. Which is the name of the producer. I’ve guessed it was No. 3 invert.
All the hops were from the most recent season, 1889. Two types from Kent and one from Bavaria. Which in this period usually means Hallertau.
This period of Truman logs lacking any indication of FG, I’ve just had to guess. As there would have been a Brettanomyces secondary fermentation, the rate of attenuation would have been high for a beer of its strength.
1890 Truman Imperial Stout
pale malt
14.75 lb
71.08%
brown malt
2.00 lb
9.64%
black malt
1.00 lb
4.82%
No. 3 invert sugar
3.00 lb
14.46%
Fuggles 120 mins
4.75 oz
Fuggles 60 mins
4.75 oz
Hallertau 30 mins
2.50 oz
Goldings dry hops
1.00 oz
OG
1097
FG
1025
ABV
9.53
Apparent attenuation
74.23%
IBU
120
SRM
41
Mash at
157º F
Sparge at
175º F
Boil time
120 minutes
pitching temp
60º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/01/lets-brew-1890-truman-imperial-stout.html)
https://blogger.googleusercontent.com/img/a/AVvXsEir3Jpk6Zvcg05YonaEA7mCPGwroEq_lQ7EBRT1J28WVp 4x96p1dHeWUa89zRFBVfRJSbd1qdtOukaDbEaE0yN40maJKhFU 4-EX7kepckHJOGN_SX94rJDPoFg087aZU9NcQLEkKGecLESLe_1v dkIuDv8nMAf6f6en6n_E5XcXnJeS2B5G7oqMWAmU=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEir3Jpk6Zvcg05YonaEA7mCPGwroEq_lQ7EBRT1J28WVp 4x96p1dHeWUa89zRFBVfRJSbd1qdtOukaDbEaE0yN40maJKhFU 4-EX7kepckHJOGN_SX94rJDPoFg087aZU9NcQLEkKGecLESLe_1v dkIuDv8nMAf6f6en6n_E5XcXnJeS2B5G7oqMWAmU=s786)
I'm still banging on about Imperial Stout. I hope you aren't getting bored yet.
Barclay Perkins wasn’t the only London brewery with an Imperial Stout up their sleeve. Fellow traditional Porter brewers Truman had a version of their own.
While not quite as strong as Barclay Perkins’, it’s still a pretty powerful beer. And the top dog, as you’d expect, among Truman’s Black Beers. A couple of which – Double Stout and Single Stout – it was parti-gyled with.
I could have guessed the components of the grist. Pale, brown and black malt were the basis of pretty much all London Black Beers from 1817 right through until the 1960s. There’s also quite a bit of sugar, described simply as “Garton”. Which is the name of the producer. I’ve guessed it was No. 3 invert.
All the hops were from the most recent season, 1889. Two types from Kent and one from Bavaria. Which in this period usually means Hallertau.
This period of Truman logs lacking any indication of FG, I’ve just had to guess. As there would have been a Brettanomyces secondary fermentation, the rate of attenuation would have been high for a beer of its strength.
1890 Truman Imperial Stout
pale malt
14.75 lb
71.08%
brown malt
2.00 lb
9.64%
black malt
1.00 lb
4.82%
No. 3 invert sugar
3.00 lb
14.46%
Fuggles 120 mins
4.75 oz
Fuggles 60 mins
4.75 oz
Hallertau 30 mins
2.50 oz
Goldings dry hops
1.00 oz
OG
1097
FG
1025
ABV
9.53
Apparent attenuation
74.23%
IBU
120
SRM
41
Mash at
157º F
Sparge at
175º F
Boil time
120 minutes
pitching temp
60º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/01/lets-brew-1890-truman-imperial-stout.html)