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22-01-2022, 09:07
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/01/lets-brew-1909-truman-imperial-stout.html)
https://blogger.googleusercontent.com/img/a/AVvXsEgJ7qWwvcDm-FrDaVoY0e_t3yOGf-WaNZpiiKBPt1z2lW9TthUtR5ZJhedl28ytgBysLX8TT-XJ_ds96lIzIthvGdjbUGM5reM7CuPD9kc5P2Xhf-CLZtIe27emq4SGoQCiutU99UsclZ9NdAX4YEb8bsEnz6Qe31cb IqIgfqZDpPc3DXEsVS3YBiIB=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEgJ7qWwvcDm-FrDaVoY0e_t3yOGf-WaNZpiiKBPt1z2lW9TthUtR5ZJhedl28ytgBysLX8TT-XJ_ds96lIzIthvGdjbUGM5reM7CuPD9kc5P2Xhf-CLZtIe27emq4SGoQCiutU99UsclZ9NdAX4YEb8bsEnz6Qe31cb IqIgfqZDpPc3DXEsVS3YBiIB=s770)
Even in the difficult Edwardian years, Truman persisted with their top-level Imperial Stout. It wouldn’t survive the war, mind.
If you’ve been paying attention, you’ll have noticed that I keep banging on about the loyalty of London brewer to brown malt. Then Truman comes along and make me a liar. To add insult to injury, they’ve replaced it with roast barley. An Ingredient I keep saying isn’t a defining feature of Stout. The bastards. Trying to prove me wrong. I’m inclined to travel back in time and tell them exactly what I think.
The type of sugar, as is usual in this period, is just a guess. All I know for sure is that it was manufactured by Fowler.
All the hops were from the 1908 harvest. One from Oregon, the other two, I think, from Worcester. Definitely English. I’ve gone safe and plumped for Fuggles.
1909 Truman Imperial Stout
pale malt
15.25 lb
77.53%
black malt
0.50 lb
2.54%
roast barley
0.50 lb
2.54%
flaked maize
0.75 lb
3.81%
No. 3 invert sugar
2.00 lb
10.17%
caramel
0.67 lb
3.41%
Cluster 120 mins
1.50 oz
Fuggles 60 mins
2.00 oz
Fuggles 30 mins
2.00 oz
Goldings dry hops
1.00 oz
OG
1094
FG
1025
ABV
9.13
Apparent attenuation
73.40%
IBU
57
SRM
42
Mash at
157º F
Sparge at
175º F
Boil time
120 minutes
pitching temp
60.5º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/01/lets-brew-1909-truman-imperial-stout.html)
https://blogger.googleusercontent.com/img/a/AVvXsEgJ7qWwvcDm-FrDaVoY0e_t3yOGf-WaNZpiiKBPt1z2lW9TthUtR5ZJhedl28ytgBysLX8TT-XJ_ds96lIzIthvGdjbUGM5reM7CuPD9kc5P2Xhf-CLZtIe27emq4SGoQCiutU99UsclZ9NdAX4YEb8bsEnz6Qe31cb IqIgfqZDpPc3DXEsVS3YBiIB=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEgJ7qWwvcDm-FrDaVoY0e_t3yOGf-WaNZpiiKBPt1z2lW9TthUtR5ZJhedl28ytgBysLX8TT-XJ_ds96lIzIthvGdjbUGM5reM7CuPD9kc5P2Xhf-CLZtIe27emq4SGoQCiutU99UsclZ9NdAX4YEb8bsEnz6Qe31cb IqIgfqZDpPc3DXEsVS3YBiIB=s770)
Even in the difficult Edwardian years, Truman persisted with their top-level Imperial Stout. It wouldn’t survive the war, mind.
If you’ve been paying attention, you’ll have noticed that I keep banging on about the loyalty of London brewer to brown malt. Then Truman comes along and make me a liar. To add insult to injury, they’ve replaced it with roast barley. An Ingredient I keep saying isn’t a defining feature of Stout. The bastards. Trying to prove me wrong. I’m inclined to travel back in time and tell them exactly what I think.
The type of sugar, as is usual in this period, is just a guess. All I know for sure is that it was manufactured by Fowler.
All the hops were from the 1908 harvest. One from Oregon, the other two, I think, from Worcester. Definitely English. I’ve gone safe and plumped for Fuggles.
1909 Truman Imperial Stout
pale malt
15.25 lb
77.53%
black malt
0.50 lb
2.54%
roast barley
0.50 lb
2.54%
flaked maize
0.75 lb
3.81%
No. 3 invert sugar
2.00 lb
10.17%
caramel
0.67 lb
3.41%
Cluster 120 mins
1.50 oz
Fuggles 60 mins
2.00 oz
Fuggles 30 mins
2.00 oz
Goldings dry hops
1.00 oz
OG
1094
FG
1025
ABV
9.13
Apparent attenuation
73.40%
IBU
57
SRM
42
Mash at
157º F
Sparge at
175º F
Boil time
120 minutes
pitching temp
60.5º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/01/lets-brew-1909-truman-imperial-stout.html)