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15-07-2023, 08:50
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/07/lwts-brew-1918-courage-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5VnON_sXD4xhpGTwpgPRfWhxuTJVSAizlnwhrtg0aQ yvUrmuJL4tQ_U566UsELJAd_BsrKgWkgPOtx3IXuMIx0Vo9fvi zl7P5PqvM5L-UGKaK6g7GoToRGGfo5rjmlOGm_R2zu6_ftTgRfU3gAVnh7cfID 0h4pRnx7RfqPoH1415oxr0uy1K1i3CdIw/s320/Courage_Glucose_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5VnON_sXD4xhpGTwpgPRfWhxuTJVSAizlnwhrtg0aQ yvUrmuJL4tQ_U566UsELJAd_BsrKgWkgPOtx3IXuMIx0Vo9fvi zl7P5PqvM5L-UGKaK6g7GoToRGGfo5rjmlOGm_R2zu6_ftTgRfU3gAVnh7cfID 0h4pRnx7RfqPoH1415oxr0uy1K1i3CdIw/s525/Courage_Glucose_Stout.jpg)
Not a recipe to plug my last book. Instead, one from my next book. Which is very nearly done. Finally. The recipes have taken forever. Over 270 of them.
Imperial Stout bowed out in 1915, but Double Stout made it through to early 1918. And with the gravity only whittled down a little to 1064º. But that all changed after April that year, when new draconian restrictions were imposed on brewing.
The result of which was this Stout. 1036º might seem pretty feeble. But with a brewer’s beers having to average 1030º, they had to brew plenty of weaker beer to be able to make a beer this “strong”. And that was their X Mild Ale, which was just 1022º.
The recipe remains generally the same as in 1914. There’s only about half the amount of brown malt, with the base malt boosted accordingly, While the black malt and sugar content are around the same. The latter being described as black invert, which I’ve assumed is something like No. 4 invert.
Quite a different mashing scheme was employed. It kicked off the same was with an infusion and an underlet. But then there were four sparges rather than two.
action
barrels
strike heat
mash heat
mins stood
mash
166
159º F
147º F
underlet
21
172º F
158º F
90
sparge 1
280
168º F
sparge 2
220
165º F
sparge 3
220
160º F
sparge 4
100
159º F
Ancient is how I would describe the hops. Being English from the 1912 and 1914 harvests and Poperinge from 1914. So, all pre-war hops.
1918 Courage Stout
pale malt
6.00 lb
73.26%
brown malt
0.75 lb
9.16%
black malt
0.75 lb
9.16%
No. 4 invert sugar
0.50 lb
6.11%
caramel 500 SRM
0.19 lb
2.32%
Strisslespalt 120 min
0.50 oz
Fuggles 60 min
0.50 oz
Fuggles 30 min
0.50 oz
Goldings dry hops
0.25 oz
OG
1036
FG
1008
ABV
3.70
Apparent attenuation
77.78%
IBU
19
SRM
35
Mash at
152º F
Sparge at
165º F
Boil time
120 minutes
pitching temp
60º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2023/07/lwts-brew-1918-courage-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5VnON_sXD4xhpGTwpgPRfWhxuTJVSAizlnwhrtg0aQ yvUrmuJL4tQ_U566UsELJAd_BsrKgWkgPOtx3IXuMIx0Vo9fvi zl7P5PqvM5L-UGKaK6g7GoToRGGfo5rjmlOGm_R2zu6_ftTgRfU3gAVnh7cfID 0h4pRnx7RfqPoH1415oxr0uy1K1i3CdIw/s320/Courage_Glucose_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5VnON_sXD4xhpGTwpgPRfWhxuTJVSAizlnwhrtg0aQ yvUrmuJL4tQ_U566UsELJAd_BsrKgWkgPOtx3IXuMIx0Vo9fvi zl7P5PqvM5L-UGKaK6g7GoToRGGfo5rjmlOGm_R2zu6_ftTgRfU3gAVnh7cfID 0h4pRnx7RfqPoH1415oxr0uy1K1i3CdIw/s525/Courage_Glucose_Stout.jpg)
Not a recipe to plug my last book. Instead, one from my next book. Which is very nearly done. Finally. The recipes have taken forever. Over 270 of them.
Imperial Stout bowed out in 1915, but Double Stout made it through to early 1918. And with the gravity only whittled down a little to 1064º. But that all changed after April that year, when new draconian restrictions were imposed on brewing.
The result of which was this Stout. 1036º might seem pretty feeble. But with a brewer’s beers having to average 1030º, they had to brew plenty of weaker beer to be able to make a beer this “strong”. And that was their X Mild Ale, which was just 1022º.
The recipe remains generally the same as in 1914. There’s only about half the amount of brown malt, with the base malt boosted accordingly, While the black malt and sugar content are around the same. The latter being described as black invert, which I’ve assumed is something like No. 4 invert.
Quite a different mashing scheme was employed. It kicked off the same was with an infusion and an underlet. But then there were four sparges rather than two.
action
barrels
strike heat
mash heat
mins stood
mash
166
159º F
147º F
underlet
21
172º F
158º F
90
sparge 1
280
168º F
sparge 2
220
165º F
sparge 3
220
160º F
sparge 4
100
159º F
Ancient is how I would describe the hops. Being English from the 1912 and 1914 harvests and Poperinge from 1914. So, all pre-war hops.
1918 Courage Stout
pale malt
6.00 lb
73.26%
brown malt
0.75 lb
9.16%
black malt
0.75 lb
9.16%
No. 4 invert sugar
0.50 lb
6.11%
caramel 500 SRM
0.19 lb
2.32%
Strisslespalt 120 min
0.50 oz
Fuggles 60 min
0.50 oz
Fuggles 30 min
0.50 oz
Goldings dry hops
0.25 oz
OG
1036
FG
1008
ABV
3.70
Apparent attenuation
77.78%
IBU
19
SRM
35
Mash at
152º F
Sparge at
165º F
Boil time
120 minutes
pitching temp
60º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2023/07/lwts-brew-1918-courage-stout.html)