One of the effects of WW I was the splitting of Barclay’s Imperial Russian Stout into two versions. One, called IBS Export, was brewed to pre-war strength. The other, simply called IBS, was little more than half as strong.
You have to wonder what makes something under 6% ABV an Imperial Stout. But I guess drinkers got used to it. As they got used to cuts in strength of most beers. Funnily enough, at a certain point in the 1950s the weaker version was dropped and only the full-strength version produced.
It’s a real kitchen sink of a recipe, with a total of seven grains. I know, there are only six in the recipe below. That’s because I’ve combined the SA malt with the mild malt. Even combined, they’re barely 50% of the total. The tiny amount of oats is presumably there so some could legally be sold as oatmeal Stout.
There are no fewer than four sugars: No. 2 and No. 3 invert, caramel and something called BS. I’ve substituted No. 4 invert for the latter. No idea how close that is, but I’m pretty sure it’s something dark. I’ve added and extra half pound of No. 3 invert to account for the primings added at racking time.
The hops were Mid-Kent Fuggles (1936), Mid-Kent Fuggles (1935) and Mid-Kent Goldings (1934), the latter two having been kept in cold store.
|1936 Barclay Perkins IBS|
|mild malt||7.00 lb||51.23%|
|brown malt||0.75 lb||5.49%|
|amber malt||1.50 lb||10.98%|
|roast barley||1.50 lb||10.98%|
|flaked maize||0.75 lb||5.49%|
|malted oats||0.04 lb||0.29%|
|No. 2 invert sugar||0.25 lb||1.83%|
|No. 3 invert sugar||1.00 lb||7.32%|
|No. 4 invert sugar||0.75 lb||5.49%|
|caramel 1000 SRM||0.13 lb||0.91%|
|Fuggles 150 mins||1.50 oz|
|Fuggles 60 mins||1.50 oz|
|Goldings 30 mins||1.50 oz|
|Mash at||143º F|
|After underlet||153º F|
|Sparge at||162º F|
|Boil time||150 minutes|
|pitching temp||60º F|
|Yeast||Wyeast 1099 Whitbread ale|