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14-01-2023, 07:23
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/01/lets-brew-1835-whitbread-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga7onq3wwGs2rJ9eao0d5xaIG0RphNDk04IDdxoQF8Zo-UWtlD0807ODS7bFc45aZRJ3vjQNMnTkzUWtqDfXqyXhPcFBKWO g_0dKMP_HPEF3tsCctVopuyRa4jaZang6nyyWaV7gPaFUz-SYLxfxzWblQRrslWPDEMgHrSwKur53OBkEe1_9E-BJWZ/s320/Whitbread_Extra_Stout%20(2).jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga7onq3wwGs2rJ9eao0d5xaIG0RphNDk04IDdxoQF8Zo-UWtlD0807ODS7bFc45aZRJ3vjQNMnTkzUWtqDfXqyXhPcFBKWO g_0dKMP_HPEF3tsCctVopuyRa4jaZang6nyyWaV7gPaFUz-SYLxfxzWblQRrslWPDEMgHrSwKur53OBkEe1_9E-BJWZ/s500/Whitbread_Extra_Stout%20(2).jpg)
All change, yet again, at Whitbread. It’s dizzying how often they were totally restructuring their recipes.
Brown malt is back again. And in reasonably large quantities, making up 17% of the grist. At the same time, the amount of black malt has been reduced by about 20%. The net result of this swapping around of the malts is a much darker beer. Still on the pale side for modern ideas of a Stout, but darker than five years before.
For some reason, the strike temperatures of the second and third mashes have been swapped around. No idea what the effect of that might be.
Mash number
strike heat
tap heat
1
162º F
142.5º F
2
174º F
150º F
3
184º F
149º F
4
176º F
A majority of the hops were from the most recent harvest, 1834. The remainder from 1833. As there’s nothing to indicate otherwise, I assume that they were English.
1835 Whitbread Stout
pale malt
14.00 lb
82.35%
brown malt
2.75 lb
16.18%
black malt
0.25 lb
1.47%
Goldings 90 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
1020
ABV
6.88
Apparent attenuation
72.22%
IBU
91
SRM
22
Mash at
152º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
63º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2023/01/lets-brew-1835-whitbread-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga7onq3wwGs2rJ9eao0d5xaIG0RphNDk04IDdxoQF8Zo-UWtlD0807ODS7bFc45aZRJ3vjQNMnTkzUWtqDfXqyXhPcFBKWO g_0dKMP_HPEF3tsCctVopuyRa4jaZang6nyyWaV7gPaFUz-SYLxfxzWblQRrslWPDEMgHrSwKur53OBkEe1_9E-BJWZ/s320/Whitbread_Extra_Stout%20(2).jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga7onq3wwGs2rJ9eao0d5xaIG0RphNDk04IDdxoQF8Zo-UWtlD0807ODS7bFc45aZRJ3vjQNMnTkzUWtqDfXqyXhPcFBKWO g_0dKMP_HPEF3tsCctVopuyRa4jaZang6nyyWaV7gPaFUz-SYLxfxzWblQRrslWPDEMgHrSwKur53OBkEe1_9E-BJWZ/s500/Whitbread_Extra_Stout%20(2).jpg)
All change, yet again, at Whitbread. It’s dizzying how often they were totally restructuring their recipes.
Brown malt is back again. And in reasonably large quantities, making up 17% of the grist. At the same time, the amount of black malt has been reduced by about 20%. The net result of this swapping around of the malts is a much darker beer. Still on the pale side for modern ideas of a Stout, but darker than five years before.
For some reason, the strike temperatures of the second and third mashes have been swapped around. No idea what the effect of that might be.
Mash number
strike heat
tap heat
1
162º F
142.5º F
2
174º F
150º F
3
184º F
149º F
4
176º F
A majority of the hops were from the most recent harvest, 1834. The remainder from 1833. As there’s nothing to indicate otherwise, I assume that they were English.
1835 Whitbread Stout
pale malt
14.00 lb
82.35%
brown malt
2.75 lb
16.18%
black malt
0.25 lb
1.47%
Goldings 90 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
1020
ABV
6.88
Apparent attenuation
72.22%
IBU
91
SRM
22
Mash at
152º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
63º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2023/01/lets-brew-1835-whitbread-stout.html)