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10-06-2023, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/06/lets-brew-1911-russell-double-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pCKVLwRboRCUOeBYYaWYDaJCxEzrLdeiL0bxcBboEw lFlmXljXJbPvffuERxjSflhiXrbhZvzEBlAOg5j3tJAfeAT2mE zzw2PMTwTiAmqZlZsQDl7-NHZfCVzUXscPzx6IDnPmFdsHo6_PNQeQaOBH6ItnLw2gWYplH2 yEYtoMoxclKIVLBwOHu-/w315-h400/Russells_Gravesend_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pCKVLwRboRCUOeBYYaWYDaJCxEzrLdeiL0bxcBboEw lFlmXljXJbPvffuERxjSflhiXrbhZvzEBlAOg5j3tJAfeAT2mE zzw2PMTwTiAmqZlZsQDl7-NHZfCVzUXscPzx6IDnPmFdsHo6_PNQeQaOBH6ItnLw2gWYplH2 yEYtoMoxclKIVLBwOHu-/s1126/Russells_Gravesend_Stout.jpg)
One up from Porter was Double Stout. At a fairly modest gravity for the style, compared to London, having a similar strength to Truman Single Stout. And being a good bit weaker than Whitbread Double Stout.
The grist is very similar to that of Porter. Except there’s a little bit more sugar and a little less roasted malt. Most of the sugar is described as “black invert”. Which implies No. 4 invert to me. But if I plug that into my brewing software it comes out way too dark. While No. 3 leaves it looking about right.
No surprise with the hops, which are the same as in all the other beers from Russell: a third 1908, two thirds 1910, English hops.
Was this aged? I’ve no real idea. Possibly six months to a year. With Brettanomyces, obviously.
1911 Russell Double Stout
pale malt
9.25 lb
64.15%
brown malt
0.75 lb
5.20%
black malt
0.50 lb
3.47%
No. 3 invert
3.75 lb
26.01%
caramel 500 SRM
0.17 lb
1.18%
Fuggles 120 mins
2.00 oz
Fuggles 60 mins
2.00 oz
Fuggles 30 mins
2.00 oz
Goldings dry hops
0.50 oz
OG
1074
FG
1018
ABV
7.41
Apparent attenuation
75.68%
IBU
61
SRM
34
Mash at
149º F
Sparge at
175º F
Boil time
120 minutes
pitching temp
58º F
Yeast
Wyeast 1768 English Special Bitter
More... (http://barclayperkins.blogspot.com/2023/06/lets-brew-1911-russell-double-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pCKVLwRboRCUOeBYYaWYDaJCxEzrLdeiL0bxcBboEw lFlmXljXJbPvffuERxjSflhiXrbhZvzEBlAOg5j3tJAfeAT2mE zzw2PMTwTiAmqZlZsQDl7-NHZfCVzUXscPzx6IDnPmFdsHo6_PNQeQaOBH6ItnLw2gWYplH2 yEYtoMoxclKIVLBwOHu-/w315-h400/Russells_Gravesend_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pCKVLwRboRCUOeBYYaWYDaJCxEzrLdeiL0bxcBboEw lFlmXljXJbPvffuERxjSflhiXrbhZvzEBlAOg5j3tJAfeAT2mE zzw2PMTwTiAmqZlZsQDl7-NHZfCVzUXscPzx6IDnPmFdsHo6_PNQeQaOBH6ItnLw2gWYplH2 yEYtoMoxclKIVLBwOHu-/s1126/Russells_Gravesend_Stout.jpg)
One up from Porter was Double Stout. At a fairly modest gravity for the style, compared to London, having a similar strength to Truman Single Stout. And being a good bit weaker than Whitbread Double Stout.
The grist is very similar to that of Porter. Except there’s a little bit more sugar and a little less roasted malt. Most of the sugar is described as “black invert”. Which implies No. 4 invert to me. But if I plug that into my brewing software it comes out way too dark. While No. 3 leaves it looking about right.
No surprise with the hops, which are the same as in all the other beers from Russell: a third 1908, two thirds 1910, English hops.
Was this aged? I’ve no real idea. Possibly six months to a year. With Brettanomyces, obviously.
1911 Russell Double Stout
pale malt
9.25 lb
64.15%
brown malt
0.75 lb
5.20%
black malt
0.50 lb
3.47%
No. 3 invert
3.75 lb
26.01%
caramel 500 SRM
0.17 lb
1.18%
Fuggles 120 mins
2.00 oz
Fuggles 60 mins
2.00 oz
Fuggles 30 mins
2.00 oz
Goldings dry hops
0.50 oz
OG
1074
FG
1018
ABV
7.41
Apparent attenuation
75.68%
IBU
61
SRM
34
Mash at
149º F
Sparge at
175º F
Boil time
120 minutes
pitching temp
58º F
Yeast
Wyeast 1768 English Special Bitter
More... (http://barclayperkins.blogspot.com/2023/06/lets-brew-1911-russell-double-stout.html)