Wednesday, 4 September 2019

Let's Brew Wednesday - 1877 Reid SS

All the London Porter brewers made several Stouts. One of the conventions for naming them went like this: Single Stout, Double Stout, Triple Stout and Imperial Stout.

Not every brewery produced the last of those. Though, unlike in the later 20th century, Imperial Stout wasn’t equated with a specific beer from just one brewery.

You would expect the weakest Stout to be the best seller, but that wasn’t necessarily true. In 1887, Whitbread brewed 854 barrels of S, 10,845 of SS and 15,283 of SSS.  Sadly, I don’t have the same sort of production figures for Reid.

We’re back to a three-mash, no sparge scheme:

action water (barrels) water temp. tap temp.
mash 284 164º F 144º F
mash 126 176º F 154º F
mash 94 164º F 150º F

As usual, the hottest mash is the middle one.

The grist is the same as always, with just slightly different proportions of the three malts.

I assume this would have been vatted for at least a few months.

1877 Reid SS
pale malt 17.25 lb 85.19%
brown malt 2.25 lb 11.11%
black malt 0.75 lb 3.70%
Goldings 165 mins 1.75 oz
Goldings 60 mins 1.75 oz
Goldings 30 mins 1.75 oz
Goldings dry hops 1.00 oz
OG 1085
FG 1028
ABV 7.54
Apparent attenuation 67.06%
IBU 57
SRM 23
Mash at 148º F
Sparge at 170º F
Boil time 165 minutes
pitching temp 57º F
Yeast Wyeast 1099 Whitbread Ale

This is one of the hundreds of recipes in my book Let's Brew!:

No comments: