Shut up about Barclay Perkins - Let's Brew - 1917 Kidd Stout
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Though they didn’t parti-gyle them together, Kidd still had the same basic recipe that they used for their Porter and Stout.
Which doesn’t leave me much to say about the grist. Everything I said about the porter also applies here. Except that the Stout contains no oats.
There is a difference in the hopping. Porter had 2/3rd 1914 Sussex and one third 1916 Farnhams. Stout was 50-50 1916 Kents and 1916 Farnhams. Again, all fresh hops is a sign that this was a posher beer.
Like the Porter, the Stout recipe also contained “Spanish juice”, this time one pound. It works out to 0.03 oz for a brew of this size (5 Imperial, 5 US gallons, 23 litres).
| 1917 Kidd Stout |
| pale malt |
8.50 lb |
58.62% |
| brown malt |
1.00 lb |
6.90% |
| black malt |
1.00 lb |
6.90% |
| crystal malt 60 L |
1.00 lb |
6.90% |
| caramel 1000 L |
1.00 lb |
6.90% |
| No. 4 invert sugar |
1.75 lb |
12.07% |
| malt extract |
0.25 lb |
1.72% |
| Fuggles 120 mins |
2.50 oz |
|
| Goldings 30 mins |
2.50 oz |
|
| OG |
1063 |
|
| FG |
1019 |
|
| ABV |
5.82 |
|
| Apparent attenuation |
69.84% |
|
| IBU |
56 |
|
| SRM |
57 |
|
| Mash at |
148º F |
|
| Sparge at |
165º F |
|
| Boil time |
120 minutes |
|
| pitching temp |
59º F |
|
| Yeast |
Wyeast 1099 Whitbread Ale |
|
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