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Before WW I, many London brewers had an Imperial Stout in their portfolio. Most, like that of Courage, either didn’t survive the war or stumbled on in the interwar years at a much-reduced strength. 1915 was the last years Courage Imperial Stout was brewed. A couple of years before massive cuts in gravity were enforced.

To avoid any confusion, this wasn’t the ancestor of Courage Russian Stout. That was the successor to the Imperial Stout of Barclay Perkins, a brewery bought up by Courage in the 1950s.

No surprises in the grist, which is the London holy trinity of pale, brown and black malt. As is often the case, the type of sugar wasn’t specified in the brewing record. I’ve guessed No. 2 invert. Mostly because No. 3 or No. 4 results in a beer which seems too dark. Though in 1916 Courage did use No. 4 invert in their Porter and Stout.

Two types of English hops were used, one from the 1914 harvest, the other from 1913, but cold stored. So, all pretty fresh, really, considering this beer was brewed in March. I’ve guessed for Fuggles and Goldings, as they seem the most probable varieties.
1915 Courage Imperial Stout
pale malt 12.50 lb 58.82%
brown malt 4.25 lb 20.00%
black malt 2.25 lb 10.59%
No. 3 invert sugar 2.25 lb 10.59%
Fuggles 90 mins 2.75 oz
Goldings 30 mins 2.75 oz
Goldings dry hops 1.00 oz
OG 1094
FG 1025
ABV 9.13
Apparent attenuation 73.40%
IBU 47
SRM 60
Mash at 152º F
Sparge at 165º F
Boil time 90 minutes
pitching temp 58º F
Yeast Wyeast 1099 Whitbread Ale