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21-02-2024, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/02/lets-brew-wednesday-1890-adnams-ss.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio1CSLJ_D8JfqE3NBPkgMiEVDSe1uTtzO0ByahCYf-8Nz_pbmKWwXSQJnSVR6d1p73Q6Dx2d-yF8J0w4BLIVz9dmaw-mRRUQP1U7QzdptS0YvUizRlbn2ELYceEBsR0Dedk6hmpJhtunB b6pcwXj2hmFogxi9vCNL0R97x5b4VYjWeMGC1SdWHexhgEyk/s320/Adnams_Nourishing_Stout_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio1CSLJ_D8JfqE3NBPkgMiEVDSe1uTtzO0ByahCYf-8Nz_pbmKWwXSQJnSVR6d1p73Q6Dx2d-yF8J0w4BLIVz9dmaw-mRRUQP1U7QzdptS0YvUizRlbn2ELYceEBsR0Dedk6hmpJhtunB b6pcwXj2hmFogxi9vCNL0R97x5b4VYjWeMGC1SdWHexhgEyk/s487/Adnams_Nourishing_Stout_2.jpg)
Stout would remain an obligatory element in an English brewery’s beer range well into the 20th century. Though the quantities brewed might be quite small as it became increasingly only available in bottled form.
For a Stout, the grist is pretty simple. Just one coloured grain: black malt. Along with some sugar and caramel. You may have noticed that Adnams didn’t a whole load of different types of malt. Other than base malt, the small amount of black malt they needed for Stout was the only other one.
Two types of hops, Altmark and Sussex. I’m not really sure what variety the former were. I’ve just gone with the most common type of German hops. Ditto with Sussex and Fuggles.
Was this aged? I don’t really know. Maybe. But probably not more than six months.
1890 Adnams SS
pale malt
8.50 lb
65.94%
black malt
1.25 lb
9.70%
No. 2 invert sugar
3.00 lb
23.27%
caramel 1000 SRM
0.14 lb
1.09%
Hallertau 105 mins
2.75 oz
Fuggles 30 mins
0.75 oz
Goldings dry hops
0.75 oz
OG
1064
FG
1019
ABV
5.95
Apparent attenuation
70.31%
IBU
42
SRM
42
Mash at
151º F
Sparge at
170º F
Boil time
105 minutes
pitching temp
57º F
Yeast
WLP025 Southwold
More... (http://barclayperkins.blogspot.com/2024/02/lets-brew-wednesday-1890-adnams-ss.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio1CSLJ_D8JfqE3NBPkgMiEVDSe1uTtzO0ByahCYf-8Nz_pbmKWwXSQJnSVR6d1p73Q6Dx2d-yF8J0w4BLIVz9dmaw-mRRUQP1U7QzdptS0YvUizRlbn2ELYceEBsR0Dedk6hmpJhtunB b6pcwXj2hmFogxi9vCNL0R97x5b4VYjWeMGC1SdWHexhgEyk/s320/Adnams_Nourishing_Stout_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio1CSLJ_D8JfqE3NBPkgMiEVDSe1uTtzO0ByahCYf-8Nz_pbmKWwXSQJnSVR6d1p73Q6Dx2d-yF8J0w4BLIVz9dmaw-mRRUQP1U7QzdptS0YvUizRlbn2ELYceEBsR0Dedk6hmpJhtunB b6pcwXj2hmFogxi9vCNL0R97x5b4VYjWeMGC1SdWHexhgEyk/s487/Adnams_Nourishing_Stout_2.jpg)
Stout would remain an obligatory element in an English brewery’s beer range well into the 20th century. Though the quantities brewed might be quite small as it became increasingly only available in bottled form.
For a Stout, the grist is pretty simple. Just one coloured grain: black malt. Along with some sugar and caramel. You may have noticed that Adnams didn’t a whole load of different types of malt. Other than base malt, the small amount of black malt they needed for Stout was the only other one.
Two types of hops, Altmark and Sussex. I’m not really sure what variety the former were. I’ve just gone with the most common type of German hops. Ditto with Sussex and Fuggles.
Was this aged? I don’t really know. Maybe. But probably not more than six months.
1890 Adnams SS
pale malt
8.50 lb
65.94%
black malt
1.25 lb
9.70%
No. 2 invert sugar
3.00 lb
23.27%
caramel 1000 SRM
0.14 lb
1.09%
Hallertau 105 mins
2.75 oz
Fuggles 30 mins
0.75 oz
Goldings dry hops
0.75 oz
OG
1064
FG
1019
ABV
5.95
Apparent attenuation
70.31%
IBU
42
SRM
42
Mash at
151º F
Sparge at
170º F
Boil time
105 minutes
pitching temp
57º F
Yeast
WLP025 Southwold
More... (http://barclayperkins.blogspot.com/2024/02/lets-brew-wednesday-1890-adnams-ss.html)