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04-10-2023, 07:11
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/10/lets-brew-wednesday-1807-whitbread-sea.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbhDohrOntKTDeDz0jw_sUpfrZewLi1Ct_3RJgjYSs7N sN8LX9nOZT6pLBgSpIZHUgSQusuW-t-hTtCbG7Af8fIStiap0eGS7bDehj6WTvr1hCIAgOBcrfVmEQhDw aNzxJyRW0p80LhnncZEF2BwPxgG-4j40bM89Vqh3zYAN-szvotytss2JKF5s_I7M/s1600/Whitbread_Stout.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbhDohrOntKTDeDz0jw_sUpfrZewLi1Ct_3RJgjYSs7N sN8LX9nOZT6pLBgSpIZHUgSQusuW-t-hTtCbG7Af8fIStiap0eGS7bDehj6WTvr1hCIAgOBcrfVmEQhDw aNzxJyRW0p80LhnncZEF2BwPxgG-4j40bM89Vqh3zYAN-szvotytss2JKF5s_I7M/s272/Whitbread_Stout.JPG)
Taxation to pay for the war with France concertinaed the gravities of Porter and Stout. With latter only
about 6º stronger than standard Porter. Still, under 6% ABV is pretty feeble for a 19th-century Stout.
Whitbread went for the three-malt option, including amber malt as well as the usual pale and brown. Leaving the brown malt content under 20%. Despite the presence of a fair amount amber malt, the colour is scarily pale. A similar colour to Truman Export and Keeping Stouts. More like a Dark Mild.
I won’t claim that I completely understand the mashing details. But I’m pretty sure that know what were the strike and tap temperatures. Nowhere can I see the volume of water used in the mashes.
Mash number
strike heat
tap heat
1
150º F
139.5º F
2
170º F
150.5º F
3
165º F
155º F
4
150º F
151.5º F
The only description of the hops is “new”. Which probably means from the most recent season.
I think the “Sea” in the name indicates that it was an export beer. Implying that it would have seen some time in a vat. A minimum of six months, I reckon.
1807 Whitbread Sea Stout
pale malt
9.50 lb
65.52%
brown malt
2.50 lb
17.24%
amber malt
2.50 lb
17.24%
Goldings 120 min
2.25 oz
Goldings 60 min
2.25 oz
Goldings 30 min
2.25 oz
Goldings dry hops
0.50 oz
OG
1061
FG
1018
ABV
5.69
Apparent attenuation
70.49%
IBU
83
SRM
17
Mash at
152º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
60.75º 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/2023/10/lets-brew-wednesday-1807-whitbread-sea.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbhDohrOntKTDeDz0jw_sUpfrZewLi1Ct_3RJgjYSs7N sN8LX9nOZT6pLBgSpIZHUgSQusuW-t-hTtCbG7Af8fIStiap0eGS7bDehj6WTvr1hCIAgOBcrfVmEQhDw aNzxJyRW0p80LhnncZEF2BwPxgG-4j40bM89Vqh3zYAN-szvotytss2JKF5s_I7M/s1600/Whitbread_Stout.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbhDohrOntKTDeDz0jw_sUpfrZewLi1Ct_3RJgjYSs7N sN8LX9nOZT6pLBgSpIZHUgSQusuW-t-hTtCbG7Af8fIStiap0eGS7bDehj6WTvr1hCIAgOBcrfVmEQhDw aNzxJyRW0p80LhnncZEF2BwPxgG-4j40bM89Vqh3zYAN-szvotytss2JKF5s_I7M/s272/Whitbread_Stout.JPG)
Taxation to pay for the war with France concertinaed the gravities of Porter and Stout. With latter only
about 6º stronger than standard Porter. Still, under 6% ABV is pretty feeble for a 19th-century Stout.
Whitbread went for the three-malt option, including amber malt as well as the usual pale and brown. Leaving the brown malt content under 20%. Despite the presence of a fair amount amber malt, the colour is scarily pale. A similar colour to Truman Export and Keeping Stouts. More like a Dark Mild.
I won’t claim that I completely understand the mashing details. But I’m pretty sure that know what were the strike and tap temperatures. Nowhere can I see the volume of water used in the mashes.
Mash number
strike heat
tap heat
1
150º F
139.5º F
2
170º F
150.5º F
3
165º F
155º F
4
150º F
151.5º F
The only description of the hops is “new”. Which probably means from the most recent season.
I think the “Sea” in the name indicates that it was an export beer. Implying that it would have seen some time in a vat. A minimum of six months, I reckon.
1807 Whitbread Sea Stout
pale malt
9.50 lb
65.52%
brown malt
2.50 lb
17.24%
amber malt
2.50 lb
17.24%
Goldings 120 min
2.25 oz
Goldings 60 min
2.25 oz
Goldings 30 min
2.25 oz
Goldings dry hops
0.50 oz
OG
1061
FG
1018
ABV
5.69
Apparent attenuation
70.49%
IBU
83
SRM
17
Mash at
152º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
60.75º 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/2023/10/lets-brew-wednesday-1807-whitbread-sea.html)