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07-01-2023, 07:12
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/01/lets-brew-1820-truman-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAKca44_lqAN8x6kwIz5Umud_x1tY2oh8o10i1vdDvB nWVaFt3fBUshoGoZx0ChGf2awBPoZUDQCn6sw9gV0ugCBsZSY7 vimye5DHXwvDNiiHGChpJFjmPKXpaiwU_0ox4cThOeEEhOHBvD rOwHpJe1qSkBUJi7dYylaQ5sztdrL18T_SrJ6r0cBg/s320/Truman_Eagle_Stout_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAKca44_lqAN8x6kwIz5Umud_x1tY2oh8o10i1vdDvB nWVaFt3fBUshoGoZx0ChGf2awBPoZUDQCn6sw9gV0ugCBsZSY7 vimye5DHXwvDNiiHGChpJFjmPKXpaiwU_0ox4cThOeEEhOHBvD rOwHpJe1qSkBUJi7dYylaQ5sztdrL18T_SrJ6r0cBg/s770/Truman_Eagle_Stout_2.jpg)
We’re now firmly in the black malt era. Which, obviously has had an impact on grists.
With tax reduced since the end of the war with France in 1815, gravities have bounced back up, Leaving Truman Stout 8º higher than in 1812.
The addition of black malt has enabled a reduction in the brown malt content from 35% to 22%. The overall effect of which is to leave the colour about the same as before. Which was probably the objective.
No mashing details for you this time. As the bastards at Truman recorded the temperatures in code. The temperatures given below are just a guess, based on earlier Stout mashing schemes.
Two types of English hops from the 1819 and 1820 harvests. Most likely from Kent.
1820 Truman Stout
pale malt
13.25 lb
77.37%
brown malt
3.75 lb
21.90%
black malt
0.125 lb
0.73%
Goldings 120 min
2.75 oz
Goldings 60 min
2.75 oz
Goldings 30 min
2.75 oz
Goldings dry hops
0.50 oz
OG
1072
FG
1015
ABV
7.54
Apparent attenuation
79.17%
IBU
97
SRM
22
Mash at
148º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
64º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2023/01/lets-brew-1820-truman-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAKca44_lqAN8x6kwIz5Umud_x1tY2oh8o10i1vdDvB nWVaFt3fBUshoGoZx0ChGf2awBPoZUDQCn6sw9gV0ugCBsZSY7 vimye5DHXwvDNiiHGChpJFjmPKXpaiwU_0ox4cThOeEEhOHBvD rOwHpJe1qSkBUJi7dYylaQ5sztdrL18T_SrJ6r0cBg/s320/Truman_Eagle_Stout_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAKca44_lqAN8x6kwIz5Umud_x1tY2oh8o10i1vdDvB nWVaFt3fBUshoGoZx0ChGf2awBPoZUDQCn6sw9gV0ugCBsZSY7 vimye5DHXwvDNiiHGChpJFjmPKXpaiwU_0ox4cThOeEEhOHBvD rOwHpJe1qSkBUJi7dYylaQ5sztdrL18T_SrJ6r0cBg/s770/Truman_Eagle_Stout_2.jpg)
We’re now firmly in the black malt era. Which, obviously has had an impact on grists.
With tax reduced since the end of the war with France in 1815, gravities have bounced back up, Leaving Truman Stout 8º higher than in 1812.
The addition of black malt has enabled a reduction in the brown malt content from 35% to 22%. The overall effect of which is to leave the colour about the same as before. Which was probably the objective.
No mashing details for you this time. As the bastards at Truman recorded the temperatures in code. The temperatures given below are just a guess, based on earlier Stout mashing schemes.
Two types of English hops from the 1819 and 1820 harvests. Most likely from Kent.
1820 Truman Stout
pale malt
13.25 lb
77.37%
brown malt
3.75 lb
21.90%
black malt
0.125 lb
0.73%
Goldings 120 min
2.75 oz
Goldings 60 min
2.75 oz
Goldings 30 min
2.75 oz
Goldings dry hops
0.50 oz
OG
1072
FG
1015
ABV
7.54
Apparent attenuation
79.17%
IBU
97
SRM
22
Mash at
148º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
64º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2023/01/lets-brew-1820-truman-stout.html)