Thursday 16 February 2012

1909 Beer Style Guide Courage Imperial Stout recipe correction

It's been brought to my attention - thanks Edward - that the grist numbers for the 1914 Courage Imperial Stout recipe in the 1909 Beer Style Guide are wrong. I've corrected the book, but I thought that I'd publish the recipe so those who have already purchased the book can get the correction.

Here you go:


Courage - 1914 - Imperial Stout

General info: Very big beer, buckets of alcohol, very hoppy and dark as night. This was a massively scarce beer. So rare in fact that when it was produced it was only done some with a gyle with the export stout and porter consisting of less than 2% of the entire parti-gyle. Such a sad, sad day... This, in my opinion, is the best Russian Stout every made. Hands down. Remember, everything in moderation...especially moderation.





Beer Specifics

Recipe by percentages

Gravity (OG)
1.094

English pale
72.6%

Gravity (FG)
1.018

Brown malt
17.9%

ABV
10.13%

Black malt
9.5%

Apparent attenuation
80.85%




Real attenuation
66.23%








IBU
64.0

Mash
120min@153°F
0.8qt/lb


SRM
171.0


120min@67.2°C
1.67L/kg


EBC
455.5











Boil
120 minutes















Homebrew @ 70%
Craft @ 80%

Grist
5gal
19L
10bbl
10hl

English pale
6.69
lb
3.046
kg
736.38
lb
284.51
kg

Brown malt
1.65
lb
0.789
kg
181.09
lb
69.96
kg

Black malt
0.88
lb
0.402
kg
97.25
lb
37.57
kg


7.95
lb
3.619
kg

lb
0.00
kg


0.42
lb
0.191
kg

lb
0.00
kg


0.42
lb
0.191
kg

lb
0.00
kg


0.07
lb
0.032
kg

lb
0.00
kg



lb
0.000
kg

lb
0.00
kg






1014.72




Hops









Fuggle 5% 120min
3.01
oz
85.3
g
186.63
oz
4.509
kg

Hallertauer 3.3% 30min
2.11
oz
59.8
g
130.75
oz
3.159
kg

Fuggles 5% dry hop
2.32
oz
65.8
g
144.0
oz
3.479
kg











Fermentation
65°F /18.3°C

















Yeast
Nottingham yeast






WLP013 London Ale Yeast






Wyeast 1028 London Ale















Tasting Notes: Dark blackish brown and syrupy. Madeira, rum raisins, port, black cherries, hints of treacle and cocoa. Pipe tobacco and a walnut tannic drying character. A deep and rich drying finish that lingers for ages. Words do not do this beer justice...




9 comments:

Anonymous said...

This can't be right. There's no way to get 1.094 from ~4 kg of grains in a 19 litre batch.

Gary Gillman said...

I've tasted the current Wells Young Imperial Russian Stout, and the taste note for the 1914 is quite applicable to it!

It would be interesting to have Kristen's comparative notes for each, or between the Wells Young and any other historical recreation of Courage's Imperial Stout he has on hand.

Gary

Ron Pattinson said...

Gary, this isn't Courage Russian Stout. It's Courage Imperial Stout. totally different beers. In 1914 Courage and Barclay Perkins were separate companies.

The beer that was Barclay's Russian Stout only became Courage Russian Stout in 1969.

Gary Gillman said...

Ron, I understand, but the comparison is still worth doing IMO given that the ABV of both is virtually the same, the hop used is the same (Wells Young uses Styrian Goldings which I understand is a form of the Fuggle) and the malt specs are pretty similar.

True, the 1909 uses brown malt and the Wells Young uses amber malt, but it's close enough I think given the many variables that exist anyway.

And, some business history is at least shared.

Gary

Gary Gillman said...

Sorry, Ron, I meant 1914 (in my last), not 1909.

Gary

Edward said...

Thanks for posting but as anonymous pointed out it would need more than 4kg of grain for 1.094 in 19L. If the percentages are now correct (they seem more in line with http://barclayperkins.blogspot.com/2010/10/courage-stout-1914-1918.html) the grist should be something like this for the 19L homebrew batches:

Pale 13.40 lb 6.080 kg
Brown 3.30 lb 1.495 kg
Black 1.77 lb 0.803 kg

Derek Hyde said...

I think Edwards numbers are closer. The 5 Ga grist is listed in lbs... but those numbers look more like kg!

Kristen England said...

Sorry boys. Don't know what happened here. I'll fix this when I get back in the country. Too many Dragon Stouts in Jamaica to do it now. :)

UrgentBlood said...

Just in case anyone is coming back to this thread and wondering about the amounts, if you use the imperial figures given, but change to kg (so 6.69 kg Pale Malt, 1.65 kg Brown Malt, and 0.88kg Black Malt) the percentages work out in line with the recipe by percentages with a calculated OG of 1.105. I haven't yet made it this way, but I was wondering so thought I'd post what I worked out.

Keeping the OG at the posted 1.094 and the percentages the same it works out at 6.02kg Pale Malt, 1.48kg Brown Malt and 0.79kg Black Malt.