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18-03-2023, 07:12
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/03/lets-brew-1867-reid-export-treble-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3M4bpfmwTs6_m0dCOHtb3D5D5x2pqn5_iqOyWgp6Eh9 6xagFq1XJU6caGspHyxpG-6rSqj4dllRaTZgyafvASL-ByJy0E7Zukcknpp-1P9sNWc8W6BP4G4STg7uuUwib6DR5jVgc9Im8XeJz1ODfQmNE_ NxoH7XxszTHC7RUJyqY0uvYI8l9Tgkd4/s320/Reids_London_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3M4bpfmwTs6_m0dCOHtb3D5D5x2pqn5_iqOyWgp6Eh9 6xagFq1XJU6caGspHyxpG-6rSqj4dllRaTZgyafvASL-ByJy0E7Zukcknpp-1P9sNWc8W6BP4G4STg7uuUwib6DR5jVgc9Im8XeJz1ODfQmNE_ NxoH7XxszTHC7RUJyqY0uvYI8l9Tgkd4/s715/Reids_London_Stout.jpg)
I'm done with the IPA recipes, for now. T could be encouraged to do more. Especially if you throw some money my way. Did I mention that I'm currently in a limbo between work and retirement. I haven't officially retired, but I'm neither working nor on the dole.We're back with London Stout. Because that's what I've been writing loads of: London Stout recipes. For my upcoming super book on the style. I've finished 135 recipes, do far. Which is maybe half way. I really need to crack on if I'm to publish the book by June. Which is my aim.
On with the recipe.
After a quick glance at this beer, I thought it wasn’t worth a recipe of its own. Then I looked at the grist.
The gravity is exactly the same as straight Treble Stout. But the grist is very different. Over 50% of the grist is amber malt. There’s no pale malt at all. Instead, there’s some white malt. But only about 25% of the grist. There’s almost as much brown malt. Less black malt than the other Stouts, mind.
A very similar mashing scheme was employed, however. Three mashes and a sparge. Not sure why it needed to be quite so complicated.
Mash number
barrels
strike heat
tap heat
1
315
168º F
147º F
2
210
178º F
159º F
3
525
173º F
153º F
sparge
490
160º F
English hops, harvested in 1865 and 1866. Quite a lot of them, too.
At least 12 months ageing with Brettanomyces is required. Maybe more. It is a bit of a beast with all that dark malt.
1867 Reid Export Treble Stout
white malt
5.50 lb
23.91%
brown malt
4.00 lb
17.39%
amber malt
13.00 lb
56.52%
black malt
0.50 lb
2.17%
Goldings 150 min
4.50 oz
Goldings 60 min
4.50 oz
Goldings 30 min
4.50 oz
Goldings dry hops
1.00 oz
OG
1094
FG
1027
ABV
8.86
Apparent attenuation
71.28%
IBU
138
SRM
39
Mash at
153º F
Sparge at
160º F
Boil time
150 minutes
pitching temp
55.5º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2023/03/lets-brew-1867-reid-export-treble-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3M4bpfmwTs6_m0dCOHtb3D5D5x2pqn5_iqOyWgp6Eh9 6xagFq1XJU6caGspHyxpG-6rSqj4dllRaTZgyafvASL-ByJy0E7Zukcknpp-1P9sNWc8W6BP4G4STg7uuUwib6DR5jVgc9Im8XeJz1ODfQmNE_ NxoH7XxszTHC7RUJyqY0uvYI8l9Tgkd4/s320/Reids_London_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3M4bpfmwTs6_m0dCOHtb3D5D5x2pqn5_iqOyWgp6Eh9 6xagFq1XJU6caGspHyxpG-6rSqj4dllRaTZgyafvASL-ByJy0E7Zukcknpp-1P9sNWc8W6BP4G4STg7uuUwib6DR5jVgc9Im8XeJz1ODfQmNE_ NxoH7XxszTHC7RUJyqY0uvYI8l9Tgkd4/s715/Reids_London_Stout.jpg)
I'm done with the IPA recipes, for now. T could be encouraged to do more. Especially if you throw some money my way. Did I mention that I'm currently in a limbo between work and retirement. I haven't officially retired, but I'm neither working nor on the dole.We're back with London Stout. Because that's what I've been writing loads of: London Stout recipes. For my upcoming super book on the style. I've finished 135 recipes, do far. Which is maybe half way. I really need to crack on if I'm to publish the book by June. Which is my aim.
On with the recipe.
After a quick glance at this beer, I thought it wasn’t worth a recipe of its own. Then I looked at the grist.
The gravity is exactly the same as straight Treble Stout. But the grist is very different. Over 50% of the grist is amber malt. There’s no pale malt at all. Instead, there’s some white malt. But only about 25% of the grist. There’s almost as much brown malt. Less black malt than the other Stouts, mind.
A very similar mashing scheme was employed, however. Three mashes and a sparge. Not sure why it needed to be quite so complicated.
Mash number
barrels
strike heat
tap heat
1
315
168º F
147º F
2
210
178º F
159º F
3
525
173º F
153º F
sparge
490
160º F
English hops, harvested in 1865 and 1866. Quite a lot of them, too.
At least 12 months ageing with Brettanomyces is required. Maybe more. It is a bit of a beast with all that dark malt.
1867 Reid Export Treble Stout
white malt
5.50 lb
23.91%
brown malt
4.00 lb
17.39%
amber malt
13.00 lb
56.52%
black malt
0.50 lb
2.17%
Goldings 150 min
4.50 oz
Goldings 60 min
4.50 oz
Goldings 30 min
4.50 oz
Goldings dry hops
1.00 oz
OG
1094
FG
1027
ABV
8.86
Apparent attenuation
71.28%
IBU
138
SRM
39
Mash at
153º F
Sparge at
160º F
Boil time
150 minutes
pitching temp
55.5º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2023/03/lets-brew-1867-reid-export-treble-stout.html)