Which doesn’t leave me much to say about the grist. Everything I said about the porter also applies here. Except that the Stout contains no oats.
There is a difference in the hopping. Porter had 2/3rd 1914 Sussex and one third 1916 Farnhams. Stout was 50-50 1916 Kents and 1916 Farnhams. Again, all fresh hops is a sign that this was a posher beer.
Like the Porter, the Stout recipe also contained “Spanish juice”, this time one pound. It works out to 0.03 oz for a brew of this size (5 Imperial, 5 US gallons, 23 litres).
|1917 Kidd Stout|
|pale malt||8.50 lb||58.62%|
|brown malt||1.00 lb||6.90%|
|black malt||1.00 lb||6.90%|
|crystal malt 60 L||1.00 lb||6.90%|
|caramel 1000 L||1.00 lb||6.90%|
|No. 4 invert sugar||1.75 lb||12.07%|
|malt extract||0.25 lb||1.72%|
|Fuggles 120 mins||2.50 oz|
|Goldings 30 mins||2.50 oz|
|Mash at||148º F|
|Sparge at||165º F|
|Boil time||120 minutes|
|pitching temp||59º F|
|Yeast||Wyeast 1099 Whitbread Ale|