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|
|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: