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26-11-2022, 08:00
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/11/lets-brew-1909-truman-export-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfbc0uj__8cuG-ZeoLmfSPU6f1-H1EGsFxXFu2buBqidUTCTK_hHmeublx_fypaW978Y6ZCHz5PuG D0obzgCAAngqMurhQlqk6OOdvIa7LFBzd_Ojnb61DP5K5EnxW0 tzeASfxD_Hk_adjzZY9eZvEIForS16m8sgaQ_yp1cYq0POh-4xv7MnU3l0/s320/Truman_Best_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfbc0uj__8cuG-ZeoLmfSPU6f1-H1EGsFxXFu2buBqidUTCTK_hHmeublx_fypaW978Y6ZCHz5PuG D0obzgCAAngqMurhQlqk6OOdvIa7LFBzd_Ojnb61DP5K5EnxW0 tzeASfxD_Hk_adjzZY9eZvEIForS16m8sgaQ_yp1cYq0POh-4xv7MnU3l0/s786/Truman_Best_Stout.jpg)
I would say that we’d scaled the first part of the trunk of the Stout tree. Except Export Stout is slightly weaker than Single Stout.
On the face of it, the grist is very much like Single Stout. On closer inspection, the proportion of roast is much higher, more than double. And instead of roast barley, brown malt has been used. Which leaves it looking much more like a typical London Stout recipe.
The proportion of sugar remains around the same as in Single Stout. No maize this time, though. A sign of a posher beer.
You’d expect more hops in an export beer and that’s exactly what you get. 3.35 lbs per barrel compared to 2.08 lbs in Single Stout.
The three same hops from the 1908 harvest: two from Worcester and one from Oregon.
1909 Truman Export Stout
pale malt
10.50 lb
70.00%
brown malt
1.25 lb
8.33%
black malt
1.25 lb
8.33%
No. 3 invert sugar
1.50 lb
10.00%
caramel 500 SRM
0.50 lb
3.33%
Cluster 150 mins
2.00 oz
Fuggles 60 mins
2.50 oz
Fuggles 30 mins
2.50 oz
Goldings dry hops
1.50 oz
OG
1069.5
FG
1018
ABV
6.81
Apparent attenuation
74.10%
IBU
88
SRM
48
Mash at
154º F
Sparge at
175º F
Boil time
150 minutes
pitching temp
60º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/11/lets-brew-1909-truman-export-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfbc0uj__8cuG-ZeoLmfSPU6f1-H1EGsFxXFu2buBqidUTCTK_hHmeublx_fypaW978Y6ZCHz5PuG D0obzgCAAngqMurhQlqk6OOdvIa7LFBzd_Ojnb61DP5K5EnxW0 tzeASfxD_Hk_adjzZY9eZvEIForS16m8sgaQ_yp1cYq0POh-4xv7MnU3l0/s320/Truman_Best_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfbc0uj__8cuG-ZeoLmfSPU6f1-H1EGsFxXFu2buBqidUTCTK_hHmeublx_fypaW978Y6ZCHz5PuG D0obzgCAAngqMurhQlqk6OOdvIa7LFBzd_Ojnb61DP5K5EnxW0 tzeASfxD_Hk_adjzZY9eZvEIForS16m8sgaQ_yp1cYq0POh-4xv7MnU3l0/s786/Truman_Best_Stout.jpg)
I would say that we’d scaled the first part of the trunk of the Stout tree. Except Export Stout is slightly weaker than Single Stout.
On the face of it, the grist is very much like Single Stout. On closer inspection, the proportion of roast is much higher, more than double. And instead of roast barley, brown malt has been used. Which leaves it looking much more like a typical London Stout recipe.
The proportion of sugar remains around the same as in Single Stout. No maize this time, though. A sign of a posher beer.
You’d expect more hops in an export beer and that’s exactly what you get. 3.35 lbs per barrel compared to 2.08 lbs in Single Stout.
The three same hops from the 1908 harvest: two from Worcester and one from Oregon.
1909 Truman Export Stout
pale malt
10.50 lb
70.00%
brown malt
1.25 lb
8.33%
black malt
1.25 lb
8.33%
No. 3 invert sugar
1.50 lb
10.00%
caramel 500 SRM
0.50 lb
3.33%
Cluster 150 mins
2.00 oz
Fuggles 60 mins
2.50 oz
Fuggles 30 mins
2.50 oz
Goldings dry hops
1.50 oz
OG
1069.5
FG
1018
ABV
6.81
Apparent attenuation
74.10%
IBU
88
SRM
48
Mash at
154º F
Sparge at
175º F
Boil time
150 minutes
pitching temp
60º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/11/lets-brew-1909-truman-export-stout.html)