Blog Tracker
03-01-2023, 07:21
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/01/lets-brew-wednesday-1816-whitbread-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMm0YK1f5xOtnbGbmwc_2080JePdXgK_YGfBdodwPO1 sFiw4ifQ3cDSwpOoa3wBnan66NZPT9MYIDQbI5Qt7C_XHW9G9S awypbwz74FtX4kz6MjLwaQBo_4jeofSVEHmJumkVBAWoxjcfMK Fgwd5C2i1jII7mYzzrEjym5oUf9FobP0pa5l0I__Y4/s320/Whitbread_London_Stout_1886.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMm0YK1f5xOtnbGbmwc_2080JePdXgK_YGfBdodwPO1 sFiw4ifQ3cDSwpOoa3wBnan66NZPT9MYIDQbI5Qt7C_XHW9G9S awypbwz74FtX4kz6MjLwaQBo_4jeofSVEHmJumkVBAWoxjcfMK Fgwd5C2i1jII7mYzzrEjym5oUf9FobP0pa5l0I__Y4/s384/Whitbread_London_Stout_1886.JPG)
A very important recipe today. Because it's the last iteration of Whitbread Stout, before the introduction of black malt.
The grist has more coloured malts than in 1807. They make up almost 50% of the grist, resulting in a considerably darker colour. Which has me wondering: were they using some sort of caramel colouring in 1807? It was outlawed in 1816 – had Whitbread upper the brown and amber malts to compensate?
The log doesn’t betray much information about the mashing process. It doesn’t even list tap heats, just the strike heat. Which is, I suppose, better than nothing. Just.
Mash number
strike heat
1
168º F
2
165º F
3
175º F
4
165º F
English hops, of course. Probably from Kent. Definitely from the 1814 and 1815 crops.
1816 Whitbread Stout
pale malt
7.75 lb
50.00%
brown malt
4.50 lb
29.03%
amber malt
3.25 lb
20.97%
Goldings 120 min
2.00 oz
Goldings 60 min
2.00 oz
Goldings 30 min
2.00 oz
Goldings dry hops
0.50 oz
OG
1064
FG
1017
ABV
6.22
Apparent attenuation
73.44%
IBU
72
SRM
23
Mash at
152º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
63º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2023/01/lets-brew-wednesday-1816-whitbread-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMm0YK1f5xOtnbGbmwc_2080JePdXgK_YGfBdodwPO1 sFiw4ifQ3cDSwpOoa3wBnan66NZPT9MYIDQbI5Qt7C_XHW9G9S awypbwz74FtX4kz6MjLwaQBo_4jeofSVEHmJumkVBAWoxjcfMK Fgwd5C2i1jII7mYzzrEjym5oUf9FobP0pa5l0I__Y4/s320/Whitbread_London_Stout_1886.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMm0YK1f5xOtnbGbmwc_2080JePdXgK_YGfBdodwPO1 sFiw4ifQ3cDSwpOoa3wBnan66NZPT9MYIDQbI5Qt7C_XHW9G9S awypbwz74FtX4kz6MjLwaQBo_4jeofSVEHmJumkVBAWoxjcfMK Fgwd5C2i1jII7mYzzrEjym5oUf9FobP0pa5l0I__Y4/s384/Whitbread_London_Stout_1886.JPG)
A very important recipe today. Because it's the last iteration of Whitbread Stout, before the introduction of black malt.
The grist has more coloured malts than in 1807. They make up almost 50% of the grist, resulting in a considerably darker colour. Which has me wondering: were they using some sort of caramel colouring in 1807? It was outlawed in 1816 – had Whitbread upper the brown and amber malts to compensate?
The log doesn’t betray much information about the mashing process. It doesn’t even list tap heats, just the strike heat. Which is, I suppose, better than nothing. Just.
Mash number
strike heat
1
168º F
2
165º F
3
175º F
4
165º F
English hops, of course. Probably from Kent. Definitely from the 1814 and 1815 crops.
1816 Whitbread Stout
pale malt
7.75 lb
50.00%
brown malt
4.50 lb
29.03%
amber malt
3.25 lb
20.97%
Goldings 120 min
2.00 oz
Goldings 60 min
2.00 oz
Goldings 30 min
2.00 oz
Goldings dry hops
0.50 oz
OG
1064
FG
1017
ABV
6.22
Apparent attenuation
73.44%
IBU
72
SRM
23
Mash at
152º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
63º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2023/01/lets-brew-wednesday-1816-whitbread-stout.html)