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14-09-2022, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/09/lets-brew-wednesday-1889-harveys-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7Db3uVdCe46Nka9Kx9kNofgDfdgLdWZbtrfzej4qpt pSB1TnsRHM7lapGQ31sEWMXvHXL8jcRI5EABYJOCWc9hcodHcD q8OOpU0_W83-9PxH1TEu0yxrd1yre4ZHdiVmtU4KL6TXwdVgZT3lhUMdqUM_Mh i59PN0aLq6-_xvqQP-BcllIMTyLKeH/w312-h400/Harveys_Extra_Stout.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7Db3uVdCe46Nka9Kx9kNofgDfdgLdWZbtrfzej4qpt pSB1TnsRHM7lapGQ31sEWMXvHXL8jcRI5EABYJOCWc9hcodHcD q8OOpU0_W83-9PxH1TEu0yxrd1yre4ZHdiVmtU4KL6TXwdVgZT3lhUMdqUM_Mh i59PN0aLq6-_xvqQP-BcllIMTyLKeH/s310/Harveys_Extra_Stout.JPG)
Everyone brewed a Stout in the late 19th century and Harveys was no exception. Porter might have been slowly disappearing, but Stout was still going strong.
And this is a proper Stout, not a Porter masquerading as such. Why do I say that? Because of the gravity. At 1079º, it’s just about getting into Double Stout territory.
There’s a bit more to the grist than many provincial Stouts, which were mostly just pale malt and black malt. Here, there’s also a quantity of crystal malt. But no brown malt, as was normal in London. About 16% of the base malt was made from Smyrna, i.e. Middle Eastern, barley.
The sugar is described as Johnson BK. Guessing that BK stands for “Black”, I’d usually interpret it as No. 4 invert. Except that would leave the colour at over 60 SRM, which seems way too dark. Even with No. 3 invert, it ends up at high end of the expected colour for Stout.
All English hops: Sussex from the 1886 harvest, Kent from 1887 and East Kent from 1888.
At the end of the fermentation details, it says: “Run into Puns”. That is, racked into large casks, presumably for ageing. I’d guess at a minimum of six months secondary conditioning, probably 12 months or more.
1889 Harveys Stout
pale malt
10.50 lb
63.64%
black malt
1.00 lb
6.06%
crystal malt 60 L
2.00 lb
12.12%
No. 3 invert sugar
3.00 lb
18.18%
Fuggles 120 mins
1.50 oz
Goldings 60 mins
1.50 oz
Goldings 30 mins
1.50 oz
Goldings dry hops
1.00 oz
OG
1079
FG
1026
ABV
7.01
Apparent attenuation
67.09%
IBU
49
SRM
41
Mash at
150º F
Sparge at
160º F
Boil time
150 minutes
pitching temp
58º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/09/lets-brew-wednesday-1889-harveys-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7Db3uVdCe46Nka9Kx9kNofgDfdgLdWZbtrfzej4qpt pSB1TnsRHM7lapGQ31sEWMXvHXL8jcRI5EABYJOCWc9hcodHcD q8OOpU0_W83-9PxH1TEu0yxrd1yre4ZHdiVmtU4KL6TXwdVgZT3lhUMdqUM_Mh i59PN0aLq6-_xvqQP-BcllIMTyLKeH/w312-h400/Harveys_Extra_Stout.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7Db3uVdCe46Nka9Kx9kNofgDfdgLdWZbtrfzej4qpt pSB1TnsRHM7lapGQ31sEWMXvHXL8jcRI5EABYJOCWc9hcodHcD q8OOpU0_W83-9PxH1TEu0yxrd1yre4ZHdiVmtU4KL6TXwdVgZT3lhUMdqUM_Mh i59PN0aLq6-_xvqQP-BcllIMTyLKeH/s310/Harveys_Extra_Stout.JPG)
Everyone brewed a Stout in the late 19th century and Harveys was no exception. Porter might have been slowly disappearing, but Stout was still going strong.
And this is a proper Stout, not a Porter masquerading as such. Why do I say that? Because of the gravity. At 1079º, it’s just about getting into Double Stout territory.
There’s a bit more to the grist than many provincial Stouts, which were mostly just pale malt and black malt. Here, there’s also a quantity of crystal malt. But no brown malt, as was normal in London. About 16% of the base malt was made from Smyrna, i.e. Middle Eastern, barley.
The sugar is described as Johnson BK. Guessing that BK stands for “Black”, I’d usually interpret it as No. 4 invert. Except that would leave the colour at over 60 SRM, which seems way too dark. Even with No. 3 invert, it ends up at high end of the expected colour for Stout.
All English hops: Sussex from the 1886 harvest, Kent from 1887 and East Kent from 1888.
At the end of the fermentation details, it says: “Run into Puns”. That is, racked into large casks, presumably for ageing. I’d guess at a minimum of six months secondary conditioning, probably 12 months or more.
1889 Harveys Stout
pale malt
10.50 lb
63.64%
black malt
1.00 lb
6.06%
crystal malt 60 L
2.00 lb
12.12%
No. 3 invert sugar
3.00 lb
18.18%
Fuggles 120 mins
1.50 oz
Goldings 60 mins
1.50 oz
Goldings 30 mins
1.50 oz
Goldings dry hops
1.00 oz
OG
1079
FG
1026
ABV
7.01
Apparent attenuation
67.09%
IBU
49
SRM
41
Mash at
150º F
Sparge at
160º F
Boil time
150 minutes
pitching temp
58º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/09/lets-brew-wednesday-1889-harveys-stout.html)