Blog Tracker
05-08-2023, 08:57
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/08/lets-brew-1838-combe-keeping-brown-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC8mXuov6rJIJoMOcPPvH5k8Tt4HWZB1EOm3PmEJA22Q TYM7eXzxn62u4olc7YDwnd8M4k0_OkR-6J1rXwFuF84Md4Gi6YdznVBGs-8behoQIViW6JM21PYAgZwdERLtSUBHXGsHhL0rTlLyPyxpIbGh qyz4t1DjvbAaRzOVAVhskNT-9T3Ft7cnCV6uo/s320/Combe_Extra_Double_Stout_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC8mXuov6rJIJoMOcPPvH5k8Tt4HWZB1EOm3PmEJA22Q TYM7eXzxn62u4olc7YDwnd8M4k0_OkR-6J1rXwFuF84Md4Gi6YdznVBGs-8behoQIViW6JM21PYAgZwdERLtSUBHXGsHhL0rTlLyPyxpIbGh qyz4t1DjvbAaRzOVAVhskNT-9T3Ft7cnCV6uo/s500/Combe_Extra_Double_Stout_2.jpg)
Like their rivals, Combe brewed a Keeping version of their Stout. Though even the Runner was vatted.
Not much difference with the Runner in the grist. A bit less black malt, that’s all. Leaving a little bit less colour. As you’d expect. Otherwise, the same. Quite heavy on the brown malt.
Three mashes, again, but a couple of degrees warmer than for Runner. Deliberate? Looks like it, as the strike heats were higher as well as the tap heats.
There was a further mash and a sparge, both at 142º F, for a return wort.
Mash number
barrels
strike heat
time (mins)
tap heat
gravity
1
218
164º F
90
144º F
1105.1
2
125
190º F
50
160º F
1079.8
3
168
170º F
45
160º F
1042.3
Not a crazy larger quantity of hops: just 15% per quarter (336 lbs) of malt. East Kent from 1837 and Mid-Kent from 1836.
It went into vats nos, 19 and 22 for ageing. At least for 12 months.
1838 Combe Keeping Brown Stout
pale malt
13.50 lb
77.81%
brown malt
3.25 lb
18.73%
black malt
0.60 lb
3.46%
Goldings 80 min
3.25 oz
Goldings 60 min
3.25 oz
Goldings 30 min
3.25 oz
Goldings dry hops
0.75 oz
OG
1072
FG
1020
ABV
6.88
Apparent attenuation
72.22%
IBU
105
SRM
30
Mash at
154º F
Sparge at
175º F
Boil time
80 minutes
pitching temp
63º F
Yeast
Wyeast 1099 Whitbread Ale
This is one of the 277 recipes in my new book on London Stout. Get your copy now! (https://www.lulu.com/shop/ronald-pattinson-and-ronald-pattinson/stout/paperback/product-74nk4w.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4zEp0aHupWknZxPoH9-PxEhk9PYST_VKZNlI0d3ei__C3K6N2gQCJj9abnqOleR9MtdTD dLyWGjMdKggNNmd6_-kraFiFcETCgFlM0v1WI95uXq6ZnAjaLSKL5DDTZr2PcbCxw60f HcswHgc7mMhnpQUaWzn_bnma-gw5-KJH4QwKV1HoRuH_vLA8YA/w283-h400/Stout!_front_with_words.jpg (https://www.lulu.com/shop/ronald-pattinson-and-ronald-pattinson/stout/paperback/product-74nk4w.html)
More... (http://barclayperkins.blogspot.com/2023/08/lets-brew-1838-combe-keeping-brown-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC8mXuov6rJIJoMOcPPvH5k8Tt4HWZB1EOm3PmEJA22Q TYM7eXzxn62u4olc7YDwnd8M4k0_OkR-6J1rXwFuF84Md4Gi6YdznVBGs-8behoQIViW6JM21PYAgZwdERLtSUBHXGsHhL0rTlLyPyxpIbGh qyz4t1DjvbAaRzOVAVhskNT-9T3Ft7cnCV6uo/s320/Combe_Extra_Double_Stout_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC8mXuov6rJIJoMOcPPvH5k8Tt4HWZB1EOm3PmEJA22Q TYM7eXzxn62u4olc7YDwnd8M4k0_OkR-6J1rXwFuF84Md4Gi6YdznVBGs-8behoQIViW6JM21PYAgZwdERLtSUBHXGsHhL0rTlLyPyxpIbGh qyz4t1DjvbAaRzOVAVhskNT-9T3Ft7cnCV6uo/s500/Combe_Extra_Double_Stout_2.jpg)
Like their rivals, Combe brewed a Keeping version of their Stout. Though even the Runner was vatted.
Not much difference with the Runner in the grist. A bit less black malt, that’s all. Leaving a little bit less colour. As you’d expect. Otherwise, the same. Quite heavy on the brown malt.
Three mashes, again, but a couple of degrees warmer than for Runner. Deliberate? Looks like it, as the strike heats were higher as well as the tap heats.
There was a further mash and a sparge, both at 142º F, for a return wort.
Mash number
barrels
strike heat
time (mins)
tap heat
gravity
1
218
164º F
90
144º F
1105.1
2
125
190º F
50
160º F
1079.8
3
168
170º F
45
160º F
1042.3
Not a crazy larger quantity of hops: just 15% per quarter (336 lbs) of malt. East Kent from 1837 and Mid-Kent from 1836.
It went into vats nos, 19 and 22 for ageing. At least for 12 months.
1838 Combe Keeping Brown Stout
pale malt
13.50 lb
77.81%
brown malt
3.25 lb
18.73%
black malt
0.60 lb
3.46%
Goldings 80 min
3.25 oz
Goldings 60 min
3.25 oz
Goldings 30 min
3.25 oz
Goldings dry hops
0.75 oz
OG
1072
FG
1020
ABV
6.88
Apparent attenuation
72.22%
IBU
105
SRM
30
Mash at
154º F
Sparge at
175º F
Boil time
80 minutes
pitching temp
63º F
Yeast
Wyeast 1099 Whitbread Ale
This is one of the 277 recipes in my new book on London Stout. Get your copy now! (https://www.lulu.com/shop/ronald-pattinson-and-ronald-pattinson/stout/paperback/product-74nk4w.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4zEp0aHupWknZxPoH9-PxEhk9PYST_VKZNlI0d3ei__C3K6N2gQCJj9abnqOleR9MtdTD dLyWGjMdKggNNmd6_-kraFiFcETCgFlM0v1WI95uXq6ZnAjaLSKL5DDTZr2PcbCxw60f HcswHgc7mMhnpQUaWzn_bnma-gw5-KJH4QwKV1HoRuH_vLA8YA/w283-h400/Stout!_front_with_words.jpg (https://www.lulu.com/shop/ronald-pattinson-and-ronald-pattinson/stout/paperback/product-74nk4w.html)
More... (http://barclayperkins.blogspot.com/2023/08/lets-brew-1838-combe-keeping-brown-stout.html)