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11-10-2023, 07:04
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/10/lets-brew-wednesday-1867-reid-keeping.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIr3eD5tOSmzEFlI9zg4k4O_7JCm-VLG8t_QL4FDZnEYSosBWksI1q123SJp74zES6sP3-PI-cJM_Smzfq8Gzna5xXNSwATFkXWhQOGcFe1IzJlIBWHodCaJ2VY Titmqq4NfOrh0JGsmhT2MZi_0Nro4QfpXSEejdpevhGGrdaOs-Cxms35X3stufVE1E/s320/Reids_Brown_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIr3eD5tOSmzEFlI9zg4k4O_7JCm-VLG8t_QL4FDZnEYSosBWksI1q123SJp74zES6sP3-PI-cJM_Smzfq8Gzna5xXNSwATFkXWhQOGcFe1IzJlIBWHodCaJ2VY Titmqq4NfOrh0JGsmhT2MZi_0Nro4QfpXSEejdpevhGGrdaOs-Cxms35X3stufVE1E/s946/Reids_Brown_Stout.jpg)
Time for another Stout recipe. From one of the lesser-known big Porter brewers, Reid.
Like Single Stout, Double Stout has lost 4º of gravity since the 1840s. Nothing too disastrous, as it’s still a weighty 8% ABV.
Unlike Single Stout, there’s no amber malt in the mix. Not sure why that might be. Double Stout has a very similar grist, except that the 24% amber malt is replaced by more base malt. The grist is also very similar to what it was in 1845.
A more complicated mashing scheme has been introduced. One which looks remarkably like the one employed by Single Stout. Three mashes and a sparge, while in 1845 there were just two mashes.
Mash number
barrels
strike heat
tap heat
1
576
166º F
149º F
2
471
178º F
158º F
3
1038
172º F
154º F
sparge
250
166º F
The same blend of English hops of different vintages were used. From the reasonable 1865 and 1866 harvests and the ridiculous 1855.
1867 Reid Keeping Double Stout
pale malt
17.00 lb
86.43%
brown malt
2.00 lb
10.17%
black malt
0.67 lb
3.41%
Goldings 150 min
2.50 oz
Goldings 60 min
2.50 oz
Goldings 30 min
2.50 oz
Goldings dry hops
1.00 oz
OG
1083
FG
1022
ABV
8.07
Apparent attenuation
73.49%
IBU
82
SRM
29
Mash at
153º F
Sparge at
166º F
Boil time
150 minutes
pitching temp
58º 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-1867-reid-keeping.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIr3eD5tOSmzEFlI9zg4k4O_7JCm-VLG8t_QL4FDZnEYSosBWksI1q123SJp74zES6sP3-PI-cJM_Smzfq8Gzna5xXNSwATFkXWhQOGcFe1IzJlIBWHodCaJ2VY Titmqq4NfOrh0JGsmhT2MZi_0Nro4QfpXSEejdpevhGGrdaOs-Cxms35X3stufVE1E/s320/Reids_Brown_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIr3eD5tOSmzEFlI9zg4k4O_7JCm-VLG8t_QL4FDZnEYSosBWksI1q123SJp74zES6sP3-PI-cJM_Smzfq8Gzna5xXNSwATFkXWhQOGcFe1IzJlIBWHodCaJ2VY Titmqq4NfOrh0JGsmhT2MZi_0Nro4QfpXSEejdpevhGGrdaOs-Cxms35X3stufVE1E/s946/Reids_Brown_Stout.jpg)
Time for another Stout recipe. From one of the lesser-known big Porter brewers, Reid.
Like Single Stout, Double Stout has lost 4º of gravity since the 1840s. Nothing too disastrous, as it’s still a weighty 8% ABV.
Unlike Single Stout, there’s no amber malt in the mix. Not sure why that might be. Double Stout has a very similar grist, except that the 24% amber malt is replaced by more base malt. The grist is also very similar to what it was in 1845.
A more complicated mashing scheme has been introduced. One which looks remarkably like the one employed by Single Stout. Three mashes and a sparge, while in 1845 there were just two mashes.
Mash number
barrels
strike heat
tap heat
1
576
166º F
149º F
2
471
178º F
158º F
3
1038
172º F
154º F
sparge
250
166º F
The same blend of English hops of different vintages were used. From the reasonable 1865 and 1866 harvests and the ridiculous 1855.
1867 Reid Keeping Double Stout
pale malt
17.00 lb
86.43%
brown malt
2.00 lb
10.17%
black malt
0.67 lb
3.41%
Goldings 150 min
2.50 oz
Goldings 60 min
2.50 oz
Goldings 30 min
2.50 oz
Goldings dry hops
1.00 oz
OG
1083
FG
1022
ABV
8.07
Apparent attenuation
73.49%
IBU
82
SRM
29
Mash at
153º F
Sparge at
166º F
Boil time
150 minutes
pitching temp
58º 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-1867-reid-keeping.html)