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09-09-2023, 07:09
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/09/lets-brew-1837-combe-double-brown-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQta4j-8tHNKi7ftcogrWAmAh7XbmaMxoH1JCWdl0WzrfMSR-xw5jlzevuH1gR56DgaDbGiZmCkKCbtQIbYDSevk9W3lqVUaN9Y ExvSyznO26yMFVefd653uPHlMgLICPBuuvnceitRlWl9aAWopF 3m8KLaCpVazmHYG9RHP63-bC3eTsXAQr9Lswj9u8/w328-h400/Combe_Extra_Double_Stout_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQta4j-8tHNKi7ftcogrWAmAh7XbmaMxoH1JCWdl0WzrfMSR-xw5jlzevuH1gR56DgaDbGiZmCkKCbtQIbYDSevk9W3lqVUaN9Y ExvSyznO26yMFVefd653uPHlMgLICPBuuvnceitRlWl9aAWopF 3m8KLaCpVazmHYG9RHP63-bC3eTsXAQr9Lswj9u8/s500/Combe_Extra_Double_Stout_2.jpg)
This comes from a tricky brewing record which is miscatalogued as being from Reid. I'm pretty sure that it's actually from Combe. But I could be wrong.
A stronger Stout was also brewed by Combe. Called, rather unimaginatively, Double Stout. Very similar in strength to that of its London rivals.
Much the same grist as Brown Stout. Just the tiniest bit more black malt. Along with the higher gravity, it makes for a beer that’s quite a bit darker.
The first two mashes were very like those for Brown Stout. While the third was a little hotter. At least the strike temperature was. Because of the small volume of water, however, the tap heat was lower.
Mash number
barrels
strike heat
time (mins)
tap heat
gravity
1
190
160º F
90
143º F
1100.6
2
100
182º F
50
156º F
1075.1
3
40
174º F
45
152.5º F
It’s not that crazily hopped. In terms of lbs per barrel, it’s almost exactly the same as Brown Stout. Two lots of English hops: East Kent from 1837 and Mid-Kent from 1836.
Vat 10 was used this time. Where it would have sat for probably a year.
1837 Combe Double Brown Stout
pale malt
15.50 lb
77.11%
brown malt
3.75 lb
18.66%
black malt
0.85 lb
4.23%
Goldings 90 min
3.00 oz
Goldings 60 min
3.00 oz
Goldings 30 min
3.00 oz
Goldings dry hops
0.75 oz
OG
1084
FG
1026
ABV
7.67
Apparent attenuation
69.05%
IBU
91
SRM
36
Mash at
152º F
Sparge at
168º F
Boil time
90 minutes
pitching temp
61º 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/2023/09/lets-brew-1837-combe-double-brown-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQta4j-8tHNKi7ftcogrWAmAh7XbmaMxoH1JCWdl0WzrfMSR-xw5jlzevuH1gR56DgaDbGiZmCkKCbtQIbYDSevk9W3lqVUaN9Y ExvSyznO26yMFVefd653uPHlMgLICPBuuvnceitRlWl9aAWopF 3m8KLaCpVazmHYG9RHP63-bC3eTsXAQr9Lswj9u8/w328-h400/Combe_Extra_Double_Stout_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQta4j-8tHNKi7ftcogrWAmAh7XbmaMxoH1JCWdl0WzrfMSR-xw5jlzevuH1gR56DgaDbGiZmCkKCbtQIbYDSevk9W3lqVUaN9Y ExvSyznO26yMFVefd653uPHlMgLICPBuuvnceitRlWl9aAWopF 3m8KLaCpVazmHYG9RHP63-bC3eTsXAQr9Lswj9u8/s500/Combe_Extra_Double_Stout_2.jpg)
This comes from a tricky brewing record which is miscatalogued as being from Reid. I'm pretty sure that it's actually from Combe. But I could be wrong.
A stronger Stout was also brewed by Combe. Called, rather unimaginatively, Double Stout. Very similar in strength to that of its London rivals.
Much the same grist as Brown Stout. Just the tiniest bit more black malt. Along with the higher gravity, it makes for a beer that’s quite a bit darker.
The first two mashes were very like those for Brown Stout. While the third was a little hotter. At least the strike temperature was. Because of the small volume of water, however, the tap heat was lower.
Mash number
barrels
strike heat
time (mins)
tap heat
gravity
1
190
160º F
90
143º F
1100.6
2
100
182º F
50
156º F
1075.1
3
40
174º F
45
152.5º F
It’s not that crazily hopped. In terms of lbs per barrel, it’s almost exactly the same as Brown Stout. Two lots of English hops: East Kent from 1837 and Mid-Kent from 1836.
Vat 10 was used this time. Where it would have sat for probably a year.
1837 Combe Double Brown Stout
pale malt
15.50 lb
77.11%
brown malt
3.75 lb
18.66%
black malt
0.85 lb
4.23%
Goldings 90 min
3.00 oz
Goldings 60 min
3.00 oz
Goldings 30 min
3.00 oz
Goldings dry hops
0.75 oz
OG
1084
FG
1026
ABV
7.67
Apparent attenuation
69.05%
IBU
91
SRM
36
Mash at
152º F
Sparge at
168º F
Boil time
90 minutes
pitching temp
61º 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/2023/09/lets-brew-1837-combe-double-brown-stout.html)