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I’ve finally pulled my finger out and ordered my bottled Stout analyses. No, I didn’t shout at them to go and make some tea. I’ve divided them up into groups. Otherwise there are just too many to make sense of.

As with the Pale Ales, I sort of made up my own styles for this purpose. Or at least classes. They aren’t very complicated. I’ve used two criteria: gravity and attenuation. This what I’ve come up with:

Type OG Apparent attenuation
Strong Stout >1050 >65%
Strong Stout
Weak Stout 1040 - 1050 >70%
Weak Stout 1040 - 1050 65 - 70%
Weak Stout 1040 - 1050 60 - 65%
Weak Stout 1040 - 1050 50 - 60%
Weak Stout 1040 - 1050
Standard Stout 1040 - 1050 >70% 64 14.04%
Standard Stout 1040 - 1050 65 - 70% 47 10.31%
Standard Stout 1040 - 1050 60 - 65% 48 10.53%
Standard Stout 1040 - 1050 50 - 60% 64 14.04%
Standard Stout 1040 - 1050 13 2.85%
Weak Stout 1040 - 1050 >70% 43 9.43%
Weak Stout 1040 - 1050 65 - 70% 42 9.21%
Weak Stout 1040 - 1050 60 - 65% 36 7.89%
Weak Stout 1040 - 1050 50 - 60% 57 12.50%
Weak Stout 1040 - 1050 12 2.63%
total 456 100.00%


What’s the point of all this? To demonstrate again that not all English Stout was sweet. The fact that for both standard and weak Stout there are about as many examples with attenuation above 65% as there are below 65% vindicates my assertion.

But I’ll be making that point at much greater length in what follows.

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