Wednesday 4 December 2019

Let's Brew Wednesday - 1850 Truman Imperial Stout

Barclay Perkins and Courage weren’t alone in producing an Imperial Stout. Fellow London brewer Truman had one, too.

It doesn’t quite reach my Imperial Stout baseline of 1110º. I’ll forgive them the one gravity point.

A high percentage of brown malt seems to be a characteristic of the posher Porters and Stouts. It’s certainly the case here. Which, I suppose, made it logical to drop the black malt percentage.

Then there is just a whole load of hops. An almost unimaginable quantity: three quarters of a ton. For just 185 barrels. No surprise, then, that the calculated IBUs are in the impossible zone.

Two years in wood is what it deserves. Don’t let it down.

1850 Truman Imperial Stout
pale malt 19.00 lb 80.85%
brown malt 4.00 lb 17.02%
black malt 0.50 lb 2.13%
Goldings 120 mins 5.50 oz
Goldings 60 mins 5.50 oz
Goldings 30 mins 5.50 oz
Goldings dry hops 0.75 oz
OG 1099
FG 1029
ABV 9.26
Apparent attenuation 70.71%
IBU 158
SRM 30
Mash at 158º F
Sparge at 175º F
Boil time 120 minutes
pitching temp 61º F
Yeast Wyeast 1099 Whitbread Ale

The above is one of the many recipes in this book:

What's in it? This:


Aaron Bennett said...

Did they really call it "milk stout" or is that just a random picture?

Ron Pattinson said...

Aaron Bennett,

that's just a random Truman Stout label. I don't have one for their Imperial Stout.

Yann said...

When was the FG measured/estimated? After 2 years in wood I suppose that brettanomyces would have chomped through a good part of the remaining 29 points, no?

Ron Pattinson said...


1029 is the racking gravity. The real FG after secondary fermentation would be much lower.