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|
|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!: