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28-12-2022, 07:42
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/12/lets-brew-wednesday-1845-reid-single.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjUQxNydu-NjCdnD0rTVTmcc7bGPZtGhgsw_dbxnoTDWD9_m0DPa5Mrt_vxz xM_B0RxYk32FHZMjcu5HwgIjpCSeU7XzHSW5Nm0kY92s__Vu3m ZOD4T2M8U8h5bFujwLCDJocJS6lCA-2Pk6XDDoLov9NZAuoAdndabPp_YZs2fz0zU4bmTw_sh4P/s320/Reids_London_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjUQxNydu-NjCdnD0rTVTmcc7bGPZtGhgsw_dbxnoTDWD9_m0DPa5Mrt_vxz xM_B0RxYk32FHZMjcu5HwgIjpCSeU7XzHSW5Nm0kY92s__Vu3m ZOD4T2M8U8h5bFujwLCDJocJS6lCA-2Pk6XDDoLov9NZAuoAdndabPp_YZs2fz0zU4bmTw_sh4P/s715/Reids_London_Stout.jpg)I'm not sure why I never got around to properly sorting out my photos or Reid's brewing records. Especially as they're the first records I ever collected. I've not published many of their recipes, either. Though I have published a few which I thought were theirs but turned out not to be.
Times must have been better in the mid-1840s, as the gravity of Single Stout has increased by 5º.
Most striking about the grist is a massive increase in the black malt content, up from 0.45% to 3.89%. That’s been accompanied by quite a drop in the brown malt percentage, which has fallen by 35%. The net result is a considerably darker colour. I’m assuming that was the objective. This darkening seems to have been a general trend amongst London brewers.
All change with the mashing scheme since 1821. Most obvious being the addition of a third mash. The first two mashes are now cooler and the third mash even cooler still.
Mash number
barrels
strike heat
tap heat
1
271
161º F
148º F
2
168
182º F
159º F
3
158
161º F
155º F
Reid were big fans of stupidly long boils. Three hours for the first wort and a crazy six hours for the second.
The copper hops were English from the 1844 and 1844 crops.
1845 Reid Single Stout
pale malt
14.50 lb
83.24%
brown malt
2.25 lb
12.92%
black malt
0.67 lb
3.85%
Goldings 180 min
2.25 oz
Goldings 60 min
2.25 oz
Goldings 30 min
2.25 oz
Goldings dry hops
0.50 oz
OG
1073
FG
1020
ABV
7.01
Apparent attenuation
72.60%
IBU
81
SRM
29
Mash at
150º F
Sparge at
170º F
Boil time
180 minutes
pitching temp
58.5º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/12/lets-brew-wednesday-1845-reid-single.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjUQxNydu-NjCdnD0rTVTmcc7bGPZtGhgsw_dbxnoTDWD9_m0DPa5Mrt_vxz xM_B0RxYk32FHZMjcu5HwgIjpCSeU7XzHSW5Nm0kY92s__Vu3m ZOD4T2M8U8h5bFujwLCDJocJS6lCA-2Pk6XDDoLov9NZAuoAdndabPp_YZs2fz0zU4bmTw_sh4P/s320/Reids_London_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjUQxNydu-NjCdnD0rTVTmcc7bGPZtGhgsw_dbxnoTDWD9_m0DPa5Mrt_vxz xM_B0RxYk32FHZMjcu5HwgIjpCSeU7XzHSW5Nm0kY92s__Vu3m ZOD4T2M8U8h5bFujwLCDJocJS6lCA-2Pk6XDDoLov9NZAuoAdndabPp_YZs2fz0zU4bmTw_sh4P/s715/Reids_London_Stout.jpg)I'm not sure why I never got around to properly sorting out my photos or Reid's brewing records. Especially as they're the first records I ever collected. I've not published many of their recipes, either. Though I have published a few which I thought were theirs but turned out not to be.
Times must have been better in the mid-1840s, as the gravity of Single Stout has increased by 5º.
Most striking about the grist is a massive increase in the black malt content, up from 0.45% to 3.89%. That’s been accompanied by quite a drop in the brown malt percentage, which has fallen by 35%. The net result is a considerably darker colour. I’m assuming that was the objective. This darkening seems to have been a general trend amongst London brewers.
All change with the mashing scheme since 1821. Most obvious being the addition of a third mash. The first two mashes are now cooler and the third mash even cooler still.
Mash number
barrels
strike heat
tap heat
1
271
161º F
148º F
2
168
182º F
159º F
3
158
161º F
155º F
Reid were big fans of stupidly long boils. Three hours for the first wort and a crazy six hours for the second.
The copper hops were English from the 1844 and 1844 crops.
1845 Reid Single Stout
pale malt
14.50 lb
83.24%
brown malt
2.25 lb
12.92%
black malt
0.67 lb
3.85%
Goldings 180 min
2.25 oz
Goldings 60 min
2.25 oz
Goldings 30 min
2.25 oz
Goldings dry hops
0.50 oz
OG
1073
FG
1020
ABV
7.01
Apparent attenuation
72.60%
IBU
81
SRM
29
Mash at
150º F
Sparge at
170º F
Boil time
180 minutes
pitching temp
58.5º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/12/lets-brew-wednesday-1845-reid-single.html)