Saturday 3 November 2018

Let's Brew - 1918 Kidd Stout

Another preview recipe from my new book. Out next week sometime.

After disappearing, I think, in April 1917, Kidd Stout made a sudden comeback in May 1918. Presumably at the same time as the Porter disappeared.

Which makes it look more like a renaming exercise than a true revival. The strength certainly isn’t very Stout-like. Though it is 2 points higher than the last iteration of Porter.

The grist is much the same as that Porter’s. Save for dropping the cane sugar and doubling the No. 2 invert sugar at the expense of the base malt. It remains a complex malt bill, with a reasonable amount of roast. As usual, the No. 2 invert is my substitute for something simply listed as “Budgett”.

The hops were pretty old: all Kent from 1915. Obviously, I’ve slashed the hopping rate in the recipe to allow for that.

1918 Kidd Stout
pale malt 5.00 lb 63.94%
brown malt 0.33 lb 4.22%
black malt 0.33 lb 4.22%
crystal malt 60 L 0.33 lb 4.22%
No. 2 invert sugar 1.33 lb 17.01%
caramel 2000 SRM 0.50 lb 6.39%
Fuggles 120 mins 1.25 oz
Fuggles 60 mins 1.25 oz
OG 1035
FG 1010
ABV 3.31
Apparent attenuation 71.43%
IBU 36
SRM 37
Mash at 153º F
Sparge at 165º F
Boil time 120 minutes
pitching temp 59º F
Yeast Wyeast 1099 Whitbread Ale

You can find lots of other recipe,s along with literally hundreds of others, in my book on post-WW II British brewing:

1 comment:

Lee said...

I started to think, whilst scrolling down, that it looked an interesting recipe. Until, that is, I saw that a wee baby of a beer had almost 20% sugar. True to the watery tradition.