In May 1918, when this beer was brewed, the average OG of everything made in a brewery could only be 1030º. To brew something of this strength, you’d need to brew a lot of sub-1030º beer. Why did brewers bother, then? Because anything over 1034º didn’t fall under government price controls. Brewers could charge what they wanted, making such beers very profitable.
I used to think that WW I had been a disaster for British brewing. In fact, despite all the restrictions, the opposite was true. Many breweries had struggled in the years leading up to the war, increased licence duties in the 1909 budget had greatly reduced the value of pubs. Many breweries saw the value of their assets so reduced that they had to reduce the value of their share capital. Few brewers were making much money. The war changed all that. Despite brewing far less beer, brewery profits were up.
|1918 Courage Double Stout|
|pale malt||10.00 lb||68.97%|
|brown malt||1.25 lb||8.62%|
|black malt||1.75 lb||12.07%|
|No. 4 invert sugar||1.25 lb||8.62%|
|Strisselspalt 120 mins||1.00 oz|
|Fuggles 60 mins||1.00 oz|
|Fuggles 30 mins||0.75 oz|
|Mash at||151º F|
|Sparge at||170º F|
|Boil time||120 minutes|
|pitching temp||61º F|
|Yeast||Wyeast 1099 Whitbread Ale|