Visit the Shut up about Barclay Perkins site

Barclay Perkins and Courage weren’t alone in producing an Imperial Stout. Fellow London brewer Truman had one, too.

It doesn’t quite reach my Imperial Stout baseline of 1110º. I’ll forgive them the one gravity point.

A high percentage of brown malt seems to be a characteristic of the posher Porters and Stouts. It’s certainly the case here. Which, I suppose, made it logical to drop the black malt percentage.

Then there is just a whole load of hops. An almost unimaginable quantity: three quarters of a ton. For just 185 barrels. No surprise, then, that the calculated IBUs are in the impossible zone.

Two years in wood is what it deserves. Don’t let it down.

1850 Truman Imperial Stout
pale malt 19.00 lb 80.85%
brown malt 4.00 lb 17.02%
black malt 0.50 lb 2.13%
Goldings 120 mins 5.50 oz
Goldings 60 mins 5.50 oz
Goldings 30 mins 5.50 oz
Goldings dry hops 0.75 oz
OG 1099
FG 1029
ABV 9.26
Apparent attenuation 70.71%
IBU 158
SRM 30
Mash at 158º F
Sparge at 175º F
Boil time 120 minutes
pitching temp 61º F
Yeast Wyeast 1099 Whitbread Ale

The above is one of the many recipes in this book:

What's in it? This: