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Taxation to pay for the war with France concertinaed the gravities of Porter and Stout. With latter only
about 6º stronger than standard Porter. Still, under 6% ABV is pretty feeble for a 19th-century Stout.

Whitbread went for the three-malt option, including amber malt as well as the usual pale and brown. Leaving the brown malt content under 20%. Despite the presence of a fair amount amber malt, the colour is scarily pale. A similar colour to Truman Export and Keeping Stouts. More like a Dark Mild.

I won’t claim that I completely understand the mashing details. But I’m pretty sure that know what were the strike and tap temperatures. Nowhere can I see the volume of water used in the mashes.

Mash number strike heat tap heat
1 150º F 139.5º F
2 170º F 150.5º F
3 165º F 155º F
4 150º F 151.5º F
The only description of the hops is “new”. Which probably means from the most recent season.

I think the “Sea” in the name indicates that it was an export beer. Implying that it would have seen some time in a vat. A minimum of six months, I reckon.

1807 Whitbread Sea Stout
pale malt 9.50 lb 65.52%
brown malt 2.50 lb 17.24%
amber malt 2.50 lb 17.24%
Goldings 120 min 2.25 oz
Goldings 60 min 2.25 oz
Goldings 30 min 2.25 oz
Goldings dry hops 0.50 oz
OG 1061
FG 1018
ABV 5.69
Apparent attenuation 70.49%
IBU 83
SRM 17
Mash at 152º F
Sparge at 170º F
Boil time 120 minutes
pitching temp 60.75º F
Yeast Wyeast 1099 Whitbread Ale


This is one of the 277 recipes in my new book on London Stout. Get your copy now!






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