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Shut up about Barclay Perkins - Let's Brew - 1918 Kidd Stout
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Another preview recipe from my new book. Out next week sometime.
After disappearing, I think, in April 1917, Kidd Stout made a sudden comeback in May 1918. Presumably at the same time as the Porter disappeared.
Which makes it look more like a renaming exercise than a true revival. The strength certainly isn’t very Stout-like. Though it is 2 points higher than the last iteration of Porter.
The grist is much the same as that Porter’s. Save for dropping the cane sugar and doubling the No. 2 invert sugar at the expense of the base malt. It remains a complex malt bill, with a reasonable amount of roast. As usual, the No. 2 invert is my substitute for something simply listed as “Budgett”.
The hops were pretty old: all Kent from 1915. Obviously, I’ve slashed the hopping rate in the recipe to allow for that.
1918 Kidd Stout |
pale malt |
5.00 lb |
63.94% |
brown malt |
0.33 lb |
4.22% |
black malt |
0.33 lb |
4.22% |
crystal malt 60 L |
0.33 lb |
4.22% |
No. 2 invert sugar |
1.33 lb |
17.01% |
caramel 2000 SRM |
0.50 lb |
6.39% |
Fuggles 120 mins |
1.25 oz |
|
Fuggles 60 mins |
1.25 oz |
|
OG |
1035 |
|
FG |
1010 |
|
ABV |
3.31 |
|
Apparent attenuation |
71.43% |
|
IBU |
36 |
|
SRM |
37 |
|
Mash at |
153º F |
|
Sparge at |
165º F |
|
Boil time |
120 minutes |
|
pitching temp |
59º F |
|
Yeast |
Wyeast 1099 Whitbread Ale |
|
You can find lots of other recipe,s along with literally hundreds of others, in my book on post-WW II British brewing:
http://www.lulu.com/content/paperback-book/austerity/23181344
More...
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