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31-12-2022, 07:19
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/12/lets-brew-1812-truman-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbADs7DYmqEn_H5DAePZYY-qHSVXFxL6ehAh09zz5lHD4kivyIxc9KegYLckdAQOE8uh9VgEe D-vMYQQl0aBq_ahiWXc3N79PThSDEWrPy_LHiO1xJHynIjvnPM-VG4s3EcQ9SkYd3t_7ysMdvRIBytL4VAw303zBg6fltwMQk8UtR nArt9igYUki_/s320/Truman_Best_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbADs7DYmqEn_H5DAePZYY-qHSVXFxL6ehAh09zz5lHD4kivyIxc9KegYLckdAQOE8uh9VgEe D-vMYQQl0aBq_ahiWXc3N79PThSDEWrPy_LHiO1xJHynIjvnPM-VG4s3EcQ9SkYd3t_7ysMdvRIBytL4VAw303zBg6fltwMQk8UtR nArt9igYUki_/s786/Truman_Best_Stout.jpg)
Here's a recipe from the earliest surviving Truman brewing book. The one I forgot to process for over 15 years.
With war still raging in Europe, taxes were high in 1812. Which explains the rather modest gravity of this Stout.
In the last few years before the appearance of black malt, London brewers had replaced much of the brown malt with pale malt. But it still made up at least a third of the grist. The result is a colour which today loos awfully pale for a Stout.
Happily, this Truman brewing book didn’t encode the mashing temperatures. Revealing a four-mash scheme. Kicking off with two at around the same temperature, then a hotter one and finishing with another like the first two. Don’t ask me why they mashed this way.
Mash number
barrels
strike heat
tap heat
1
300
162º F
142º F
2
160
168º F
147º F
3
180
182º F
157º F
4
220
161º F
154º F
The fermentation was short and hot, lasting just four days and peaking at 83º F.
One type of hops: English from the 1811 harvest.
1812 Truman Stout
pale malt
10.25 lb
65.08%
brown malt
5.50 lb
34.92%
Goldings 90 min
2.25 oz
Goldings 60 min
2.25 oz
Goldings 30 min
2.25 oz
Goldings dry hops
0.50 oz
OG
1064
FG
1012
ABV
6.88
Apparent attenuation
81.25%
IBU
79
SRM
24
Mash at
148º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
64º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/12/lets-brew-1812-truman-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbADs7DYmqEn_H5DAePZYY-qHSVXFxL6ehAh09zz5lHD4kivyIxc9KegYLckdAQOE8uh9VgEe D-vMYQQl0aBq_ahiWXc3N79PThSDEWrPy_LHiO1xJHynIjvnPM-VG4s3EcQ9SkYd3t_7ysMdvRIBytL4VAw303zBg6fltwMQk8UtR nArt9igYUki_/s320/Truman_Best_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbADs7DYmqEn_H5DAePZYY-qHSVXFxL6ehAh09zz5lHD4kivyIxc9KegYLckdAQOE8uh9VgEe D-vMYQQl0aBq_ahiWXc3N79PThSDEWrPy_LHiO1xJHynIjvnPM-VG4s3EcQ9SkYd3t_7ysMdvRIBytL4VAw303zBg6fltwMQk8UtR nArt9igYUki_/s786/Truman_Best_Stout.jpg)
Here's a recipe from the earliest surviving Truman brewing book. The one I forgot to process for over 15 years.
With war still raging in Europe, taxes were high in 1812. Which explains the rather modest gravity of this Stout.
In the last few years before the appearance of black malt, London brewers had replaced much of the brown malt with pale malt. But it still made up at least a third of the grist. The result is a colour which today loos awfully pale for a Stout.
Happily, this Truman brewing book didn’t encode the mashing temperatures. Revealing a four-mash scheme. Kicking off with two at around the same temperature, then a hotter one and finishing with another like the first two. Don’t ask me why they mashed this way.
Mash number
barrels
strike heat
tap heat
1
300
162º F
142º F
2
160
168º F
147º F
3
180
182º F
157º F
4
220
161º F
154º F
The fermentation was short and hot, lasting just four days and peaking at 83º F.
One type of hops: English from the 1811 harvest.
1812 Truman Stout
pale malt
10.25 lb
65.08%
brown malt
5.50 lb
34.92%
Goldings 90 min
2.25 oz
Goldings 60 min
2.25 oz
Goldings 30 min
2.25 oz
Goldings dry hops
0.50 oz
OG
1064
FG
1012
ABV
6.88
Apparent attenuation
81.25%
IBU
79
SRM
24
Mash at
148º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
64º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/12/lets-brew-1812-truman-stout.html)