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29-03-2023, 07:11
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/03/lets-brew-1900-whitbread-single-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8utKqYGsTrN0pzoBXppYOsdPuw2R-Br2be7OsVWeyMvaujel-l50Gi1IUOgU0RQLK-hWrNwuH0kC0bRynHNF0jNAquNyXe8eXBQ7DQ2TY9elXTT8GF8d CryoCPhy3cpST-I0oxw4J1WxG2hP080cHVsJXkn1GPtG4zJpMZ2rFkiLEXAcC5o0 U8p6/w312-h400/Whitbread_Stout.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8utKqYGsTrN0pzoBXppYOsdPuw2R-Br2be7OsVWeyMvaujel-l50Gi1IUOgU0RQLK-hWrNwuH0kC0bRynHNF0jNAquNyXe8eXBQ7DQ2TY9elXTT8GF8d CryoCPhy3cpST-I0oxw4J1WxG2hP080cHVsJXkn1GPtG4zJpMZ2rFkiLEXAcC5o0 U8p6/s272/Whitbread_Stout.JPG)
I did mention posting a consolation Single Stout recipe after it was just pipped by Imperial Stout in a poll. As I can't think of anything better and I have this recipe to hand*, Whitbread Single Stout it is.It's exactly the same gravity as Guinness Extra Stout of the day. Which the brewer considered a Double Stout.
Yippee, I thought, when Whitbread were down to just two Stouts. And now they’re up to four. The bastards. I’d forgotten about the return of Single Stout.
For the first time in several decades, there was a Single Stout parti-gyled with the stronger Stouts. I won’t go through the minutiae if the fiddling with the grist. Which saw all of them either do up or down a little bit. Some of the sugar is described as “black”, which I’ve interpreted No. 4 invert.
Still clinging onto two mashes, an underlet and a sparge. Or maybe two sparges. Starting off fairly cool. The time the mash was stood after the underlet keeps getting reduced.
action
barrels
strike heat
time mashed
time stood
tap heat
gravity
mash 1
540
154º F
30
underlet
50
174º F
75
143º F
1085.0
mash 2
280
180º F
15
30
158º F
1035.0
sparge
300
180º F
The hops were all east Kent, two-thirds from the 1899 harvest, one third from 1898.
Looks like another Runner, to me. Just a few weeks of secondary. Too little time for Brettanomyces.
1900 Whitbread Single Stout
pale malt
8.00 lb
50.79%
brown malt
2.25 lb
14.29%
black malt
0.75 lb
4.76%
amber malt
3.25 lb
20.63%
No. 2 invert sugar
1.00 lb
6.35%
No. 4 invert sugar
0.50 lb
3.17%
Goldings 105 min
1.75 oz
Goldings 60 min
1.75 oz
Goldings 30 min
1.75 oz
Goldings dry hops
0.50 oz
OG
1070
FG
1026
ABV
5.82
Apparent attenuation
62.86%
IBU
60
SRM
39
Mash at
148º F
Sparge at
180º F
Boil time
105 minutes
pitching temp
57º F
Yeast
Wyeast 1099 Whitbread Ale
* It's one I recently wrote for "Stout!", my upcoming book on London, er, Stout.
More... (http://barclayperkins.blogspot.com/2023/03/lets-brew-1900-whitbread-single-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8utKqYGsTrN0pzoBXppYOsdPuw2R-Br2be7OsVWeyMvaujel-l50Gi1IUOgU0RQLK-hWrNwuH0kC0bRynHNF0jNAquNyXe8eXBQ7DQ2TY9elXTT8GF8d CryoCPhy3cpST-I0oxw4J1WxG2hP080cHVsJXkn1GPtG4zJpMZ2rFkiLEXAcC5o0 U8p6/w312-h400/Whitbread_Stout.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8utKqYGsTrN0pzoBXppYOsdPuw2R-Br2be7OsVWeyMvaujel-l50Gi1IUOgU0RQLK-hWrNwuH0kC0bRynHNF0jNAquNyXe8eXBQ7DQ2TY9elXTT8GF8d CryoCPhy3cpST-I0oxw4J1WxG2hP080cHVsJXkn1GPtG4zJpMZ2rFkiLEXAcC5o0 U8p6/s272/Whitbread_Stout.JPG)
I did mention posting a consolation Single Stout recipe after it was just pipped by Imperial Stout in a poll. As I can't think of anything better and I have this recipe to hand*, Whitbread Single Stout it is.It's exactly the same gravity as Guinness Extra Stout of the day. Which the brewer considered a Double Stout.
Yippee, I thought, when Whitbread were down to just two Stouts. And now they’re up to four. The bastards. I’d forgotten about the return of Single Stout.
For the first time in several decades, there was a Single Stout parti-gyled with the stronger Stouts. I won’t go through the minutiae if the fiddling with the grist. Which saw all of them either do up or down a little bit. Some of the sugar is described as “black”, which I’ve interpreted No. 4 invert.
Still clinging onto two mashes, an underlet and a sparge. Or maybe two sparges. Starting off fairly cool. The time the mash was stood after the underlet keeps getting reduced.
action
barrels
strike heat
time mashed
time stood
tap heat
gravity
mash 1
540
154º F
30
underlet
50
174º F
75
143º F
1085.0
mash 2
280
180º F
15
30
158º F
1035.0
sparge
300
180º F
The hops were all east Kent, two-thirds from the 1899 harvest, one third from 1898.
Looks like another Runner, to me. Just a few weeks of secondary. Too little time for Brettanomyces.
1900 Whitbread Single Stout
pale malt
8.00 lb
50.79%
brown malt
2.25 lb
14.29%
black malt
0.75 lb
4.76%
amber malt
3.25 lb
20.63%
No. 2 invert sugar
1.00 lb
6.35%
No. 4 invert sugar
0.50 lb
3.17%
Goldings 105 min
1.75 oz
Goldings 60 min
1.75 oz
Goldings 30 min
1.75 oz
Goldings dry hops
0.50 oz
OG
1070
FG
1026
ABV
5.82
Apparent attenuation
62.86%
IBU
60
SRM
39
Mash at
148º F
Sparge at
180º F
Boil time
105 minutes
pitching temp
57º F
Yeast
Wyeast 1099 Whitbread Ale
* It's one I recently wrote for "Stout!", my upcoming book on London, er, Stout.
More... (http://barclayperkins.blogspot.com/2023/03/lets-brew-1900-whitbread-single-stout.html)