Shut up about Barclay Perkins - 1909 Beer Style Guide Courage Imperial Stout recipe c

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It's been brought to my attention - thanks Edward - that the grist numbers for the 1914 Courage Imperial Stout recipe in the 1909 Beer Style Guide are wrong. I've corrected the book, but I thought that I'd publish the recipe so those who have already purchased the book can get the correction.

Here you go:

Courage - 1914 - Imperial Stout
General info: Very big beer, buckets of alcohol, very hoppy and dark as night. This was a massively scarce beer. So rare in fact that when it was produced it was only done some with a gyle with the export stout and porter consisting of less than 2% of the entire parti-gyle. Such a sad, sad day... This, in my opinion, is the best Russian Stout every made. Hands down. Remember, everything in moderation...especially moderation.
Beer Specifics			Recipe by percentages
Gravity (OG)	1.094		English pale			72.6%
Gravity (FG)	1.018		Brown malt			17.9%
ABV	10.13%		Black malt			9.5%
Apparent attenuation	80.85%
Real attenuation	66.23%
IBU	64.0		Mash	120min@153°F		0.8qt/lb
SRM	171.0			120min@67.2°C		1.67L/kg
EBC	455.5
			Boil	120 minutes
	Homebrew @ 70%				Craft @ 80%
Grist	5gal		19L		10bbl		10hl
English pale	6.69	lb	3.046	kg	736.38	lb	284.51	kg
Brown malt	1.65	lb	0.789	kg	181.09	lb	69.96	kg
Black malt	0.88	lb	0.402	kg	97.25	lb	37.57	kg
	7.95	lb	3.619	kg		lb	0.00	kg
	0.42	lb	0.191	kg		lb	0.00	kg
	0.42	lb	0.191	kg		lb	0.00	kg
	0.07	lb	0.032	kg		lb	0.00	kg
		lb	0.000	kg		lb	0.00	kg
					1014.72
Hops
Fuggle 5% 120min	3.01	oz	85.3	g	186.63	oz	4.509	kg
Hallertauer 3.3% 30min	2.11	oz	59.8	g	130.75	oz	3.159	kg
Fuggles 5% dry hop	2.32	oz	65.8	g	144.0	oz	3.479	kg
Fermentation	65°F /18.3°C
Yeast	Nottingham yeast
	WLP013 London Ale Yeast
	Wyeast 1028 London Ale
Tasting Notes: Dark blackish brown and syrupy. Madeira, rum raisins, port, black cherries, hints of treacle and cocoa. Pipe tobacco and a walnut tannic drying character. A deep and rich drying finish that lingers for ages. Words do not do this beer justice...

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